How to Choose Cookware: Materials, Sizes and the Pieces You Need

Knowing how to choose cookware comes down to four questions: what cooktop you have, which materials suit the way you cook, how many pieces you really need, and how much care you’ll give them. For most home kitchens, the best answer is a small mix rather than a big matching set: one stainless steel skillet, one nonstick skillet, a cast iron or carbon steel pan, a saucepan and a Dutch oven. Those five pieces cover almost every recipe.

America’s Test Kitchen has long given the same advice: skip prepackaged sets and buy the pans you need. A set looks like good value, but it often fills your cabinets with small pots you rarely use, all made of one material that’s great at some jobs and poor at others.

How we put this guide together: we haven’t tested these pans ourselves. We read the makers’ specs and care rules, compared independent test results from America’s Test Kitchen and other reviewers, and read owner feedback for common complaints. We left out prices because they change often, so check the current price on Amazon. (More on how we choose what to recommend.) We earn a commission if you buy through these links, at no cost to you (affiliate disclosure).

How to choose cookware: the quick checklist

Before you compare brands, answer these. They narrow the choice faster than any review.

• Your cooktop. Induction needs magnetic cookware. Glass and ceramic tops need flat bottoms. Gas works with almost anything.
• What you cook most. Eggs and pancakes want nonstick. Steaks and stir-fries want high heat. Soups and stews want a heavy pot.
• How you clean. If everything goes in the dishwasher, skip bare cast iron and carbon steel. If you hand wash anyway, every material is on the table.
• Oven use. Check the oven-safe temperature, especially for nonstick pans and anything with plastic or silicone handles.
• Weight. A 12-inch cast iron skillet is heavy. If lifting is hard, choose clad stainless or carbon steel instead.
• Storage. In a small kitchen, every pan has to earn its cabinet space. Our small kitchen organization ideas show how to store pans and lids upright.

Cookware materials explained

Each material is good at some jobs and frustrating at others, so learning how to choose cookware starts with materials. Here’s how they compare at a glance.

Material	Heats up	Holds heat	Upkeep	Works on induction	Best for
Clad stainless steel	Fast, even	Medium	Low; dishwasher safe on many	Yes, on most	Searing, sautéing, pan sauces
Nonstick (PTFE)	Fast	Low	Gentle; replace every few years	Only with a steel base	Eggs, pancakes, delicate fish
Ceramic nonstick	Fast	Low	Gentle; slickness fades sooner	Only with a steel base	Eggs, low-to-medium heat
Cast iron	Slow	Very high	Hand wash, dry, oil	Yes	Searing, cornbread, oven roasting
Enameled cast iron	Slow	Very high	Low; avoid chips	Yes	Braises, soups, bread
Carbon steel	Fast	High	Season, hand wash, dry	Yes	High-heat searing, stir-fries
Copper	Very fast	Low	Polishing; often lined	Rarely	Sauces, precise control
Hard-anodized aluminum	Fast	Medium	Low	Only with a steel base	Everyday nonstick pans

Stainless steel

Good stainless cookware is “clad”: layers of stainless steel wrapped around an aluminum or copper core. The core spreads heat evenly, and the steel surface won’t react with acidic food or wear out. Tri-ply (three layers) is the classic construction. Stainless browns food beautifully and leaves the browned bits you need for a pan sauce. The learning curve is sticking: preheat the pan, add oil, and let food release on its own before you flip it.

Avoid cheap stainless pans with a thin disc welded only to the bottom. The sides heat poorly, and the thin metal develops hot spots.

Nonstick

Traditional nonstick pans are coated with PTFE, the slick polymer often sold as Teflon. Nothing beats it for eggs, crepes and delicate fish, and you need little oil. The trade-offs: the coating wears out in a few years, it shouldn’t be heated empty on high, and most nonstick pans don’t brown food as well as stainless or cast iron. Keep one nonstick skillet for the jobs it does best, rather than a whole set.

Ceramic nonstick

Ceramic-coated pans use a sol-gel coating instead of PTFE, so they appeal to people avoiding PFAS chemicals. They’re very slick when new, but in most testing the slickness fades faster than on PTFE pans, especially with high heat and sprays. If you buy ceramic, cook on low to medium heat and use a little oil or butter.

Cast iron

Bare cast iron is heavy, cheap and nearly indestructible. It heats slowly but holds heat for a long time, which makes it great for searing steak, frying and baking cornbread. Its seasoning (a layer of baked-on oil) gets more nonstick with use. It needs hand washing, drying and a thin coat of oil, and acidic sauces simmered for a long time can strip the seasoning.

Enameled cast iron

Enameled cast iron is cast iron coated in glass-like enamel. It holds heat like bare cast iron, but it doesn’t need seasoning and doesn’t react with tomatoes or wine. That makes it the classic choice for a Dutch oven: braises, soups, chili and no-knead bread. The enamel can chip if you bang it, and the pots are heavy.

Carbon steel

Carbon steel is cast iron’s lighter cousin: thinner, quicker to heat and smoother. Restaurants use it for searing and stir-frying, and it becomes naturally nonstick once it’s seasoned. Like cast iron, it needs to be dried right away and oiled, or it rusts.

Copper and aluminum

Copper heats and cools faster than any other common material, so it gives precise control for sauces. It’s expensive, needs polishing and usually has a stainless lining. Plain aluminum is light and cheap but reacts with acidic food and warps easily. Hard-anodized aluminum is treated to be harder and is the base of many nonstick pans. Neither copper nor aluminum works on induction unless the pan has a steel base.

Does your cooktop matter?

Yes, and it’s the first thing to check when you’re working out how to choose cookware.

• Induction: the burner heats the pan through magnetism, so the pan’s base must be magnetic. Hold a fridge magnet to the bottom; if it sticks firmly, the pan works. Most clad stainless, all cast iron, enameled cast iron and carbon steel are fine. Aluminum, copper and glass need a steel base plate.
• Glass and ceramic tops: choose pans with flat, smooth bottoms for good contact. Lift heavy cast iron instead of sliding it, so you don’t scratch the glass.
• Gas: works with everything. Watch handles on small pans, which can heat up over a big flame.
• Electric coil: flat-bottomed pans heat most evenly. Very warped pans rock and heat unevenly.

Which cookware pieces do you actually need?

A small, well-chosen set covers almost everything, and that is the heart of how to choose cookware wisely. Here’s a starter kit and the sizes that suit most households of one to four people.

Piece	Good size	What it’s for
Stainless steel skillet	12 inches	Searing, sautéing, pan sauces, cooking for 2–4
Nonstick skillet	10–12 inches	Eggs, pancakes, fish, reheating
Cast iron or carbon steel skillet	10–12 inches	High-heat searing, frying, oven-to-table
Saucepan with lid	2–3 quarts	Rice, grains, sauces, reheating soup
Dutch oven	5–7 quarts	Braises, soups, stews, bread, deep frying
Stockpot (optional)	8–12 quarts	Pasta for a crowd, stock, corn

If you cook for one, a 10-inch skillet and a 2-quart saucepan may be all you need. If you cook for a family, a 12-inch skillet and a 7-quart Dutch oven earn their space.

Cookware sets vs individual pieces

Sets promise value, but they’re built around a piece count, not around how you cook. A “10-piece” set usually counts each lid as a piece and includes small saucepans and skillets you’ll rarely reach for. Buying individual pieces (often called open stock) lets you mix materials: stainless where you want browning, nonstick where you want release, cast iron where you want heat.

A set can still make sense if you’re starting from nothing, it’s clad stainless, and it includes a 10- or 12-inch skillet, a 3-quart saucepan and a large pot. Just skip sets padded with 1-quart pots and 8-inch pans, and never buy a whole set of nonstick, since every piece will wear out at the same time.

Is nonstick cookware safe?

Used properly, modern nonstick cookware is considered safe for everyday cooking. A few facts help:

• PFOA is gone from US-made nonstick. PFOA, a chemical once used to make PTFE, was phased out by major US manufacturers by 2015 under an EPA stewardship program.
• Don’t overheat it. PTFE coatings can start to break down at very high temperatures, around 500°F and above, and release fumes. Never preheat an empty nonstick pan on high, and keep it for low-to-medium heat.
• Replace damaged pans. When the coating is badly scratched, flaking or no longer slick, it’s time for a new pan.
• PTFE is a PFAS. If you’d rather avoid PFAS chemicals altogether, choose stainless steel, cast iron, carbon steel or enameled cast iron. Lodge, for example, labels its cast iron skillets PFAS-free.

Our picks: a starter cookware kit

These six pieces build a kit that covers almost every kind of cooking, one material per job. Mix and match: you don’t need all three skillets.

Best stainless skillet

All-Clad D3 Stainless Steel 12-Inch Fry Pan with Lid

Best for: Searing, sautéing and pan sauces for two to four people

If you buy one serious pan, make it a 12-inch clad stainless skillet. It sears chicken and steak, sautés vegetables and builds pan sauces from the browned bits it leaves behind, and it will never wear out. All-Clad invented bonded cookware, and the D3 line is the classic. The lid turns it into a pan for steaming and braising too.

What we like

• Fully bonded tri-ply with an aluminum core for even heat
• Oven and broiler safe up to 600°F
• Works on every stovetop, including induction
• Comes with a fitted lid; made in Pennsylvania with global components

Watch out for

• Food sticks until you learn to preheat and wait for it to release
• Heavier than a nonstick pan
• Costs more than most skillets

Size

12 in

Construction

Tri-ply bonded

Oven safe

600°F

Check price on Amazon

Best saucepan

Tramontina Signature Tri-Ply Clad 3-Quart Sauce Pan

Best for: Rice, grains, sauces and small batches of soup

A 3-quart saucepan is the pot you’ll use most after a skillet. This one has the same clad construction as pricier brands, so milk and sauces heat evenly instead of scorching in the center. It comes with a stainless lid that seals in steam for rice and grains. It’s a smart way to get clad stainless without paying for a full set.

What we like

• Tri-ply clad with an aluminum core
• Works on gas, electric, glass and induction
• Oven safe up to 500°F
• Dishwasher safe, NSF certified, lifetime warranty

Watch out for

• Too small for pasta for a crowd
• Burnt sauces need a soak to clean
• The stainless handles get hot in the oven, so use a mitt

Capacity

3 qt

Construction

Tri-ply clad

Oven safe

500°F

Check price on Amazon

Best nonstick skillet

T-fal Experience Nonstick 12-Inch Fry Pan

Best for: Eggs, pancakes, fish and anything that likes to stick

Every kitchen needs one nonstick pan for eggs, pancakes and delicate fish. This one has a steel base, so it works on induction, which many nonstick pans don’t. The heat indicator is a handy guide for beginners, since overheating is the fastest way to ruin nonstick. When the coating eventually goes, replace just this one pan.

What we like

• Durable nonstick interior that T-fal says resists metal utensils
• Thermo-Spot indicator turns solid red when the pan is preheated
• Works on all cooktops, including induction
• Oven safe up to 400°F

Watch out for

• Like any nonstick, the coating wears out in a few years
• Keep it to low and medium heat
• Lower oven limit than stainless or cast iron

Size

12 in

Coating

Nonstick (PTFE)

Oven safe

400°F

Check price on Amazon

Best cast iron skillet

Lodge Pre-Seasoned Cast Iron Skillet, 10.25 Inch

Best for: High-heat searing, frying and cornbread, from stove to oven

A cast iron skillet is one of the best values in any kitchen, and this Lodge has tens of thousands of owner reviews behind it. It goes from stovetop to oven to campfire, and it will outlive almost everything else you own. On a glass cooktop, lift it rather than sliding it.

What we like

• Arrives pre-seasoned and ready to cook
• Holds heat for an even, hard sear
• Made in the USA and labeled PFAS-free
• Gets more nonstick the more you use it

Watch out for

• Heavy, especially when full
• The handle gets very hot; use a mitt
• Needs hand washing, drying and a little oil

Size

10.25 in

Material

Cast iron

Care

Hand wash, dry, oil

Check price on Amazon

Best carbon steel pan

de Buyer Mineral B Carbon Steel Fry Pan, 10.25 Inch

Best for: Cooks who want cast iron's sear in a lighter, faster pan

Carbon steel is what many restaurant line cooks reach for: it gets ripping hot, sears beautifully and turns slick with use. Choose it over cast iron if you find cast iron too heavy. It needs a little more care at the start, so follow de Buyer’s seasoning steps once and cook something fatty in it a few times.

What we like

• Lighter and quicker to heat than cast iron, per the maker
• Naturally nonstick once seasoned, with no artificial coating
• Works on all cooktops, including induction
• From a French cookware maker in business since 1830

Watch out for

• Must be seasoned before first use (wash off the beeswax first)
• Hand wash only, and dry it right away to stop rust
• The flat cooking surface is 7.3 inches, smaller than the rim suggests
• Oven safe for only up to 10 minutes at 400°F

Size

10.25 in rim, 7.3 in base

Material

Carbon steel

Care

Season, hand wash, dry

Check price on Amazon

Best Dutch oven

Cuisinart Chef’s Classic Enameled Cast Iron Dutch Oven, 7 Quart

Best for: Braises, soups, chili and no-knead bread

A heavy enameled Dutch oven is the pot for anything slow: short ribs, beef stew, chili and crusty bread. America’s Test Kitchen names Le Creuset as its favorite and this Cuisinart as its Best Buy, which is why we chose it for most kitchens. If you cook for one or two, a 5- or 5.5-quart size is easier to lift and store.

What we like

• America’s Test Kitchen’s Best Buy among Dutch ovens
• Enameled cast iron holds heat for slow, even cooking
• Interior won’t absorb flavors or odors
• Works on induction, and is stovetop, oven and broiler safe

Watch out for

• Heavy, especially when full
• Enamel can chip if you knock it against hard surfaces
• 7 quarts is more pot than one or two people need

Capacity

7 qt

Material

Enameled cast iron

Use

Stovetop, oven, broiler

Check price on Amazon

How to choose cookware: 6 questions to ask

What cooktop do you have?

Induction needs magnetic pans, so do the magnet test on anything you already own. Glass tops need flat bottoms. Gas works with almost anything.

What do you cook most?

Lots of eggs and fish points to a good nonstick pan. Steaks, chops and stir-fries point to stainless, cast iron or carbon steel. Soups and stews point to a Dutch oven.

How much care will you give it?

If you want to toss everything in the dishwasher, stick with clad stainless and enameled cast iron. Bare cast iron and carbon steel need hand washing, drying and oiling.

Will it go in the oven?

Check the oven-safe temperature. All-metal pans handle high heat; nonstick pans and silicone handles usually top out around 350 to 500°F.

How heavy is too heavy?

Pick up a pan before you buy it, ideally with something in it. A 12-inch cast iron skillet can be hard to lift with one hand; clad stainless and carbon steel are lighter.

What’s your budget?

Spend most on the pieces you use daily, like a stainless skillet, and save on the rest. A cast iron skillet costs little and lasts forever, while nonstick pans are worth buying at a moderate price, since they’ll need replacing anyway.

How to care for each type of cookware

• Stainless steel: wash with hot soapy water. Soak stuck-on food, and use a stainless cleaner such as Bar Keepers Friend for rainbow stains and burnt spots.
• Nonstick and ceramic: hand wash with a soft sponge, use wooden or silicone utensils, and avoid cooking sprays, which build up on the coating.
• Cast iron and carbon steel: rinse or wash with a little soap, dry on the stove, and wipe on a thin layer of oil while it’s warm. Never soak it or leave it wet.
• Enameled cast iron: let it cool before washing, so the enamel doesn’t crack from sudden temperature changes. Avoid metal scourers.
• All cookware: don’t plunge a hot pan into cold water, which can warp thinner pans.

Choosing cookware for a small kitchen

If you’re short on space, how to choose cookware is mostly about restraint: buy fewer, better pieces and plan where they’ll live before they arrive.

• Choose pans that do double duty. A Dutch oven can braise, bake bread and deep fry. A stainless skillet with a lid can steam and simmer.
• Store lids separately. A lid rack inside a cabinet door or a drawer divider stops lids from sliding around. Our guide to organizing a small kitchen without a pantry has more storage ideas.
• Hang what you use most. A rail or a few sturdy hooks keep a skillet within reach and free up cabinet space.
• Skip the big set. Five pieces fit in one cabinet; a 14-piece set doesn’t.

Good knives and boards matter as much as pans. See our guides to the types of kitchen knives, German vs Japanese knives and wood vs plastic cutting boards to round out your kitchen.

Our guides in this category

Published guides in this category appear here automatically. You can also browse every guide in the Cookware category.

Our detailed guides for this category are on the way. Check back soon.

FAQ

What is the healthiest cookware to use?

Stainless steel, cast iron, carbon steel and enameled cast iron are the most popular choices for people who want to avoid coatings. They contain no PFAS and last for decades. Modern nonstick is considered safe if you don’t overheat it and replace it when the coating is damaged.

What cookware do professional chefs use?

Most professional kitchens rely on stainless steel and carbon steel pans, because they handle high heat and heavy use. Many keep a few nonstick pans just for eggs and delicate fish.

Is it better to buy a cookware set or individual pieces?

For most people, individual pieces. Sets often include small pots and pans you rarely use, all in one material. Buying a 12-inch skillet, a nonstick pan, a saucepan and a Dutch oven separately usually covers more cooking for the same money.

How do I know if my cookware works on induction?

Hold a magnet to the bottom of the pan. If it sticks firmly, the pan works on induction. Many pans are also marked with an induction symbol, a coil shape, on the base or the box.

How long does nonstick cookware last?

Usually a few years with regular use, depending on how you treat it. Low-to-medium heat, soft utensils and hand washing help it last longer. Replace it when food starts to stick or the coating is scratched or flaking.

What size skillet is the most useful?

A 12-inch skillet is the most versatile for cooking for two to four people, since it fits four chicken thighs or a big batch of vegetables without crowding. If you usually cook for one, a 10-inch skillet is lighter and easier to store.