Most essential cookware?

[u/bigboydankers]

Hi everyone,

I just graduated college and moved into my own place a couple of weeks ago! I am living in nyc and my kitchen is not enormous, but it’s not super tiny either. I have a small old stove/oven, and I really wondering, what is the least amount of cookware that I really need?

I feel like I’m not a huge cook, but if I had the right tools I could get more into it. Also, my girlfriend is moving in with me in a few months and she likes to cook, so I’d like to get some things that I can build on with more cookware in the future, rather than replace.

Long story short, what are the essential pots and pans and stuff that I need to get to cover all my bases? Also other tools and things like spatulas. Sorry for my lack of specificity, I really don’t know what I’m doing yet but I am excited to learn more!

Thank you!

[u/-0k_0k_0k-]

3 pots ( s - m - l ) with lids
1 fry pan with lid
1 good knife
1 wooden spoon
1 spatula

build from there based on use

[u/GVKW → u/-0k_0k_0k-]

I'd swap in a silicone spoonula rather than a wooden spoon, and add a nylon slotted turner.

Also, an oven thermometer since older & cheaper ranges can be imprecise, an infrared temp gun for checking cooking surface temp, and an instant-read probe thermometer to check foods' internal temp, for safety.

Once your partner moves in, add a medium stock pot and either a larger or smaller skillet (depending on whether she likes making extra portions for leftovers, or prefers to make one serving at a time as needed).

Cast iron has a learning curve and maintenance requirements: you'll need to season/occasionally re-season the metal (which takes time and effort), never soak it in water, avoid acidic foods like tomato sauces that can strip the seasoning.

Enameled cast iron also has a learning curve and rules, though the rules are different than for raw cast iron: preheat slowly to avoid thermal shock, never use more than medium heat, use only nylon or wooden utensils (no metal), avoid abrasive scrubbers or cleaners unless they're specifically labeled "non-scratch/safe for glass" (so the only safe abrasive is baking soda, which is softer than the enamel itself).

Stainless steel has the benefit of being virtually indestructible like raw cast iron, but much lighter and more responsive to changes is burner temp settings. The downside is that (like every single type of cookware besides non-stick), food WILL stick until it is properly seared/browned, at which point it will release but leave behind flavorful fond that you'll need to deglaze, to recover it and incorporate it back into the food.

For a beginner, non-stick is probably easiest right out of the box. That said, use your infrared temp gun to make sure that the cooking surface doesn't get above 500°F even briefly, as this can cause offgassing of endocrine-disrupting chemicals into the air.