If I could have only one pan on board, it would likely be this one.

Yes, of course I have more than one pan. But if all I could do was one, this stainless steel sauté pan, with its lid, would win. Why?

• It can be a skillet. Fry up whatever and off you go.

• It can be a saucepan. You do have to be mindful of amounts of liquid, but I’ve cooked pasta and rice in this no problem.

• It can be a baking pan. Open oven, insert pan. Yes, even a boat oven.

I love the versatility. My favorite dishes in general on board tend to be one-pot ones, like frittatas (go from stovetop to oven) and pasta (get sauce ingredients simmering, add a bit more water and then the pasta RIGHT IN THE PAN). Save on space, save on cleanup. Wins all around.

This particular pan, a Williams Sonoma 4-quart one, was a wedding present. It’s been in use on board since 1994! My only complaint is that the handle is about an inch too long.

Obviously, I’m happy to have enough space on board to have more than one pan. This is the workhorse of my arsenal, though, and is used several times a week.

What’s your favorite pan?