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never become committed to a nonstick pan A 2½- to 3-Quart Saucier The difference between a saucepan and a saucier is subtle but important Saucepans have straight sides; sauciers are designed to keep their contents easily whiskable and stirrable, so they have gently sloped sides This is a major advantage when cooking It means that you don’t have to try to shove a round spoon or whisk into a square corner I use a saucier for small batches of soup or stew, for cooking short pasta shapes (you don’t need a big pot for this — s e e here), for reheating leftovers, for making cheese sauces or sausage gravy, for simmering tomato sauce or sweating a few vegetables, and even for one-chicken-sized batches of stock As with a nonstick skillet, any brand will do as long as it’s thick, heavy, oven-safe, and, preferably, tri-ply I use the Farberware Millennium Clad Stainless Steel Saucier It has a great lip for pouring and a nice deep shape I’ve been in a deep relationship with it for about eight years, with not a single complaint from either party That’s more than I can say about any other relationship I’ve been in A 12- to 14-Inch Carbon Steel Wok You’re forgiven for not owning a wok if you grew up with a Western kitchen But I’m here to try and convince you that everybody, not just those who like to stir-fry, can benefit from a good large wok There’s no better vessel for deepfrying, steaming, or smoking For more info on buying and caring for a wok, see here 6 A 6- to 8-Quart Enameled Cast-Iron Dutch Oven My enameled Dutch oven is the first pot I owned that made me think to myself, Wow, you’ve really got something special here It’s a blue oval Le Creuset number, and it’s still alive and kicking today, working at least as well as it did the day my mom bought it for me fifteen years ago A good enameled Dutch oven will stick around for life Because of its weight and heft, it’s the ideal vessel for slow braises, in or out of the oven See, all that heavy material takes a long time to heat up or cool down This means that even if your oven is cycling on and off with its temperature making sine waves that stretch a good 25 degrees hotter and cooler than the number on the dial, the interior of your pot will show barely any fluctuations at all This is a good thing for dependability and predictability in recipes Le Creuset sets the standard for quality when it comes to enameled cast iron, but it’s also insanely pricey If you buy one, you’ll cherish it forever, and only partly because you’ve spent so much money on it (they’re kinda like kids in that way) Lodge makes a perfectly serviceable version for about a third of the price, but buyer beware: I’ve seen a couple chip and crack in my day A 3- to 4-Gallon Stockpot The big daddy of pots: this is the guy you pull out when you want to make pasta for twenty, when you’ve got a half dozen lobsters to boil, or when you’ve got several carcasses’ worth of chicken bones sitting in the freezer just waiting to be turned into awesome stock Until you own a big stockpot, you will never realize how much you needed ... cooler than the number on the dial, the interior of your pot will show barely any fluctuations at all This is a good thing for dependability and predictability in recipes Le Creuset sets the standard for quality when it comes to... partly because you’ve spent so much money on it (they’re kinda like kids in that way) Lodge makes a perfectly serviceable version for about a third of the price, but buyer beware: I’ve seen a couple chip and crack in my day... did the day my mom bought it for me fifteen years ago A good enameled Dutch oven will stick around for life Because of its weight and heft, it’s the ideal vessel for slow braises, in or out of the
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