Pots, Pans and Cookware Sets

Material and stovetop: what works on your range

Aluminum heats fast and is light, but it is not induction compatible unless the base has a magnetic layer. Stainless steel is durable and non-reactive, and 3-ply builds sandwich aluminum for even heat. Cast iron holds heat for searing and braising but is heavy and needs seasoning, while carbon steel is a lighter cousin for woks and skillets. A non-stick coating suits eggs and delicate fish and needs gentle utensils. Check the base against your stove: induction needs magnetic steel or iron.

Sets, single pans and the sizes you will really use

Sets are counted in pieces, and lids count as pieces, so a 9 piece set may contain only a few pans. Single pieces suit people who already own most items. Size matters: a 10 to 12 inch skillet covers most family cooking, a 3 to 4 quart saucepan handles sauces and grains, and a 5 to 7 quart Dutch oven covers soups and braises. Large stock pots in 60 to 100 quart sizes are for catering, and their wall thickness is listed in millimeters. Check oven-safe limits for handles and lids.

Questions about Pots, Pans and Cookware Sets

Will my cookware work on an induction cooktop?

Only if the base is magnetic. Cast iron, carbon steel and many stainless steel pans work, while plain aluminum and copper do not. A magnet that sticks firmly to the bottom of the pan is a quick test.

How do I care for a non-stick pan so it lasts?

Use low to medium heat, nylon, silicone or wooden utensils, and avoid heating the pan empty or scouring it with metal pads. Even when the label says dishwasher safe, hand washing is gentler on the coating.

What is the difference between a Dutch oven and a stock pot?

A Dutch oven is a heavy lidded pot, often cast iron or enameled, for braising and baking bread, and it holds heat evenly. A stock pot is tall, thinner walled and lighter, made for large volumes of liquid such as stock or pasta water.