Cookware Buying Guide

Update:03 Feb

The holiday cooking season is just around the corner, and if you're finding your pots and pans are getting a little bit more wear and tear, now's a great time to take stock of your kitchen cookware. With a wide variety of cookware styles, materials, and prices, from cast iron and stainless steel to aluminum and copper, it's wise to fully understand the differences between them and which ones are best for cooking various foods. One thing we've learned is that you don't have to pay a lot for top-notch cookware.

Take an inventory of the pots and pans you own to determine what has to be replaced or what new parts you want. If you only need to replace a scratched skillet, the open stock is a cost-effective way to save money and is the most common way to sell cookware. If you decide you want a new set of cookware, make sure you choose a kit with pieces that complement your cooking style so you don't have pans that you rarely use stored away.

Think about the dishes you cook on a regular basis, which will influence your choice of pots and pans. For example, if you fry meat frequently, a cast iron skillet will help with even browning. Nonstick pans are best for delicate foods like scrambled eggs, pancakes, and fish. Stainless steel is great for almost any food that needs to be seared or browned.

While a good stock pot is great for making soup or cooking pasta, consider a Dutch oven if you prefer slow-cooking stews or sauces. The Dutch Oven roasts, stews, boils, and toasts and easily moves from the oven or stovetop to your table. In fact, you can cook almost anything in a multifunction Dutch oven.