If you only own one pan, make it a cast-iron skillet. This versatile pan will serve you well, from making breakfast pancakes to griddled sandwiches to main-course meats and vegetables.

The most important technique when cooking in cast iron is to heat the pan well before adding anything, including oil. The hot surface prevents food from sticking, basically creating a nonstick surface. Once the pan is hot, add a little oil (less than you think) and then the meat or vegetables. There’s no need to use high heat with cast iron; it conducts heat so well that medium heat is almost always just right for browning chops and searing vegetables.

I like to pair ras el hanout, a Moroccan spice blend made with cinnamon and cumin, with the dark flavors of browned meat, raisins, olives and rich balsamic vinegar. Here, the blend seasons pork chops destined for a pile of sautéed peppers.