{"product":{"product_id":"B0013K03XK","title":"T-fal C53108 Signature Nonstick Expert Thermo-Spot Heat Indicator Fry Pan Cookware, 12.25-Inch, Black","price":null,"image_url":"https://m.media-amazon.com/images/I/31ERTXotWTL._SL500_.jpg","url":"https://www.amazon.com/dp/B0013K03XK"},"comments":[{"body":"From experience, those pans tend to only last a few years. I would say that to outfit a bare bones kitchen, pick up a good 12 inch [non-stick pan](http://www.amazon.com/T-fal-Signature-Thermo-Spot-Indicator-12-5-Inch/dp/B0013K03XK/) for $24, a [cheap, big stockpot from walmart](http://www.walmart.com/ip/Mainstays-16-Qt-Stainless-Steel-Stock-Pot-with-Metal-Lid/37320203) for $12, and a [sauce pan that is all metal](http://www.amazon.com/Cuisinart-719-16-Classic-Stainless-Saucepan/dp/B00008CM69/) for $17 so (it's clunky in a sauce pan) you can go from stovetop to oven. \r\n\r\nFrankly the stock pot is optional and you will probably do all of your boiling-for-one needs in the sauce pot, but you lose out on the potential lid for the frying pan (I have a 12\" frying pan, a 12\" cast iron pan, and a 12\" stock pot that all share the same oven safe lid). \r\n\r\nRough prices for those three pans is $53 which will get you 90% of your beginner cooking needs. You can then supplement with cast iron, enameled dutch ovens (I have a 6qt one that I got from sams 8 years ago for $30 bucks), or others to vary it out. I would reccomend saving up for (or waiting for clearance of) an [all-clad 12\" pan](http://www.amazon.com/Cuisinart-722-30G-Classic-12-Inch-Skillet/dp/B0078P9D8U/) that I use as a casserole for home made mac and cheese, I break apart whole chickens (super cheap, generally a buck a pound) and roast them in it, I braise in it, and all that. The only thing it can't do is fry an egg without fat.\r\n\r\nEdit: Also, really really think about if you are ready for cast iron. Don't let someone push you into it because it's harder to find them on the cheap in some parts of the country (in montgomery alabama people were charging $70 or $80 for an old griswold), they're not perfect (a good season sticks  less, but is not nonstick), and are higher maintenance than something you can scrub out and chuck in the dishwasher. I would also be hard pressed to tell the difference in flavor between something cooked on a non-stick pan vs my cast iron. \r\n\r\nThat being said, if you have a grill, cast iron is a must. It's the only (safe) way to grill duck IMO. I made tuna tataki in it the other night, and it's great for fajitas, grill the meat and veggies on one heat source.","subreddit_name":"Cooking","author":"hugemuffin"}]}