A Complete Guide to Pots and Pans

CHOOSING THE RIGHT MATERIAL

NONSTICK

• Durable nonstick coatings easily release even the most delicate foods
• Requires little or no oil for cooking, great for healthy cooking
• PFOA-free; most pieces are dishwasher safe

SHOP NONSTICK COOKWARE

CERAMIC NONSTICK

• Great for healthy, high-heat cooking & searing with minimal oil.
• Ultra-strong nonstick coating provides fast, easy release.
• PFOA-free; most pieces are dishwasher safe 

CAST IRON

• Heats slowly and evenly, then retains heat extremely well.
• Excels at high-heat tasks like searing, sautéing, browning and frying.
• Exceptionally durable – can last for generations with proper care.

SHOP CAST IRON COOKWARE

STAINLESS STEEL

• Beautiful pieces go from stovetop or oven to your dining table.
• Responsive aluminum or copper cores for rapid, even heating.
• Dishwasher, oven and broiler safe.

COPPER

• The best material for conducting heat and responding to changes to temperature.
• Heats rapidly and evenly – and cools down quickly, providing maximum control.
• As beautiful as it is functional – perfect for both cooking and serving.

COPPER CORE

• Combines the precise heating of copper with the easy care of stainless steel.
• Five bonded layers with a copper core for maximum responsiveness.
• Select pieces have a PFOA-free nonstick finish for effortless cleanup.
  
  

BUILD YOUR COOKWARE COLLECTION - CHOOSE THE RIGHT COOKWARE FOR THE TASK

FRY PAN - A flat-bottomed pan with a long handle and low, flared sides that promote easy flipping and turning – and encourage air circulation.

BEST FOR - Fast cooking: frying, searing, and browning.

CONSIDER THIS - Choose at least one classic and one nonstick fry pan.

SAUCEPAN - A heavy pan with a flat base, tall sides and a long handle. Larger sizes should have a "helper handle" on the far side of the pan.

BEST FOR - Simmering, boiling, cooking grains and making sauces.

CONSIDER THIS - If you have to choose just one size, select a 3 or 4 qt. pan.

DUTCH OVEN - Also called a French oven or cocotte. A large pot with vertical sides, sturdy loop handles and a heavy, tight-fitting lid.

BEST FOR - Long, slow cooking for stews, braises, roasts, casseroles.

CONSIDER THIS - For a quick calculation, count one quart of capacity for each serving.

SHOP DUTCH OVENS

ESSENTIAL PAN - For a versatile piece you'll use every day, this pan combines the best qualities of a French skillet and a deep sauté pan.

BEST FOR - Everything from stir-frying and sautéing to simmering and braising.

CONSIDER THIS - Because this pan is so versatile, you might want to have more than one.

BRAISER - A versatile low-sided pan with a wide, flat cooking surface and heavy, domed lid that provides extra room for larger roasts.

BEST FOR - Braising, slow cooking and pan roasting.

CONSIDER THIS - Select a braiser that can go directly from the stovetop or oven to your dining table.

ROASTING PAN - A large rectangular pan with low sides that allow the oven's dry heat to contact as much of the food as possible. Often used with a roasting rack.

BEST FOR - Cooking in the dry heat of the oven at relatively high temperatures.

CONSIDER THIS - A nonstick finish is great for easy cleanup; classic surfaces yield better gravy.

STOCK POT - A large pot with a flat base and tall vertical sides that are designed to minimize evaporation – plus two sturdy loop handles.

BEST FOR - Simmering soups and stocks; boiling lobster, corn or pasta.

CONSIDER THIS - Stockpots with a capacity of 8 qt. Or larger are the most useful.

SHOP STOCK POTS

MULTIPOT - A multipot is a tall pot with peforated inserts for cooking food in water (e.g.,boiling or blanching) or steaming food above water.

BEST FOR - Large insert is ideal for cooking and draining pasta or corn; use the steamer insert for veggies.

CONSIDER THIS - Pot can be used on its own for stock, soup or stew.
 

GRILL PAN - A pan with a ridged cooking surface that resembles the grates of an outdoor grill. Low sides allow increased air circulation.

BEST FOR - Higher-temperature cooking like grilling and searing.

CONSIDER THIS - To achieve the best grill marks, select a cast-iron or enameled cast-iron grill pan.

SHOP GRILL PANS

DOUBLE BOILER - A set of two nesting pans with a lid that fits both pans. Bottom pan is about the size and shape of a small saucepan; top pan is slightly smaller.

BEST FOR - Cooking sauces, custards, chocolate desserts and other delicate foods.

CONSIDER THIS - Choose a double boiler that quickly reacts to changes in temperature. 

WOK - Also called a stir-fry pan. Versatile pan has a rounded bottom and high, gradually sloping sides. It may have a long stick handle or two loop handles.

BEST FOR - Stir-frying (rapidly tossing and stirring small pieces of food over high heat). Use with a lid for steaming.

CONSIDER THIS - Use a flat-bottom wok on gas or electric burners; round-bottom woks with a ring are great for gas burners.

DOUBLE BURNER GRIDDLE - A broad, flat pan that fits over one or two burners. For efficient cooking and easy cleanup, choose a griddle with a nonstick or stick-resistant finish.

BEST FOR - Pancakes, eggs, bacon, thin steaks, grilled cheese sandwiches – and much more.

CONSIDER THIS - If you plan on cooking meat, choose a griddle with a well around the rim to catch grease.