For safety’s sake, cookware knobs should be heatproof and large enough to grasp easily. Once you have determined which metal you want, it’s time to determine how large a set of cookware you need. The downside of copper cookware is its high price, need for polishing, and tendency to react to acidic foods. Riveted, tri-ply all-metal construction is truly top-of-the-line.
Finally, we checked how easy all cookware items were to use, including whether handles became hot to the touch and whether each piece was oven- and/or dishwasher-safe. This article was updated in October 2021 to ensure all product picks tested and vetted by the Good Housekeeping Kitchen Appliances lab were up to date and in stock. We added a new best ceramic cookware set and a best nonstick cookware set for sautéing.
They’re lightweight and should be used over low to medium heats; the thermo-heat indicator lets you know when it’s ready to use. In our tests, scrambled eggs and pancakes cooked evenly with zero sticking. Plus, the griddle was a fun addition for breakfast items, especially bacon.
World Market offers a handpicked selection of traditional cookware from all over the globe, including tagines, Dutch ovens, clay pots and more. Browse our huge selection of quality cookware and bakeware for the best in design and value. From stainless steel, copper, cast iron and ceramic, gotham steel cookware sets we offer a wide assortment of kitchen must-haves in a range of fabrications. Nonstick coatings are most useful in a frying pan for use with eggs and meats. If you’re not searing and cooking proteins like these often, consider going with a metallic interior for longer-lasting pieces.
They may not be induction- or dishwasher-safe, but you can stick them in ovens up to 400° for some added convenience. Sometimes a single frying pan is all you need to achieve Chef’s Table glory. Other recipes require the full treatment—steaming, boiling, sautéing.
To evaluate various pieces, we cook pancakes, fry eggs, boil water, and simmer tomato sauce. Sharon Franke has been testing and writing about kitchen equipment for over 30 years. Before becoming a cooking tools expert, she spent seven years working as a professional chef in New York City restaurants.