Make it yours. You can never have too many good friends. Pots and pans The material that these are made of is very important. Avoid thin or soft aluminum and lightweight stainless steel. Good choices include thick, hard, anodized aluminum and stainless steel that s clad with thick aluminum.
Thick pans heat evenly and quickly and resist scorching.
But they re not cheap. Look for lids and handles that can go into a hot oven. And any nonstick surface will eventually wear. Look for a lifetime investment instead. 2-quart saucepan, with lid Ideal for rice, pasta sauce and vegetables.