Cookware & Bakeware

This page highlights some of my favorite cookware and bakeware. The items on this page are things I use on a regular basis. There isn’t a lot of bakeware on here because I use vintage Pyrex most often for baking.

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Le Creuset Grill Pan

Recipes that use the Le Creuset grill pan

This is really handy, especially because I’m often cooking for just myself and don’t always want to go outside and get the grill going. It’s great for quick weeknight dinners. You can get a panini press for it, too. However, the Lodge panini press is more budget-friendly. The surface isn’t enameled like traditional Le Creuset pans (but the outside is). I still put it in the dishwasher regularly with no issues (after washing enough first to get the crud off.)

Le Creuset Dutch Oven

Recipes that use the Le Creuset dutch oven.

My dad got me this dutch oven for Christmas several years ago, and it’s been one of my favorite pots since. You can do so many things with it on the stovetop and in the oven. It’s my go-to when making any kind of soup or chili. They come in a variety of sizes. Mine is a 6.75 quart, which is a great size, but it is quite large. I need to add a smaller one to my collection, though, because I need one for smaller batches of soup.

Le Creuset Braiser

Recipes that use the Le Creuset braiser

Braising is one of my favorite cooking methods. I found my Le Creuset braiser at Home Goods for 50% off the typical price! Most of my recipes that use the braiser involve short ribs. I think I underestimated how much I’d use the braiser, but I use it pretty often, especially on weekends in the winter. I have the 5-quart version, which is the largest size. There is also a 3.75 quart version, which is a pretty good size.

Lodge Cast Iron Skillet

My boyfriend and I use the cast iron skillet all the time. I got him this one last year for his birthday because he’d been talking about wanting one for a long time. If you’re just starting out and don’t have a lot to spend on cookware, this is the one piece I recommend buying. Cast iron is extremely versatile since it can be used on the stovetop and in the oven. Also, this piece is inexpensive and will last a long time when cared for properly. This guide from The Kitchn has good tips for caring for cast iron.

Calphalon Pots & Pans

I’ve had my Calphalon pans for a long time, probably close to 10 years. Yes, I know these aren’t nonstick. Yes, I love them. Why? I actually don’t feel like I really need nonstick. I use olive oil or butter to keep things from sticking, and it works well. I find I get a much better quality sear and better heat retention out of a pan that isn’t nonstick. They also are not very hard to clean. Of course things don’t just slide off like they would on a nonstick, but I also find that these aren’t difficult to clean at all. I get the crud off and toss them in the dishwasher. Even when I didn’t have a dishwasher, they were not a pain to hand wash. Occasionally I clean them with Barkeepers Friend if they’re starting to look dull, or if I really burned something. I also like that these are oven-safe, so I can sear a steak on the stovetop and finish it in the oven.

Le Creuset Mini Cocottes (Stoneware)

Recipes that use the Le Creuset Mini Cocottes

These come in a cast iron and stoneware format. I have the stoneware ones because they’re less expensive, though you can’t use them on the stovetop. I use these for soup bowls and for sides like individual mac & cheese. These also make cute display items in the kitchen.