Cookware is one of the most important purchases you will make for the kitchen. Select pots and pans that suit your particular style of cooking and your specific needs. Matched sets are an economical choice. Select additional pieces, one at a time, as you find a need for them. Choose the best quality cookware you can afford. Although the initial expense of a good quality pan may be higher, it can last a lifetime.

When buying cookware, look for medium or heavyweight pans. Thin, inexpensive cookware dents easily and can develop hot spots that cause food to burn. Good quality cookware can be heavy. Make sure you can handle a heavy pan with the added weight of food. Also, look for materials that conduct heat quickly and evenly. Resist the temptation to choose something that looks good but isn't a good heat-conducting material. The characteristics of available cookware materials (various metals, glass and ceramic) and the appropriate uses for each are discussed in the section "Cookware Materials."

The overall construction of the skillet or saucepan should also be examined. Handles should be sturdy and snugly attached. For every day rangetop use, choose handles that stay cool, such as those made from heat-resistant plastic. A medium or large skillet with an ovenproof metal handle may be a consideration. Make sure all pans have tight-fitting covers. Interiors should be easy to clean and free of ridges or crevices that can trap food. When making decisions about size, make sure that your rangetop can accommodate two pans, such as a large skillet and a large saucepan, at the same time.

A double boiler consists of two stacked pans and a cover. The top pan, which holds food, nestles in the bottom pan, which holds simmering water. The purpose of a double boiler is to protect heat-sensitive foods from direct heat. Use it for melting chocolate or for cooking delicate sauces.

This large, heavy covered pot with two short handles is used for the slow, moist cooking of a large quantity of food. It is ideal for soups and stews and for braising large pieces of meat. Choose one with ovenproof handles if you would like the convenience of using it in the oven as well as on the rangetop. Dutch ovens range in size from 5 to 8 quarts. Larger pots are generally referred to as stockpots.

This heavy, flat pan is used for cooking foods, such as pancakes, with a minimum of fat. Griddles generally are square with very shallow rims on all sides. Round and rectangular griddles are also available. The typical square griddle measures 12 or 14 inches across. Choose a material that heats evenly and well, such as cast iron or aluminum. Nonstick finishes often eliminate the need for fat.

This shallow pan with a sloping side and flat bottom was originally designed for making omelets. The sloping side allows an omelet to slide around the pan while cooking and facilitates easy turning and removal. Because this pan has proved so versatile, skillets are now sold with a sloping side for sautéing and may not be labeled as omelet pans. Choose a heavy pan that is 6 to 8 inches in diameter. A tight-fitting cover will increase its versatility. Some have nonstick finishes.

This large pan has a locking airtight cover that allows steam under pressure to reach temperatures much higher than the boiling point of water. A valve system regulates the internal pressure. As steam builds up inside the pan, foods cook at a very high temperature. Cooking time is cut by up to two thirds without losing the nutrient value of the food. New ones have improved safety controls. Be sure to read the manufacturer's directions before using. Pressure cookers are primarily used for cooking tough cuts of meat and soups or for canning.

This round cooking utensil, with a deep straight or slightly flared side, a long handle and tight-fitting cover, is very versatile. It is used for cooking sauces, vegetables, grains and pasta as well as reheating, warming and melting. It should be made of a material that heats quickly and evenly, is easy to clean, nonreactive to acidic foods and not too heavy. Saucepans range in size from 2 cups to 4 quarts.

The traditional sauté pan is a wide pan with a straight or slightly curved side that is slightly higher than a skillet and has a long handle. This pan is designed for quick cooking over high heat. Use it for browning and stir-frying as well. A large skillet can be substituted for a sauté pan.

Also known as a frying pan, this round, shallow pan has a straight or slightly sloping side. It is used for frying and sautéing. Choose a heavy pan that conducts heat evenly and has a tight-fitting cover. Skillets range in size from 6 to 12 inches. A large skillet with a second short handle opposite the long handle is much easier to lift.

This two-piece covered pan is used for steaming. The bottom surface of the top pan is perforated to allow steam to rise from the simmering water in the bottom pan. A tight-fitting cover prevents steam from escaping. An inexpensive perforated steamer insert can turn most large covered saucepans into steamers. The principle is the same, food is held above simmering water and the steam from the water cooks the food. When steaming, water should not touch the top pan or the insert. Allow at least one inch of head room.

This large, deep pot is ideal for the slow, gentle cooking of liquids. Less moisture is lost in this tall, narrow pot with a tight-fitting cover. A stockpot should have two handles and a thick bottom to prevent scorching. Stockpots are usually larger than 8 quarts but the name may be used interchangeably with the smaller Dutch oven.