If you need to invest in some new pots and pans, the expert will tell you what the kitchen needs to get the job done without going bankrupt.

Whether you have a lot of cooking holidays coming, or just want to simplify your life, Consumer Reports has some good news: You don’t necessarily need a lot of pots and pans to get the job done. 

In fact, according to CR’s latest test, there are some very good pans that can do many things at a favorable price.

A good choice is a Dutch oven. 

These enameled cast iron pots can maintain extremely high or low temperatures, so they are perfect for grilling steaks or slow-cooking stews. 

When finished, they are easy to clean.

CR recommends the $80 6-quart Lodge Dutch Oven, whose bread is browned and crispy. 

It can withstand high temperatures up to 500 degrees and can be used in induction stoves.

Another type of pan that can be passed down from generation to generation is the cast iron frying pan. 

They are very durable and can withstand high temperatures. 

Grilled cornbread or grilled brown delicate fish for the crowd to perfection.

The cast iron Tramontina frying pan has achieved excellent results in browning and burning. 

The smaller side handle makes it easier to handle and can be dumped from both sides.

Is the popular Always Pan really for...forever? CR checked it. 

Although the high side allows you to cook without losing the vegetables, the non-stick surface cannot be scorched like cast iron because the pan cannot be used on high fire. 

The manufacturer also warns against the use of metal utensils, so please be careful when using the included metal steamer. 

Can it be put in the oven? No. 

Due to the material used to keep the handle cool, this pot must always be used on the stove.

Cast iron pans and frying pans are heavy, but they have another advantage. 

After seasoning, you can easily clean them with paper towels and a little water, or scrub them with some coarse salt. 

For things that are stuck, just boil water in it for a few minutes. 

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