What 3-5 pieces of cookware would you recommend every starter chef own? Looking for a set of pots/pans that can (hopefully) handle 99% of what an amateur chef would cook.
What 3-5 pots/pans would you recommend for a starter chef that can handle 99% of scenarios in the amateur kitchen? I have an old set of non-stick pans that I'm trying to upgrade and just want to pick up the essentials. I've already got a fairly well-seasoned 12" cast iron skillet and an old non-stick frypan (that will be replaced with something cheap from the local restaurant supply when the coating craps out) but am trying to round out my cookware quiver.
What else would you recommend? For each pot/pan, what material would you recommend? What sizes? Recommended brands or would stuff from the local restaurant supply be sufficient?
I've read through the FAQ and popular discussions on the sidebar. While there was lots of good discussion related to types of materials and proper care, none of the threads really addressed what the essential pieces of cookware are that every amateur chef should own.
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