I’ve been loving some of the recommendations you guys have been sharing when it comes to different posts I should cover! I’m switching it up by sharing not only workouts, fashion and food, but now I’ll be sharing some travel, beauty, kitchen and even decor. Right now I’m covering things I love to cook with, but I’ll also soon be sharing how I stock my pantry to help you know the best products to have on hand!

Many of you have been asking about what my favorite pots and pans are to use. As I started pulling out all my random pots, pans and baking dishes, I began to notice how unattractive all of them look together. No matchy-match for me. I picture the Pioneer Woman pulling out all her dishes and all of them matching perfectly so. But not here. Not in the PaleOMG kitchen. I do have 2 adorable matching Le Creuset dishes, but that’s it. And that’s also because someone gave me one as a wedding gift. When I first started blogging, I couldn’t afford new pots or pans, so I would shop at the thrift store and find the cheapest pans I could! And I still have many of those pans! So I apologize for the non-sexy look, but nice big kitchen drawers hide that, luckily!

So here’s the thing, I honestly think most pots and pans are the same. Whether you spend a little money or a lot, they pretty much work all the same. The only thing I really think is worth spending more money on is Le Creuset. Their ceramic pots, pans and dutch ovens are amazing at cooking evenly and they clean in seconds. I adore them. If you have any pots or pans you love, just share them in the comments for other people to see!


Here’s an easy list of all my favorites!


That’s about it! I tend to try different brands as I go and again, the only one I’ve truly loved and would spend the extra money on is Le Creuset. These are all pretty basic items and you can even get away with less pieces than I have, but having different sized cooking tools/baking dishes makes cooking a little easier and because of that, more fun. And the more you cook and the more confident you get in the kitchen, the more you may want to add to your collections with fun things like mini muffin tins or bundt cake pans or a springform pan. I have no idea if this post is helpful at all so feel free to ask questions if you have any or add to the conversation with your favorite pieces you use! AND if you have anything you would like me to write about in future posts, let me know! I want to keep this blog interesting and fun for you guys!

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  1. Kristie says:

    Agree on the Calphalon – finally bit the bullet and invested in some new pots and pans (Contemporary line) last year when the Williams Sonoma Outlet had them on sale. They cook evenly and quickly – so frustrated that I waited so long to invest! You often can score a good deal from Marshalls/TJ Maxx, as well as Macys when they have their Home sales. I also finally upgraded to a good set of knives (Wusthof/Classic) and again, can’t believe how much of a difference they make in the kitchen.

  2. Steven says:

    Does anyone have health concerns about using the non-stick pans as far as imperceptible bits coming off during cooking. Also, has anyone had experience with the copper-chef cookware?

  3. Alexis says:

    Thank you so much for this post. I’m new to your blog, but not your recipes- my sister turned me onto your recipes a few years ago; LOVE your cookbook! It’s nice to see that “what I have, is cheap & easy” is the mantra here! I love that. I recently got rid of everything non-stick and love my cast iron (seasoned several times with flax oil). I also really love stainless steel, but cleaning can be a b-word. A little trick I read about that really works (on both cast iron & stainless): sprinkle a little table salt in the pot/pan and add a little water (enough to cover the offending, stubborn mess), put the pot/pan on the range, turn heat on low, heat for a few minutes. I SWEAR this un-gunks like nobody’s business, and it’s safe and easy…..who knew! Can’t remember where I read this trick so I can’t take credit for it, but it works! I’m also a huge fan of the Lodge pan scrapers (usually in a set of 2) and a good old fashioned stainless steel scouring pad (I get mine at the store). Both work like a charm.

    1. juli says:

      genius!! thanks for the tip!

  4. Susan says:

    For nonstick-ish type pans, I’m using the French steel skillets instead. They are awesome for everything and it’s really all that professional chefs use in restaurants and at home. They require seasoning and some getting use to, but they are AWESOME and I prefer them over cast iron (except for Le Creuset, which I adore for moist cooking/braising, etc).

    Try the Fat Daddio’s cake pans! I’ve tried a lot of different brands, including all of the muy expensive ones at Williams Sonoma. And I LOVE these — they come in every possible diameter and depth imaginable and they have removable bottoms!!! I even use them on the trivet in my Instant Pot for moist cooking cakes and custards (pumpkin cutie pies, cheesecake, etc). You can toss all of your annoying springform pans because these are better.

  5. Lisa says:

    I resisted the Dutch oven for a long time and finally got one from Staub. I use it every week and LOVE it! The only thing I would add to this list is Silpats for the baking sheets. I use them constantly just to make cleaning up easier.

    1. juli says:

      duh! i can’t believe i forgot that! love mine!

  6. Nelly says:

    That’s a great list of starting stuff for baking … time to get shopping!

  7. Melissa says:

    Not pan related – but I’d like to know about your stove. I’ve seen pictures of it here and there, and we’re planning a kitchen remodel – goodbye 1960’s electric cooktop – I’m looking for a gas stove with two ovens. I think you may have one, so I’m wondering your thoughts on it? I know I could go with something like a Viking, but this isn’t our forever home. Looking forward to Kansas City! Driving 8+ hours to get there, even though Chicago is less than 2 hours away, but for the added bonus of meeting you and Liz, it’s a no-brainer!

    1. juli says:

      honestly, i don’t LOVE my kenmore double oven. the temperature is pretty off and it runs hot on one side. many baked goods i’ve made in there don’t come out like they have in other ovens, so it’s kind of frustrating. the convection has also been a pain and it doesn’t clean itself (obviously not a must, but is still nice when you pay good money). so i wish i could recommend mine, but i won’t. i would just do some research and check out reviews on other double ovens!! and WHAT?! 8 hours?! i hope you’re doing other fun stuff too because that’s so so nice!!

  8. Katie says:

    Hey Juli,
    I love cooking chicken thighs on a cooling rack, as you suggest. But, I HATE cleaning the cooling rack after! Any tips on making the clean up easier?

    1. juli says:

      just spray it with coconut oil or olive oil A LOT before

  9. Alli says:

    Hey Juli. I know you have a Blendtec Blender too. I’ve been looking into getting one, but I was wondering if you are also able to do food processing type stuff with them as well?
    I thought I would try to get something that can do both rather than buying multiple appliances.

    1. juli says:

      it depends on what you mean by food processing stuff. it won’t mandolin slice foods like a food processor will, but it does everything else. it just doesn’t have that attachment like a food processor does

  10. Maggie dieter says:

    Where did you get your baby blue Le Creuset’s?! I have the turquoise cast iron and have never seen that color!!! I am obsessed!

    1. juli says:

      amazon or bed bath and beyond!