There’s a lot to consider when buying cookware, including cost, design, nonstick performance and environmental impact. We put sets through rigorous testing to find out which ones stand up over time, and which are worth the money. The results show that stainless steel and ceramic nonstick are the best options for most home cooks.
Stainless steel is prized for its durability and beauty, but it’s not a great conductor of heat. Most stainless steel pans “worth their salt” are clad, meaning that they have an aluminum core or a thin layer of aluminum on the bottom to promote even heating. Another option, known as impact bonded stainless steel, is cheaper but not as durable as clad cookware.
Cast iron is heavy, but it holds and distributes heat evenly and responds well to a variety of cooking methods. It also requires some extra care, like seasoning and regular scrubbing to prevent rusting or sticking.
Nonstick skillets and pans are a great option for new cooks, but their coatings don’t last forever and can be toxic if they burn or scratch. We recommend avoiding nonstick sets with more than eight or nine pieces (some include lids counted as pieces) and opting for high-quality, uncoated stainless steel instead.
Glass and ceramic are considered safe to use as they don’t contain any toxins that can leach into your food. But glass is less durable and can crack or break if dropped, while ceramic has nonstick properties but doesn’t hold temperatures as high as other materials.