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Narrowing down basic cookware purchases


Cookware 21

Narrowing down basic cookware purchases

deraj | Dec 12, 2012 04:44 PM

Hi all, we recently got married and are looking to invest in new cookware. I have read so much on other threads that my head is spinning, and I'm having trouble synthesizing everything into what I should actually buy. Here are my major considerations:

1. I have done a lot of research on toxicity and leaching and so I do know that we are only looking at cooking surfaces that are stainless steel, cast iron, or enameled cast iron, or glass.
2. We have limited storage so I am looking for the most functionality with the least pieces, but willing to invest in good quality for those pieces - I may not know the nuances now, but I am prepared to learn and also to take care of pieces as needed.
3. We are Indian vegetarians, so won't be cooking meats, but might need some uncommon things like a really small frying pan to fry spices to finish dishes
4. I already have one Le Creuset 6 qt dutch oven that I've been using for everything so far, one round Lodge cast iron griddle, and one round ceramic baking dish that I want to keep.

If I put the recommendations from other threads together, I would need to get 10 difference pieces (small, med, large frying pans, small and large saucepans, stockpot all in stainless steel, braiser/cassrole/buffet, skillet, gratin in cast iron or enameled cast iron, 2 sizes of bakeware, baking sheets, wok, loaf pan...) so just looking for some advice to help me narrow this down to 3-4 additional pieces that I will get the most out of for now that I can add to later as we can.

Also, I appreciate the sentiment that it really depends on what you cook and what you experience as you do it, but I really do need to stock up before the holidays so would appreciate constructive input on specific recommendations on a set of cookware I can piece together by size/type/material/brand.

Thank you!

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