Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



One Pan and Done

Get a no-fuss dinner on the table with each of these workhorse cooking vessels — a Dutch oven, sheet pan, skillet or slow cooker — without a sinkful of cookware to clean.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

Intro Offer
$2.49 / month*

Invest in your wellbeing with:
  • World-class journalism from publications like Outside, Ski, Trail Runner, Climbing, and Backpacker.
  • Outside Watch – Award-winning adventure films, documentaries, and series.
  • Gaia GPS – Premium backcountry navigation app.
  • Trailforks – Discover trails around the globe.
  • Outside Learn – Expert-led online classes on climbing, cooking, skiing, fitness, and beyond.
Join O+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Easy Cozy Congee

Slow cooker congee
(Photo: Rob Fiocca)

Slow Cooker: A slow cooker is ideal for the work-from-home crowd. In the morning or at lunchtime, toss your ingredients into the machine and let it simmer slowly until dinnertime. A five- to six-quart slow cooker works well for most recipes. They do come in smaller sizes, but you may find yourself adjusting recipe amounts to fit. Here, we use the slow cooker to make a classic congee for a versatile meal for any time of day.

Harissa Lamb Skillet with Lentils & Chickpeas

Harissa lamb skillet
(Photo: Rob Fiocca)

Skillet: This tool gets the heaviest use in most kitchens, so it’s helpful to have a couple on hand. A 10- to 12-inch skillet is a versatile size for most uses. In general, we recommend either a cast iron or stainless steel model. If going for stainless steel, make sure it has a heavy bottom for better heat conduction. When it comes to cast iron, remember that simmering acidic foods (such as tomatoes) for a long time may lead to a slightly metallic flavor in your dishes. That’s not an issue with a quick-cooking dish such as this stew.

Jambalaya on a Sheet Pan

Sheet pan jambalaya
(Photo: Rob Fiocca)

Sheet Pan: A sheet-pan dinner is a classic set-it-and-forget-it meal. When shopping for sheet pans, look for heavy-gauge aluminum as it conducts heat well and won’t warp. A rim around the edges helps keep food from spilling off the sides. A versatile size for cooking is 13 x 18 inches, also called a half-sheet pan. It’s helpful to have smaller-sized sheet pans for heating up leftovers, too.

Seafood Lovers’ Stew

Dutch oven seafood lovers' stew
(Photo: Rob Fiocca)

Dutch Oven: A must for a well-stocked kitchen, Dutch ovens are made from cast iron, which comes with a lot of advantages. It retains heat well and goes seamlessly from stove top to oven. Many of them have an enamel coating, which makes the cooking surface nonstick and doesn’t require seasoning. Here, we use it to simmer a satisfying seafood stew, but if you don’t have one, you can also use a stainless steel pot.