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Cookware Buying Guide
A comprehensive guide that will give you all the information you need on how to buy cookware, including the types of pots and pans and material options.
Buying the Best Cookware for Your Needs
Great cookware is one of the best investments you can make, but it can be difficult to determine what you need. Consider what kind of cooking you want to do, how many people you usually cook for and your level of expertise. You should build your selection by choosing basic pieces first, then adding specialty pans based on your cooking preferences.
Types of Cookware
The first thing to consider when buying new cookware is the different types that are available. If you're a beginner, you will most likely need efficient and cost-effective solutions for your cookware needs. Let's start with the basics. When selecting new cookware, there are four major pieces to consider: a stock pot, a fry pan, a sauté pan and a saucepan.
Fry Pan/Skillet
The fry pan or skillet is an essential kitchen workhorse because it's incredibly versatile. Flipping omelets, stir-frying and even searing proteins is easy with the right fry pan. They have a flat bottom and curved sides, making them perfect for turning foods or simmering. They're available in nonstick and stainless steel options. Fry pans and skillets come in all sizes, even ones built for single eggs, and typically don't come with a lid.
Cast Iron Skillet
Cast iron skillets are similar to fry pans in terms of what they can cook, but their material and maintenance are key differences. Cast iron skillets can be pretty heavy, so you may want to come into Abt to hold one before buying. When selecting a cast iron skillet, be sure that it is preseasoned to prevent food from sticking. To properly care for and clean a cast iron skillet, follow the instructions below.
Sauté Pan
As the name suggests, sauté pans are for sautéing. Sauté pans look similar to fry pans; they too have a flat bottom, but instead of having rounded sides, sauté pans have straight sides. As they are deeper than a fry pan, sauté pans can be used for other cooking methods such as deep-frying, searing and preparing certain sauces.
Sauce Pan
Sauce pans have a rounded bottom and tall, straight sides. They're a very versatile cookware choice, and can be used when making all kinds of sauces and soups. These pans can be used with or without a lid to control evaporation. A sauce pan can also be used for reheating leftovers, preparing grains and boiling eggs or noodles.
Stock Pot
A stock pot is a large, deep pot with a flat bottom. It is used to cook liquid foods that do not need to be extremely close to the heat source. Stockpots let you sauté or brown, then add liquids to make stocks, soups or stews. Their tall profiles are great for keeping pasta submerged during boiling. Stock pots come in a variety of sizes, and you may want multiple sizes depending on your needs.
More Cookware to Add to Your Collection
Once you've invested in some essential cookware, you should think about pieces such as a braiser pan, a griddle or a wok. These pieces should be added depending on your lifestyle and your cooking preferences. Don't be afraid to mix and match pieces made of different materials.
Braiser
Braisers are large, flat bottom pans with a moisture-locking lid. This design makes the braiser a multitasker as well as a great addition to any collection. They can be used to brown food on the stovetop or slow-cook food in the oven.
Griddle/Grill Pan
A griddle is a piece of cookware that has a large, flat or ridged surface. With a fairly small amount of oil it can be used to cook breakfast foods such as pancakes, hash browns and eggs. It can be square or round, but usually does not have the longer handle of a fry pan. Griddles or grill pans with a ridged surface are perfect for creating grill marks.
Wok
Woks have high, sloping sides that offer better heat distribution, and are a popular all-purpose Asian pan. They're traditionally 14 inches in diameter and made of carbon steel. Being able to move the ingredients around the pan gives greater control over the temperature. Woks are perfect for stir frying, steaming and deep frying.
Specialty Cookware to Elevate Your Cooking
Once you've built a great core set of cookware, it's time to add specialty pieces to your collection. You can create tons of dishes with specialty items such as pressure cookers, roasters and Dutch ovens.
Pressure Cooker
Pressure cookers are available with a quick-release option, taking even less time to finish a meal and without wasting water to cool things down. Their lids completely seal the pot while the liquid is boiling inside. Steam then builds the pressure, which results in higher cooking temperatures and shorter cooking times. Pressure cookers range in size from 3 quarts to 8.5 quarts. A pressure cooker with a detachable pressure regulator can adjust the pressure to low, medium or high.
Pressure Cooker vs. Slow Cooker
Pressure Cooker vs. Slow Cooker
Roasting Pan
A roaster is a large rectangular pan with low sides that allows the oven's heat to reach as much of the food as possible. Roasting pans are often used with a roasting rack, which helps elevate food above the cooking surface. It's best used for cooking in the dry heat of the oven at relatively high temperatures. This is an essential pan for roasting turkeys, chickens and other roasts.
Dutch Oven
The Dutch oven is a larger vessel designed for various cooking methods including slow cooking, braising, browning and more. They're usually round and made out of cast iron. Most Dutch ovens have a pair of short handles to make lifting safe and easy. Dutch ovens come in a variety of colors, so you can add a splash of color to any cookware set.
French Oven
The French oven is a type of Dutch oven; the main difference is that they have an interior enamel, which means seasoning is not required. Sometimes they're called enameled Dutch ovens. French ovens are perfect for cooking a variety of dishes, including beef, pork, roasts, brisket and poultry. They also come in a variety of colors.
Cookware Sets
Cookware sets are great for saving money and having matching pieces in your collection. This is an option for those who know exactly what they are looking for, which makes for an easier purchase. Cookware sets can range anywhere from 10-18 pieces, with different variations in each set tailored to what you need.
Cookware Materials: Pros & Cons
Now that we've covered the different types of cookware, let's look at the most common cookware materials and the benefits of each. No matter the material, high-quality cookware will have some weight to it. Be sure you're still able to lift it easily.
Aluminum
Aluminum is the most common cookware material. It's an excellent heat conductor and spreads heat evenly. The thicker the aluminum, the better the heat distribution. Aluminum can be anodized to harden the surface. Hard-anodized cookware is harder than steel and is extremely durable. Plus, it's dishwasher safe. Aluminum cookware is also very inexpensive compared to other materials.
Carbon Steel
Carbon steel is used in a variety of cookware. It's maintained like cast iron, but it's much lighter in weight. It works well for cooking that requires quick heat changes because it maintains its temperature well. The most common pans made out of carbon steel are woks and stir-fry pans.
Cast Iron
Cast iron is very thick and heavy duty. While it takes a little longer to heat up, it retains and distributes heat evenly. If you like browning, braising, stewing, slow cooking and baking, this is a great option. Cast iron cookware comes in bare iron or with an enamel coating.
When it comes caring for cast iron, there are a few things to keep in mind. Cast iron skillets should never soak in water because cast iron can rust if exposed to water for an extended period of time. To properly clean a cast iron skillet, pour a half cup of kosher salt onto the skillet and then rub it with a paper towel; this removes any dust or impurities. Once this is done, wash it with hot, soapy water and dry immediately. After much use, you may need to oil the pan with vegetable or canola oil, and you may even need to heat the pan in an oven at 450° for 30 minutes until the surface is darker than when it started.
Types of Cast Iron
Bare Cast Iron
Bare Cast Iron needs to be seasoned before it is used. The seasoning process will give your pots and pans a nonstick surface that lasts forever. Once seasoned, avoid soaking in water. The best way to clean them is just to wipe with a cloth.Enamel-Coated Cast Iron
Enamel-coated cast iron provides all the benefits of cast iron with less maintenance and easier cleaning. However, some foods do not cook well in enameled cast iron; acidic foods can react with enamel and remove the coating. In that instance, you must season your pan again.
Ceramic
Ceramic cookware is a great insulator, so it doesn't react quickly to heat. It's often used for casserole dishes or other shapes that are great for cooking slowly at a constant temperature. It's lighter than cast iron, but also more fragile. There are three types: porcelain, stoneware and earthenware.
Types of Ceramic
Porcelain
Porcelain is fired to become very hard. Though typically porcelain is considered delicate, it actually can be quite durable. It can usually be used on the stove, in the oven and in microwaves. Porcelain is typically white.Stoneware
Stoneware is also fired to become hard similar to Porcelain. The main differences between the two are that Stoneware uses a different type of clay, and comes in other colors besides white. Stoneware also can come in multiple finishes.Earthenware
Earthenware is less strong and prone to chipping and scratching. It's more often used for serveware instead of cookware.
Clad
Clad cookware combines two materials to get the benefits of both. Usually, stainless steel is clad with aluminum. Aluminum provides thickness and excellent heat conductivity, and stainless steel prevents corrosion and is easy to maintain. This type of cookware will last you a lifetime. The only downside of this type of cookware is that is generally heavy and very expensive. If money is no object and you want the best of the best, we recommend clad cookware.
Copper
Copper is the best conductor of heat. It's the best for if you are cooking the stove where you control the temperature. Copper, however, can react with foods and can be toxic. Therefore, copper pots and pans are often lined with another material, usually stainless steel. The biggest disadvantage of using copper is maintenance; copper can discolor, so you'll occasionally need to polish it to remove the discoloration. It can also dent and scratch easily.
Stainless Steel
Stainless steel is a good all-around general-purpose cookware material. It's lightweight, durable and easy to clean. It is, however, a poor conductor of heat, so many stainless steel pieces have a copper or aluminum disc in the bottom to help distribute heat more evenly. Because of its smooth surface, stainless steel is easy to clean and is dishwasher safe. If you notice discoloration, you can use stainless steel cleanser that restores natural luster. Metal utensils can be used on stainless steel.
Nonstick
Nonstick cookware has a coating inside the pan that prevents food from sticking. This makes it very easy to cook healthy, non-fat foods. Because food doesn't stick, it's very easy to clean. The disadvantage of nonstick cookware is that it scratches easily, so it's recommended to use silicone utensils.
More Tips for Buying Cookware
We'll leave you with a few final tips once you decide which cookware set to buy: many cookware sets are dishwasher safe, but we highly recommend hand washing because to add to their longevity. If you want the best cookware, choose heavier pots and pans because they're usually made of better quality materials and are sturdier; however, be sure you can still easily remove it from the burner for safe cooking. Lastly, there is no one type of material that is better than the others; they all have benefits depending on your cooking needs. If you have additional questions about the types of pots and pans, call Abt's cookware experts at 800-860-3577 or visit the Gourmet Shop inside our atrium.
Cookware FAQs
What is the best cookware?
There is no one "best" cookware, but stainless steel is a popular choice amongst pros for their durability. Your own cooking habits and preferences will determine which cookware is best for you.
What are good cookware brands?
Abt carries some of the best cookware brands, including Hestan, All-Clad and Le Creuset.
Is aluminum cookware safe?
Yes, aluminum cookware is safe. However, if your cookware has excessive wear and tear like pitting or holes, you should replace it.
Is ceramic cookware safe?
Yes, ceramic cookware is safe to use. It often provides a nonstick surface without potentially harmful chemicals.
How do you restore cast iron pans?
There are several steps to take to remove old layers of seasoning or remove rust to bring your cast iron pan back to its former glory. Start by scrubbing with a scouring pad and warm water with a little bit of soap. Rinse and hand dry your cast iron pan completely. Next, re-season with a thin layer of oil in the pan. To finish, bake your cast iron pan in the oven at 450° for an hour. Repeat as necessary until your pan looks new again.
