Cooking at college can be a challenging task, especially if you don't have the appropriate tools to begin with. Martha suggests having the following pots and pans in any dormitory kitchen.
-An 8-piece stainless steel cookware set, including a saucepan with a lid, which is ideal for cooking vegetables or heating up pasta sauces.
-A stockpot with a lid is ideal for making a pasta dish or boiling a few ears of corn.
-A saute pan is great for sauteing meats, fish, and vegetables.
-A smaller saucepan with a lid is best used for melting butter or reheating soup.
-An 8-inch skillet is great for making omelets, burgers, and pancakes.
-A 12-quart stainless steel stockpot is the perfect pot to use when cooking for a large group. It's great for meals that require slow-cooking, such as homemade chili or soup. It's also good for pasta and for a very special occasion like making lobsters.
-A Dutch-oven is used to cook either on top of the stove or in the oven. It slowly braises or simmers, so it's great for making stews -- especially during the winter.
-A large roasting pan is a must-have. You can cook an entire meal in this, from roast chicken to roast beef with vegetables.
-A colander is another must-have. It's used for everything from draining pasta to washing salad.
The Martha Stewart Everyday Collection is available at Kmart.