Yes! Very good and fair round-up.

I would add to that list a ginormous cast iron wok. Cannot live without it. Use it for making all my sauces and things like lasagne filling and chili (both of which I hate doing in a stockpot). But that's probably just me! This list is great. I got my first Le Creuset dutch oven about a month ago and have been using it almost non-stop. It's purple. I adore it.

Is there a resource available describing the pros/cons of the different materials used in various pans (stainless steel, cast iron, Teflon coated, aluminum, copper, etc etc).
Thanks!

@KSO, you read my mind! This post actually started out with an introduction to all the materials, then I decided that would make a great post on its own. So - you can look for that post on the site later this week. I'll make sure to come back and post a link in this post once it's live.

I use my small 8" all clad pan quite often to reheat a single portion or fry up a single egg.

If we're broadening out the definition of kitchen cookware, I still like my Lodge griddle for making up a fast batch of pancakes and quesadillas.

Agree with the five items listed above, and would add only my most-used sixth item:
An 8" nonstick frying pan (my current version and my favorite is Calphalon ONE -- but it's no longer made -- rats). It's perfect for making scrambled eggs or an omelet for one, heating up a tortilla, and making a quesadilla or grilled cheese for one.

I think your definition of small depends on the size of your household and your kitchen. Don't get me wrong, my 2 quart saucepan sees a lot of use, but it's my 1-quart saucepan that's the workhorse. If you're not big on making extra servings of (whatever) for leftovers, a 1-quart pan is essential for recipes where you need at least a little depth to cook your single serving in.

My basics are a wok, a cast iron skillet, a big stock pot, and a 1-quart and 2-quart saucepan, and a stoneware casserole dish: the skillet and the stockpot were my mom's, and the saucepans and casserole belonged to her, my grandmother and my great-grandmother (I've actually also got a smaller saucepan and a second 2-quart from their various sets), and the wok I bought at Ikea when I moved out on my own. We got a Dutch oven and a really nice sautee pan as wedding gifts, and they're awesome, but I am still very happy with the pre-existing pot collection!

great list - this is pretty much the extent of my cookware except the saute pan - I'm more of a skillet person and if I need to sear meat I use one of my other pans

Definitely cannot live without my Lodge 14" cast iron skillet and 6 quart enamel coated Dutch oven (red, of course).....and I love my stainless steel cookware....not a fan of non-stick coated cookware

Good article, and I agree with the choices. I also love my tiny (4") cast iron skillet which I use to "bloom" spices when cooking Indian food. It's also great for a single fried egg. (I say "No" to non-stick in my kitchen! Who needs that toxic coating when cast iron works as well, or even better!).

Very helpful for a soon to be college grad! If anyone wants to offer presents, I will direct them here

I LOVE my lodge dutch oven. I kept putting off purchasing it because I thought I didn't really NEED a dutch oven, but man, I'm so glad I finally gave in. I use it all the time - to make stocks, soups, sear meats - then it goes right into the oven! Awesome.

awesome! i didn't register for much cookware for our wedding, but now that i'm using my old stuff everyday, i have a deep desire to get some hardworking items that will last a long time...thanks for the roundup!

Has anyone used Fissler cookware?

I'd add a nonstick skillet as well, since a lot of people aren't up to seasoning and hefting around a cast iron skillet. I really like Scanpan's Professional line.

Lately I've been using a Calphalon chef's pan instead of a typical small saucepan:

http://store.calphalon.com/calphalon-contemporary-stainless-2-qt-chef-s-pan/311121

It's wide, so water boils very quickly. The rounded bottom makes whisking and other tasks easier.

I go for ease. My staples:

My wok, nonstick, which I use for stir fry and sauces.

My pasta pot--non-stick with handles that serve to hold the perforated lid on to drain. Eliminates the need for a strainer.

An 8 inch and a 10 inch non-stick skillet.

A couple of small vision ware glass sauce pans. Good for the microwave and stove top and they can go in the dishwasher.

I would add a pressure cooker to the list- specially if you are interested in making dishes from around the world. Also, with things like lentils and beans gaining so much popularity...I think a pressure cooker is a handy dandy appliance that speeds up the cooking process.

For example, lentils take over and hour to cook in a pan, a whole day to cook in a slow cooker and 15 minutes in a pressure cooker. At least-- I love mine and cant really imagine a life without it!

I agree with esrsbb, an egg skillet is so necessary! I got a high-quality 6" enameled iron one and can now do the most perfect eggs with no bits ever sticking to the skillet; I also use it to make mini crepes (because six-inch ones are easy to flip without messing them up), and anything I only need a small amount of or a component that has to be cooked separately from the rest of dinner because someone is allergic or hates it (usually mushrooms).

P.S. Buy good enameled iron! I have had two sets of the ADORABLE little saucepan-and-egg-skillet sets you can get for $20 at World Market, and the enamel has chipped very easily on all the pieces. Not just a little, either. I'm talking half-inch chunks coming off and bubbles under the enamel that eventually pop - yeah, I'm not sure how that happened either. I treat my Le Creuset and my vintage stuff just the same and it's totally fine.

Thanks for sharing this useful information with us i found it so much helpful

Dehumidifiers

8" and 10" Lodge Cast Iron pan
Lodge enameled Dutch oven

Use these all of the time!