If you've been shopping for a new cookware piece and ended up leaving the store (or closing out the browser) empty-handed and confused, that's ok, we get it. Cookware is a gigantic category that has so many subcategories and one-off, recipe-specific, specialty uses, that it can quickly become overwhelming to sort through. Do you need a non-stick or a stainless-steel pan? Is a ceramic or an enamel baking dish better for your casserole? What exactly is a Dutch oven and do you really need one? The questions could go on for days.
If this is your experience, we're here to help. We've rounded up the cookware in our Shop, broke down the different materials they're made from and the suggested uses, and even included a few recipes that are ideal for each. Keep reading for our quick and easy cookware 101.
First, you need to know what kind of material you want to work with. Are you a fan of a nonstick coating or seasoned cast-iron? Do you prefer stainless steel or ceramic? Let's break four of the most-common materials you'll see.
Nonstick Cookware: When you're working with a nonstick-coated saucepan from our Shop, that means it's made of ceramic and features a nontoxic coating. While this has its benefits—no more scraping food off of the pan—it also has its faults. All [nonstick coatings will degrade over time, (usually anywhere from three to five years), so you need to treat them with great care. If you use a ceramic-coated pan over medium-high or high heat, the pan will very quickly lose its nonstick qualities. If you want to fry an egg until it’s crisp, we recommend using a carbon steel or stainless steel skillet to avoid causing unnecessary damage to the ceramic pan. Ceramic skillets are excellent for gently cooked scrambled eggs, pancakes, and crêpes. (Plus they’re gentler on the environment than Teflon.)
Cast Iron: Cast iron cookware is fantastic at retaining heat. According to a cookware breakdown on WebstaurantStore this “allows for quicker recovery between dishes and makes it an ideal serving vessel to keep cooked foods hot.” Thanks to its capability for withstanding high heat, it's versatile, too. Cast iron pieces can easily be used on the stove, in the oven, or on the grill. You just have to be willing to care for your cast iron wares. Not only do they require being seasoned (to create the nonstick surface), but they also will rust easily if not properly conditioned or left wet.
Stainless Steel: Stainless steel pots and pans are known for their durability, and versatility—the majority can go from a gas, electric, or induction stovetop, to the oven, to under the broiler, and a go-to for any recipe that requires slow simmering. One of our favorites features five-ply stainless steel (meaning there are two layers of thick, durable steel, with three layers of fast-heating aluminum sandwiched in between) to help with conduction and heat distribution. However, if your stainless steel saucepan is missing those layers, it can be prone to uneven heat distribution, so you'll want to keep an eye out for accidental scorching.
Carbon Steel: Our favorite wok is made from carbon steel. Carbon steel is lighter weight than cast iron and more long-lasting than nonstick and does well with high-temperature cooking. Cookware pieces made from carbon steel can comfortably stir-fry, boil, sauté, and even braise. They're also typically safe for any stove top, gas or electric, can go right in the oven, and is naturally nonstick—the more you use it, the more non-stick it gets.
Now that you've got the different materials down, it's time to peruse some options. Whether you're looking for a saucepan, a pot for boiling pasta or making soup, or a wok for stir-fry, there's plenty to choose from.
Fry pans and skillets are ideal for browning meats, frying eggs, and anything that requires high, even heat. Try these savory Fried Eggs with Fried Herbs, this Chickpea, Spinach, and Chorizo Frittata, or even this skillet cookie for dessert.
These will be your best friend for all things soup, pasta, and stew. Try this Corn Husk Soup with Corn Stock, Bucatini Pasta with Pork Ragu, or Corn Bacon and Clam Stew if you're stumped on what to make.
Dutch ovens and cocottes look similar, and serve similar purposes, but there are a couple of key differences. They're both cast iron pieces, but a cocotte is often made from fireproof porcelain that is coated with enamel to prevent sticking. Dutch ovens are often sold in both unfinished cast iron and enameled styles. The main difference is in the lids: A Dutch oven is curved to make basting easier, while most cocottes have tightly fitted flat lids.
These dishes are perfect for steaming mussels, getting that crunchy crisp on your favorite cobbler, or wowing everyone at brunch with this Stuffed French Toast Casserole With Strawberry Sauce.
We're in the midst of grilling season, so you might be looking for the perfect grill pan or roasting accessory. Grill plates and pans can be put directly over heat—whether on the stove or over open flame—to help get that from-the-grill char. Roasting pans and racks are ideal for year-round roasting, whether its a holiday turkey, spring vegetables, or a honey-roasted chicken.
Whether you're looking for the perfect wok for a stir-fry, the right vessel to try at-home hot pot, or want to make Moroccan Chicken Tagine with Figs and Apricots, specialty cookware pieces like these can help.
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