My goal has always been to teach people to cook from scratch. To cook efficiently, you need the best cookware. I’m going to show you some of my favorites.
You can start with cheaper brands, but if you have two or three excellent cookware, they will last a lifetime when you care for them. I want to invite you into my kitchen today to see what I use. Be sure to tell me your favorite cookware so I can share your ideas with my readers.
When I got married over 56 years ago, aluminum pans were the name of the game. They worked fine for many years. Then someone thought of making non-stick pans. They were so awesome, nothing stuck to them, making after-meals cleanup much easier.
But after a few months, the non-stick finish started flaking off and attaching the “stuff” to our food. Or, we would see bare spots where the non-stick finish used to be. Those pans were soon trashed, not knowing if that finish was toxic. Raise your hand if you had some of those!
The Best Cookware Needed In Every Kitchen
Cast Iron Pans
My mother used cast iron pans, so I’ve used them. If you season them well, nothing sticks to them. Yes, they are heavy and feel bulky, but I love them.
I soon learned that if I bought cast iron pans without a long handle, I could always use them. This is one of my very favorite pans, shown below.
12-Inch Cast Iron Fry Pan
I realize this pan is heavy and awkward to use for some people, but it’s still one of my favorite pans, which I use almost daily. This is a Lodge 12-Inch Skillet. It’s perfect for cooking scrambled eggs, making fajitas, doughnuts, bagels, and even Lefse.
It’s left on my stove day in and day out. Yes, I use it that much. I love fried onions and bell peppers, especially the red, orange, and yellow ones. They are so sweet and mixed with onions, all I need is a tortilla, salsa, cheese, and maybe a little meat, I have the tacos you can imagine.
Pros:
It makes food taste awesome, the price is reasonable, keep it seasoned it will be non-stick, will last a lifetime if cared for properly.
Cons:
You have to hand wash it, heavy and bulky. They do not work well on glass top stoves.
8-Inch Cast Iron Fry Pan
You sometimes want a fried egg on toast, right? Or just plain with a slice or two of bacon? I sure do! And this pan is the one to use. It makes a fried egg in butter, well you know, it’s the best egg ever!
When I was growing up my dad made fried cheese in a cast iron pan about this size, yep, fried cheese!
Oh, plus chicken livers and onions, and sometimes just liver and onions. I love memories! 8-inch Cast Iron Pan
Pros:
It makes food taste awesome, the price is reasonable, keep it seasoned it will be non-stick, will last a lifetime if cared for properly.
Cons:
Must be hand washed. They do not work well on glass top stoves.
4-Quart Stainless Steel Saucepan
I have three of these, I’m almost sure one of them is at least 30 years old. It’s a Farberware Stainless Steel 4-quart Saucepan. I love a few pans without long handles sticking out.
You still have to use hot pads to pick it up, but at least the handle is not in my way while I’m stirring. I can make a roux in this pan, boil water, make a small pot of soup. It’s the perfect pan for so many meals.
Pros:
Stainless steel, dishwasher safe, and affordable.
Cons:
None.
6-Quart Stainless Steel Saucepan
When my family comes, I always make Creamed Chip Beef on Toast and this is the pan we use. I will add the recipe below the pan in case you want to print it out and give the recipe a try. Who grew up with cream-chipped beef, creamed tuna, or hard-boiled eggs in a white sauce?
Maybe your family used a 6-quart saucepan! Farberware 6-Quart Stainless Steel Saucepan.
Mark uses this pan to boil pasta or spaghetti for us, it’s the perfect saucepan for so many meals.
Pros:
Stainless steel, dishwasher safe, and affordable.
Cons:
None.
Creamed Chip Beef
Ingredients
- 1 cup butter
- 1 cup flour
- 1/2 gallon milk
- 2 4.5- ounce jars dried beef
- salt and pepper to taste
- 1 tablespoon sugar
Instructions
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Melt the butter in a large pan, add the flour and quickly use a whisk to make a roux. Continue whisking and add 1/2 gallon of milk. Keep stirring until the mixture is cooked and smooth. Rinse the beef, chop it into pieces and add to the white sauce above. Add salt, pepper, and sugar to taste. Serve hot over bread, biscuits, or toast. We like to add frozen peas (cooked) when ready to serve.
8-Quart Stainless Steel Soup/Spaghetti Pot
This 8 Quart Spaghetti Pot is meant for large families to boil spaghetti or make a large pot of soup. I’ve had this soup pot for years. I raised my kids with it and blanched fruits for canning. Every family needs a large pot for so many reasons, it’s perfect to use on a gas stove when the power goes out.
You can make soup for your neighbors. Life is good with a warm bowl of soup. This pot is great when you have a large meal item to make.
Pros:
Stainless steel, dishwasher safe, and affordable.
Cons:
None.
Ebelskiver Pan
This is a fun pan to have when making Ebelskiver’s for friends and family. They are basically round pancakes. They are super easy to make and kids love them. My mother had a cast-iron one, but after she died, I’m not sure what happened to it.
I will share my recipe after the picture. Ebelskiver Pan
Quick And Easy Way To Make Ebelskivers
Pros:
Nonstick, and affordable.
Cons:
Handwash only and cannot use metal utensils.
Linda’s Whole Wheat Ebelskivers
Ingredients
- 1-1/2 cups freshly ground whole wheat flour (white bread flour works well too)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon dough enhancer (optional)
- Dash of salt
- Freshly ground nutmeg using a Microplane or out of a jar to taste
- Whisk the following:
- 1 cup buttermilk (I used the dry food storage type and reconstituted with water as directed)
- 2 eggs
- 1 cup sour cream
Instructions
-
After whisking, add the dry ingredients.
-
Heat the Ebelskiver Pan.
-
I use vegetable spray instead of putting 1 teaspoon of oil in each Ebelskiver hole.
-
Heat the pan until very hot. I use a toothpick to flip mine. I will cook both sides and then cook them on their side.
6-Quart Ceramic/Cast Iron Dutch Oven
Here’s the deal, I have several regular cast-iron Dutch Ovens with legs (to stack and cook outside). Plus, I have a few different sizes without legs, but today we’re talking about what I use in my kitchen.
For some reason, I saw this Red Lodge 6-Quart Dutch Oven and I knew it would look perfect in my kitchen. Plus, it’s oven-safe.
We have made so many pots of soup or beans in this gem, and I smile every time I turn on the stove with it sitting there front and center. It’s cast-iron with a ceramic finish so that’s why you can see the little “black dividers” to hold the lid above the Dutch oven base.
This can’t be used on briquettes, it’s not designed to be used outside.
Pros:
Easy to clean, it makes the best soup and chili taste even better, affordable.
Cons:
Heavy, handwash only.
10-Inch Swiss Diamond Skillet
When I taught classes at a fancy kitchen store here in Southern Utah, I learned about the Swiss Diamond pans. When my family and grandkids come to visit and use these pans, they see how wonderful they are to use and really want them for their own kitchens.
They have never cooked with anything like them. Nothing sticks, they are different than the old non-stick coated pans from the 1970s!
My oldest grandson even bought one for his girlfriend for Christmas. You do have to hand wash them like any good piece of cookware and be sure to use non-metal kitchen tools with them. Swiss Diamond 10-Inch Skillet
Pros:
Food never sticks, no vegetable spray needed ever.
Cons:
Pricey, handwash only, cannot use metal utensils.
12-Inch Swiss Diamond Skillet
This 12-Inch Swiss Diamond Skillet is perfect for omelets or fajitas. I mainly use this one when the family comes to visit. Nothing sticks and it’s easy to clean up after using it.
Pros:
Food never sticks, no vegetable spray is needed.
Cons:
Pricey and handwash only, cannot use metal utensils.
Lodge Cast Iron Griddle
Every family needs a good griddle, right? I’m talking pancakes, grilled cheese, and quesadillas! This is a Lodge Cast Iron Griddle, it’s perfect for every family!
Pros:
Makes food taste better, lasts a lifetime if cared for properly, non-stick is kept seasoned, and affordable.
Cons:
Heavy and handwash only.
Braiser
My braiser is packed away for the holidays. These work great for braising meat, ribs, and even steaming your favorite vegetables.
Tramontina 6 QT Covered Braiser – Tri-Ply Clad SS
Final Word
I hope you enjoyed visiting my kitchen on the internet today, Mark and I live a simple life and enjoy cooking together in the kitchen. He always cleans up the prepping dishes, which is a blessing to me.
We love eating at home where we know the ingredients in the food we are cooking. Please let me know about the best cookware you love using in your home.
So many of us are cooking for fewer people in some cases, and others have growing families, but we all appreciate quality cookware base on how much time we spend on meal preparation. Please keep prepping. I believe hard times are coming, we will survive my friends. May God Bless this world, Linda
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