COOKWARE BUYING GUIDE

Anatomy of a Pan


Choose the Right Material

FIND THE COLLECTION THAT SUITS YOUR COOKING STYLE

For the Beginning Cook

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.

CERAMIC NONSTICK

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

For the Avid Cook

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.

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.

For the Expert Cook

COPPER

  • The best material for conducting heat and responding to changes in 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

Essential Pieces

FRY PAN

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

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.

SAUTÉ PAN

A pan with a wide, flat bottom, moderate sides and a long handle. Larger sizes should have a "helper handle" on the far side of the pan.

BEST FOR:
Quick, high-heat cooking while shaking, tossing or stirring food: sautéing (“sauter” is a French word that means “to jump”).

CONSIDER THIS:
For the best browning and caramelization, choose a cooking surface other than nonstick.

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.

More Everyday Favourites

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.

MULTIPOT

A multipot is a tall pot with perforated 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.

For the Ultimate Kitchen

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 enamelled cast-iron grill pan.

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. Copper is ideal.

Also called a stir-fry pan. This 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.

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