1. A Nonstick Skillet

There are three types of skillets that every cook should have: stainless, nonstick and cast-iron. Nonstick skillets allow you to use less oil, and cook delicate foods like eggs without fear of sticking. Cast-iron skillets are a tried-and-true favorite because you can cook with them over high heat and put them in the oven safely. And a stainless skillet made out of heavy material, which conducts heat evenly and will last for years, is a worthwhile investment. 

2. A Wok

For as little as $30 you can get a great wok that will last for years. Choose a carbon-steel wok with a flat bottom—they’re light, easy to hold and move, and the flat bottom allows them to sit directly on the burner of your stove, so they get hot enough. Avoid nonstick woks—most nonstick cookware should not be used over high heat, and many wok stir-fries require high heat for the best results.

3. A Roasting Pan

Choose a roasting pan made of heavy metal so it won’t warp. A basic 14-by-16-inch one with sturdy handles is good for most recipes (and will work for your Thanksgiving turkey as well). If you’re roasting a small amount of food, use a smaller metal pan, about 9 by 13 inches, to keep the pan from drying out and burning. Even though shiny stainless pans are pretty, we find that darker pans brown foods better.

4. A Casserole Dish

When we call for a "casserole" we mean a shallow glass or ceramic dish. Sometimes these sorts of dishes have lids, but they are not necessary; you can use foil to cover dishes that need to be cooked covered. If you’re only going to get one casserole dish, go for a 9-by-13-inch (or similar-size) one that holds 3 quarts. You may also want a smaller 7-by-11-inch or 2-quart dish. 

5. A Slow Cooker

Choose a 5-to-6-quart slow cooker with an adjustable timer that lets you set the time manually and automatically switches to "warm" when the cook time is up. The switch-to-warm feature keeps your food at a safe temperature, so you don’t need to be there when it finishes.

6. A Dutch Oven

A 5- to 6-quart Dutch oven is a good all-purpose size that will work for many recipes, from cooking pasta to braising beef. We use both stainless-steel and enamel-coated cast-iron pots and find that the heavier and sturdier the material, the better it conducts heat and keeps foods from scorching. Check to make sure the lid is tight-fitting to keep moisture in.