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Cookware: where home cooks and professional kitchens agree

Only the cookware that home cooks and professional kitchens have independently backed. A product one group praises and the other has never mentioned does not appear here.

15 people we have grounds to call home cooks and professional kitchens make 111 quoted claims about cookware across 27 sources. Membership of each group is recorded per person with its own evidence, and authority is scoped to cookware rather than to fame.

Which cookware do both home cooks and professional kitchens recommend?

Endorsements and objections about cookware from home cooks and professional kitchens, together, strongest evidence first.

All-Clad stainless pan

3 voices 12 claims 1 objection

4:37 supports Prudent Reviews Cookware Reviewer earns commission on this
For most people, D3 is the best option. It's less expensive, heats up faster, and has that traditional shiny appearance.

best in class tested it All-Clad D3 vs. D5: Six Key Differences and How to Choose

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links so if you click and buy I'll earn a commission but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

1:30 supports Prudent Reviews Cookware Reviewer
And since copper has a much higher thermal conductivity than aluminum and steel, this cookware heats up and responds to temperature changes more quickly.

performance tested it Don't Buy All-Clad Until You Watch This (Test Results)

Cites heat control, heating speed

I tested All-Clad Copper Core against the start-up brand Goldilocks, and the chicken browned much faster in the All-Clad pan due to the fast-heating copper.
Copper Core and G5 pans pans react incredibly fast to temperature changes.
For context, Copper Core and G5 pans boiled two cups of water about 20% faster than D3, HA1, and D5 pans in my standard heat conduction test.
2:00 supports David Chang Chef paid by this brand
what I'm most excited about this pan is that it's an all clad this is one of the very few things that America produces that is like Best in Class

best in class uses it professionally, daily Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

David Chang paid by this brand. Stated in the source: “I feel like one of those Hair Club for Men guys it's like not only do I like sponsor this like I use it myself” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites build quality

2:31 supports David Chang Chef paid by this brand
they're just workhorses they're fantastic you know you don't even have to treat it well if you just clean it it'll last you your entire lifetime

durability uses it professionally, daily Momofuku's David Chang Reveals What You Need in Your Kitchen | GQ

David Chang paid by this brand. Stated in the source: “I feel like one of those Hair Club for Men guys it's like not only do I like sponsor this like I use it myself” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites durability, maintenance

Le Creuset dutch oven

3 voices 11 claims 1 objection

10:03 supports Prudent Reviews Cookware Reviewer earns commission on this
Along with Misen, Le Creuset handles have the widest openings.

handling tested it Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites ease of cleaning, handle, heat resistance, lid, weight

Because of that and the lightweight design, it's by far the easiest Dutch oven to pick up, wash, and store.
The lid has ridges that prevent a spoon from slipping off
the knob has a wide top and a thick stem, which makes it easy to grip and control
In my test, both knobs stayed cooler than most other brands, but the plastic knob barely heated up at all.
the plastic knob barely heated up at all
I love Le Creuset's color options, lightweight design, and large handles.
I love Le Creuset's color options, lightweight design, and large handles.
6:32 supports Prudent Reviews Cookware Reviewer
After speaking with their customer service, I confirmed that they cover the enamel for life. So, if 10 years down from now under normal circumstances, you see a chip in the enamel they'll replace the Dutch oven for free.

repairability relaying someone else Don't Buy Le Creuset Until You Watch This (Test Results)

Cites warranty

After posting that video, dozens of people commented that Le Creuset does the same, and as the customer service rep confirmed, they were right.
1:00 objects Prudent Reviews Cookware Reviewer
Although the performance is great, the same could be said for much cheaper Dutch ovens, especially since they’re all made with the materials - cast iron with an enamel coating.

value tested it Don't Buy Le Creuset Until You Watch This (Test Results)

Cites price (against)

Le Creuset Dutch ovens are significantly more expensive than brands like Lodge, Tramontina, and many others. And based on my testing, you’re not getting any meaningful advantages in performance.
11:04 supports Prudent Reviews Cookware Reviewer earns commission on this
you get the same flawless enamel quality as Staub but over 20 color options and a beautiful two-toned gradient that the brand has become known for

appearance tested it Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More

Prudent Reviews earns commission on this. Stated in the source: “Those are affiliate links, so I'll earn a commission if you click and buy, but at no extra cost to you.” Kept and labelled rather than dropped — a paid endorsement is still evidence, and you should be the one to decide what it is worth.

Cites appearance, coating

a beautiful two-toned gradient that the brand has become known for

Hestan CopperBond

2 voices 5 claims no objections from home cooks and professional kitchens

9:02 supports Prudent Reviews Cookware Reviewer
Of the eight pans I tested, Hestan CopperBond heated the fastest, followed by All-Clad Copper Core.

performance tested it Is Hestan Cookware Really the Best Money Can Buy? (Test Results)

Cites heating speed, heating speed, heating speed

After one minute, Made In and Hestan CopperBond had the highest temperature in the center, but Hestan ProBond and Hestan ProBond TITUM heated the most evenly.
After three minutes, All-Clad Copper Core, Hestan CopperBond, and Hestan ProBond were the hottest in the center, but All-Clad D3 had the most uniform temperature.

What do home cooks and professional kitchens say about cookware in general?

Not a recommendation for a specific product — technique, materials and what to look for in cookware. Citable on its own terms.

1:30 supports Lisa Cookware Reviewer
the non-stick pans that you buy are gonna gradually become less and less non-stick. So the great steering that you can get in this pan and its ability to become more and more naturally non-stick makes this a favorite here at The Test Kitchen. All of our Test Cooks love this pan and we love to use it. In fact, we kind…

best in class uses it professionally, daily Are Carbon Steel Pans Really The Best? | Gear Heads

Cites coating durability, heat retention, maintenance, non-stick surface, versatility

As we saw with the burgers, the carbon steel pan has certain traits that really make it a great all-around pan. It definitely has that nice heat retention and heat transfer of a cast iron pan. It has that nice release of a non-stick pan. This is a great all-around pan, does almost anything you want it to do, it's…
0:30 supports Lisa Cookware Reviewer
Retains a lot of the properties that we love in cast iron, this ability to retain heat and really put a nice sear on food, but it's much easier to handle.

performance owns and uses it daily Are Carbon Steel Pans Really The Best? | Gear Heads

Cites ergonomics, heat control, safety, ease of cleaning, even heating, heat retention, non-stick surface

Other secret of this pan is its ability to become naturally non-stick. So the smooth grain of this takes to seasoning a little faster than cast iron and it becomes very rapidly non-stick when you season it. And you can cook in it with just a little bit of fat, and food will just come right out. So if you're really…
Stainless steel or, in particular, a fully clad pan where there are layers of stainless steel, aluminum, and stainless steel is really known for its ability to make even, uniform heat. The aluminum transmits heat very quickly, stainless steel much more slowly. The stainless retains it so it spreads, and you get this…
In the carbon steel, I think we got the sort of Goldilocks moment. You get this really beautiful golden brown crust that is deeply brown, and nice, and crusty. Inside is nice and pink. And you really get this nice contrast between the brown crust and the cooked interior that is nice and juicy. So I thought it was a…
When we were done, there was almost nothing in the pan. It was just, I wipe it out, rinse it out, and we're good to go.
8:33 supports Hannah Buy It For Life Enthusiasts
First, a broad cooking surface. We preferred pans that offered at least 10 inches of flat cooking surface.

recommendation tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites handle, shape and form, size and capacity

That extra height is really necessary for containing hot oil and food, such as when frying donuts and shallow frying chicken.
but we preferred those with wide broad loops that we could really hang onto, especially when wearing oven mitts
Generally though, we recommend buying a 12 inch skillet if you can. It's always good to have the option of a bigger pan for recipes of different sizes
3:01 supports Hannah Buy It For Life Enthusiasts
Artisan makers often cast their to have thinner sides, but a thicker bottom which cuts down on the total weight of the pan, but keeps that heat retention capability.

performance tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites heat retention, non-stick surface, surface finish, weight

Most artisan makers will also take the time to hand polish their pan surface, which makes it naturally non-stick much faster than a mass produced pan.
2:01 supports Hannah Buy It For Life Enthusiasts
Generally being a single piece of metal also makes these skillets very sturdy.

durability tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites build quality, coating, durability, ease of cleaning, maintenance, rust resistance

These cast iron pans start out like traditional cast iron, but then they're coated in a glass like vitreous glaze that seals the pan from air and moisture that could cause rust
their enamel coating makes enamel cast iron pans virtually maintenance free. You never have to season them and you can soak, use soap and scrub as much as you'd like.
Okay, that is my buying guide for these wonderful lifetime pans.
0:30 supports Hannah Buy It For Life Enthusiasts
In terms of cooking, there's very little these pans can't do.

performance tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites even heating, heat conduction, heat retention, searing and crust, versatility

Its superpower is that it can retain and conduct plenty of heat for deep browning of food.
like regular cast iron, these pans have excellent heat retention, so they'll sear, fry and braise well maintaining the heat you want without undesirable temperature dips as food is added or flipped
Though all of these are gonna sear a great steak.
A thick heavy pan has the mass and density to hold more heat than a thinner pan does, and once preheated will cook more evenly than a thinner and lighter pan
0:00 supports Hannah Buy It For Life Enthusiasts
Cast iron skillets are one of the most versatile pieces of cookware you can buy since they work on the stove top in the oven, even on the grill.

use-case fit tested it Cast Iron vs Enameled Cast Iron: Which is Better? | Gear Heads

Cites acid resistance, induction compatible, maintenance, oven safe, stovetop compatibility, versatility

Best of all, you can cook almost anything, even acidic foods that need to be simmered for a long time like a tomato sauce because the enamel seals the cast iron making the pan rust proof and non-reactive.
While both regular and enameled cast iron pans are induction compatible, the smoother enameled bottoms can be a little gentler on glass cooktops
Enameled is for the person that never wants to think about seasoning their pan. Enamel doesn't need it.
0:00 supports Prudent Reviews Cookware Reviewer
Most cast iron skillets today come pre-seasoned so you can start cooking right away

performance You've Been Lied To About Cast Iron Cookware

Cites acid resistance, ease of cleaning, even heating, heat retention, maintenance, non-stick surface, rust resistance, seasoning durability

When you do need to season it, all you have to do is clean it, dry it, rub it with a thin layer of oil, and bake it in the oven. Although the baking portion takes an hour or so, the actual work you need to do takes less than 5 minutes. It’s not a big deal and it’s not difficult
But the reality is that seasoning isn't just oil; it's polymerized oil that's been bonded to the cast iron. It's hard and tough and as long as the dish soap doesn't contain lye or sodium hydroxide, a few drops won't hurt
I always recommend using a chainmail to clean cast iron, but if you cooked an especially messy meal and chainmail is not doing the trick, mild dish soap is okay
As you can see, the soap didn’t impact the seasoning at all
Cast iron develops non-stick properties over time with proper seasoning, but it's not totally non-stick like a Teflon-coated pan
But flavoring food with a small amount of acidic ingredients, such as a splash of wine, vinegar, or lemon juice, won't cause any issues
If you're not cooking highly acidic foods for a long time, like over 30 minutes, the seasoning should be fine
To prove this point, I squeezed a whole lemon into this cast iron pan and let it simmer for about 4 minutes. After removing the lemon juice and wiping the skillet, you can see that the seasoning wasn't affected at all
One of the reasons I love cast iron is that it retains heat exceptionally well
Once it's fully preheated, it retains heat well, so your food will cook evenly
That may be true, but in my experience, this step is completely unnecessary. If the skillet is well-seasoned and you dry it thoroughly, it shouldn’t rust, and you don't need to oil it after each use
1:00 supports Prudent Reviews Cookware Reviewer
Carbon steel, with its lower carbon content, is more pliable. In other words, it can be bent and shaped without cracking.

durability Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance, durability, ease of cleaning, flexibility, maintenance, scratch resistance, seasoning durability

carbon steel pans are made thinner and significantly lighter than cast iron while still being incredibly durable.
For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.
For acidic foods, stainless steel and enameled cast iron are better options since there's no seasoning to damage and those materials are non-reactive.
But you don't need to do it often and after you do it once, you realize how easy it is.
In my experience, mild dish soap does no harm.
One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.
And there's no coating or enamel that can wear down or chip.
You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.
It’s one of the rare products that gets better with age. The more you use it, the better the seasoning develops.
1:00 objects Prudent Reviews Cookware Reviewer
The higher carbon in cast iron makes it harder but also more brittle. That's why cast iron has such thick walls - thinner walls would be prone to cracking.

durability owns and uses it daily Carbon Steel Pans EXPLAINED (What They Don’t Tell You)

Cites acid resistance (against), dishwasher safe (against), durability (against), maintenance (against), rust resistance (against), scratch resistance (against), seasoning durability (against), warp resistance (against)

The one major limitation with carbon steel pans is acidic foods. A squeeze of lemon or a splash of wine won’t hurt, but prolonged exposure to acidic foods, like tomato sauce, will strip the layer of seasoning right off the looking surface.
Bare cast iron pans have this same issue.
Carbon steel consists primarily of iron, which rusts when exposed to water and air.
The fact that you need to season carbon steel pans may seem like a major downside, and for some, it's a deal-breaker.
The two rules that I do highly recommend following are, one, don’t put carbon steel pans in the dishwasher. The hot water, steam, and dish detergent will ruin the seasoning.
And two, always dry your pans completely after washing them. Even a well-seasoned pan can rust if moisture is left on it for long periods.
if you notice tiny black bits on your food when you cook with carbon steel, or if you wipe the pan with a paper towel and the paper towel turns black, that's a sign that you need to deep clean your pan. Those black bits are either tiny pieces of the seasoning flaking, burnt food, or both.
One of the biggest advantages of carbon steel is its durability. It won't crack or break if you drop it, which can happen with cast iron.
You can use metal utensils and even cut food in it, although I try to avoid that because the sharp edge will scratch the seasoning.
The one thing you need to be cautious about is warping. If you expose it to drastic temperature changes, like rinsing it under cold water when it's piping hot, the metal can expand and contract unevenly, which leads to a wobbly, unusable pan.
2:00 supports Yair Home Cooks
The first one is that, as I said before, it's healthier. You don't eat the chemicals, you don't poison your body, and it's much, much better for you.

performance owns and uses it daily I Switched to Stainless Steel Pans 3 Years Ago. No Regrets

Cites flavour impact, safety, searing and crust

The second thing is that, from my experience, once I realized how to use a stainless steel pan, the food comes out tastier. And I feel that in many cases, what I cook tastes better from most restaurants.
There is that level of crust that you can't do in pans that are not stainless steel pans or iron cast pans that give that special texture and umami, and it's amazing.
There is that level of crust that you can't do in pans that are not stainless steel pans or iron cast pans that give that special texture and umami, and it's amazing.
Another example is that just from the smell that comes out of the pan, I know the level of heat of the pan. I know it sounds weird, it sounds bad even, but trust me, it's that film that you can compare to any other pan.
14:03 supports Ian Fujimoto
But I can tell you with 100% certainty that if I was going to start my pan collection over again today, it would be made of three [music] pans. A 10-in stainless steel skillet, a 4Q pot, and a 12-in non-stick pan.

recommendation owns and uses it daily Top 10 Most Needed Kitchen Tools

14:03 supports Ian Fujimoto
But I can tell you with 100% certainty that if I was going to start my pan collection over again today, it would be made of three [music] pans. A 10-in stainless steel skillet, a 4Q pot, and a 12-in non-stick pan.

recommendation owns and uses it daily Top 10 Most Needed Kitchen Tools

14:03 supports Ian Fujimoto
But I can tell you with 100% certainty that if I was going to start my pan collection over again today, it would be made of three [music] pans. A 10-in stainless steel skillet, a 4Q pot, and a 12-in non-stick pan.

recommendation owns and uses it daily Top 10 Most Needed Kitchen Tools

But it is worth the effort to learn how to cook on stainless steel [music] or cast iron or carbon steel than to always cook on nonstick because nonstick, it doesn't matter [music] if you spend $1,000 on your non-stick pan or $20.
But it is worth the effort to learn how to cook on stainless steel [music] or cast iron or carbon steel than to always cook on nonstick because nonstick, it doesn't matter [music] if you spend $1,000 on your non-stick pan or $20.
But it is worth the effort to learn how to cook on stainless steel [music] or cast iron or carbon steel than to always cook on nonstick because nonstick, it doesn't matter [music] if you spend $1,000 on your non-stick pan or $20.
So, do yourself a favor and get into something that is stainless steel because it is easier to get into than carbon steel or cast iron [music] and it's going to make you a better cook and it will last you a lifetime.
13:33 objects Ian Fujimoto
And when you're investing in quality, remember the number one most important rule. You do not need to buy a set. Period.

recommendation owns and uses it daily Top 10 Most Needed Kitchen Tools

And I want to start this by emphasizing the same rule we have for pans applies to knives. Do not buy a set. [music] You don't need it. Plain and simple.
13:03 supports Ian Fujimoto
But if you get quality stainless steel, it's going to last you and your children's lifetime and probably far after.

durability owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites durability

Just like your pots and pans, buying a quality [music] knife is going to last you a lifetime.
13:03 objects Ian Fujimoto
Or if you get a non-stick, yeah, that you're going to have to replace.

durability owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites durability (against)

That non-stick pan is going to need to get replaced within a [music] year of good use, guaranteed.
13:03 supports Ian Fujimoto
The way that I see it is if you invest [music] in quality pots and pans, they're going to last you a lifetime. You're not going to need to replace them.

durability owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites durability

13:33 supports Ian Fujimoto
If you're already a single person household or you're in college or it's just you, get a 10-in skillet. That's going to do 90% of what you need.

use-case fit owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites versatility

13:33 objects Ian Fujimoto
When you're buying cookware in a big set that's like, hey, here's every single piece. You're not going to use 60% of that, maybe more. you end up saving some money on the pieces that you want, but then spending money on stuff that you're never going to use.

value owns and uses it daily Top 10 Most Needed Kitchen Tools

Cites price (against)

13:33 supports Ian Fujimoto
Then get yourself a four C pot because [music] you're probably going to have to boil some stuff.

use-case fit owns and uses it daily Top 10 Most Needed Kitchen Tools