Cookware

Consider how your new cookware will pair with your cooktop. For example, flat-bottomed pans are essential for a smoothtop range, and if you have an induction cooktop, cookware with magnetic properties is a must.

The cookware sets (other than nonstick) that CR tested were rated on cooking evenness, saute performance, speed of heating, and handle temperature and sturdiness.

Dutch ovens are versatile, moving from stovetop to oven to your table. A Dutch oven can brown, braise, boil, and bake bread. It has high sides, and when made of enameled cast iron, it holds heat well, making it a good choice for deep frying.

Durable nonstick coatings effortlessly release even delicate foods, including eggs and pancakes. Because little or no oil is needed, nonstick pans are a good choice for low-fat or nonfat dishes.

Long-lasting, classic, uncoated stainless steel is a good choice for browning and braising, while real copper cookware provides quick and even cooking, and cools down quickly.

Cast iron is extremely durable and can be preheated to temperatures that will brown meat. It will also withstand oven temperatures well above what is considered safe for nonstick pans.

Real copper cookware provides quick and even cooking, and cools down quickly, providing maximum control.

These pans are favorites in professional kitchens because they’re extremely durable and efficient, and designed for high-performance cooking.

A wok will retain more heat than a frying pan because of its high walls. A good wok can be used for deep frying, steaming, smoking, and of course, stir-fry.