Pots and Pans: What You Really Need in the Kitchen

When you think about pots and pans, metal containers designed for cooking food on a stove or oven. Also known as cookware, it's the one thing in your kitchen that touches every meal you make. Most people buy a set because it’s on sale, but the truth is, not all pots and pans are built the same. The right ones can turn a bland dinner into something unforgettable. The wrong ones? They stick, warp, or leak heat—and you’ll be stuck with them for years.

Professional chefs don’t use nonstick pans for eggs. They use cast iron, heavy-duty cookware that holds and distributes heat evenly, perfect for searing and slow cooking. They also rely on carbon steel, a lighter, faster-heating alternative to cast iron that develops a natural nonstick surface over time. These aren’t fancy gimmicks—they’re tools that last decades if cared for. Meanwhile, cheap nonstick pans? They flake after a year, and you’re left wondering why your scrambled eggs taste like plastic. You don’t need ten pots. You need two good ones: a heavy-bottomed skillet and a deep saucepan. Everything else is noise.

What about the brown bits stuck to the bottom after you sear meat? That’s not burnt gunk—it’s fond, the flavor base for sauces and stews. A good pan lets you build that. A bad one? It won’t let you deglaze it at all. And if your pans are too thin, your rice burns. Too thick, and your pasta water takes forever to boil. The material matters. The shape matters. Even the handle matters—because you’re going to use it every day.

There’s no magic number of pieces you need. But if you’re buying new, skip the 15-piece set with the matching lid holder. Focus on what you actually cook. Need to fry chicken? Get a cast iron skillet. Make soups and sauces? A stainless steel pot with a tight lid. Want to sauté veggies without oil? Try carbon steel. These aren’t just tools—they’re the reason your food tastes better than your neighbor’s.

Below, you’ll find real advice from people who’ve been there: why chefs avoid nonstick, how to clean your pans without ruining them, what to look for when you’re on a budget, and which pans actually make a difference in your everyday cooking. No fluff. No hype. Just what works.