Essential Pans for new cooks

I probably never would have attempted Paella for a dozen people before, but my 15″ cast iron Lodge skillet gave me confidence. A truly bad ass cook, the kind who owns a skillet like this, is not afraid to try anything. But – NOBODY starts out at this level.

In a nice ironic coincidence, the same week two friends asked me about what are the most important pans to own, I received an email from Paderno announcing its semi-annual Factory Sale.

I took advantage of the opportunity to shoot a video (six videos) explaining my beliefs on what are the most basic important items (a cast iron skillet and a sharp French knife) to items which are more specialized, more expensive, and fun!

Putting all the information in one video resulted in a 47 minute video (!!!) so I have opted to post them here, Tier 1 to Tier 6, from the most basic items to the more expensive. The segments range in time from 4 minutes to 10 minutes.

I hope you find this information helpful – I love to see people encouraged to cook using the simple and straight-forward necessities. I hate to see anyone get caught in the clutches of a crazy-expensive kitchen wares store which will try to sell them every gadget possible, before they even have the basics. Please let me know if you have any questions.

Here is the link the the University of California – Davis paper on the safety comparison between plastic cutting boards and wood:

Good luck!

Love, Rita

Tier 1

Tier 2

Tier 3


Tier 4: Dutch Ovens and Stock Pots

Tier #5: The fun stuff!


Tier 6 – Roasters


Here is a FABULOUS video on how wooden cutting boards are made:

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