This is truly your kitchen's workhorse. It's durable, lasts forever, and is up for just about any task you need.

Use it for: Recipes that start on the stovetop and need to be finished in the oven; anything that needs a good, hard sear (like steak). You can also use it for shallow frying, sautéing (it's a great substitute for woks), and baking.
Buy these sizes: A 10" pan will serve you well. If you're looking to branch out, and have the storage space, consider investing in specialty sizes from massive (17"!) to teeny-tiny (3.5"; great for single fried eggs).

Coated with a tough lining (Teflon is the most common), these pans are convenient to have on hand for sticky, wet foods, or anything that has a high probability of adhering to the surface. A well-seasoned cast-iron serves the same function, but consider the nonstick your bulletproof (and fool-proof) option. "If you cook eggs regularly, a nonstick pan is a must," says Rick Martinez, BA's associate food editor. Many nonstick pans have plastic handles that are not heat-proof (a.k.a. plastic) so be aware that you most likely won't be able to put them in the oven.

Use it for: Scrambled and fried eggs.
Buy these sizes: Cooking for one? You really only need one good nonstick pan—8" will do the trick. If you often find yourself scrambling eggs for a crowd, go ahead and pick up a 12", too.

These heavy-duty pans can go from the stovetop to the oven (most are able to handle temperatures in the 450-500˚ range; just make sure the handle is heat-proof), and can do just about…anything you need them to.

Use it for: Browning and roasting meat, sautéing veggies, stir-fries, pan sauces, toasting spices.
Buy these sizes: Start with a 10". If you have more room and want to invest in another, add a 12" to your collection.

DIY stock isn't hard to make if you've got the time and the right equipment. Thankfully, investing in a quality stock pot means you can do everything from simmering bones to making big batches of soup, and even canning sauces and pickles, if you are into preserving produce.

You can find these on the cheap, but paying a little extra means they'll last longer and make better cookies and roasted veggies (inexpensive pans are flimsy, and often result in burnt bottoms.)

Use it for: Cookies, roasted vegetables, jellyroll, and sponge cakes.
Buy these sizes: Buy two or three half-sized sheets, so you can cook in batches without having to swap them out. (Full-sized sheets are enormous, and are typically only found in commercial kitchens. Half-sized sheets are the most commonly available sizes; the measurements you want are 18x13x1".) It's worthwhile also buying one or two quarter-sized sheets for toasting nuts, and other small batches of baked goods and roasted veg.

These heavy-bottommed, sturdy pots are amazing. They conduct heat well, meaning meat gets an evenly golden-brown crust (no gray hue or burnt edges). They transition seamlessly from stovetop to hot oven. Plus, they last forever, and the enamel coating means, unlike traditional cast-iron, you can wash them with soap and water to no ill-effect.

Use it for: Braises, soups, stews, stocks, making dried beans.
Buy these sizes: A 5.5-quart pot is a great start—it'll hold a whole chicken! A 7-9-quart pot is sufficient for entertaining and big-batch cooking. You can find them in larger sizes, as well; up to 13 quarts.

This pot can do so much more than simmer together a silky sauce—it's convenient for smaller batches of dried beans and grains. Seek out pans that are sturdy and heavy (no aluminum). The better-made and heavier the pan, the better and more evenly it will conduct heat (meaning your food will cook quicker!).

Use it for: Hard-boiled eggs, small and medium-sized batches of rice, hacking a double-boiler.
Buy these sizes: A 4-quart pot is just the right size.

"We use these very often in the test kitchen," says Martinez. Go for glass Pyrex, as opposed to similar-style ceramic baking dishes. The ceramic takes longer to heat, and holds onto the temperature; that will result in wonky timing and overcooked food.

Use it for: Casseroles, roasted veggies, baked pasta dishes, even some cakes and confections.
Buy these sizes: Invest in both an 8x9" and a 13x9"; it's worth it.

So maybe you don't start each week with a homemade apple pie. It's still nice to have a glass pie pan on hand for when the mood strikes.

Use it for: Pies, quiches, crustless fruit crumbles.
Buy these sizes: 9" glass Pyrex is standard, efficient, and a favorite of the BA test kitchen.

Okay; you can't do much with a muffin tin besides make muffins—but they sure are hard to bake without one.

Use it for: Muffins, cupcakes, popovers.
Buy these sizes: One standard 12-cup size will do. Unless you really, really like muffins, pass on the mini- or jumbo-sized pans. Here's an instance where you want the darker metals; browning is desired for muffins.

Whether you use it for an epic chocolate layer birthday cake, a simple everyday cornmeal cake, or even bread pudding, you'll be surprised at how much use this pan will get in your kitchen.

Use it for: Cake!
Buy these sizes: 8" is standard. Two are a must, even if you're a casual baker; most recipes that call for this size pan are layer cakes that require two. Buy light-colored aluminum pans, because the darker metals will brown and dry out the cake, according to Martinez.

Double-Boiler

Don't waste space with a double-boiler. You can hack one by setting a heat-proof bowl over your sauce pot.

Aluminum Pots and Pans

They don't conduct heat efficiently, ding and knick easily, and can impart "off" flavors in your food. Pass.

Copper Pots and Pans

They may look handsome, but copper pots are challenging to keep clean, and can be fussy to cook with.