GROUPON GUIDE TO SACRAMENTO

What's the Best Type of Cookware?

BY: Editors |Oct 9, 2018

Choosing the best type of cookware for you begins with an honest assessment of your cooking habits and preferences. How often do you cook? What do you most like to cook? Will your pots and pans be displayed in your kitchen? Does the idea of frequent pan seasoning strike fear into your heart?

The choices can seem overwhelming, but in our easy-to-follow guide, we outline some of the most common types of cookware materials, and the pros and cons of each, to made to make it easy for you to find the best type of cookware for your unique needs.

Stainless Steel

Long favored by professional chefs, stainless steel is handsome and long-lasting. To heat up to high temperatures quickly, look for tri-ply stainless steel, which is constructed in three layers: two layers of stainless steel sandwiching a core of highly conductive aluminum or copper.

Benefits: cooks steaks and chicken to perfection—and leaves behind browned bits that make excellent pan sauces and gravies

Compatible utensils: all types

Oven safe?: usually

Induction safe?: yes, if the base is magnetic

How to clean: put it in the dishwasher—it's dishwasher safe

Shop stainless steel cookware here.

Cast Iron

The workhorse of the cookware world, cast iron is heavy, takes a while to heat, and requires lots of care, yet it's prized by chefs. Why? For one thing, it lasts forever if properly maintained. There's also nothing better for getting crispy skin on a roasted chicken or a crunchy sear on a steak.

Benefits: holds heat very well; builds up a stick-resistant surface the longer it's used

Compatible utensils: all kinds (including metal!)

Oven safe?: yes

Induction safe?: yes

How to clean: when a cast-iron pan is properly seasoned—that is, it's coated in a layer of polymerized oil—it can be gently cleaned with hot water and a sponge (forgo the soap)

Shop cast iron cookware.

Nonstick

Though it won't sear or brown very well, a nonstick pan has its place in the kitchen. Use it for sticky foods such as eggs and grains, and grab it when you don't feel like spending much time cleaning. Make sure your nonstick pan is PFOA-free; PFOA was deemed toxic by the EPA, and most reputable brands manufacture items without it.

Benefits: cuts down on the amount of oil or butter necessary; easily releases food; easy to clean

Compatible utensils: nylon, wood, and silicone—no metal!

Oven safe?: no, unless otherwise noted

Induction safe?: yes, usually.

How to clean: simply give it a good swipe with a soapy sponge and rinse

Shop nonstick cookware here.

Ceramic Coated

An attractive alternative to traditional nonstick, ceramic-coated cooking equipment is typically made from coated steel or aluminum. It's naturally free of PFOA, as well as PTFE, from which Teflon and the like are made.

Benefits: needs less oil or butter for cooking; easy to clean; white surface makes it easy to gauge level of doneness

Compatible utensils: nylon, wood, and silicone—no metal!

Oven safe?: yes

Induction safe?: yes, usually; check to make sure

How to clean: hand wash

Shop ceramic-coated cookware here.