The surest way to end up with a pantry full of pots you don't use is to buy cookware in large sets. A small, three-piece selection of MVPs will do most of your cooking: a 12- or 14-inch skillet (stainless steel or hard-anodized aluminum) for sauteing, a 2-quart saucepan (stainless or hard-anodized) for gravies and sauces, and an 8-quart stockpot (hard-anodized aluminum or enameled cast iron) for soups, stews, and pasta.