4 pots and pans every home cook needs

Rey Lopez for The Washington Post / Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington PostMy family moved often while I was growing up, living in small apartments and even occasionally on a sailboat, so our entire kitchen inventory — including a saucepan, skillet, stockpot, and wok — could fit in one box tucked into the back of our Chevy hatchback.

As an adult, after spending a couple of decades living in a single-family home with plenty of kitchen storage, my husband and I downsized to a two-bedroom apartment with less space for specialized equipment. After I gave a Marie Kondo “thank you” to a dusty 12-quart pasta pot, copper crepe pan, and an impractical 10-pound cast-iron skillet, my newly streamlined kitchen is now focused on the four — okay, maybe five — pans that can take any household from breakfast through dinner.

Once you decide which kinds of pans to buy, next you need to pick the materials they’re made from. Stainless steel pans can be great for searing, while hard anodized cookware has a surface similar to nonstick pans but may still require some oil when cooking. Nonstick cookware, coated in a synthetic polymer, may be important to your lifestyle because it reduces the amount of cooking oil and offers faster cleanup, while traditional cast-iron or glass cookware might be your jam.

And now on to the essentials: With a few adjustments to suit your lifestyle, these four pots and pans will be the workhorses that you’ll depend on every day.“This is the pan I probably reach for most often,” says Hutton. “You can bake bread in it, cook beans in it, even roast a whole chicken in it.” Typically made of cast iron and often coated with enamel, these wider short pots have a tight-fitting lid and can handle a wide range of recipes.

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