Best Cookware for Italian Cuisine

Cooking Discussions
1

Hello everyone,

I am eager to explore the world of Italian cooking and am looking to build a solid collection of cookware to help me make authentic and delicious dishes. I am particularly interested in learning how to prepare classic Italian meals such as pasta; risotto; and sauces, and I want to ensure I have the right tools and equipment for the job.

What types of pots and pans are essential for Italian cooking? :upside_down_face:Are there specific materials ; brands that stand out for making dishes like risotto or sautéing vegetables for sauces?
Are there any specialty tools that are crucial for Italian cuisine? For example; would a pasta maker be worth the investment; or are there other gadgets that can enhance the cooking process?

Are there any cookware sets that you’ve found particularly useful for Italian cooking? I am interested in both individual pieces and comprehensive sets that offer good value.
What brands do you recommend for quality and durability? I am looking for cookware that offers good performance and longevity; so any advice on reliable brands would be greatly appreciated.

I would love to hear about your personal experiences and any suggestions you might have.

Thank you in advance for your help! :slightly_smiling_face:

2

If you’d look into some classic Italian cook books, eg Marcella Hazan’s ‘Essential…’, you will see that many cook book authors recommend pans with a thick bottom. I can second this - it assures that food doesn’t burn easily. Then it’s up to you what you prefer.

I mostly use aluminum disc bottom (for sauce pots), 2.5mm thick copper with stainless steel lining (sauce pots and saute pans) and Le Creuset enameled cast iron (braising and stewing).

Cookware I use a lot are: 20cm diameter sauce pans with tall straight sides, 24 cm saute pan, and 22-24-26-low 28 cm Le Creuset dutch ovens.

3

wow - you look exactly like david church!

1 Like
4

I make Italian food a lot, and never thought of using any special cooking vessel, but I rarely make risotto — I’m more of a pasta gal myself.

I have an Atlas pasta maker. It’s in the basement, where it’s been for eons.