How To Choose Cookware

Go to any well-stocked kitchen store and it’s easy to become overwhelmed by all your cookware choices. Which pots and pans are essential, and how can you tell?

Most pots and pans look similar, but there are certain qualities to check for as you decide which to buy. When you’re in the store, don’t be shy. Lift the pan, check the thickness of the sides and bottom, and rap the pan with your knuckle. You should hear a thud rather than a ping. Don’t be afraid to act out the movements you’ll make with the pan. You will use your pan almost daily, so it’s important to make sure it has the right “feel.”

Photo via Meredith Publishing

Photo via Meredith Publishing

Heavy-Gauge Materials with Thick Bottoms
Pots and pans should be heavy enough to conduct heat evenly and keep foods from scorching.

  • Copper is the most expensive option, but reacts with acidic food and requires special care.
  • Anodized aluminum—a great choice for a sauté pan—is responsive to heat and is treated to prevent chemical reactions with food.
  • Cast iron also conducts heat well, but it reacts with acidic sauces and can rust if not properly cleaned and seasoned. Cast iron pots coated with enamel avoids these dilemmas, but they are very heavy, which can be a drawback. You should avoid scrubbing these pans with abrasives.
  • Non-stick pans are a popular choice, especially if you’re cutting down on cooking with fat. Newer non-stick coatings are more scratch-resistant than before.

Bottom line: stainless steel with an inner layer of copper or aluminum is a good all-around choice because it is durable, non-reactive, conducts heat well, and is easy to clean. Check out Allrecipes 10 Piece Two-Tone Stainless Steel Cookware Set which is constructed with a bonded 3-ply base for even heat distribution.

Photo via Meredith Publishing

The Sizzle Sensors let cooks know when it’s GO time. Photo via Meredith Publishing

Well-Constructed, Heatproof Handles
Many pots have handles made of a low conductive metal like stainless steel, so they stay relatively cool.

  • With metal handles, some cooks prefer welds to rivets, which can collect food residue and are more difficult to clean. Whatever you choose, make sure the handle has been secured in several places so that it won’t come loose.
  • Plastic and wood handles are heatproof but not ovenproof: you can’t start a dish on the stove-top and finish it in the oven.

Bottom line: Metal handles with removable plastic or rubber heat guards are the most versatile. The new Allrecipes 8-Piece Hard Anodized Cookware Set features durable riveted silicone handles, which provide a comfortable, stay-cool grip.

Secure Lids
Lids should fit tightly and have heatproof knobs.

  • Glass lids are convenient, because you can check cooking progress without lifting the lid. Use the manufacturer’s guidelines for oven safety.

Bottom line: Lids that fit snugly will keep moisture in the pot. Allrecipes’ new 4-Piece Stackable Hard Anodized Sauce and Fry Pan Set includes a tempered-glass lid, allowing cooks to keep an eye on simmering dishes, which helps to reduce boil-overs.

Allrecipes Stackable Cookware is great for small spaces. Photo via Meredith Publishing

Allrecipes Stackable Cookware is great for small spaces. Photo via Meredith Publishing

Pre-Packaged Sets or Hand-Picked Pieces?

Many manufacturers sell matching starter sets with 5, 8, or even 10 commonly used pieces for a budget price. However, you you may not have space or need a large set, and the same material doesn’t always work well for every cooking task.

Bottom line: Choose good-quality individual pieces or sets that match the kind of cooking you do.