The seven essential types of pots for one-pot meals include skillets, Dutch ovens, woks, roasting pans, casserole dishes, slow cookers and salad bowls. Besides those pots, a well-stocked kitchen includes a saucepan or two and at least two cutting boards, one for meat and fish and one for everything else. And ideally you should have a third board for fruit, so that it doesn’t end up tasting like garlic. We recommend using the biggest cutting boards your space will accommodate—the bigger the board, the more room you have for quickly prepping ingredients. You should also have a set of mixing bowls, dry and wet measuring cups and measuring spoons.