Cookware Sets
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Choose a cookware material that suits your cooking technique. For example, sautéed foods turn out best in pans that transmit heat quickly, braised foods need pans that retain heat over long periods, and you should not cook white sauces or tomato sauces in unlined copper or aluminum cookware because those ingredients react with the metal.
Stainless Steel: The long-lasting, classic, uncoated stainless steel is a good choice for browning and braising. Often sold in sets, the stainless cookware can be the kitchen workhorse, tackling everything from pickling to pasta sauce.
Nonstick: Durable nonstick coatings effortlessly release even the delicate foods, including eggs and pancakes. Because little or no oil is needed, the nonstick pans are a good choice for low-fat or nonfat dishes.
Enameled Cast Iron: Great for searing, sautéing, browning, and frying, these classic, colorful pieces transition seamlessly from stovetop or oven to your dining table. Covered pieces are also perfect for braising, stewing, slow-cooking, and roasting meat.
Uncoated Cast Iron: A great alternative to nonstick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, has referred to its cookware as “natural nonstick.” Cast iron is extremely durable and can be preheated to temperatures that will brown meat.
Carbon-Steel & Blue Steel: These pans are favorites in the professional kitchens because they are extremely durable and efficient, and designed for high-performance cooking.
Copper: Real copper cookware provides quick and even cooking, and cools down quickly, providing maximum control. Look for the heavy-gauge copper (1⁄16 to 1⁄8 inch thick) for longest wear.
Aluminum: Aluminum cookware is an excellent heat conductor, as well as reasonably priced and lightweight. It is, however, prone to staining and can discolor the light-colored foods and sauces, and can make them taste bitter. As a countermeasure, anodized aluminum is coated to prevent such side effects.
Stainless Steel: The long-lasting, classic, uncoated stainless steel is a good choice for browning and braising. Often sold in sets, the stainless cookware can be the kitchen workhorse, tackling everything from pickling to pasta sauce.
Nonstick: Durable nonstick coatings effortlessly release even the delicate foods, including eggs and pancakes. Because little or no oil is needed, the nonstick pans are a good choice for low-fat or nonfat dishes.
Enameled Cast Iron: Great for searing, sautéing, browning, and frying, these classic, colorful pieces transition seamlessly from stovetop or oven to your dining table. Covered pieces are also perfect for braising, stewing, slow-cooking, and roasting meat.
Uncoated Cast Iron: A great alternative to nonstick cooking surfaces. Lodge, America’s oldest family-owned cookware manufacturer, has referred to its cookware as “natural nonstick.” Cast iron is extremely durable and can be preheated to temperatures that will brown meat.
Carbon-Steel & Blue Steel: These pans are favorites in the professional kitchens because they are extremely durable and efficient, and designed for high-performance cooking.
Copper: Real copper cookware provides quick and even cooking, and cools down quickly, providing maximum control. Look for the heavy-gauge copper (1⁄16 to 1⁄8 inch thick) for longest wear.
Aluminum: Aluminum cookware is an excellent heat conductor, as well as reasonably priced and lightweight. It is, however, prone to staining and can discolor the light-colored foods and sauces, and can make them taste bitter. As a countermeasure, anodized aluminum is coated to prevent such side effects.