Pick what's right for you: Make signature dishes stand out even more with the right cookware. First, determine what you like to cook, followed by design, color and material preference, and you're on your way to culinary greatness.
Start with the basics: Pots and pans have three basic components: shape, lid and handle. Different body shapes are best suited to particular cooking jobs.
Materials - performance and design: Pots and pans are made from a variety of materials, each with its own strengths and best uses for cooking. Learn about the variety of materials used to construct pots and pans and the differences in how they cook.
Skillet/omelet/frying pan
Used for stovetop cooking. These pans allow easy access to the food for turning, stirring and sliding food onto a dish.
Specs: Sloped sides (no taller than 3 inches), one long handle, may or may not have a lid. Size described in inches from edge to edge.
Best for: Cooking chicken breasts, steaks, frittatas and fish.
Saucepans
Used for stovetop cooking and very
versatile in their cooking jobs.
Specs: Straight and deep sides (about 4-6 inches), one long handle and a lid. Size described in quarts.
Best for: Blanching vegetables, making
sauces, heating soups and other liquids.
Sauté pans
Used for stovetop cooking. These pans are great for creating dishes with more volume.
Specs: Straight sides (about 3 inches), one long handle and a lid. Size described in quarts.
Best for: Dishes with sauces or linguini with clams.
Woks & stir fry pans
Used for stovetop cooking. Round-bottomed woks require a base ring to sit on the stovetop.
Specs: Deep sides (about 4-6 inches). Woks have two side handles and lids. Stir fry pans have one long handle and no lid. Size described in inches from edge to edge.
Best for: Cooking small pieces of protein or vegetables over high heat. Woks may also be used to steam food.
Stock pots
Used for stovetop cooking—especially jobs
that use a lot of liquid.
Specs: Deep sides, two small side handles and a lid. Size described in quarts.
Best for: Making chicken stock, chili and
boiling pasta.
Dutch ovens & braising pans
Used for oven cooking. The tight-fitting lid helps trap moisture so food can slow-cook without drying out.
Specs: Pans are round or oval shaped, two handles and a lid. Size described in quarts.
Best for: Cooking larger volumes of food like beef Bourguignon.
Roasters
Used to roast meat in the oven. The size and depth of the pan allow for room to roast meat along with their sides, and capture juices released during roasting.
Specs: Deep sides (4-5 inches); pans are oval or rectangular shaped. Size described in inches.
Best for: Cooking turkey or roasting meat with vegetables or potatoes.
Grills
Used for stovetop cooking. The ridges on the interior bottom of the pan simulate outdoor grill marks. Most pans have nonstick finishes.
Specs: Short sides (1-2 inches deep); one long handle; pans are round, square or rectangular shaped. Size described in inches.
Best for: Grilling vegetables, shrimp, chicken, steaks and pork chops.
Griddles
Used for stovetop cooking. Griddles have low
edges and a large, flat cooking space.
Specs: Short sides (1-inch deep); one long
handle; pans are round, square or rectangular shaped. Size described in inches.
Best for: Making pancakes, French toast and
grilled sandwiches.
Inserts
These include steaming baskets, perforated pasta baskets or double boilers. The size of the insert depends on what it’s being used for; the insert fits snug into its partner pot.
Cast Iron
Heats up and cools down slowly; excellent heat retention and heat distribution.Durable: able to last a lifetime with proper care.Goes from stovetop to oven with ease.When properly seasoned, provides a natural nonstick surface.Ideal for searing, baking, roasting or frying.
Goes from stovetop to oven with ease.
When properly seasoned, provides a natural nonstick surface.
Ideal for searing, baking, roasting or frying.
Enameled cast iron
Cast iron base with nonstick enamel coating.Does not need to be seasoned like traditional cast iron.Nonreactive coating pairs well with acidic foods.Ideal heat retention.Goes from stovetop to oven with ease.
Nonstick
Aluminum or stainless steel base.Easy to clean.Healthier cooking—no need for oil or butter.Safe for stovetop cooking.Delicate foods like fish or eggs won't stick or break apart.
Stainless steel
Durable—resists rust, corrosion, scratching and denting.Safe for use with all type of utensils.Nonreactive means it doesn't interfere with acids.Good for searing, sautéing and making sauces.Dishwasher safe for easy cleanup.
Hard Anodized
Aluminum that has gone through a hardening process.Nonporous and nonstick.Nonreactive with acidic foods.Lightweight and durable.Provides even heating for thoroughly cooked meals.
Ceramic
Nonreactive with acidic foods.Heats up gradually for dishes that need slow, even cooking.Excellent for casseroles, pies and side dishes.Safe for use with all type of utensils.
Tri-ply
Stainless steel with three layers to ensure even, consistent heating.Aluminum core heats up quickly and evenly.Combination of metals highlights advantages of each material, making it versatile and user-friendly.Nonreactive with acidic foods.Retains heat well; turn off burner and still keep cooking.
Copper
Most efficient heat conductor; rarely needs more than low-medium heat.Heats quickly and uniformly for no-fail dishes.Precise temperature control for expert-level recipes.Try it for boiling, steaming or braising.
