Not sure what a Dutch oven is? Wondering if you need a stock pot or if your saucepan will do? This guide covers every piece of equipment used in ChefWhisper recipes — what it is, what sizes exist, and when you actually need it.
| Feature | Saucepan | Stock Pot | Dutch Oven |
|---|---|---|---|
| What it is | Small pot, one long handle | Large pot, two side handles | Heavy cast iron pot, two side handles |
| Capacity | 1–4 quarts | 6–16 quarts | 2–9 quarts |
| Material | Stainless steel / aluminum | Stainless steel / aluminum | Cast iron (bare or enameled) |
| Weight | Light | Light | Heavy |
| Stovetop | ✓ | ✓ | ✓ |
| Oven-safe | ✗ | ✗ (usually) | ✓ (up to 500–580°F) |
| Best for | Sauces, rice, small soups, boiling eggs | Soups, chili, boiling pasta, stocks | Braising, stews finishing in oven, bread baking |
| Recommended starter | 3 quart | 8 quart | 5.5 quart |
| Feature | Skillet | Cast Iron Skillet | Nonstick Skillet |
|---|---|---|---|
| What it is | Flat pan, low sloped sides | Heavy iron version of a skillet | Coated skillet for easy release |
| Measured by | Diameter (inches) | Diameter (inches) | Diameter (inches) |
| Material | Stainless steel / aluminum | Cast iron | Aluminum + nonstick coating |
| Weight | Medium | Heavy | Light |
| Stovetop | ✓ | ✓ | ✓ |
| Oven-safe | Depends on handle | ✓ (always) | ✗ (usually, or ≤400°F) |
| Best for | General searing, sautéing | High-heat searing, oven finishing, cornbread | Eggs, fish, delicate foods |
| Recommended starter | 12 inch | 12 inch | 10 inch |
Don't have exactly what the recipe calls for? Here's when you can swap and when you can't.
| Recipe calls for... | Use instead... | Impact | Notes |
|---|---|---|---|
| Stock pot | Dutch oven | Works fine | Heavier and slower to boil, but totally works for stovetop tasks |
| Dutch oven (oven use) | No substitute | — | Must be oven-safe with a lid. This is the one piece worth investing in if you braise often. |
| Dutch oven (stovetop only) | Stock pot or heavy-bottomed pot | Fine | If the recipe never goes in the oven, you don't need a Dutch oven |
| Cast iron skillet (oven use) | Oven-safe stainless steel skillet | Minor | Works, but less heat retention — may need slightly longer cook times |
| Cast iron skillet (stovetop only) | Regular skillet | Fine | Works for most tasks; you'll miss the heat retention for searing |
| Nonstick skillet | Regular skillet + more oil/butter | Minor | Food may stick more, but it'll cook fine. Extra butter never hurt. |
| Regular skillet | Nonstick skillet (lower heat only) | Minor | Avoid high-heat searing in nonstick — the coating can't handle it |
| Saucepan (for a small task) | Small stock pot | Fine | If you have a 6-quart pot and need it for rice, it works — just overkill |
| Sheet pan | No substitute | — | You really need a sheet pan for oven roasting. They're inexpensive — grab two. |
| Baking dish | No substitute | — | A sheet pan won't work for casseroles (no sides to hold liquid). Get a 9×13 Pyrex. |
If you're starting from scratch, here's what to get first.