HOME > Chowhound > Cookware >


Starter cookwear set

I am just starting out professionally and in the world of cooking and want to get a set of pots and pans that will allow me to do everything I need to do in the kitchen and cut my teeth. I am young and just starting out so cost is a big factor. Does anyone know of a good starter cookwear set to purchase? Thanks in advance.

  1. Click to Upload a photo (10 MB limit)
  1. aprons and chef's toques would qualify as cook"wear"...you want a cook*ware* set ;)

    one of the problems with prepackaged sets is that they often include pieces you don't really need/use, and omit ones that would be very useful. take a look at these threads to get a sense of the recommendations that have been made to fellow Chowhounds with similar requests:

    1. Until very recently I would not have recommended a set of cookware but I switched to an induction cooktop and a number of pieces I had would no longer work because of the magnetic factor. So I bought an 11 piece set of Circulon nonstick for $200 at Costco and am very pleased with it. I don't have the box handy but it has, I believe, three skillets, three saucepans, a not-too-large stockpot (good for pasta) and I think all but two of the skillets have lids. It's DW-proof and ovenproof to 400. It also has a nice heft to it, not flimsy at all. With a couple (or more!) LC, Staub, etc. DO's I'm very, very satisfied. And so is my younger daughter who got my castoffs :)

      1. While not as cheap, I would suggest not buying a set. Different companies make pieces that are better for different jobs. e.g. Le Creuset makes awesome casserole-ware, whereas All-clad makes lovely fry-ware and lovely saucepans. Buy non-stick from your average restaurant supply store. Not as cheap, but you end up with better stuff.

        1 Reply
        1. re: Indirect Heat

          First off, are we looking at cookware for the home or for the professional kitchen.

          Chowhound is probably not the best place to look if trying to equip a professional kitchen. Not to be harsh, but some time in culinary school and real-world restaurant or catering experience would be the ticket. The sizes of the cooking vessels vary tremendously. A trip to a restaurant supply house will show you what you are up against.

          If we are talking about a home set-up, absolutely buy a set. Think of what you use every day. A couple of sauce pans (1-qt and a 2-qt) a larger pot (4-qt), a couple of saute pans (8-inch and 12-inch). Lots of covers that fit well. OK, I've just described a "set" -- lot of 10-14 piece sets out there will fit the bill. Buy the highest quality you can afford -- no reason to break the bank. You don't need "top of the line" to boil water! Skip sets with teflon. I hate glass lids. Personally, I would skip anodized stuff, too. Multi-ply stainless is easy to care for, looks great, and cooks just fine.

          The sets usually come with a skillet. I won't tell anyone if you choose to chuck it. Remember, the set can always be augmented as you develop your skills. A plain cast iron skillet and dutch oven, are items you may want to add sooner rather than later. If you want to do stock, look into 8-12 qt stock pots (plain aluminum).

          Similarly, you can get bakeware sets that have all the basics (round cake, square cake, oblong cake, cookie sheet/jelly roll pan, loaf pans and muffin pan). It would cost you double to piecemeal that set. Again, sets can be augmented with various and sundry Bundt pans, springform pans,and the like.

        2. I dont know what your budget is but I love my Cuisinart Multiclad Pro 12 piece set. I got it for $247 on amazon. The price fluctuates sometimes so I waited for a good deal. It heats evenly, quickly, and it is super easy to clean. Lately I've added pieces like the Lodge cast iron skillet, Lodge griddle/grill and I'm getting around to buying a dutch oven. I also know people who love the Costco Kirkland set for around $180.


          1. I agree Mike regarding the professional kitchen statement. CHOWHOUND may not be the best place to look for advices for equiping a professional kitchen. What you need at home is not the same as a professional kichen.

            1. Everything is for a basic home kitchen. Thanks for all the suggestions. I already have a lodge 12" cast iron which I use a lot since it is my only piece of good cookware. Now I'm looking to expand so I can cook more and expand my techniques. Thank you for all your input.

              3 Replies
              1. re: Rippin200

                Thanks. Has anyone suggested the Tramontina stainless steel cookware? I don't own them, but they are consistently named as "high quality-low price" cookware.

                1. re: Chemicalkinetics

                  I agree.

                  Also, Don't just rely on a non stick fry pan. You really need a heavy stainless steel 10 inch or even better a 12 inch.

                  Nonstick frypans don't sear well and it is more difficult to make a good pan sauce in one.

                2. re: Rippin200

                  If I read correctly, I believe the OP was saying he/she is newly employed and setting up his/her own place, not starting out in the restaurant industry. Congrats, Rippin! :)

                  One good thing I've done -that I wish I'd done more when I was younger and broker- is to hit the thrift shops, yard sales, church rummages, Craig's List/Freecycle, etc. Aim for the most hotsy-totsy neighborhood in your area. You buy a used Le Creuset pot, say - maybe you fall in love and decide that's what you'll save up for new. Or maybe you decide it's too much of a prima donna to be usable for your kind of cooking. I've gotten practically new small appliances, Farberware stainless, a copper baking dish, good table linens.

                  One thing no one else has mentioned that I recommend is a set of Pyrex - nesting bowls for prep, 1-2 baking pans, a loaf pan or two, and a measuring cup. Make sure you get tempered glass - I understand not all Pyrex is tempered these days.

                3. ok..you have 12" CI skillet. I'd suggest a generic SS 10 qt stockpot with an aluminum disk on the bottom , a 6 qt enameled CI Dutch oven, and a really good 2 qt saucepan (personally I'd look for a tin lined Mauviel professional line (CI handle). Given the virtual certainty that none of these will match you will be well along the road to acquiring additional items based on function, not appearance, and over time this will become a thing of beauty in and of itself.

                  If you hunt down good deals these items, all together may cost a little more than a matched set of some nice looking multi-layered, SS cookware which may be fine and work well, but you will use each and all of these pieces regularly. I have never seen a "set" where all of the pieces were actively used.