Keep only cookware you really use. You can whip up almost any meal with three skillets (8-, 10-, and 12-inch), two saucepans (2- and 4-quart), a 6-quart Dutch oven, and an 8-quart stockpot. And for baking or roasting, two cookie sheets or jelly-roll pans, two 9-inch cake pans, an 8-inch square brownie pan, a 13x9-inch baking pan, and a glass pie plate will do.
Toss poorly working pots. Cookware that isn't heating food evenly could be warped, dented, or losing its finish. Definitely ditch scratched or flaking nonstick pieces.
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