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10 Essential Pans

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• 1 1/2- to 2-quart saucepan for boiling vegetables and making sauces

• 3 1/2- to 4-quart saucepan for cooking grains or legumes, making oatmeal or soup, blanching vegetables

• 6-quart saucepan for cooking leafy greens, boiling pasta, making chili or mussels

• 6- to 7-quart enameled cast-iron casserole or Dutch oven for braising meats, making roasts and simmering stews

• 8-quart stockpot for poaching chicken or lobster, making stock or chili, pasta or soup for a crowd

• 8 1/2-inch skillet for small jobs like frying eggs or sautéing mushrooms

• 10 1/2-inch nonstick skillet for making omelets or frittatas, sautéing potatoes or fish fillets

• 10 1/2-inch cast-iron skillet for cooking burgers, steaks or chops, roasting or frying chicken, baking corn bread

• 12 1/2-inch heavy stainless steel skillet for browning meat, poultry or vegetables—especially when you're planning to make sauces from the pan scrapings

• Ridged cast-iron grill pan for grilling kebabs, chicken breasts, onions or fish steaks