An enameled cast iron pot, sometimes known as a Dutch oven, is a must for every kitchen. You can bake bread in it, make stews, sear steaks and best of all, it’s essentially nonstick (without any of the problematic chemicals). It’s also a great bean pot: toss beans in along with heavily salted water to soak overnight, then add in aromatics (garlic, onion, carrot, celery, herbs, whatever you have) and oil and bring to a boil. Once it boils, cover and bring it down to low, and let it simmer until the beans are softened. This Lodge rivals fancier kitchenware with its boldly colored enamel, and gets the job done just as well.