The 10 Pots, Pans & Sheet Pans I Reach for the Most
If there’s one thing I’ve learned after years of cooking at home, it’s this:
the right cookware makes cooking feel easier, not more complicated.
I don’t believe in owning endless pots and pans. I believe in having a small collection of pieces that earn their space in your kitchen because they get used again and again.
These are the 10 pots, pans, sheet pans, and Dutch ovens I personally love, cook with regularly, and recommend without hesitation. Some are splurge-worthy, some are everyday workhorses but all of them are pieces I’d buy again.
If you’re slowly building a kitchen you love (or replacing old cookware piece by piece), start here.
1. Stainless Steel Skillet (Everyday Staple)
If I could only keep one pan, it would be a stainless steel skillet. It browns beautifully, handles high heat, and works for everything from chicken thighs to sauces.
I love All-Clad for stainless steel. Their pans heat evenly, last forever, and get better the more you cook with them.
Best for:
Searing chicken or steak
Pan sauces
Crispy vegetables
2. Nonstick Frying Pan (Quick & Easy Meals)
For eggs, delicate fish, and fast weeknight cooking, a nonstick pan is essential.
I gravitate toward Caraway here. Their pans are sleek, easy to clean, and ideal when you don’t want to think too hard about cleanup.
Best for:
Eggs and omelets
Pancakes
Quick sautés
3. Large Sauté Pan with Lid
This is one of the most underrated pieces in the kitchen. A wide sauté pan with a lid lets you cook down sauces, braise, and make one-pan meals without crowding.
I prefer stainless steel here for versatility.
Best for:
Creamy pastas
One-pan chicken dishes
Shallow braises
4. Cast Iron Skillet (Flavor Builder)
A cast iron skillet is unbeatable for heat retention and deep flavor. It’s the pan I reach for when I want food to feel rustic and cozy.
Best for:
Crispy potatoes
Skillet dinners
Baking cornbread or desserts
5. Classic Dutch Oven (Comfort Food Essential)
A Dutch oven is the heart of one-pot cooking. It’s where soups simmer, bread bakes, and slow meals come together.
Both Le Creuset and Staub make exceptional Dutch ovens — this mostly comes down to preference.
Le Creuset: lighter colors, smooth interior
Staub: darker interior, incredible heat retention
Best for:
Soups and stews
Braised meats
No-knead bread
6. Medium Saucepan (Daily Use)
This is the pot that quietly gets used almost every day.
Best for:
Heating grains
Making sauces
Reheating soups
A solid stainless steel saucepan is all you need here.
7. Large Stock Pot
For batch cooking, soups, broths, or feeding a crowd, a large stock pot is essential.
Best for:
Big batches of soup
Bone broth
Pasta nights
8. Rimmed Sheet Pan (The Real MVP)
Sheet pans might be the most-used item in my kitchen. I always recommend rimmed, heavy-gauge sheet pans so they don’t warp.
Best for:
Roasting vegetables
Sheet-pan dinners
Baking cookies
9. Quarter Sheet Pan (Small Batch Favorite)
A smaller sheet pan is perfect for everyday cooking when you don’t want to heat the oven for a full tray.
Best for:
Single-serve roasting
Toasting nuts
Reheating leftovers
10. Enameled Cast Iron Braiser or Shallow Dutch Oven
This is a piece people don’t always think to buy but once you have it, you’ll wonder how you cooked without it.
It’s ideal for meals that start on the stovetop and finish in the oven.
Best for:
Braised chicken
One-pot rice dishes
Shallow stews
How I Recommend Building Your Cookware Collection
You don’t need everything at once.
If you’re starting from scratch, prioritize:
Stainless steel skillet
Nonstick pan
Dutch oven
Rimmed sheet pan
From there, add pieces slowly — based on how you actually cook.
Shop My Kitchen Favorites
All of the cookware mentioned above is linked through my shop so you can easily find the exact pieces I use and love. I only recommend items I’d buy again and cook with regularly.
Cooking feels better when your tools work with you, not against you.
Cheers,
Pia