Buying guide: cookware

''If you want to learn more about different types of cookware before getting recommendations, check out this page. This buying guide primarily geared towards the US, but some brands are available globally. There's another version of this guide for Europe since the recommended brands are different.''

What you need
There's no universal list of cookware that's right for everyone, since what you need depends on your style and how many people you're generally cooking for.

If you're upgrading existing cookware, you probably already know what pieces you use most. If you're starting from scratch, here are some recommended pieces to get you started. As you cook more, you'll figure out what else you need.


 * Stainless steel frying pan (10–12 in)
 * Small stainless steel saucepan or saucier (1.5–2 qt)
 * Large stainless steel saucepan (3–4 qt)
 * Cast iron or nonstick frying pan (10–12 in)
 * Enameled cast iron round dutch oven (~6 qt)

Best overall: All-Clad Triply
All-Clad's classic triply line, which you may also see called D3 or just Stainless is some of the OG fully clad cookware. It sandwiches a conductive layer of aluminum between stainless steel and the aluminum runs all the way up the sides of the pan. This mean it heats responsively and evenly, but it doesn't have the sheer thermal mass and heat retention of heavier pans.

The main thing people complain about with All-Clad is the handles. They're not the most comfortable, but ask yourself: how much time do you actually spend holding the handle when you're cooking?

All-Clad isn't cheap, but it's also not eye-wateringly expensive. You may also be able to find factory seconds, which really have no discernible difference from the full-price stuff but are significantly cheaper. Expect to pay around $130 for a 10 inch frying pan, which prices for other pieces generally going up from there. All-Clad also offers more expensive lines like D5 and D7 (which have, you guessed it, five and seven layers of metal respectively) and Copper Core which has...a copper core. These lines are a lot more expensive and if you're looking for an upgrade from Triply, you're probably better off looking at Demeyere.

Best overall: Lodge
Probably 95% of people who've bought a cast iron pan in the last ten years have a Lodge. Except to pay around $20 for a 10 inch model or $30 for a 12 inch one. They're a great value and, as far as cast iron pans go, there isn't much room for improvement.

Best upgrade: Vintage Griswold
The only negative for Lodges is that they have a slightly pebbled surface, which some people feel makes them a little less nonstick than a pan that's surface has been smoothed. Vintage pans generally have smoothed surfaces and, because cast iron can last generations, an old pan is just as good as a brand new one. There's a booming market for vintage cast iron on sites like Ebay or you might have luck at local antique shops or flea markets. Griswold is one of the most celebrated vintage brands. You should expect to pay a bit more for a vintage pan than you would for a brand new Lodge.

Best overall: Le Creuset or Staub
Both Le Creuset and Staub make top quality enameled cast iron. Both are quite expensive: expect to pay about $300-400.

Each brand has their fans, but there isn't a clear better choice. The differences are mostly cosmetic, so if you're more drawn to the look of one, that's probably the brand for you. Le Creusets have light interior enamel which can get stained over time but that makes it easy to gauge the development of fond while you're cooking. Staubs have dark interiors that look new longer but that can be a bit tough to distinguish from fond.

Best value: Lodge
If you don't want to shell out several hundred dollars for a Le Creuset or Staub, Lodge makes a good alternative that will only set you back $100 or so. The enamel on the Lodge is reportedly a bit more prone to chipping than that on the pricier models, but otherwise they're quite similar functionally. Lodge also makes a cheaper bare iron dutch oven. That's not a great choice because you won't be able to do long cooks with anything acidic (including tomatoes).