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" What kind of cookware should I buy? I know there is lots of really good cookware available, but the ones I use are All-Clad stainless steel and Le Creuset enameled cast iron. They&amp;#039;re expensive, but they really do last a lifetime. They&amp;#039;re also incredibly easy to clean. I recommend that you start with two stainless-steel saute pans (an 8-inch and a 10-inch), two stainless-steel saucepans (2-quart and 4-quart), and one 16- to 20-quart stainless-steel pot for making stocks and pasta. If your budget allows, a stainless-steel roasting pan is perfect for chicken and meats. For soups and stews, you&amp;#039;ll need a heavier pot; I like the 7G- or 9-quart Le Creuset French Oven, in Flame (orange). Not only is it great for cooking, but it&amp;#039;s beautiful enough to go directly from the oven to the table. I also like the Le Creuset oval au gratin dishes, which I use for things like baked eggs for breakfast and vegetable gratins for dinner. My choice would be 11 or 14H inches, and I love their new Kiwi color (citrusy green). I should also say I have a dozen white oval Apilco baking dishes, in lots of sizes. The best news is, whatever brand you choose, stainless-steel and enameled cast-iron pots and pans clean really easily. After doing the dishes, I fill them with very hot soapy water and let them sit overnight. In the morning, all I need is a sponge \u2014 no scrubbing at all! \u2014 and they&amp;#039;re like new again. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.housebeautiful.com/lifestyle/kitchen-cooking/q-and-a/a23/barefoot-contessa-cookware-0506/>