I wish I could have back all of the money I wasted over the years buying cheap sets of pots, pans and bakeware. Had I slowly built a quality collection over time, I would have been much better off in the long run. However, investing in quality pieces when we were starting out felt daunting. I didn’t even know then what I wanted or needed and I certainly didn’t realize at the time that using quality materials significantly impacts the quality of your prepared food.
Here is my advice for cultivating a lifetime of quality pieces…
- Take your time and buy ONLY the pieces you KNOW you need and will use.
- Go ahead and buy a few inexpensive things to get buy, if you must.
- Research and create a list of “wants” and slowly chip away at it as you can.
- When you are able to buy, purchase the best quality you can afford.
- Share your wishlist with those who may buy you gifts (side bonus: you reduce the risk of receiving unwanted items).
A great set of foundation pieces for your collection:
- Non-stick half sheet (13″ x 18″) – I have the Williams Sonoma Goldtouch Pro Nonstick. When you’re starting out, this workhorse can do just about anything from baking cookies to main dishes. You could even roast a turkey using it, if needed.
- Square and rectangle bakeware – I adore my Emile Henry bakeware. It cleans up like a dream and is so pretty that you can also use them for serving. I use mine for baked pasta, potato and rice dishes. You can use these dishes for roasting as well.
- Ceramic bakeware with glass lids – I use these in the microwave and the oven. They are great for preparing vegetables and side dishes. I have just two and they nest nicely if you put the smaller version inside the larger and turn the smaller lid upside down.
- Enameled cast iron dutch oven – Use this versatile pot for whole chicken, baking bread and soups. I use this dutch oven so frequently that it lives on my stove top.
- Two heavy bottomed stainless steel pots – Mine are All-Clad and virtually indestructible. I love that you can use them on the stove top or in the oven.
- One universal lid – I have an All-Clad stainless steel universal lid. There are many options available online and you will be SO HAPPY not to have a gazillion lids stacked in your cabinet.
- Non-stick skillet – At least one for preparing dishes that tend to stick (e.g., eggs). I have one smaller and one larger Scanpan and they are so durable and look new even after constant use for more than seven years. There are many wonderful varieties available, so do your research.
- Heavy bottomed stainless steel stock pot – Get the largest one you can, because you never know when you have to make a batch of chili for a dozen guests! I primarily use mine for boiling pasta and having an extra large pot means there is plenty of room for large sheets of lasagna and for not crowding filled pasta. You could also deep fry in this pot.
- Stainless steel colander – Again, quality matters. I’ve thrown several cheaper versions away over the years. Alternatively, you could go with a plastic colander, but I also like to use mine for steaming crab claws, so steel is my go to.
In summary, buy the best you can afford. Be patient and build your collection over time. You’ll never regret it! Brands I prefer include All-Clad, Emile Henry and Staub. Talking to the knowledgeable staff at a Williams Sonoma or Sur La Table is a tremendous help. Lastly, join email lists for your favorite stores and watch for sales on your investment pieces.
Two additional tips for extending the life (and look) of your collection and reducing clean up time and effort:
- Bar Keepers Friend is a wonderful product for cleaning stubborn stains and burnt-on food.
- Create a stick-free baking surface by spraying your bakeware with a quality nonstick baking spray and/or using parchment paper. I use Bak-Klene. Lesser quality sprays can leave a gummy residue. Yuck!
Best,
Lisa
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