As with knives, the same applies to pans: less is more. Make sure you invest in the best quality, because only really good pans and pots are the best and most reliable helpers in the kitchen. And they will accompany you for a lifetime.

With this basic equipment you are perfectly equipped A small pot with a heavy base for caramelising sugar, melting butter or cooking sauces. Ideally, the base should be made of copper, as this conducts heat particularly well and makes it easier to regulate the temperature. One or two larger pans with a capacity of 2 to 6 litres and matching lids. These can be used to prepare soups, risotto and even small portions of pasta. A large pot with two handles and a capacity of at least 8 litres. It can be used to simmer stocks and bouillons, blanch vegetables and cook pasta. Two coated frying pans, one small and one large. They are suitable for preparing fish or sliced meat and also for roasting spices. Two shallow cast iron pans for braising and frying. They can be used just as well on the hob as in the oven. An enamelled cast iron pot with lid, for example from Le Creuset for stews on the hob and in the oven. One small and one large casserole dish, either made of enamelled metal or chrome steel. Ceramic is also possible, of course, but there is a risk of breakage. You can use them in the oven not only to prepare casseroles, but also to roast vegetables or poultry. An uncoated iron pan for frying steaks or rösti. They become particularly crispy in this pan.