Best Pots and Pans

Purchasing quality cookware is a substantial investment that deserves careful consideration. Pots and pans are available in a wide variety of materials, brand names and price points. Knowing which features are hallmarks of superior construction arms you with the knowledge essential to making an informed decision when shopping.

Types of cookware

Cookware is generally available in copper, anodized aluminum, stainless steel and cast iron. Pots and pans made from copper are beautiful and possess superior heat conducting properties. However, they are expensive, tarnish, require polishing and react with acidic food. Aluminum cookware that undergoes the anodization process acquires a protective layer that is corrosion-resistant. Anodized aluminum cookware is also nonreactive, a superb heat conductor, stronger than stainless steel and resists denting, scratching and sticking. Cast iron pans are are excellent at maintaining an even temperature and fabulous for searing steaks. They are prone to rust if not properly cared for and react with acidic food. Also, they are heavy and you must clean them with nonabrasive cleaners. You can avoid these disadvantages by purchasing enameled cast iron pans, but they are very expensive. Stainless steel pans are versatile and durable. They are relatively poor conductors of heat, however, and distribute that heat unevenly. An inner core of aluminum or copper helps to mitigate this problem.

Buying individual pots and pans, as opposed to a cookware set, allows you to choose the best material and finish for each type of pan. Additionally, you can build up your cookware collection over time as your budget allows and avoid purchasing pans you might not need.

Essential pots and pans

There are a number of pots and pans that every good cook needs in her kitchen. A 12-inch skillet is essential for searing and making pan sauces. For preparing fish and stir-fry, a 12-inch, nonstick skillet is ideal. A cast iron skillet is perfect for searing and blackening steaks and for making cornbread. Every cook also requires a quality roasting pan for preparing whole chickens, turkeys and roasts, as well as a saute pan for frying. A 3-quart sauce pan for vegetables, rice, potatoes and sauces and a enameled cast iron dutch oven for braising, soups and stocks, rounds out the list.

After considering quality and construction, allow your personal preferences to guide your cookware decision. The right pan fits your hand comfortably and is easy to lift and maneuver. High-quality cookware is investment in your kitchen and a joy to use.

Quality cookware is a substantial investment that deserves careful consideration