Pots and Pans

Every kitchen needs at least a small set of pots and pans. The materials used are variable, the most common are aluminum and stainless steel, while copper is frequently used in more expensive cookware. Aluminum and copper by themselves will not work on induction cooktops. Aluminum is lightweight and cheap. Stainless steel is heavier and generally quite durable. Copper is lightweight and has very high thermal conductance, heating and cooling rapidly. Copper is prone to oxidation, forming a green patina. Aluminum can react to acidic foods.

The bare minimum of pots and pans I recommend is:

• A stock pot (4-6 quart)

• A sauce pan (1-2 quart)

• A frying pan (10-12 inches)

• A cast-iron skillet (12-14 inches)