Our writers dig deep into the Strategist&#;s archives to surface the best things we&#;ve already written about and recommended in a single category. Read more here.
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Owning a ton of pots and pans isn&#;t necessary, even if you cook a lot &#; but owning a mix of the right ones is. In my years of using and testing many different pieces of cookware in my own home, as well as talking to dozens (and dozens) of professional chefs, recipe developers, and cookbook authors about their own favorites, I have a pretty good sense of how to curate a well-rounded collection. The most important thing is to have a mix of shapes and sizes, as well as materials (dependable stainless steel, decent nonstick, and workhorse cast-iron being the most important). The rest should be determined by how much space you have, how often you cook, and how many people you usually cook for.
If you want to go deep on specific categories, I&#;ve rounded up longer lists of the best skillets, nonstick skillets, Dutch ovens, saucepans, woks, and full cookware sets. Here, I&#;ve culled the top players from those stories, as well as added some additional enthusiastically recommended picks for good measure (like a rice-specific donabe and dedicated hot pot).
All-Clad D3 Stainless Steel Saucepan With Lid
From $155
According to the many experts I&#;ve interviewed over the years, stainless steel is the best material for a saucepan. It conducts heat evenly and is sensitive to variations, and is incredibly durable. And when it comes to stainless steel, you&#;ll see a lot of All-Clad on this list. The pots and pans should last you forever if you take care of them &#; and are the undisputed favorite of chefs, both at home and in professional kitchens &#; because they&#;re so durable and thoughtfully designed. When my colleague Rachael Griffiths spoke to experts to find the best-in-class saucepans, the top recommendation was this model. Recipe developer Lili Dagan describes it as a gateway piece into nicer cookware, saying &#;it&#;s reliable and sturdy, and it will show your parents that you have decent taste.&#; Patch Troffer, chef and a recipe developer at Row 7 Seeds Co., is a fan of the pour lip, which allows liquid to flow &#;without any annoying drip,&#; he says. &#;I know it&#;s not a particularly riveting choice, but it will get the job done, always and forever.&#;
A note on size: The saucepan listed here is 1.5 quarts, good for reheating soup and pasta sauce and making rice for one or two people. (The two-quart is pretty similar.) But you can also size up. The largest four-quart size is great for standard recipes that feed four people, and the three-quart is a nice middle ground (for example, I use it all the time for blanching vegetables for my household of two, where I need more water in the pot than my two-quart pot allows).
From $155
at AmazonFrom $200
at Crate and Barrel
Cuisinart MultiClad Pro Saucepan
From $30
This saucepan from Cuisinart has the same makeup of the All-Clad above: a stainless-steel finish and aluminum core. But it&#;s markedly less expensive. Strategist senior editor Winnie Yang has owned hers since and says &#;the quality is exceptional for the very reasonable price.&#; She uses it at least five times a week for cooking grains or heating soup and just sticks it in the dishwasher afterward for easy cleaning. Cuisinart offers the same sizes as All-Clad, too, so you can choose the best fit for your kitchen.
From $30
at AmazonFrom $30
at AmazonDansk Købenstyle Saucepan
$95
$95
This is my favorite piece I&#;ve added to my kitchen recently. It&#;s only two quarts, but I love having a small-size saucepan when I&#;m cooking just for myself or making sides for my household of two. It gets hot a bit faster than the stainless-steel options above (I almost feel like I can&#;t walk away from the stove when I&#;m waiting for the water in my rice to boil, for example). While the surface is steel-coated enamel (so not nonstick), it cleans up beautifully, whether I&#;m scrubbing off hardened polenta or browned bits from caramelized onions. The shape of the wooden handle is super comfortable to grip (but because of the wood, this saucepan is obviously not oven-safe, like the all-metal options on this list). And, like all of Dansk&#;s Scandinavian cookware, it&#;s simply beautiful. I have it in the green and keep it out on my stove.
$95
at Food52
Lodge 12-Inch Carbon-Steel Pan
now 20% off
From $45
Sometimes cast-iron pans can feel heavy. Carbon-steel pans, however, are much lighter &#; and otherwise behave similarly. (This is the material most woks are made out of, too, much more practical for maneuvering around the stove and picking up and flipping ingredients). &#;I use mine for everything from paella to pressing Cubanos,&#; says chef Jordan Wallace. &#;And over a coal or wood fire camping, these are clutch.
From $45
at Amazon$45
at Walmart
Zwilling Madura Plus Nonstick Skillet
$80
I&#;ve used my Zwilling Madura every day for the past several years &#; and it&#;s still in great shape. This is huge for a pan that&#;s made of a material that isn&#;t built to last forever like cast iron and stainless steel. I think it hits the perfect sweet spot of being affordable (not the cheapest on the market, but also not prohibitively expensive) and still incredibly well made.
Recipe developer and writer Rebecca Firkser says that despite the finish, &#;when I&#;ve scraped the pan accidentally, I&#;ve never seen a scratch on the surface.&#; It&#;ll even survive the dishwasher, says recipe developer and cookbook author Molly Baz, who has cleaned hers this way for five years and says it has shown &#;no signs of degraded coating.&#; Baz says she also loves how ergonomic the handle feels, noting she &#;can hold it in one hand without it hurting my wrist or flopping over to the side.&#;
$80
at Bloomingdale'sFrom $60
at Food52
Cuisinart Chef&#;s Classic Nonstick Skillet
$40
$40
For half the price of my Zwilling Madura, you can get this eight-inch Cuisinart nonstick pan which I owned and used regularly for a full three years before I finally said goodbye. For a cheaper pan, that&#;s a great lifespan. My main qualm is that the handle isn&#;t quite as comfortable for holding and flipping in comparison to the Zwilling Madura &#; but it never actively bothered me. And otherwise, the smooth, easy-release surface really works.
$40
at Amazon$40
at Amazon
All-Clad Stainless Steel 2-Quart Saucier
$160
If you want to learn more, please visit our website custom pots and pans.
$160
If you&#;re cooking larger quantities of food, like a risotto or seafood pasta, consider a saucier, which is slightly taller than your standard frying pan, with sloped sides. Chef Tony Cacace of Long Island City&#;s Jackson&#;s Eatery believes it&#;s the most important pan you should own, &#;perfect for almost anything that has a longer cooking time but needs a gentle hand,&#; he says. &#;It will handle everything from oatmeal and black-rice porridge for breakfast to risotto for dinner and ice-cream bases for dessert.&#;
$160
at Williams Sonoma
Lodge Cast-Iron Round Dutch Oven
$71
now 7% off
$71
For a fraction of the price of a Staub or Le Creuset, Lodge&#;s enameled cast-iron Dutch oven is an affordable and well-made favorite of both Irani and Todd Pulsinelli, executive chef of The Chloe in New Orleans. Both chefs say they&#;ve had theirs for about eight years and still use them all the time with Irani saying that the Dutch oven is &#;pretty damn near indestructible.&#; Although he acknowledges that the Staub looks a bit more refined, Irani says he appreciates that the Lodge comes in multiple colors.
$71
at AmazonFrom $64
at Wayfair
Joyce Chen Carbon-Steel Wok
now 8% off
$37
Joyce Chen is one of the most widely known and trusted names in this category according to all the pros I&#;ve talked to, and it&#;s no surprise: The company introduced flat-bottomed woks to American households, now the norm for what you see on the market here. (This is as opposed to rounded models that need a special burner to sit upright.) The one I have is made of carbon steel (as many others are, too), which means it&#;s super sensitive to heat fluctuations. This is what makes it so ideal for stir fries and fried rice: It gets blazing hot when the flame is strong but cools down when needed, or when new ingredients are added to the mix. (To paint the picture more vividly, it works beautifully when I want to get a quick sear on a protein and then add vegetables and reduce sauce without burning anything.) It&#;s not too heavy, but it sits on my stovetop sturdily all the same.
$37
at Amazon$30
at Walmart
Toiro Kamado-san Double-Lid Donabe Rice Cooker
From $160
From $160
This Toiro donabe is a favorite of Jing Gao, the founder of Strategist-favorite brand Fly by Jing, who says the manual method makes rice taste better. That&#;s because Toiro&#;s owner and donabe expert, Naoko Takei Moore, says, this model&#;s thicker shell provides even and steady heat distribution, while the double lid increases pressure and prevents overboiling. The rounded shape also allows for &#;the most ideal circulation of water and moisture and steam during cooking,&#; Takei Moore says. Whereas traditionally shaped donabes require paying more attention to heat levels, this version was designed to be as convenient as an electric model &#; simply set your flame high for 15 minutes, turn it off, and let it all sit for another 20 to steam. If you&#;re interested, Toiro also has some of the most stunning standard donabes (meaning, not rice-specific ones) around, which you can shop here.
From $160
at Toiro Kitchen & Supply
Kamacco Japanese Rice Cooker
$70
Chef Brandon Jew of Mister Jiu&#;s and Mamahuhu loves the Kamacco, which has been produced in Japan by Tsukamoto Pottery since and is half the price of the Toiro. &#;It has a double lid that helps concentrate steam to cook rice better,&#; Jew says. &#;The pot can go over a low flame on the stove, but recently I took it camping with me and was able to cook rice over an indirect campfire. It can be used for heating things up, like stews, and retains heat really well, so serving food in this vessel will keep food at the table hot longer as well.&#;
$70
at Jinen
Made In Stainless Clad Set
now 17% off
From $529
While some people might prefer to build their cookware collection in bits and pieces, if you&#;re shopping for an entire cookware set, it doesn&#;t get better than Made In&#;s, which allows you to choose from three different makeups that include pieces in various sizes, made of different materials. The smallest has a few essentials, the middle one only features stainless steel (but will have you supremely well-covered with the assortment), and the largest features every pot and pan you will need to cook any meal you could possibly dream up.
While I won&#;t detail each and every one, I will say that their stainless steel works phenomenally well (on par with All-Clad, in my opinion), as does their nonstick (again, on par with the Zwilling Madura). And each grouping features one piece I didn&#;t specifically call out earlier in this story: a fantastic stock pot. It fits a ton but isn&#;t too large for storage, is durable as can be without being heavy or cumbersome, and has comfortable handles.
From $529
at Made In CookwareActually good deals, smart shopping advice, and exclusive discounts.
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