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It’s a common question even among seasoned cooks, “What is the best cookware to use?” Is it nonstick because it is easier to clean? But then, maybe you want to recreate the same culinary magic in cast iron after watching your grandmother and mom make the most amazing meals. No doubt, the choice can be overwhelming and confusing.
Florida-based chef Vernetta Stewart is no stranger to this question or dilemma having been in the industry for more than 15 years. “I think the equipment that you have makes a big difference in what you are trying to achieve,” she says, giving us something to think about.
The Jacksonville restaurant owner likes to put stainless steel on regular rotation but also gives us some insights into other cookware types and styles available so that people can make an informed decision for themselves when it comes to the best cookware to use.
Choosing the Best Cookware For Your Cooking Needs
There are plenty of cookware types as well as styles of cookware that often leave home cooks and cooking enthusiasts going down a rabbit hole. From the cookware construction of the pans (uncoated, coated or clad), and the material (aluminum, nonstick, ceramic, cast iron, copper, carbon steel and stainless steel ) to cookware styles (skillets, saucepans, griddles, stock pots, Dutch ovens, woks, etc.), the list goes on and on.
Each type and style offers something different and contributes to the cooking experience in different ways. Let’s take a look at the basics so you can select the best cookware for your needs.
Nonstick – Nonstick seems to be a go-to for a lot of people because it is affordable, easy to learn and makes great meals. However, as Chef Stewart points out, “If you have nonstick and you are using like stainless steel spatulas and things like that, they will tend to scrap those and then it messes up the finish and then it is really not nonstick anymore.”
In addition, there are some concerns about whether or not chemicals are used during the production process, so we would recommend spending some time researching the brand and the product if this is weighing on your mind.
However, many love using nonstick for every day cooking tasks such as cooking eggs and making omelets to get that flip of wrist action going on.
Cast Iron – If you are lucky to have a cast iron gem passed down to you, you already know what it is capable of doing. It is among the best cookware out there. It creates cooking magic when it comes to searing or browning proteins and can be used on both the stovetop and in the oven. Caste iron can be a little heavy but the output is worth it. It can also be a little expensive depending on the style and brand.
We created a 4-part cast iron series on how to select, cook with, care for and remove rust if needed that is worth checking out.
Stainless Steel – This chef’s choice may take a few times to get used to, especially having to adjust the heat to ensure you don’t burn the pan or the food. Stainless steel tends to be that everyday cooking pan that is durable, oven-safe and not too expensive. It is also great for braising and browning.
Chef Stewart, she says, “I think stainless steel is good all the way around because then you can use different utensils and you don’t have to worry about scratching anything.” She adds, “You just don’t have to do stovetop methods, you can put a lid on it and put it into the oven to finish off a dish.”
Aluminum – You commonly see these at restaurants, on food trucks and at pops-up where food needs to be prepared quickly and in mass quantity. They are very lightweight and affordable, not to mention you can make some tasty dishes in them. However, they do dent easily and are not as durable if you use them like they do commercially, so be ready to replace sooner than later.
Hard-Anodized Aluminum – Think about the aluminum we just talked about but better. This hard-anodized aluminum is much more durable and is great for keeping heat. It also is lightweight which is important for those who cook a lot. While a little pricier, the difference makes up for it in the final dish.
Enameled Cast Iron – Think soups and stews, braising and baking; it is the best cookware to do all of this and more. The stovetop to oven game is strong and once you get hooked on this type of cookware, the hard part will be selecting a color. These are a little on the pricier side, but if you take care of enameled cast iron, it will last a very long time.
Copper – For the average home cook, copper is just not what they will buy and pull out to use for everyday meals. But if you are that type of cook who truly wants to take the cooking game to the next level, copper could be for you. Copper is amazing and among the best cookware when it comes to holding heat and cooking food evenly. While they look great on the stove, that will be reflected in the price, so be sure to hand wash or follow the brand’s instructions so it lasts.
Tips to Keep in Mind Before Making a Cookware Purchase
As a pro who has worked in a variety of capacities within different kitchens, Chef Stewart’s experience over the years has helped guide clients when it comes to selecting the best cookware that works for what they are cooking at home day after day.
Here are her top five tips:
1. Keep the type of stovetop you have in mind such as gas, electric or induction. This will play a role in determining which cookware types work best. For instance, stainless steel is great for gas and will also work on induction, but may be a little different when it comes to electric stovetops. Also, some nonstick pans do not work on induction. Induction requires certain contact so, you have to make sure cookware is compatible.
2. Take inventory of the utensils you have and plan to continue using. We all have those utensils that help us seal the deal when it comes to certain dishes, but remember stainless steel spoons and spatulas used in nonstick will ruin the cookware. So it’s important to shop for cookware and utensils at the same time.
3. Get your hands dirty – We all get a little tired after cooking a good meal, but handwashing your cookware will not only keep it looking good but also make it last longer.
4. Let the cookware sit for a while. Going from the stove into a sink right away after cooking is not a good practice to get into. Chef Stewart says to let the post cool down first and then give it a dip in the water. This will help keep the longevity of the cookware.
5. This is the best tip of all, select the cookware that you like. These reality cooking shows and infomercials will have you buying cookware you don’t even need or use. If you are buying cookware for the first time, get some recommendations from friends and family whose cooking you enjoy and then look to buy pieces of cookware vs. a set so you can play around with different types to achieve different cooking results. Or if you know you’re a stainless steel person, a set might work well. Don’t be afraid to mix things up because as our cooking style evolves and changes, so should the cookware we use.
Lastly, as you follow these tips, keep in mind what you are cooking, how much of it you are cooking, and the cooking method you are going to be using (stovetop or oven, etc.) and you’ll be able to select the best cookware that works for you every time.
