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cookware buying guide

cookware perfection.

sets or pieces?

Cookware sets are by far the greatest
value, but before you grab your set, make
sure the pieces have a variety of functions.
Do a quick inventory of your present cookware.

the right material

Materials matter when it comes to
cookware because no single metal is
ideal for all cooking. Consider what you
cook the most and choose accordingly.
Also consider durability, as certain materials
may be more expensive up front, but will last
longer in the end.

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shapes & sizes

Cooking is easier and more fun when you have the right tools. Again, consider what you cook the most and choose accordingly. Shape and proportions make all the difference.

cooktop test.

To ensure a particular cookware piece can work
on an induction cooktop, perform the magnet
test. Simply hold a magnet to the bottom of the
pan, and if the magnet sticks, you can use the pan on that type of cooktop.

materials matter.

aluminum

Aluminum is both lightweight and an
excellent heat conductor for quick and
even cooking. It is available with nonstick
surfaces, and can be treated with colored
enamel or porcelain finishes. Coated
aluminum is dishwasher safe.

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cast iron

Cast iron is thick, heavy duty and won't scratch easily, plus it is oven safe and perfect for outdoor cooking. Though cast iron doesn't conduct heat as well as others, it heats evenly and retains the heat very well. Cast iron is also much heavier than other materials.

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copper

Copper is the most efficient heat conductor. It heats up quickly and evenly and responds immediately to changes in temperature. It is ideal for cooking delicate sauces but should not be used on induction cooktops. Copper dents and scratches easily, so handle carefully. Copper looks beautiful, but is expensive and needs to be polished frequently to maintain the bright look.

Hard-anodized

Hard-anodized cookware shares the same attributes of aluminum cookware, but with enhanced durability, making it a better long-term investment. It is an excellent conductor of heat and is both abrasion and rust resistant. It cannot go in the dishwasher.

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stainless steel

Most chefs choose stainless steel for its professional look and style. It is lightweight, durable and rust, stain and corrosion resistant. It heats evenly, but not as well as other materials. While stainless steel is generally dishwasher safe, it lacks the nonstick attributes of other cookware, making it less easy to use.

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tri-ply

Tri-ply is the most versatile and user-friendly cookware, heating quickly and evenly and offering great durability. A combination of aluminum, copper and stainless steel, it is usually not offered in nonstick. Although its higher priced, tri-ply performs beautifully.

pieces to pick.

Skillet

Also known as a fry pan or omelet pan.
Skillets are great for sautéing and stir-frying, and
are ideal for frying chicken and hash browns.
Even heat is essential when it comes to skillets,
so consider cast iron, copper or hard-anodized.

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saucepan

Also known as a soup pan, this kitchen staple is
an excellent heat conductor. Use it to whip up
sauces, veggies, rice, soups and more.

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saute pan

A deep, covered pan that's also known as a "jumbo
cooker." Sauté pans are are used for searing,
browning and deep-frying. Pick a material that heats quickly and evenly, but avoid nonstick surfaces.

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griddle

Also known as a grill pan.
Griddles have low edges to provide optimal access
to the entire cooking surface and have a ribbed
surface to drain fat. Though typically used for
meats, griddles are perfect for cooking anything
from French toast to bacon to sandwiches.

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stockpot

Also known as a multi-cooker or pasta pot.
Stockpots are useful in preparing flavorful
stocks and soups, since they keep ingredients
submerged while slowing evaporation.

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specialty cookware

Specialty cookware includes a wide range of fun pieces to complement your core cookware collection. Consider an egg poacher, wok or caldero, for starters.