Cookware Buying Guide
The spate of cooking shows on TV might tempt you to replace your tired pots and pans. But don't think the most expensive cookware
is the best. Some chef-endorsed sets were among the highest-priced we tested, and they didn't do as well as brands that were
far less expensive.
Types
Most cookware sets are made of either nonstick or uncoated materials, and the main product types (material products are made of) are aluminum, stainless steel and hard anodized. Some types of cookware are also made of cast iron and copper.
Nonstick pans
These are best for simple cleanup. They need less oil for cooking, which eliminates some fat from your diet. But they're more easily scratched than uncoated cookware, so avoid using metal utensils. Also, food doesn't brown as well in a nonstick pan. One consideration: fumes produced by an overheated nonstick pan can kill pet birds. If this is of concern to you, go with uncoated cookware.
Uncoated
This is your best choice if you do a lot of browning and braising. But this type of cookware is much tougher to clean. If you choose uncoated, you might still want a nonstick pan or two, and vice versa.
Cast iron
This is probably impractical for everyday cooking, but you might want a piece or two, such as a Dutch oven, which keeps food warm for a long time. But frying pans in this material that we tested cooked very unevenly. And because cast iron is uncoated, it takes extra elbow grease to clean.
Green Cookware
A new development in nonstick cookware has been the introduction of a number of new "green" products from a number of brands, including Cuisinart, ScanPan, and Swiss Diamond. Some green claims are that the pans are made using more energy-efficient techniques that reduce carbon emissions and that the nonstick coatings are made without the use of petroleum.
