I've Tested 80+ Cookware Sets in the Past 5 Years. These Are the Best.

9) How we test cookware sets

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Any time we test a product in the Good Housekeeping Kitchen Appliances Lab, we thoroughly assess its performance and ease of use.

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To test performance, we start by conducting a heat distribution test to see how evenly the pan heats.

Some materials heat completely even, while others, like carbon steel (pictured), are super responsive to heat and have hot spots. Pans that heat more evenly are usually scored higher, but, in this case, we learned that carbon steel pans had to be treated differently than other pans.

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Then we cook a steak in the pan over high heat to see how evenly it cooks food and how well it can brown. This test also helps us understand how easy the pan is to clean.

We simmer sauce in the saucepan to see how well the pots can maintain a simmer, and then how well they clean up. We also use this opportunity to see how well the handles resist heat.

We boil pasta in the stockpot and track how long the water takes to come to a boil, and then how easy the pot is to handle and strain.

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For ease of use, we consider factors like how easy are the pots and pans to clean and whether they're dishwasher safe. We often send cookware sets home with consumer testers when we're done testing in the Lab to get long-term feedback (we also continue to use the pots and pans in our Lab).

When we test nonstick cookware, we test the nonstick properties by cooking eggs in them without grease, both over easy and scrambled.

14) What to look for when shopping

✔️ Material:

  • Stainless steel is ideal for those who are familiar with cooking and who like to cook over high heat. It's often combined with other materials, like aluminum, to help it perform better. This type of cookware is also often induction-compatible. The downside? It can be hard to clean and pricey.
  • Nonstick is great for cooks who like simplicity or those who value easy cleanup. Some are induction compatible but it's usually not the best choice unless the outside of the pan is made of a strong material like stainless steel. Nonstick pots and pans comes in two main types: traditional nonstick (made with PTFE/Teflon) or ceramic. Traditional nonstick tends to be slicker and longer lasting than ceramic-coated cookware. Some people choose to avoid PTFE because it's part of the PFAS family, which includes some compounds like PFOA that have been linked to some health and environmental concerns. In the U.S., PFOA can no longer be used in the cookware manufacturing process, but traditional nonstick cookware coatings are still commonplace. They're recommended to be used with care, preferably under 400ºF, and to be tossed when scratched or nicked. To compare, ceramic-coated cookware is made with a newer and different family of compounds that isn't known to release the same fumes as traditional nonstick coatings.
  • Cast iron can handle high heat and is designed to last a lifetime, but can be hard to handle since it's so heavy and more involved to maintain. It's the most induction compatible cookware material.
  • Enameled cast iron is cast iron coated with enamel, which offers nonstick properties and doesn't need to be cleaned and taken care of a certain way like cast iron does.
  • Carbon steel is making its way into more home kitchens since it offers many of the same qualities as cast iron (including induction compatibility) but it's lighter.
  • Copper is another popular cookware material that responds to heat well but tends to require a more in-tune type of cook whose willing to put in the work to keep it looking new. It's not often a good cookware material to use with induction.

✔️ Price: Each material has different costs associated with it.

  • Stainless steel tends to be the most expensive, especially the higher quality sets that are often three- or five-ply, which means they are composed of three to five layers of material.
  • Nonstick cookware can range in price from low to high, depending on the material of the pots and pans. The bases can vary from aluminum to stainless steel.
  • Cast iron can be affordable depending on the brand, but enameled cast iron tends to be pricier.
  • Carbon steel ranges in price from low to high.
  • Copper tends to be more expensive.

15) What pieces should you look for in a good cookware set?

A 10-inch fry pan is my go-to for almost everything. A good one can sear well, make quick sautes and, most importantly, cleans up well. Larger families might prefer a 12-inch fry pan that offers the same abilities with more space.

My second-most used cookware piece is a small saucepan for boiling eggs in the a.m. or heating single portions of soup, and then a good, bigger saucepan or soup pot for sides, sauces or small batches. I also love a big, but lightweight stockpot to boil a pound of pasta when I need to. Braisers come in handy, too, but I reach for them less often, since they're best for longer cooks.

When shopping for a set, keep in mind that the number of pieces listed often includes the number of included lids.