The Best Pots and Pans don’t come in a big matching set. Cookware manufacturers try to sell you sets of pots and pans in all different sizes, but you really only need a few basics: a good quality frying pan or two, three different sizes of saucepans, and a bigger stockpot or pasta pot. Here’s a guide to the pots and pans you will actually use. When you shop, look for pans that are:
- Thick and heavy-gauge so they hold heat even if you throw in a couple of cold steaks.
- Evenly heating, with minimal hotspots.
- Durable enough to last without warping, denting, or pitting when you cook with acids or salts.
- Fitted with handles that won’t melt if you stick the pan on the grill or in the oven.
- Easy to clean.
- Rust-resistant.
Stainless steel is a good all-around choice because it’s durable, easy to maintain, and not too expensive. For better heat conduction, look for clad pans, which have a stainless steel exterior sandwiched around inner layers of either copper or aluminum, both of which conduct heat faster than steel.
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