https://madeincookware.com/products/carbon-steel-frying-pan/12-inch

carbon steel which is the same thing but lighter and better suited for flattops

their steel cookware is awesome too

So, I have an inherent bias… I inherited my grandmothers Le Creuset dutch oven that she bought in the 50s. It’s still usable, so I built out a full set around that.

Problem: Le Creuset is STUPID expensive.

But here’s the secret… Find an outlet store near you and sign up for their email list.

They will regularly offer sales from 30% to 70% off.

https://www.lecreuset.com/outlets.html

They also regularly run “Factory to Table” events in certain cities.

Build your own set currently up to 30% off:

https://www.lecreuset.com/buildaset

Spend $200, Save 20%

Spend $500, Save 25%

Spend $1000, Save 30%

Use Code BUILDASET at checkout

I just knocked out this set:
Dutch Oven
Skillet
Saucepan
Braiser
Cassadou

$1,460 -30% = $1,022…

My set, grammas is the 70 year old pot with the loop handle in the middle.

Foodporn:

You’ve received a lot of good answers and I don’t have much to add regarding manufacturers. Just a little warning towards the ultra cheap models. I once bought a big, BIG enameled pot for about 60€ in a supermarket because I needed something bigger in an Airbnb and I planned on using it after my vacation. That thing had a ridiculously thin bottom and bowed under heat, making it unusable on my induction stove.

I’m a sucker for good pans and pots, so my collection consists of Le Creuset, Staub, Skeppshult etc. But they’re pricey. You’ll never have this problem though.

Lodge isn’t really a thing over here, so I have no clue about their quality. But I guess they’re good, given the praise they receive.

I got this Lodge set plus an extra 10.25" skillet. I also got silicone handle covers because I don’t like burning my delicate fingers🤌💅

That should be enough and under $150. If anything, get an extra 10.25" dutch oven/pot.

Do you really need a set?

Starting with 9 inch frying pan should do the trick.

Lodge is a classic and wont break the wallet.

I’m not sure what is a good budget. Is anywhere between 500 and 1000 USD a good start?

I mean, you can definitely get really nice stuff for that price. But it’s also overkill. Get yourself a nice set of Lodge equipment and some chainmail “sponges” for cleaning.

Le Creuset is also a good brand for a few more buc

Be careful getting second hand, make sure to do lead tests of anything you buy before you use it for food.

I don’t know if they will be a good choice for where you live, but look up “Sur La Table”. They’re a high end cooking supply store from my area and they do ship. It’s going to be pricier than Amazon, but they only sell good stuff.,

You don’t need anywhere near $500 for a cast iron pan. I bought one on clearance from Kmart 15 years ago and it’s still cooking meal for me. It was probably $30 full price. It’s literally just a pan made out of cast iron. That’s all any of them are.

It’s more important that you take care of the pan, than what the price point is. Sure, you could spend an obscene amount of money on one, or three pans. But if you don’t take care of it it’s a waste no matter what.

I got the Amazon set a few years ago for my wife and she loves them. They work great as long as you treat them well. If you don’t already know, cast iron needs some extra love, so make sure you read up on that, or you’ll ruin even the best cast iron.

Lodge is an American manufacturer of quality cast iron cookware. Buy what you need and read the “care and feeding” insert, then follow it.

Honestly, I would steer clear of sets and go for nicer individual pieces, as you would knives. A skillet, one or two saucepans, and a pot (with lids for all) will get you very far in a kitchen.

I don’t recommend cast iron grill pans, they’re a pain to clean for no real benefit aside from pretty grill marks.

I’ve had two Lodge fry pans for twenty years. Zero issues. $20 each.

Lodge cookware is fine and cheap, I have a few sized pans from them acquired over the years and are still going strong, my only complaint is that the handles on them are very short. I also have a no name random cast iron skillet I got at big lots like 15 years ago that is also just as good as the day it was purchased. You don’t need to break the bank on getting cast iron pans—they are literally just a hunk of iron.

You should however figure out why you want cast iron. It is true that it is basically indestructible, but it has certain properties that can (slightly) affect cooking (specifically it retains a lot of heat for a long time and also heats incredibly unevenly).

Unclad stainless steel is basically the same as cast iron in that it doesn’t have artificial coatings and is nearly indestructible, but also heats faster and more evenly, is lighter, but doesn’t retain heat as well.

But seriously a 12 inch lodge pan is like $20 bucks and is basically all you’d ever need to cook most things

Also biggest advice: you dont need to baby your pans, just cook in them regularly and clean them afterward—they are at the end of the day giant hunks of metal that are heated.

Late to the party here, but I’d caution against buying sets. They often come bundled with lots of superfluous pans that your giftee might not use. If you know their normal cooking habits, I’d purchase individual pieces to make your own set. To that end, I’d probably say that you want to pick up just two skillets, a saucepan, and a pot, unless they’re starting from scratch and tossing all their other cookware.

For the pan, I think that a regular cast iron is a good choice. Cheap options here for a brand new pan are Lodge and Victoria, and they work as well as the more expensive boutique cast iron brands. You’ll likely have trouble finding nicer antique cast iron at thrift stores because it’s become rather popular to buy and resell Wagners, BSRs, and Griswolds for the price of new Lodges or more. If your giftee doesn’t mind used antiques, these three brands are all quite nice if you know what to look for. Definitely check for any signs of pitting if you look for a used one. If you really wanted to though, Field, Stargazer, and Butter Pat all have more expensive pans that are polished to have a smooth surface. This will not affect the performance of the pan in any way, shape, or form. If they cook with tomatoes or other acidic foods a lot, you’re going to want to opt for an enameled skillet. Le Creuset and Staub are the default answers here, since they have a long history and lifetime warranty. However, if you want something cheaper, Tramontina and Lodge also make enameled skillets. As for size, a 10-inch skillet should be sufficient for a family of 2-4, while a 12-inch skillet or larger would be necessary for larger families. These skillets get much heavier as you increase in size, so there are some downsides to just picking up the largest size available.

Personally, I find that I only ever need one cast iron skillet, because I just don’t ever cook two separate dishes at the same time that would take advantage of the main advantages of cast iron (great heat retention and the ability to go from stovetop to oven). If you think they’d like it, I would suggest going with stainless steel for a second skillet. It’s capable of handling acids, heats quickly, is oven safe, and can be used to build fond. It’ll also last a lifetime with proper care. Here, almost any fully clad skillet is suitable, but some of the splurge options are Demeyer and Hestan. I have no personal experience with them, but the lack of rivets does look rather nice. I use All-Clad skillets myself, but the handle shape can be unwieldy on some of the lines so they aren’t for everyone. Great Jones is a direct to consumer brand that makes some pretty looking cookware, but aren’t necessarily cheap. More budget options that still do the job perfectly well are Calphalon and Tramontina. I’m sure many other fully clad options out there are also great, these are just the ones that I could think of off the top of my head and believe are worth taking a look at. Given the sloped edges of most stainless steel skillets, you’d probably want something in the 12-inch range. Alternatively, a stainless steel saute pan could be good. A 3qt size could bridge some of the gap between a skillet and a pot.

On the topic of stainless steel, I also think it’s the material of choice for a small saucepan. In my opinion, cast iron is just too heavy and changes temperature too slowly to be suitable for a saucepan. All the same brand recommendations apply when looking for a saucepan. I like the 1qt size and it’s probably what I use the most, but anything from 1-2qt is probably good. Too large and you end up with something too similar to the dutch oven

For a pot, I wouldn’t recommend anything other than an enameled cast iron dutch oven if you must have cast iron. It provides more flexibility to cook with acids and liquids without worrying about ruining the seasoning. As above, Le Creuset and Staub make beautiful pieces that carry a lot of social cache, and they both feature a lifetime warranty. I have experience with the Le Creuset warranty, and was able to get a free replacement dutch oven after mine suffered some chips in the enamel. However, Tramontina and Lodge both make perfectly good options at a much lower price point. Here, I’d buy a dutch oven that’s anywhere from 6-8qt, depending on personal need. I’d err on the side of larger, but they can take up a lot of space.

These four items should be enough to cover 99% of a home cook’s needs without taking up a bunch of storage space. You can always add more if you’d like, and I’d be happy to make more recommendations if you know what sort of cooking your giftee likes to do. I know that personally, I’d be happier with a curated selection of nicer pans than a set that comes with more pans than I know what to do with. Best of luck, and I’m sure your giftee will love it no matter what!