Your Honest Guide to Pots & Pans

What’s the difference between cast iron and carbon steel? Why is copper such a favorite among chefs? Most importantly: Which is the cookware material for me? We've got the answers to all your burning questions in this handy guide, so you can pick pots and pans that’re suited to your style of cooking (cleaning, too).

Ahh...ceramic. Just like traditional nonstick, this stuff is slick, easy to clean, and says “so long” to toxins like PFOA. Now, here’s the kicker: It’s PTFE-free, too (that’s Teflon by another name).

Best for
Your usual nonstick pairings like omelets, seafood, and quesadillas.

Skip if
You’re looking for heirloom material—ceramic nonstick coating lasts for about three to five years. Searing or stir-frying on high heat? Leave that to another pan, like a cast-iron skillet.

Traditional nonstick has gotten some major updates in recent years—no PFOA or toxic fumes here. It’s often our go-to for things that need a little extra TLC or are extra-prone to sticking (looking at you, melty cheese). And after the meal is over, cleanup is a cinch.

Best for
Much of the same as ceramic nonstick, including delicate fish, omelets, pancakes, and sticky rice.

Skip if
You often cook on high heat, as it’s bad news for the nonstick coating. Plus, most last three to five years, so these aren’t lifetime investments.

Slow and steady wins the race with cast iron: It warms up gradually, then holds onto heat like nobody’s business. Stovetop-to-oven ready? You bet. Lasts for generations? Oh yes. Plus, it’ll get more nonstick with time, since every use helps create a well-seasoned, nonstick surface.

Best for
Searing, braising, roasting, baking—cast iron is an all-around champ in the kitchen.

Skip if
You’re using acidic ingredients, like tomatoes, or handwashing is not your thing. Scrub with kosher salt, rinse, and you’re golden (a little soap’s OK too—yup, we said it).

Think: your go-to Dutch oven. This stuff has all the heating power and retention of regular cast iron, with a smooth surface that doesn’t need seasoning. It’s stovetop-, oven-, and dishwasher-safe (induction-compatible, too!). We love to see it.

Best for
Searing, simmering, sautéeing—most of what you’d use your traditional cast iron for, but enameled also plays well with acidic ingredients: all the better for deglazing and braising.

Skip if
You’re in search of something totally nonstick. It’s not quite as nonstick as a well-seasoned cast-iron skillet would be.

Carbon steel conducts heat faster than fast, responding to changes in temperature quickly (great for precision cooking), with no hot spots to be found. It’s durable, lightweight, and induction-friendly—no wonder you’ll find it in so many professional kitchens.

Best for
Stir-fry, paella, crêpes—we’d use it for just about anything.

Skip if
You tend to toss your pans into the dishwasher. Carbon steel just needs a gentle rinse between uses to stay smooth.

Sturdy, lightweight, and no need to season—yep, that’s the magic of enameled carbon steel. It’ll heat up in no time flat and distribute that warmth evenly, no hot spots. Super versatile, oven-safe, induction-compatible—and another bonus? Cleanup is a snap.

Best for
Anything that involves simmering, stirring, or braising.

Skip if
High heat can damage the enamel coating if you’re not careful, so let another pan take on that seared steak.

Stainless steel pans: long-lasting, induction-friendly, and game for all kinds of kitchen magic. Most pieces are three-, five-, or seven-ply (aka, fashioned with two layers of steel, plus one to five layers of aluminum or copper in between). This makes ‘em quick to heat up and total all-stars at distributing heat.

Best for
Searing meats and fish, making sauces, simmering soups—the whole nine.

Skip if
More delicate foods are on the menu. Stainless can resist sticking, but it’s not as slick as nonstick, carbon steel, or a well-seasoned cast iron.

There’s a reason Julia Child’s kitchen was brimming with copper—actually lots of reasons: It’s number-one at conducting heat and responding to temperature changes (meaning: you’re in total control of the cooking process). Plus, it lasts a lifetime. It’s very eye-catching, too...but you probably already knew that.

Best for
Extra-precise cooking, great for caramel or a delicate sauce, like hollandaise.

Skip if
You want something that’s induction-compatible. Some are, thanks to magnetic technology, but it’s not a given. It’s also best to stick to hand-washing here.

Ceramic heats evenly and for an extended period of time (so it’ll keep your dish warm from oven to table). And, unlike fellow champ of retaining heat, cast-iron, it’s lightweight and dishwasher-safe.

Best For
Baking, slow-cooking, and serving.

Skip if
You want a hard sear or are cooking a stir-fry: It can take the heat, but won’t perform like cast iron would (it’s also not induction-compatible). And careful not to drop it—it could chip or break.