Quality Cookware = Better Cooking Experiences! (+ Bonus List)
Buying new cookware? Think and plan before you shop for better cooking results.
Spring is a big season for cookware discounts! Arm yourself with a plan and a few tips before heading out to shop.
Walk into any kitchen equipment store or department and you may be dazzled by the many shiny, colorful pots and pans on display. And, you may also feel a little overwhelmed. No worries, you’re not alone.
Whether outfitting a kitchen for the first time or shopping for replacement pieces, where to begin the journey is the big question. Here’s some information to help you sort through the choices, and ultimately, better your cooking experience at home.
THINK, RESEARCH, AND PLAN BEFORE YOU SHOP
Since pots and pans are some of the most used pieces of equipment in the kitchen, I recommend taking a bit of time to think, research, and plan before stepping into a store or pushing the online order button.
When it comes to cookware, more is not always needed or wise. Often, our kitchens become stuffed with the latest and greatest equipment, only to have it gather dust on a shelf and take up much-needed space, not to mention the cost involved. Having cookware that fits our needs helps us achieve our culinary goals, and can be done affordably and minimally with good quality pieces.
First, consider what and how you cook. Ask yourself:
Do I cook regularly and will that frequency change after making this purchase?
What dishes do I generally prepare – soups, stews, chili, sauteed vegetables and proteins, braises, roasts, stir-fries, sauces, or one-pan dinners?
How many people will I cook for most of the time?
Do I entertain and cook for holidays?
Will I need cookware that functions both on the stovetop and in the oven?
Answering these questions will help you focus on the types and sizes of pans that will serve you best.
Second, take a few minutes to research brand recommendations. Cooks Illustrated, Consumer Reports, and some of the food websites (Food & Wine, The Kitchn, Food52, etc.) do a good job of testing and reviewing all sorts of kitchen equipment and are good resources. Subscriptions may be required on some sites.
And last, set a budget. The price of cookware can vary widely depending on the type of material, the specific piece, and whether purchasing open-stock or complete sets. I recommend buying the best quality you can afford, which does not necessarily mean choosing the most expensive. Decide what makes sense for you within your budget based on what and how you cook. To help further zero in on your choice, ask yourself:
Do I need an entire set of pans and covers, or will choosing individual items better fit my needs?
What pieces will I use most now, and are there pieces I can add later?
Are the sizes of the pots and pans included in sets appropriate for my purposes?
What pots and pans can do double duty? (i.e. - A Dutch oven can be used to make soup, roast meat, or bake bread. A stock pot can serve as a pasta pot, as well.)
Does the set include items I will not use? Will I need to purchase additional items to cook as I wish?
Where will I store my new cookware? Is the space sufficient for a large set or do I need to scale back?
CONSIDER COOKWARE MATERIALS
Choosing what your new cookware is made of is another important decision. It determines the types of foods that can be prepared, and how it is cleaned and cared for - all of which affect the cooking experience.
My favorite cookware materials include:
Stainless Steel (heavy-bottomed)
Stainless is non-reactive with acidic foods does not discolor, is generally easy to clean, and provides even heat distribution.
It is versatile - great for cooking almost any type of food, is suitable for traditional and induction cooktops, and most can go from stovetop to oven.
Carbon Steel
Carbon steel works wonderfully for high-heat cooking (searing, stir-fries, sauteing), is lighter weight than cast iron, is durable, distributes heat evenly, is suitable for traditional stovetop and induction cooking, and is less expensive than some other materials.
It is easy to clean, yet requires “seasoning” as part of its care.
NOTE: Carbon steel is reactive to acid; do not use it with acidic foods.
Non-Stick - Hard Anodized and Ceramic Coated
Non-stick cookware is essential for tender foods such as fish, crepes, pancakes, and eggs.
Hard anodized cookware is non-stick yet will produce a sear or crust on food at high heat. It performs equally well for medium and low-heat cooking, is durable, offers good heat distribution, is non-reactive, and is easy to clean.
Ceramic-coated pans are another of my preferred options. They are easy to clean and lightweight.
Avoid a non-stick coating that chips such as Teflon and others that can chip.
Cast Iron or Enameled Cast Iron
Cast iron has long been an essential workhorse in the kitchen! It provides even heat distribution, and is suitable for traditional stovetop and induction cooking, as well as in the oven.
It works wonderfully at high temperatures for searing or pan-frying, as well as other temperatures for simmering soups and stews, baking, braising, and roasting.
It is easy to clean, yet requires “seasoning” as part of their care.
When properly seasoned and cared for, cast iron can provide a non-stick cooking surface.
Enameled or uncoated cast iron is heavy, which may be a downside for some.
NOTE: Uncoated cast iron is reactive to acid; do not use it with acidic foods. Enameled cast iron is non-reactive.
WHEN AND HOW TO SHOP
Although many brands provide discounts throughout the year the best cookware deals generally are offered in May (for wedding season) and October/November (for the holiday season).
Just as I recommend when shopping for knives, it’s best to see and feel cookware when purchasing. Plan to visit a retail store to scope out various types and brands. If purchasing online, either visit a retail store before ordering or be prepared to return items once you have a chance to check them out in person.
Pick up each piece of cookware to assess:
Handle Comfort and Feel – Note the shape and angle of the handle. How does it feel in your hand? Is it easy to grip? Will the handle stay cool when cooking?
Balance and Weight - Does the pan feel balanced when you are holding it? How heavy does it feel? Can you comfortably hold it? Consider that it will be heavier when it is holding ingredients.
Construction – Are the layers of material “fully clad” (bonded together)? Are the handles riveted? Does it look and feel solid or flimsy?
Lids - Do the lids fit tightly on the pans? Are they clear or solid? Tempered glass lids offer the option to see what is cooking without lifting the lid, yet it may not matter to you if the lid is solid.
Care – Is it easy to clean? Will you be able to maintain it properly?
Storage - Where will this piece of cookware be stored? Do you have enough space and will you be able to access it when needed?
Taking time to assess your cookware options will pay off in the end. You may be surprised that your initial choice, or the current “hot” high-end option, may not be what fits you. Make your choices based on your needs, and cooking situation.
BONUS: MY COOKWARE ESSENTIALS LIST
To get started in building your cookware collection, download My Cookware Essentials List to use as a reference.
SHARE
What is your favorite piece of cookware in your kitchen?
My very favorite piece of cookware is my Le Creuset Dutch oven! It’s colorful, durable, and so versatile for braising, roasting, baking, sauteing, simmering, searing, and more. The handled lid even serves as a cast iron skillet when turned upside down. Bonus!
Tell us about yours in the comments section.