Essential Pots and Pans

One-quart saucepan--for small servings, to melt butter or to use as a double boiler with a larger pan.
Two-quart saucepan--for sauces and vegetables.
Four-quart saucepan--for side dishes, vegetables or soups.
Eight inch oven-proof skillet--for frying.
Fourteen inch oven-proof skillet--for main dishes.
Eight-quart stockpot--for cooking pasta, soup and stock.
Roasting pan with rack--for roasting meat.
Large heavy kettle with lid (Dutch Oven)--for stews.
Broiler pan--for broiling meats, potatoes or other vegetables.
Pizza pan--for pizza or to use as a baking sheet.
Loaf pan--for breads, terrines or meat loaf.
Two eight- or nine-inch round cake pans--for two-layer cakes.
One eight- or nine-inch square pan--for small cakes or brownies.
Two baking sheets--for cookies, bread, etc.
One muffin tin--great for muffins, serving condiments, making small gelatin desserts and much more.
One ovenproof glass pie plate--for pies, cakes, and other dishes.
Microwave-safe covered casserole dishes in three sizes--for cooking vegetables, rice, casseroles, and re-heating leftovers.

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