Mix and Match Pots and Pans List

My husband laughs when I call myself a minimalist because we have a LOT of stuff, but I follow the konmari sentiment and try to stick to having only things we use and love. Even back when we registered for our wedding (over 10 years ago now!!), I knew I wanted to avoid a big expensive cookware set. I registered for just the pieces I really wanted and, cooking on them every day for 10 years, they have been exactly what we needed. I thought that everyone did this until I shared what I used in a facebook group and some people were so intrigued!

Here are the pieces that I love and use almost daily! I tried to sort them by the amount they get used, but honestly they all get used so much! They all look brand new with the exception of the nonstick skillet as explained below. Also, this is just the things for cooking, not baking.

If something does stick on a stainless steel or the enameled cast iron, I use this and it scrubs right off!

All Clad 3 quart Sauté Pan with Lid — I use this piece ALL THE TIME. It’s the perfect size for almost anything. I love that it can go in the oven.

Lodge Cast Iron Skillet with 2 loop handles — This is great for searing meat and putting in the oven, veggies on the grill, (camping if we camped!), browning taco meat, etc. I like the loop handles for fitting on our small stove/oven/grill without competing with other items. I have the 12” which is fine but wish I had 15 or 17”!

Cuisinart Pasta/Steamer Set — I LOVE my all clad above for heavy work but didn’t think I needed to spend the extra money on an allclad pasta pot since it mostly boils water for potatoes and pasta and steaming vegetables. We also use it for making popcorn regularly. This has worked out great for us.

All Clad Saucepan — I use this for rice, risotto, etc. I have all clad because that’s what I registered for but as above, I think any stainless steel brand would work well.

Le Crueset Oval Dutch Oven with Metal Handle — Definitely a splurge but this has been great — I use this all the time for soups, stews, roasts, chili, and I’ve even made bread in it! I like that it has a larger surface area for sautéing / searing since I always at least double a recipe. If I use my pasta pot above, it tends to steam the veggies instead of sautéing them nicely. I did have one problem with the enamel a couple years ago and they sent me a replacement at no extra charge. It had been several years since purchased as a registry gift and obviously I did not have a receipt. They stand by their product!

Calphalon Nonstick— I have not figured out how to cook eggs in anything other than a nonstick skillet yet. With at least once daily use, I have to replace our nonstick skillets pretty often. It’s the only pan that doesn’t look brand new still. These work great for frittatas and can go in the oven.

I also have a smaller all clad sauté pan that doesn’t get used much — I find I can use the big one for just about everything and only pull this out if I need to have a second pan out at the same time I’m using the big one.

Oh! I did the same thing with our knives: 1 good chef’s knife, 1 good bread knife, 1 good pair of kitchen shears.

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