Building a Cookware Set for Generations
Give Your Personal Chef the Ultimate Kitchen Setup for Unforgettable Meals!
By Chef Nima B.
20th February 2025
Clients ask me all the time, “What cookware should I buy?” And honestly, I get why—it’s confusing out there. There’s a new 'must-have' pan on the market every other week, promising to be the safest, easiest, longest-lasting thing ever. And most likely, you have a few scratched "Nano Ceramic" or unusable designer "Granite" pans waiting to be tossed in a landfill.
If you want cookware that actually lasts a lifetime, never leaches chemicals, and performs like a dream, stick to the classics: cast iron, carbon steel, stainless steel, and enameled cast iron. No coatings, no gimmicks—just solid, time-tested materials that get better with age.
1. The One Pot Every Kitchen Needs: A Dutch Oven
A Dutch oven is the MVP of the kitchen—it does everything. Soups, stews, braises, sourdough bread, deep-frying... you name it. These can trap moisture better, have more even heating than most cookware, and constantly baste the food with its own steamed juices. The result is always delectable.
Best All-Around: Lodge Enameled Dutch Oven (medium weight, great performance, great price)
Step-up: Staub or Le Creuset (heirloom quality, high price for higher quality and brand
heritage)
Recommended Size: 7 quarts or bigger—more room for meal prep
Cleaning Tip: Hand wash with warm, soapy water and a soft sponge. Avoid metal scouring pads, which can scratch the enamel. If food sticks, let it soak with hot water before cleaning. If there's food stuck/burnt, you can use a plastic pan scraper.
2. The Workhorse: A Cast Iron Skillet
A cast iron skillet sears like a dream, holds heat like no other, and lasts forever. It’s naturally nonstick once seasoned and can go from stovetop to oven to grill. Just make sure they stay dry; but the cool thing about them is that even if they rust, you can still restore them at home!
(Although I should mention these are very heavy and not ergonomic at all.)
Best Choice: Lodge 12-inch Cast Iron Skillet (Lodge is now almost a monopoly in cast iron)
Pro Tip: Preheat your cast iron well, and food won’t stick. Avoid cooking acidic foods (like tomatoes) until your pan is well-seasoned.
Cleaning Tip: Never use soap! Unless you plan to season the skillet again, just wipe it clean with a paper towel or scrub it with hot water and a stiff brush. If needed, use coarse salt as a natural scrub. Always dry immediately and apply a thin layer of oil to maintain seasoning.
3. The Healthiest Nonstick Option: Carbon Steel
Want nonstick without chemicals? Carbon steel is the answer. It’s lightweight compared to cast iron, develops a naturally slick surface, and performs better over time.
Best Choice: De Buyer Blue Carbon Steel Skillet (Incredibly affordable for the quality)
Must-Have: De Buyer Carbon Steel Wok (perfect for restaurant quality stir-fries, a bit pricier)
Pro Tip: Season it like cast iron and never soak it in water. Just wipe clean.
Cleaning Tip: Avoid soap and soaking. Clean with hot water and a soft sponge or brush. If food sticks, boil a little water in the pan to loosen it. Dry immediately and rub with a thin layer of oil to maintain the patina.
4. Stainless Steel: The Everyday Essential
For searing, sautéing, and boiling, stainless steel is unbeatable. It won’t react with acidic foods, is easy to clean, and will never wear out. This is the one piece I would keep from my entire set! They tend to be the easiest to handle, clean, and generally as close as you can get to "worry-free" cookware. You can't go wrong with this type; even the most affordable stainless steel set will last a long time.
All-Arounder: Any Made-In Stainless Steel
Best Value: Cuisinart Classic Stainless Steel (a true classic, rather thin on the sides)
Step Up: Viking 3-ply or any Hestan Stainless Steel (even heat distribution, easy handling)
Ultimate Investment: Any Hestan Titanium (the best money can get)
Cleaning Tip: Use warm, soapy water and a soft sponge. For stuck-on food, sprinkle baking soda or Bar Keepers Friend, wait at least 20 minutes, then scrub with a non-abrasive pad. To remove discoloration, boil a mixture of water and white vinegar. If you pour water on the hot pan immediately and start cleaning it, you can get rid of any burnt food easily (only do this if the pan is made of more than two layers of metal to avoid warping)
5. The Meal Prep Heroes: Saucepans & Stockpot
Any chef would agree: you need at least two stainless steel saucepans (medium & large) and a big stockpot for soups, pasta, and broths. Bonus for a steamer insert for the stockpot.
All-rounder: any Made-In Stainless Steel Saucepan & Stockpot (these can be used in restaurants, but they need longer soaking for thorough cleaning)
Best Value: Cuisinart Classic Stainless Steel (true classics, but the sides burn more)
Step Up: Hestan or Viking Stainless Steel Stockpot & Saucepans (they handle everything better, and are the most ergonomic)
Cleaning Tip: Treat like stainless steel pans—use dish soap, warm water, and a soft sponge. For burnt food, soak with warm water and baking soda before scrubbing.
The Ultimate Cookware Set (That You’ll Never Have to Replace)
If you want to invest in cookware that will last for generations and motivate you to cook, here’s the ultimate list:
● Enameled cast iron Dutch oven (7+ quarts)
● Lodge cast iron skillet (12-inch)
● Carbon steel skillet (De Buyer)
● Carbon steel wok
● Two stainless steel skillets
● Two stainless steel saucepans (medium & large)
● A large stainless steel stockpot
Why This Cookware is the Best Choice
100% Non-Toxic – No coatings, no leaching.
Built to Last – Buy once, use for life.
Handles Heat Perfectly – No warping, no hot spots.
Saves You Money – No more replacing cheap pans every few years.
Final Thoughts
There’s a reason chefs don’t use ceramic or trendy 'designed' cookware—they just don’t hold up. If you want the best for your family, stick to cookware that has stood the test of time.
Got questions? Need help choosing the right cookware? Let me know—I’m always happy to help!