Things to look out for when buying cookware

Update:28 Oct

If you find your pots and pans are a little worn, now is a good time to take stock of your kitchen cookware. Faced 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 a variety of foods. One thing we've learned is that you don't have to pay a lot for the best-performing cookware. We found many affordable sets and cutlery that cook in the same way as the more expensive models.

Think about the dishes you cook regularly, which will influence your choice of pots and pans. For example, a cast-iron skillet can even promote browning if you grill frequently. Nonstick pans are best for delicate foods like scrambled eggs, pancakes, and fish. Stainless steel is suitable for almost any food that needs to be seared or browned.

While a good stock pot is great for making soups or pasta, consider using a dutch oven if you prefer to cook stews or sauces low and slow. A Dutch oven bakes, stews, boils, and toasts bread and can be easily moved from the oven or stovetop to your table. In fact, you can cook almost anything in a multipurpose Dutch oven.

Finally, consider how your new cookware will pair with your cooktop. Pans that don't warp are essential for smooth top series. Gas stoves are a little more forgiving, but you still want good contact between the bottom of the pan and the burner. Magnetic cookware is a must for induction cooktops. Bring magnets when shopping. If it sticks to the bottom it will work with an induction range or stovetop.