As a keen cook, I can be easily won over by a shiny new pan or a sleek appliance, but I've realized that I don't need elaborate equipment to make delicious food. In fact, what changed my mind was a simple tip that Gordon Ramsay shared nearly a decade ago – and it's all about streamlining your setup.
According to Gordon, investing in the 'basic essentials' is what will transform your cooking. While I expected every professional chef to boast a huge collection of the best cookware, Gordon revealed in a YouTube cooking video that two saucepans are all you need.
Although the video was posted in 2016, when Gordon hadn't yet become an ambassador for HexClad cookware, he now swears by the brand – so I'd bet that his current stash of pans consists of HexClad's hybrid 3-quart saucepan and HexClad's hybrid 8-quart stock pot.
Shop Gordon Ramsay's Must-Have Cookware
Gordon recommends starting with just two saucepans: a medium and a large. This medium option is ideal, with a non-toxic ceramic coating and a tempered glass lid for easy monitoring while cooking.
Ideal for big family dinners or meal prep, this 8-quart stock pot makes cooking for a crowd simple. Non-toxic, dishwasher-safe, and designed like all HexClad cookware, it combines performance with practicality.
In the video, Gordon uses a stock pot just like this one. It might look big, but you’ll find yourself reaching for it more often than you’d think, especially when making hearty stews, soups, or batch-cooked meals during the colder months.
When it comes to cookware, Gordon’s guiding principle is simplicity.
'Great food doesn't mean you have to spend a fortune on fancy equipment,' he explains. 'Get some basic essentials, and you'll be set in the kitchen.'
Though it’s been a while since Gordon shared this advice, it feels timeless. It’s a reminder that every chef needs reliable tools, but the real secret is choosing them wisely.
'You don't need a collection of 10 saucepans,' he states. 'All you really need is two: a medium-sized one, followed by a large one.'
While I'm often tempted to overhaul my pan collection and treat myself to an enormous new set, Gordon's advice convinced me that two saucepans are more than enough.
'A small pan is great for sauces, heating liquids or cooking rice,' he explains. 'A large pan will give you space, making it perfect for pastas, stews, or when you're cooking in bulk, which keeps costs down.'
Whether I'm whipping up a speedy evening meal, perfecting my meal prep routine, or cooking for a crowd, it's amazing to think that just two saucepans can make it all happen. Plus, they're a lifesaver when it comes to organizing my small kitchen, as I'll never have to worry about stacking my cabinets with endless pans and lids.
Gordon's culinary wisdom doesn't just come down to the size of your pans, however: he also emphasizes the importance of durable, non-toxic materials.
'Whether it's made from copper or stainless steel, find what's right for you,' he says, noting that 'the heavier the bottom of the pan, the more heat you'll conduct, while the thinner the bottom, the more chance you've got of actually burning your food.'
Both copper and steel are strong, reliable, and free from forever chemicals, making them brilliant options if you're looking for the best non-toxic cookware – though the best cast iron cookware also happens to be non-toxic, if you prefer heavy-duty pieces from brands like Staub and Le Creuset.
Interestingly, HexClad pans are made from a mix of non-toxic materials: their 'hybrid technology' blends stainless steel with a ceramic non-stick coating while delivering the durability of cast iron. (After trying them out, our former Kitchen Appliances Editor concluded that HexClad pans live up to both the non-stick hype and Gordon Ramsay's praise.)
Ultimately, Gordon proves that impressive meals aren't the result of lavish equipment or a kitchen stuffed full of pans.
In fact, his advice is refreshingly straightforward: 'Buy the best saucepans you can afford, take good care of them, and they'll last you years, saving you money in the long run.'
It's a lesson I'll return to every time I'm tempted to add another pan to my collection.
