Cookware

stock pot

A large, deep vessel with a flat bottom. It is used to cook liquid foods that don't need to be super-close to the heat source. Allow you to sauté or brown, and then add liquids when you're making stocks, soups and stews. Their tall profile also keeps pasta submerged during boiling. These pots come in a variety of sizes; many cooks buy multiple sizes for small and large gatherings.

Dutch oven

A larger vessel designed for slow-cooking generous volumes of stews, braised meats or pot roast. Traditionally, they are round and made from cast iron. A pair of short handles makes lifting safe and easy.

fish poacher

A long, narrow, metal pan with a perforated rack that cooks use to raise or lower the fish so it doesn't break apart.

Calphalon

A midrange to high-end brand that is available in various materials—anodized aluminum, nonstick and uncoated, and stainless steel. It's sold in almost all department stores, specialty stores, Bed Bath & Beyond, Target, and numerous online retailers.

griddle

A piece of cookware that has a relatively large, flat surface. It can be used with fairly little oil, and is often selected for cooking breakfast foods like pancakes, hash browns, and eggs. It can be square or round, but generally does not have the longer handle of a fry pan.

wok

A popular, all-purpose Asian pan, these pans have high, sloping sides. They're traditionally 14 inches in diameter and made of carbon steel. These pans have a hot cooking surface on the bottom, and are cooler up the sides. Moving ingredients around the pan gives cooks great control and versatility over temperature.

steamer

A type of saucepan in which food can be steamed. Usually has a basket that goes above the water level to gently steam foods.

roasting pan

Also called Roti, these pans are taller, larger bakers. Some have a lid to keep ingredients from drying out. These are the essentials for roasting turkeys, chickens, or other roasts.

cool v

Also known as an arch vent handle, is a hollowed out and rolled handle design that disperses heat and enables handles to stay relatively cool during stovetop cooking. Stainless steel is often the material for these handles because it's a poor conductor of heat.

fry pan (aka, skillet)

An essential workhorse of the kitchen, these pans are designed for fast cooking with oils over high heat.

Farberware

Another Meyer brand that is aimed at the mid-to-lower-priced market. The brand offers products in uncoated and nonstick stainless steel and aluminum. Products are available at department stores, specialty stores, Kmart, Meijer, Target, Walmart, and numerous online retailers.

gratin

Bakers with low sides and handles, and they're great for dishes that require some finishing time under the broiler. It can also double as a small roaster for poultry, meats and fish.

Circulon

Brand is manufactured by Meyer, and features nonstick products. Prices are midrange, and this cookware is available online and in department stores, specialty stores, Bed Bath & Beyond, and Target.

no

Can you use nonstick spray with nonstick pans?

buffet casserole

Casserole pans usually have higher sides and are used for both cooking and serving. A buffet casserole has a securely fitted stainless steel lid that makes it perfectly suited for slow simmering one-pot main courses and side dishes.

open stock

Cookware that can be purchased as individual pieces.

double broiler

Cookware that is in two parts to prevent scorching of butter or chocolate type foods.

sauté pan

Designed for sautéing (that's frying food while moving it around quickly in the pan), frying-and because it's deeper than a fry pan, it can be used for deep-frying-and searing. A little deeper than a fry pan, it can also be used for preparing marinara and other sauces.

stainless steel

Durable, easy to care for, does not react with foods. Provides rapid, uniform heating. Often magnetic and compatible with induction cooktops. Dishwasher-, oven-, and broiler-safe (depending on the handle material). However, it is not always easy to clean as it is not necessarily nonstick. Good choice for browning and braising.

nonstick

Exceptionally easy to clean. Need less oil for cooking, which eliminates some fat from your diet. Depending on the primary material, most pieces are ideal for use on any type of cooktop, including induction. Most pieces are oven-safe to 500° F, but take into account the handle material. However, not always safe to use metal utensils with and may not be dishwasher safe.

uncoated cast iron

Extremely durable and can be preheated to temperatures that will brown meat. It will also withstand oven temperatures well above what is considered safe for nonstick pans. Some frying pans cook unevenly. Tough to clean and impractical for everyday cooking. Not dishwasher-safe. Must be seasoned (rubbed with multiple coats of oil) and maintained. Will rust if left in damp environment.

baker

Generally low-sided pans, with or without center tubes, for use in the oven.

Windsor pan

Has a narrow bottom and flared sides to facilitate evaporation, which is why it's the ideal selection for reducing sauces. The wide mouth also makes for more precise pouring.

sauce pan

Has a rounded bottom and tall, straight sides, which means it's a versatile choice for making sauces and soups, as well as vegetables and hot cereals. It can be used with or without a lid to control evaporation.

enameled cast iron

Heats slowly and evenly and retains heat well. Durable coating doesn't react with acidic ingredients. Dishwasher-safe, corrosion-resistant, and oven-safe to 500° F. However, is is heavy and the enamel can chip. Good for earing, sautéing, browning, and frying, and if it has a lid, perfect for braising, stewing, slow-cooking, and roasting meat.

nonstick (you don't need to add oil or another high calorie fat to the pan to prevent sticking)

I need cookware that will help me keep calorie counts under control.

cast iron (can last for decades with proper care) or copper (if you are willing to have it re-tinned periodically).

I need cookware that will last for ages.

aluminum-core (tri-ply) or anodized aluminum

I need cookware that's really versatile as I grow into my kitchen.

stainless steel (pretty and versatile), copper, or enameled porcelain (can provide a pop of color in the kitchen)

I need high quality, chef-style cookware that looks great.

copper (which heats up and cools down fast)

I need precise temperature control-I'm taking on some more advanced recipes.

stainless steel (over an aluminum or copper core, also known as tri-ply) or cast iron

I need to be able to make recipes that require shifting from the stovetop to the broiler or the oven.

cast iron (great for cooking all day-it takes longer than some pans to heat up, but it will evenly distribute heat to make long-cooking recipes well)

I need to make dishes that'll simmer on the stovetop all day-comfort foods like chili or stew.

nonstick

I need to prepare delicate foods, like omelets or fish, without losing bits on the pan.

cast iron or stainless steel (tri-ply, they both heat up very well)

I need to really ramp up the heat when I'm cooking meat, so that I can get a great sear on my steaks.

stainless steel (over an aluminum or copper core, also known as tri-ply) or hard anodized aluminum

I need to use my cookware with any recipes or ingredients, without wondering if they'll damage the pan.

dishwasher safe (follow manufacturer's instructions) or nonstick (easy to clean)

I tend to be honest, I'll do the bare minimum.

aluminum or hard-anodized aluminum (these versatile pots and pans are best hand-washed, but they don't require extremely delicate handling)

I tend to do a little work if it's required, but I don't want my cookware to become an additional chore.

cast iron (requires hand washing and occasional seasoning) or copper (to look its best, it requires polishing)

I tend to treat my cookware with kid gloves.

copper

Ideal for everything from high-heat searing, sautéing, and frying to gently simmering delicate sauces. Offers nice kitchen-to-table presentation. Heavy models with iron or brass handles are safe for oven use. However, it is pricey. Can dent easily. Copper is a reactive metal, and cookware is often lined with a nonreactive metal such as tin or stainless steel. Not compatible with induction cooktops. Copper can take on a patina over time that requires removal with a copper cleaner. Hand-wash only.

carbon-steel & blue steel

Ideal for use on any type of cooktop, including induction, and the preferred material for woks, omelet pans, and crepe pans. Wipes clean with paper towels (avoid washing). However, it is often single-purpose pan design. Not dishwasher-safe. Must be seasoned (rubbed with multiple coats of oil) to avoid rusting. Hand-wash only with mild soapy water and soft brush.

All-Clad

Is among the highest-priced brands. Produces mainly stainless steel and copper-core products. These products are distributed primarily in upscale department and specialty stores. There is also a line that is endorsed by the chef Emeril Lagasse called Emerilware.

aluminum

Is an excellent heat conductor, as well as reasonably priced and lightweight. It is, however, prone to staining and can discolor light-colored foods and sauces, and can make them taste bitter. As a countermeasure, anodized aluminum is coated to prevent such side effects.

Analon

Is manufactured by Meyer, and features nonstick products. This brand is priced in the midrange and is sold online and at department stores, specialty stores, mass market retailers, and wholesale clubs.

French oven

Much like a Dutch oven, but can be either round or oval, and made from a range of materials. Perfect for loins of lamb, beef or pork, roasts, briskets and poultry.

cassoulet

Named after a beloved French casserole. The pan is versatile and designed to be carried straight from the kitchen to the table.

cladding

Refers to the layers of metal fused together to create the cookware. So while the outer and inner layers of the pan may be stainless steel, the inside layer may be aluminum or copper, or another conductive or magnetic material. It can also mean a material was added to the bottom of a stainless steel pan, enhancing heat transfer.

crepe pan

Shallow skillet with very short, slightly sloping sides.

no

Should cast iron surfaces be cleaned with soap?

no, it should be cleaned right away

Should you soak nonstick cookware?

roaster

Taller and larger than bakers, may have a lid to assist in the basting of the food and to keep it from drying out.

saucier pan

The curved sides of this pan contour to whisks and stirring spoons, making it an excellent choice for building sauces and preparing dishes like risotto, which require continual stirring.

hard-coat anodized

The process of taking aluminum and changing the chemical structure to make it durable and non-reactive with food. It will not chip off of the cookware because it is part of the cookware itself.

welded or screwed on handle

These handles are applied to the outside of the pan with either a heating technique or a screw. These are not as sturdy as riveted handles; however, they do provide a smooth interior surface.

porcelain enamel

This coating is applied to conductors like cast iron. It's most common in Dutch ovens, stock pots, and slow roasters, where slow, even heat is key. Its smooth surface will also make the pot easy to clean. It also comes in a wide selection of colors, so it can add a real pop of fun to the kitchen.

riveted handle

This handle is permanent and extremely sturdy. It's applied through the pan, so it is permanently attached and never needs tightening. Pans with this construction need to be properly cleaned to prevent food buildup around the interior rivet.

sauteuse with domed lid

This pan-which is about the shape of a sauté pan, but with two short handles-excels at browning foods for braised meat and vegetable dishes, as well as for making a variety of stews and sauces.

tri-ply cookware

Three different layers of metal bonded together, most often stainless steel and either aluminum or copper. All-Clad is most popular for this feature as it offers it up the sides of the cookware as well as the bottom.

PTFE and PFOA

What chemicals are found in Teflon?

copper (most conductible), cast iron (slow to heat and cool), aluminum (highly conductible), and anodized aluminum (can take a while to heat up)

What cookware materials are conductible?

Stainless steel or aluminum

What materials can metal utensils be used on?

a sauce pan, a fry pan, a stock pot, a saute pan, and a nonstick griddle

What would you recommend for a starter set?

braiser pan

With a large, flat bottom and a moisture-locking lid, this pan is a multi-tasker: It can be used to brown food on the stovetop and/or slow-cook it in the oven, then serve it at the table.