What type of cookware is best?

Stainless steel is the most versatile. Nonstick is best for delicate foods like pan-frying flaky fish. Cast iron works well with different heat sources to accomplish tasks inside of the oven or on the grill, meaning you can do everything from baking brownies to making crispy casseroles.

Each piece of kitchen equipment is as varied in its design and purpose as any other kind of tool, and if you’re outfitting an empty kitchen, it can be an investment as major as buying new furniture.  Navigating the abundant variety of pots and pans on the market to figure out what you truly need is intimidating. 

• Skillet

A good skillet is your right hand when it comes to all-purpose cookware. Skillets are used more in the average kitchen than any other pot or pan, making it even more important that yours be both reliable and functional. They’re particularly versatile, good for everything from the obvious (like frying up a perfect egg) to more unconventional uses, such as making skillet cake or even perfectly grilling chicken. There are three materials to choose from primarily: stainless steel, nonstick, and cast iron. Each is best suited to specific methods of cooking. Stainless steel is the most versatile. Nonstick is best for delicate foods like pan-frying flaky fish. Cast iron works well with different heat sources to accomplish tasks inside of the oven or on the grill, meaning you can do everything from baking brownies to making crispy casseroles. 

• Nonstick

Nonstick pans are perfect for anyone cooking more delicate foods that easily stick to the pan. This includes not only fish filets but other fragile items, like a batch of crepes or a soft rolled omelet. Emshika Alberini, the owner of Chang Thai Cafe in Littleton, New Hampshire, says she uses nonstick pans for easy cooking tasks. “I love a nonstick pan for everyday use, such as making breakfast, or small cooking, such as sautéing vegetables or preparing a delicious sauce.”