Picking the Right Pots and Pans

If the handle on your favorite pot keeps coming loose or the bottom of a beloved pan is warped, it’s time to head to the store. The good news is that if you haven’t been in the market lately, you’ll find better-quality choices at every price range.

There is a pot for every purpose, from braising a beef roast (use a Dutch oven) to flipping flapjacks (try a flat griddle). However, since pots and pans eat up valuable storage space, consider what you like to cook before you make a purchase. A complete set is a good value only if you plan to use every item regularly, according to Norman Kornbleuth, owner of Broadway Panhandler in New York City. “If there’s even one piece you don’t like, think about what you need and buy only those individual pieces.”

Flat-bottom saute pan

• Two frying pans (one large, one small)
• Stock pot
• Flat-bottom saute pan
• Two saucepans (1 to 1 1/2 quarts and 3 to 4 quarts)

Multicooker

• Multicooker with inserts for pasta and steaming
• Grill pan
• Dutch oven (a deep pot with two handles and lid)
• Flat griddle frying pans multicooker

• A frying pan is flat and shallow so food cooks quickly in a small amount of fat -- perfect for quick sautes.

• A stock pot is tall but not wide, so liquids evaporate slowly. Use it to create flavorful soups and stocks.

• A saucepan is usually as tall as it is wide, good for making sauces and intensifying flavors.