What do you really need?
When it comes to a well-stocked kitchen that’s where things can get expensive, especially when it comes to pots and pans. In my opinion, as a dinner party pro and home chef who loves to entertain, there are certain pans where it makes sense to spend the money on them and then others where it really makes no difference at all.
I tend to stay away from buying an entire set of anything (even if it is a good deal at Costco) and just purchase individuals pans as I need them. It ends up being less expensive in the long run and you don’t have to find a space to store all those one-off pans that you never really use anyway. And a good pan will last you. I’ve had some for over twenty years! Especially the good quality enameled pans like Le Creuset or Staub. So read on to see when to shell out your hard-earned cash and when to save a few bucks.
Whether you are just starting out or if you are thinking of investing in your next pan to add to your kitchen collection here’s my list of recommendations based on what I use most not only when entertaining in my own home but when hired to put on dinner parties for clients.
Cast Iron Pans
If I had to choose one, I’d definitely start with the large cast iron pan and then add a medium sized grill pan your collection and finally these adorable mini-cast iron pans. Nothing produces a nice crust on a steak or piece of fish like a cast iron pan. This is one of those times when I think the Lodge brand is just fine. You don’t need an expensive brand name version of a cast iron pan as long as you care for it properly, so it doesn’t rust.
If there is one pan I use in my kitchen more than any other, it’s this saucepan. I highly recommend the Le Creuset signature saucepan – it’s worth every penny. They will run you between $175 and $215 on average but sometimes you can find them on sale. I’ve tried other brands (Staub is great too) but in this case it’s worth it to pay more for the real thing. I’ve found that the enamel coating wears off or chips on lesser quality brands and then you end up replacing the pan anyway.
1 3/4-quart Saucepan
The weight of the pan itself is another reason I love it. They are heavy. Which means they don’t burn my sauces. When I’m reducing vinegar, for example, my finished product turns out so much better than if I’d used a lighter weight and thinner metal material, which tends to scorch the liquids in the pan instead of protecting them and allowing them to gently reduce on the heat. Trust me on this one – I’ve burned a lot of sauces in my day.
3-quart Dutch oven
This is also a big-ticket kitchen item but, again, one that lasts forever and it’s so versatile. The size is perfect for roasting meats and veggies in one pot and the lid is essential for those recipes where you want to braise your meats in liquids but not have it evaporate all the liquids. The one I recommend is this Le Creuset Everyday Dutch Oven pan, and it can easily run up to $350, so look for an outlet store or a good sale but try to get the real thing. You won’t regret it.
Stock Pot
And my final piece to add your collection of a well-stocked dinner party pro kitchen is aptly a stockpot. A 12 quart to be exact. You could get smaller or larger but if you are only going to get one this is a great size for everything from soups to pasta and sauces. Unlike the two recommendations above I don’t think you need a high-end pot in this case – just the best quality you can afford from Amazon or your local kitchenware store. Try to stay away from a really thin metal and get something like All-clad.
