Cookware guides

Understand the dimensions, materials and care details that change whether a pot or pan works in your kitchen.

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143 guides

Kitchen checklists

6 guides

Kitchen essentials: 9 pans and when you need them

The pans worth owning, in the order most kitchens need them: a skillet, a saucepan, a sauté pan and a big pot, then the specialists.

First apartment kitchen checklist: what to buy first

Start with a 10-inch skillet, a 2- to 3-quart saucepan, a big pot, a chef's knife and a cutting board. Add the rest as the meals you cook ask for it.

College kitchen checklist: dorms and shared kitchens

For a dorm, check what your hall allows first; many ban hot plates. For a shared kitchen, a 10-inch nonstick skillet, a small saucepan and a sharp knife go far.

Small kitchen checklist: fewer pans that do more

For a small kitchen or after downsizing, keep pans that do two jobs: a 10-inch skillet with a lid, a 3-quart saucepan, and a Dutch oven for stove and oven.

Kitchen checklist for two: pans and tools for a couple

Cooking for two? A 10-inch skillet, a 2-quart saucepan, a 6-quart pot and a 3-quart sauté pan cover most dinners, plus a knife and board for each of you.

Family kitchen checklist: pans and tools for four or more

For four or more, size up: a 12-inch skillet, a 3-quart saucepan, an 8-quart stockpot, a 5.5-quart Dutch oven and two sheet pans, plus the tools to match.

Choose a pan size

10 guides

What size Dutch oven do I need? Size chart by quarts

Start with your meal’s volume and room for stirring. For a crowd, Lodge’s starting point is a quart of pot per person; leftovers can change the choice.

What size skillet do I need?

For small meals, compare 8- and 10-inch skillets; for family portions, compare a 12-inch pan. Check the flat cooking surface as well as the advertised diameter.

What size saucepan do I need?

Compare 1–2 quarts for small amounts, about 2.5–3.5 quarts for a medium pan, and 4 quarts or more for big batches. These are starting bands, not guarantees.

What size sauté pan do I need?

Check both quarts and flat cooking room. Capacity matters for a saucy meal; width matters when food needs a single layer.

What size stockpot do I need?

Add the recipe’s liquid and ingredients, then leave working room. Stated capacity does not mean a boiling or stirring batch should reach the rim.

What size saucier do I need?

Most cooks need a 3-quart saucier: enough for 2 to 3 servings of risotto or sauce. Choose 2 quarts for caramel and small batches, 5 for a family.

What size roasting pan do I need?

A 16-inch roasting pan suits most cooks and fits about a 16 lb turkey. Choose 14 inches for smaller birds, 18 for a 20 to 24 lb turkey.

What size wok do I need?

A 13- or 14-inch flat-bottomed wok suits most home cooks. Take about 12 inches for one person and 14 inches or more for five or more.

What size braiser do I need?

A 3.5-quart braiser serves 3 to 4 people and a 5-quart 5 to 6, by Le Creuset's sizing. Both are wide and shallow, so food sears in one layer.

What size stovetop griddle do I need? One burner or two

A one-burner griddle, about 10.5 inches, suits one or two people. For three or more, a two-burner griddle about 17 to 20 inches long cooks breakfast at once.

Understand advertised sizes

1 guide

Is a 10-inch pan 10 inches? Compare rim and cooking area

A 10-inch pan is usually 10 inches across the top rim, not across the flat floor where food cooks. See how each brand's sizes compare.

Compare shapes

21 guides

Stainless steel vs nonstick: surface and care differences

Stainless browns well and has no coating to wear out; nonstick releases eggs and fish easily but wears with use. Compare care, utensils and oven limits.

Frying pan vs skillet: the names usually mean the same pan

They're the same pan: low, flared sides and a long handle. The sauté pan is the different one, with straight sides and a lid.

Sauté pan vs braiser: handles, shape and covered cooking

Both are wide and lidded. A sauté pan has one long handle for the stovetop; a braiser has two side handles that make it easy to move into the oven.

Wok vs skillet: depth, base size and cooking space

A wok's deep, sloped sides keep food moving for stir-fries; a skillet's flat floor is better for searing. On induction, check the wok's flat base.

Dutch oven vs braiser: depth, capacity and lid limits

A Dutch oven is deep, for soups and stews; a braiser is shallow and wide, for browning and then simmering. Pick by the meals you cook most.

Cast iron vs carbon steel: construction and upkeep

Both are seasoned with oil. Cast iron is thick, heavy and holds heat; carbon steel is thinner, lighter and heats up faster.

Griddle vs skillet: flat cooking space or sides

A griddle is a wide, flat surface for pancakes, bacon and sandwiches side by side. A skillet's sides hold in fat and sauce for searing and frying.

Saucepan vs sauté pan: tall and narrow or wide and shallow

A saucepan is tall and narrow, for liquids: sauces, grains, soup and boiling. A sauté pan is wide with straight sides, for searing and then simmering.

Braiser vs skillet: when you need the lid and side handles

A braiser is a wide, shallow pot with a lid and two side handles, for searing and then simmering in the oven. A skillet is open, with one long handle.

Wok vs sauté pan: tossing or simmering

A wok's sloped sides and small base suit fast stir-fries over high heat. A sauté pan's wide, flat floor suits searing, then simmering in a sauce.

Saucepan vs pot: what's the difference?

A saucepan has one long handle and holds 1 to 4 quarts. A stockpot has two loop handles and holds 6 to 12, for pasta, stock and soup for a crowd.

Skillet vs sauté pan: which shape fills your gap?

Buy the skillet first for frying and searing; add a sauté pan if you often cook with liquid, like braises and pan sauces.

Saucepan vs saucier: compare the shape, not just quarts

Buy a saucepan for rice, grains and eggs; choose a saucier if you stir a lot, for risotto, custard or polenta.

Stockpot vs Dutch oven: capacity, weight and everyday use

For most homes a 5- to 6-quart Dutch oven does both jobs; buy a stockpot too only if you make stock or boil pasta for a crowd.

Round vs oval Dutch oven: which shape to buy

A round Dutch oven suits the stove and a small cooktop. An oval one fits whole chickens, long roasts and loaf-shaped bread in the oven.

Dutch oven vs French oven: is there a difference?

They're the same pot. “French oven” usually means enameled cast iron, like Le Creuset's; “Dutch oven” covers bare, seasoned cast iron too.

Dutch oven vs slow cooker: which one for stews and braises

A slow cooker simmers unattended all day. A Dutch oven browns the meat and thickens the sauce in one pot, and does far more than slow cook.

Flat-bottom vs round-bottom wok: which one for your stove

A flat-bottom wok sits steady on gas, electric, glass and most induction tops. A round-bottom wok needs a wok ring or a strong gas burner.

Grill pan vs skillet: which one for steak and vegetables

A grill pan's raised ridges leave grill marks and lift food out of its fat. A skillet's flat floor browns the whole surface and keeps the juices for a sauce.

Griddle vs grill pan: flat or ridged, and when to use each

A griddle is flat with low edges, for pancakes, eggs and sandwiches. A grill pan has ridges for grill marks on steak and vegetables. Some pans are both.

Omelette pan vs frying pan: do you need both?

An omelette pan has low, rounded sides for rolling an omelette onto the plate. A frying pan does that and much more, and a small one makes a fine omelette pan.

Compare materials

46 guides

Cookware sets vs individual pots and pans

Start with the cooking jobs your current cookware cannot do. A set is useful when its contents fill several real gaps.

Pan rim diameter vs flat cooking area

A frying pan's size is usually measured across the rim. The flat floor where food cooks is smaller: Made In's 10-inch pan has a 7.5-inch cooking surface.

Ceramic vs nonstick (Teflon) pans: which coating to buy

Both are slick coatings that wear with use. Ceramic is made without PTFE; classic nonstick, Teflon included, is PTFE. Choose by oven limit and care.

3-ply vs 5-ply stainless steel cookware

Five-ply stainless is usually heavier and evens out heat more; 3-ply is lighter and quicker to respond. Both are clad all the way up the sides.

Carbon steel vs stainless steel pans

Carbon steel gets slicker as it is seasoned but rusts if left wet and dislikes acid. Stainless needs no seasoning and takes tomatoes and wine in its stride.

Cast iron vs stainless steel pans

Cast iron holds heat and gets slicker as it is seasoned, but it is heavy and needs oiling. Stainless is lighter, needs no seasoning and takes acidic sauces.

Ceramic vs stainless steel pans

Ceramic releases eggs and fish with little oil but wants gentle heat and wears with use. Stainless takes high heat and metal tools and lasts for decades.

Enameled cast iron vs cast iron: which to buy

Bare cast iron sears, bakes and goes on the grill but needs drying and oiling. Enameled iron needs no seasoning and takes tomato sauce, but its enamel can chip.

Carbon steel vs nonstick pans: which to buy

Nonstick releases eggs from day one but wears out in a few years. Carbon steel needs seasoning, takes high heat and gets slicker the more you cook in it.

Cast iron vs nonstick skillets: which to buy

Nonstick is light and slick from day one but wears out in a few years. Cast iron is heavy, needs seasoning and lasts for generations, from stove to oven.

Copper vs stainless steel cookware: which to buy

Copper heats and cools fast, for caramel, jam and sauces, but needs polishing and won't work on induction. Stainless is the low-upkeep everyday choice.

Fully clad vs disc-bottom stainless steel: what the difference means

A fully clad pan has aluminum from base to rim, so the sides heat too. A disc-bottom pan has it in the base only: fine for boiling, less so for sauces.

Hard-anodized vs nonstick cookware: what the labels mean

Hard-anodized describes a pan's aluminum body; nonstick describes its coating. Most hard-anodized pans are nonstick inside, so check the coating and stove.

Aluminum vs stainless steel cookware: which to buy

Bare aluminum is light, cheap and quick to heat, but dents and reacts with tomato. Stainless lasts, works on induction and usually hides an aluminum core.

Glass vs metal lids: oven heat and seeing in

A glass lid lets you see in without lifting it, but makers rate glass lids to 350–450°F; Le Creuset and Staub rate cast iron lids with metal knobs to 500°F.

Riveted vs welded handles: cleaning and strength

Welded handles leave the inside of the pan smooth; riveted ones put two or three rivet heads inside, which Made In says hold up better to heavy use.

Hard-anodized vs ceramic cookware: which nonstick to buy

Hard-anodized is the aluminum body; ceramic is a coating. Most hard-anodized pans are PTFE nonstick inside, so the real choice is PTFE or ceramic.

Brushed vs polished stainless steel cookware: the difference

The finish changes the look, not the cooking. Brushed steel is matte and hides fingerprints and fine scratches; polished is a mirror that shows them.

Ceramic vs aluminum cookware: what you're actually buying

Most ceramic pans are aluminum underneath. Bare aluminum is light and heats fast but reacts with tomato; a ceramic coating adds a slick surface.

Ceramic vs cast iron: pans and Dutch ovens compared

Ceramic nonstick is light and easy for eggs but wants gentle heat. Cast iron is about twice as heavy, takes searing heat and lasts for generations with oiling.

Enameled cast iron vs stainless steel: which pot to buy

Enameled cast iron holds a steady heat for braises and bread, but it's heavy and its enamel can chip. Stainless is lighter, quick to respond and hard to hurt.

Stainless steel vs hard-anodized cookware: which to buy

Hard-anodized pans are aluminum, usually with a nonstick coating that wears out. Uncoated stainless takes searing heat and metal tools and lasts for decades.

Carbon steel vs aluminum pans: which one to buy

Carbon steel is heavier, takes searing heat and lasts for decades once seasoned. Aluminum is light and cheap but soft, and bare aluminum reacts with tomato.

Ceramic vs enameled cast iron: which Dutch oven to buy

Ceramic nonstick is light and quick for everyday cooking. Enameled cast iron is heavy and slow to heat but holds a steady simmer and lasts for decades.

Carbon steel vs ceramic pans: seasoned or coated nonstick

Ceramic is nonstick from day one but wears out in a few years. Carbon steel needs seasoning, gets slicker with use, takes searing heat and lasts a lifetime.

Calphalon vs Cuisinart: stainless and nonstick sets compared

Calphalon Premier stainless is 5-ply to 500°F; Cuisinart Chef’s Classic has a disc base, 500°F, glass lids 450°F. Neither lists its nonstick for induction.

All-Clad vs Cuisinart: D3 or MultiClad Pro stainless

Both are fully clad tri-ply for every stove. All-Clad D3: 600°F and the broiler, hand wash, made in the USA. MultiClad Pro: 500°F, dishwasher, a steamer.

Smithey vs Lodge: 10-inch cast iron skillets compared

Both are US-made seasoned cast iron for every stove, the oven and a campfire. Smithey’s is polished, with its base size given; Lodge’s is about 1 lb lighter.

Field Company vs Lodge: 10¼-inch cast iron skillets compared

Same 10¼-inch size, walls and length: Field’s No. 8 weighs 4.5 lb, Lodge’s 5.66 lb. Field is machined smooth; Lodge ships ready to cook from the foundry.

Field Company vs Smithey: smooth 10-inch cast iron skillets compared

Both are smooth, US-made cast iron. Field’s No. 8 (10¼ in) weighs 4.5 lb; Smithey’s No. 10 (10 in) about 6.7 lb, with pour spouts and a helper handle.

Misen vs Made In: 10-inch five-ply stainless frying pans compared

Both are five-ply stainless, oven-safe to 800°F and dishwasher-safe. Misen’s is wider, heavier and made in China; Made In’s is Italian and names every stove.

Heritage Steel vs Made In: five-ply stainless frying pans compared

Both are five-ply stainless pans 10.5 inches across, for every stove, the broiler and an 800°F oven. Heritage Steel’s is made in Tennessee; Made In’s in Italy.

Hestan vs All-Clad: ProBond and D3 tri-ply 10-piece sets compared

Both are tri-ply stainless 10-piece sets rated to 600°F. Hestan ProBond: made in Italy, dishwasher-safe, metal tools. All-Clad D3: US-made, hand wash.

T-fal vs All-Clad: Ultimate and HA1 hard-anodized nonstick sets compared

Both are hard-anodized nonstick sets made in China. All-Clad HA1 works on induction and goes to 500°F; T-fal Ultimate skips induction and stops at 400°F.

GreenLife vs GreenPan: Soft Grip and Rio 16-piece ceramic sets compared

Sister brands, near-twin ceramic 16-piece sets: no induction, 350°F, a steamer each. GreenPan Rio’s pans run a size bigger; GreenLife sets no hand-wash rule.

T-fal vs GreenLife: PTFE or ceramic nonstick in an everyday set

T-fal Ultimate is PTFE nonstick to 400°F; GreenLife Soft Grip is PFAS-free ceramic to 350°F. Neither works on induction. What each set holds, and its care.

All-Clad Copper Core vs D5: copper or steel at the core

Both are five-ply, made in Pennsylvania, induction-ready and oven-safe to 600°F. Copper Core has a copper center and polished sides; D5 a steel core.

ZWILLING vs All-Clad: Spirit 3-Ply and D3 stainless sets compared

Two tri-ply stainless 10-piece sets. ZWILLING Spirit goes in the dishwasher and is lighter; All-Clad D3 takes 600°F and the broiler and is made in the USA.

ZWILLING vs Made In: two stainless steel 10-piece sets compared

ZWILLING’s Spirit 3-Ply set has a sauté pan and a Dutch oven and goes in the dishwasher; Made In’s five-ply set has an 8-quart stockpot and an 800°F oven.

ZWILLING Clad CFX vs HexClad: stainless sets with a ceramic nonstick

Both put ceramic nonstick on tri-ply stainless. HexClad adds a steel pattern, a 12-inch pan, a lid on every pan and 900°F; Clad CFX a sauté pan and Dutch oven.

Rachael Ray vs T-fal: two hard-anodized nonstick sets compared

Rachael Ray’s Create Delicious 11-piece works on induction and has a sauté pan; T-fal’s Ultimate 12-piece adds a third saucepan and may go in the dishwasher.

Rachael Ray vs GreenLife: two ceramic nonstick sets compared

Rachael Ray’s Cucina ceramic set has bigger pans and a 400°F oven limit; GreenLife’s Essentials set works on induction and adds a sauté pan.

Anolon X vs HexClad: two hybrid nonstick lines compared

Both set stainless steel into nonstick. HexClad says its ceramic is PFAS-free and rates pans to 900°F; Anolon X is a PFAS nonstick rated to 500°F.

de Buyer vs Mauviel: carbon steel frying pans compared

Both are French carbon steel for every stove. Mauviel’s M’STEEL is thinner, lighter and rated to 680°F; de Buyer’s Mineral B is heavier, with an oven-safe PRO.

Blue Diamond vs GreenPan: Classic and Valencia Pro sets compared

Sister brands with the same oven, care and warranty terms. GreenPan Valencia Pro works on induction and has an 11-inch pan; Blue Diamond Classic does neither.

T-fal vs Calphalon: hard-anodized nonstick sets compared

Calphalon’s Hard-Anodized 12-piece goes to 450°F and has a 12-inch pan; T-fal’s Ultimate 12-piece stops at 400°F and has three small saucepans.

Compare brands

16 guides

All-Clad D3 vs D5: what the extra layers change

D3 is three layers, steel around aluminum. D5 adds a steel core for steadier heat and a little more weight. Both are US-made, 600°F and induction-ready.

Made In vs All-Clad: stainless steel sets compared

Both are fully clad stainless. Made In: five layers, made in Italy, 800°F, dishwasher allowed. All-Clad D3: three layers, US-made, 600°F broiler, hand wash.

HexClad vs All-Clad: hybrid or plain stainless steel

HexClad is raised steel over ceramic nonstick: easier eggs, metal tools and the dishwasher allowed. All-Clad D3 is plain stainless with nothing to wear off.

Caraway vs GreenPan: ceramic nonstick sets compared

Both are PFAS-free ceramic. Caraway: four pans, storage racks, hand wash. GreenPan Valencia Pro: seven pans, dishwasher, metal utensils, 600°F.

HexClad vs Made In: hybrid or five-layer stainless

HexClad puts raised steel over ceramic nonstick, so food releases more easily. Made In is bare five-layer steel with nothing to wear off.

Le Creuset vs Staub: enameled Dutch ovens compared

Both are French enameled cast iron for every stove. Le Creuset's light interior shows browning; Staub's matte black one sears, under a self-basting lid.

Caraway vs HexClad: ceramic or hybrid cookware

Both use a PFAS-free ceramic nonstick. Caraway coats the whole pan: wash by hand, wood tools. HexClad sets steel over it: metal tools, dishwasher, 900°F.

Caraway vs Our Place: four pans or the Always Pan

Both are ceramic nonstick on aluminum, for every stove. Caraway: four classic pans, 550°F. Our Place: a deep do-it-all pan and pot, 450°F, 3-year warranty.

Lodge vs Le Creuset: enameled Dutch ovens compared

Both are enameled cast iron for every stove and a 500°F oven. Lodge's Essential Enamel is made in China or Vietnam, Le Creuset's in France, dishwasher-safe.

Tramontina vs All-Clad: tri-ply stainless compared

Both are tri-ply stainless for every stove. Tramontina Signature: 500°F, dishwasher allowed. All-Clad D3: 600°F under the broiler, hand wash, made in the US.

Calphalon vs All-Clad: stainless and nonstick lines

Stainless: All-Clad D3 is 3-ply, 600°F under the broiler; Calphalon Premier is 5-ply, 500°F. Nonstick: Calphalon takes metal tools, All-Clad HA1 induction.

Demeyere vs All-Clad: Industry 5 or D3 stainless

Demeyere Industry 5: five layers, welded handles, dishwasher, 500°F, made in Belgium. All-Clad D3: three layers, riveted, 600°F under the broiler, US-made.

HexClad vs GreenPan: hybrid or ceramic nonstick

HexClad: steel hexagons over ceramic nonstick, 900°F, season it first. GreenPan Valencia Pro: ceramic all over, 600°F with the broiler. Both take metal tools.

Our Place vs HexClad: titanium, ceramic or hybrid

Our Place's Titanium Pro has no coating and goes to 1000°F; its ceramic Always Pan wants gentle care. HexClad sets steel over a ceramic coating, 900°F.

Made In vs Caraway: stainless sets compared

Both sell five-layer stainless for metal tools and the dishwasher. Made In: 800°F, two frying pans, a saucier. Caraway: 550°F, a Dutch oven, storage racks.

Lodge vs Staub: enameled Dutch ovens compared

Enameled cast iron for every stove and a 500°F oven. Lodge's Essential Enamel is made in China or Vietnam; Staub, made in France, is black inside.

Understand the materials

8 guides

Ceramic-coated cookware: construction, limits and care

Ceramic cookware is a slick coating on a metal pan, not solid ceramic. Its oven limit and induction support depend on the exact pan.

Stainless clad cookware: layers, bases and care

Clad pans have an aluminum or copper core running up the walls; disk-bottom pans have it only in the base, so their sides heat less evenly.

Hybrid cookware: coating, metal and model-specific limits

Hybrid pans such as HexClad and Anolon X set stainless steel into a nonstick coating. Follow the coating's care rules, not just the steel's.

Cast iron cookware: seasoned and enameled surfaces

Seasoned cast iron is kept slick with baked-on oil; enameled cast iron has a glassy coating instead and needs no seasoning. Care differs.

Nonstick cookware: coatings, temperatures and care

Nonstick is a coating on a metal pan. How hot it can go, whether it works on induction and which utensils it takes depend on the exact pan.

Carbon steel cookware: seasoning, heat and care

Carbon steel is mostly iron, pressed thin: lighter than cast iron, seasoned like it, and fine on high heat, the grill and induction. It rusts if left wet.

Aluminum and hard-anodized cookware: what to know

Aluminum is light and spreads heat well, but bare aluminum reacts with acidic food and won't heat on induction. Hard-anodized is harder and usually coated.

Copper cookware: linings, heat and care

Copper heats and cools fast, for caramel, jam and sauces. You cook on its tin or stainless lining; it needs polishing and won't work on induction alone.

Match the cooktop

3 guides

What pans work on a glass top stove?

Flat, smooth-bottomed pans that you lift rather than slide. If your glass top is induction, the pan also needs a magnetic base.

What cookware works on a gas stove?

Almost any pan works on gas if it sits steady on the grate. Keep the flame under the base, not licking up the sides.

What cookware works on an electric coil stove?

Use flat-bottomed pans that sit level on the coil and roughly match its size. Your stove's manual says how big a pan it takes.

Check oven and lid limits

1 guide

Oven-safe cookware temperatures: pan, lid and broiler

How hot each pan and its lid can go in the oven. For a covered dish, the lower of the two numbers is your limit.

Clean and care for cookware

23 guides

Dishwasher-safe cookware: each maker’s instruction

Which pans can go in the dishwasher, product by product, in each maker's own words, including the ones that allow it but advise hand washing.

How to clean stainless steel pans

Let the pan cool, soak it in warm soapy water and wash it. For burnt-on marks, rub on a paste of Bar Keepers Friend and water, then rinse and dry.

What ruins a nonstick coating? Heat, tools and cleaning

Too much heat, scouring pads and the wrong utensils wear a coating down. Each maker sets its own limits, listed for every pan below.

Rainbow stains on stainless steel pans: what to do

Rainbow or bluish marks on stainless are heat tint, not damage. Wipe them away with a little white vinegar on a soft cloth, then rinse and dry.

Warped pans: check the base before using them

Let the pan cool, then set it on a flat counter: if it rocks, the base is warped. Cooling a hot pan under cold water is a common cause.

Can you use metal utensils on nonstick cookware?

It depends on the coating. HexClad TerraBond and GreenPan Valencia Pro allow metal utensils; All-Clad HA1 Ceramic and Caraway's ceramic pans do not.

How to clean a cast iron skillet (Lodge's method)

Wash it in warm, soapy water with a stiff brush, dry it completely, then rub in a thin layer of oil. Soap is fine; soaking and the dishwasher are not.

How to season cast iron in the oven

Wash and dry the pan, rub on a very thin coat of oil inside and out, then bake it upside down at 450 to 500°F for an hour and let it cool in the oven.

How to remove rust from a cast iron pan

Scour the rust off with steel wool, wash and dry the pan, oil it thinly and bake it upside down at 450 to 500°F for an hour. A rusty pan is rarely ruined.

How to clean an enameled cast iron Dutch oven

Let the pot cool, then wash it with warm, soapy water and a soft sponge. Soak stubborn residue rather than scrubbing; metal pads scratch the enamel.

How to season a carbon steel pan

Wash off the factory oil, oil it thinly and bake it upside down at about 450°F for an hour; if its handle can’t take that, season it on the stove instead.

How to keep food from sticking to stainless steel

Preheat the pan on low to medium until a drop of water dances, add enough oil to coat it, wait until the oil shimmers, then leave the food until it lets go.

How to season a stainless steel pan, and whether you need to

No maker we checked asks you to season stainless: All-Clad, Made In, ZWILLING and Tramontina say it needs no seasoning. Heat the empty pan, then add the oil.

How to clean a nonstick pan without harming the coating

Let it cool, then wash it by hand in warm, soapy water with a soft sponge. For burnt-on food, simmer soapy water in the pan first. Never use steel wool.

How to clean a ceramic pan and keep it nonstick

Wash it by hand once it has cooled, with mild soap and a soft sponge, and soak anything stuck. A baking soda paste now and then lifts the dull film.

How to remove rust from a carbon steel pan

Scrub light rust off with coarse salt and oil, and boil half water, half vinegar in the pan for stubborn rust. Then dry it on a burner and reseason it.

How to season a carbon steel wok

Scrub off the factory coating, then heat the wok, wipe on a very thin layer of high smoke point oil and heat it until it smokes. Repeat a few times.

How to clean and season a cast iron griddle

Clean a cast iron griddle like a skillet: wash it, dry it completely and rub on a light coat of oil after every use. No soaking and no dishwasher.

How to clean and polish copper pans

Wash copper by hand with mild soap once it has cooled. To bring back the shine, polish the outside with copper cleaner or a paste of lemon juice and salt.

When to replace a nonstick pan: the signs to look for

Replace it when the coating peels, flakes or is scratched through to the metal, or the base has warped. A pan that only sticks may need a deep clean.

Buying used or vintage cookware: what to check first

Rusty cast iron and carbon steel can be brought back; chipped enamel and flaking nonstick cannot. Check the base sits flat and avoid pots on the FDA lead list.

Cookware warranty claims: what each brand covers

What All-Clad, Caraway, GreenPan, HexClad, Le Creuset, Lodge, Made In, Staub and ZWILLING cover, what they leave out, and what to send with a claim.

How to use a steamer basket: water, time and fit

Put 1 to 2 inches of water in the pot, below the basket. Boil it, add the food in one layer and cover. Asparagus takes under 5 minutes, broccoli 10 or more.

Plan portions

1 guide

Cookware capacity per person: portions and pan sizes

How many servings a pot holds: divide the volume you fill by the portion size. A 4-quart pot filled three-quarters gives about twelve 1-cup servings.

Look up kitchen conversions

1 guide

Kitchen conversion charts: cups, grams, spoons and ounces

Cups, tablespoons, teaspoons, fluid ounces and milliliters in one chart, plus grams per cup for common ingredients. Weight ounces are not fluid ounces.

More cookware decisions

6 guides

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