Four Pieces of Cookware Every Cooking Enthusiast Should Own

Good equipment is as important to good cooking as good recipes and good technique. Here are four pieces of cookware every enthusiastic cook should own, with information about how to choose.

Essential Cookware Item # 1: 12 Inch Standard Skillet

A standard skillet is a plain metal skillet (meaning it does not have a nonstick coating). Standard pans brown food better than nonstick pans do. Standard pans are also more versatile. Unlike nonstick pans, standard pans can be used over high heat on the stove-top, can be used in a hot oven, and can usually be placed under a broiler.

How to Choose:

Look for a clad pan, which is pan made of copper covered with a heavy-gage steel or anodized aluminum (anodized aluminum has been treated so it won't react with acidic foods). The handle should be plain metal (no plastic, silicone or wood) and be attached with study rivets. Clad pans tend to be expensive, and if you can't find a clad pan in your price range, go with a disk-bottom pan (a pan that has a steel or aluminum-coated copper disk welded to its underside). If you get one of these pans, make sure the disk covers the entire bottom of the pan. Any gap between the bottom and sides will create a “hot zone” where food will burn.

Essential Cookware Item # 2: Cast Iron Skillet

A cast iron skillet is the absolute best choice for searing a steak, blackening vegetables, or cooking in the great outdoors. It's also the best choice for the budget-conscious. For less than $30, you get a large, durable pan that can take insane amounts of heat and that will (with proper care) last a lifetime.

How to Chose:

Look for a pan made entirely out of iron (no wood handles). This allows the pan to be used over coals or under the broiler. Some pans come pre-seasoned. These should be shiny black and feel slick. Give a new pan a quick wash before using for the first time, to remove a protective coat of wax that manufacturers apply to prevent rust (make sure to follow the manufacturer instructions on how to wash the pan the first time).

Essential Cookware Item # 3: Heavy Duty Half Sheet Pan

Heavy heavy-duty half sheet pans (also known as jellyroll pans or lipped cookie sheets) are kitchen workhorses. These can be used to make oven fries, bake cinnamon rolls or (when equipped with a plain-metal cooling rack) even roast a chicken.

How to Choose:

Look for a heavy-duty pan designed for restaurant use. It should be made of heavy-gage steel. Avoid insulated pans, pans with nonstick finishes, or pans with fancy coatings, as these tend to under-bake or burn food (if you are worried about sticking, line the pan with baker's parchment, which also aids clean-up). When you hold the pan at the short ends and twist, you should not be able to bend it. Since these types of pans are not usually available in cookware stores, shop in a restaurant supply store or buy online.

Essential Cookware Item # 4: Plain Metal Cooling Rack

Plain metal cooling racks are useful for far more than just giving cookies a place to chill after exiting the oven. A sturdy cooling rack can be used in the oven to broil steaks, roast chickens, or keep breaded foods from becoming soggy. A large one, placed over a sink, can even provide extra space. Bowls of prepped ingredients can be placed there, or you can use the extra space to dry dishes when the drainer is full.

How to Choose:

Look for a study rack made of plain metal (no plastic or silicone coating). Good racks have sturdy feet and won't bend under pressure. Also, when you go shopping, make sure to bring whatever cookware you intend to use with the rack, so that you can make sure it will fit.

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