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What To Look For When Buying Pots And Pans

Go to any well-stocked kitchen store and it’s easy to become overwhelmed with all your cookware choices. What pots and pans are essential and how can you tell?

Most pots and pans look similar, but there are a few qualities to look out for when deciding which ones to buy. When you’re in the shop, don’t be shy. Lift the pan, check the thickness of the sides and bottom, and tap the pan with your knuckles. You should hear a thud rather than a ping. Don’t be afraid to act out the movements you’ll be making with the pan. You’ll be using the pan almost daily, so it’s important to make sure it has the right “feel.”

Pots and pans in the drawer
Photo by Meredith.

Heavy materials with thick bottoms

As you browse through the different cookware sections, one thing to keep in mind is heavy pots and pans with thick bottoms. If you’re wondering why, it’s because your cookware should be heavy enough to conduct heat evenly and keep food from burning.

Types of metal cookware

  • Copper is the more expensive option, but it does react with acidic food and requires special care.
  • Anodized aluminum, a great choice for a sauté pan, is sensitive to heat and is treated to prevent chemical reactions with food.
  • Cast iron also conducts heat well, but it reacts with acidic sauces and can rust if not properly cleaned and seasoned. Enamel-coated cast iron cookware avoids these dilemmas, but they are very heavy, which can be a disadvantage. You should avoid scrubbing these pans with abrasives.
  • Nonstick skillets are a popular choice, especially if you’re cutting back on fat. The new non-stick coatings are more scratch resistant than before.

Stainless steel with an inner layer of copper or aluminum is a good all-around choice because it’s strong, non-reactive, conducts heat well, and is easy to clean.

Pots and pans on the counter
Photo by Meredith.

Well constructed and heat resistant handles

The next part of your cookware to pay attention to is the handle. From metal handles to wooden handles, it can be confusing knowing which type of handle is best for you and your cooking needs. Don’t worry, because we’ve compiled this information for you right below along with other helpful tips:

Types of pot handles

  • With metal handles, some cooks prefer welds over rivets, which can collect food debris and are more difficult to clean. Whichever you choose, make sure the handle has been secured in multiple places so it won’t come loose.
  • The plastic and wooden handles are heat resistant but not oven safe – you can’t start a dish on the stove and finish it in the oven.
  • Metal handles with removable plastic or rubber heat shields are the most versatile.
  • Many pans have handles made from a low-conducting metal such as stainless steel, so they stay relatively cool.

Secure lids

The last piece of cookware you’ll want to focus on is your lids. Also, a tip we recommend is to always make sure the lids fit snugly and have heat resistant knobs.

Other helpful tips:

  • Glass lids are convenient because you can check the progress of cooking without lifting the lid. Use the manufacturer’s guidelines for oven safety.
  • Lids that fit snugly will keep moisture in the pot. A tempered glass lid allows cooks to keep an eye on simmering dishes, which helps reduce boil-overs.

Pots and pans and lids
Photo by Meredith.

Pre-packaged sets or hand-picked pieces?

Many manufacturers sell matching starter sets with 5, 8, or even 10 commonly used pieces at a cheap price. However, you may not have space or need a large set, and the same material doesn’t always work well for every kitchen task.

  • It may be better to purchase fewer individual pieces in different materials—for example, a large aluminum skillet with high sides might work better than an omelet pan if you prepare more stir-fries than egg dishes.
  • If you enjoy making stews, casseroles, and roasts, a cast-iron Dutch oven that can go from stovetop to oven is essential, but it’s rarely included in a starter set.
  • You will most likely need a few more items, such as a stainless steel or bamboo vegetable steamer or a grill pan.

The bottom line:

Choose single pieces or good quality sets that match the type of cooking you do.

Cast iron pans
Photo by Meredith.

Related content:

  • How to organize pots and pans
  • 5 essential cookware for anyone cooking for one
  • Check out our Allrecipes cookware line


Go to any well-stocked kitchen store and it’s easy to become overwhelmed with all your cookware choices. What pots and pans are essential and how can you tell?

Most pots and pans look similar, but there are a few qualities to look out for when deciding which ones to buy. When you’re in the shop, don’t be shy. Lift the pan, check the thickness of the sides and bottom, and tap the pan with your knuckles. You should hear a thud rather than a ping. Don’t be afraid to act out the movements you’ll be making with the pan. You’ll be using the pan almost daily, so it’s important to make sure it has the right “feel.”

Pots and pans in the drawer
Photo by Meredith.

Heavy materials with thick bottoms

As you browse through the different cookware sections, one thing to keep in mind is heavy pots and pans with thick bottoms. If you’re wondering why, it’s because your cookware should be heavy enough to conduct heat evenly and keep food from burning.

Types of metal cookware

  • Copper is the more expensive option, but it does react with acidic food and requires special care.
  • Anodized aluminum, a great choice for a sauté pan, is sensitive to heat and is treated to prevent chemical reactions with food.
  • Cast iron also conducts heat well, but it reacts with acidic sauces and can rust if not properly cleaned and seasoned. Enamel-coated cast iron cookware avoids these dilemmas, but they are very heavy, which can be a disadvantage. You should avoid scrubbing these pans with abrasives.
  • Nonstick skillets are a popular choice, especially if you’re cutting back on fat. The new non-stick coatings are more scratch resistant than before.

Stainless steel with an inner layer of copper or aluminum is a good all-around choice because it’s strong, non-reactive, conducts heat well, and is easy to clean.

Pots and pans on the counter
Photo by Meredith.

Well constructed and heat resistant handles

The next part of your cookware to pay attention to is the handle. From metal handles to wooden handles, it can be confusing knowing which type of handle is best for you and your cooking needs. Don’t worry, because we’ve compiled this information for you right below along with other helpful tips:

Types of pot handles

  • With metal handles, some cooks prefer welds over rivets, which can collect food debris and are more difficult to clean. Whichever you choose, make sure the handle has been secured in multiple places so it won’t come loose.
  • The plastic and wooden handles are heat resistant but not oven safe – you can’t start a dish on the stove and finish it in the oven.
  • Metal handles with removable plastic or rubber heat shields are the most versatile.
  • Many pans have handles made from a low-conducting metal such as stainless steel, so they stay relatively cool.

Secure lids

The last piece of cookware you’ll want to focus on is your lids. Also, a tip we recommend is to always make sure the lids fit snugly and have heat resistant knobs.

Other helpful tips:

  • Glass lids are convenient because you can check the progress of cooking without lifting the lid. Use the manufacturer’s guidelines for oven safety.
  • Lids that fit snugly will keep moisture in the pot. A tempered glass lid allows cooks to keep an eye on simmering dishes, which helps reduce boil-overs.

Pots and pans and lids
Photo by Meredith.

Pre-packaged sets or hand-picked pieces?

Many manufacturers sell matching starter sets with 5, 8, or even 10 commonly used pieces at a cheap price. However, you may lack space or need a large set, and the same material doesn’t always work well for every kitchen task.

  • It may be better to purchase fewer individual pieces in different materials—for example, a large aluminum skillet with high sides might work better than an omelet pan if you prepare more stir-fries than egg dishes.
  • If you enjoy making stews, casseroles, and roasts, a cast-iron Dutch oven that can go from stovetop to oven is essential, but it’s rarely included in a starter set.
  • You will most likely need a few more items, such as a stainless steel or bamboo vegetable steamer or a grill pan.

The bottom line:

Choose single pieces or good quality sets that match the type of cooking you do.

Cast iron pans
Photo by Meredith.

Related content:

  • How to organize pots and pans
  • 5 essential cookware for anyone cooking for one
  • Check out our Allrecipes cookware line


Video about What To Look For When Buying Pots And Pans

What Should I look for When Buying Pots & Pans? Detailed Guide To Cookware Shopping.

Do you have questions regarding shopping for cookware like what cookware to buy? What material cookware to buy? Many Faq’s like that are answered in this video that will help you make your decision regarding what cookware to buy
You should opt for cookware that:

1. Reduces your cooking time: Cookware with aluminium core or hard anodized aluminium work as a great heat conductor. This cookware heats up quickly and allows you to cook more quickly and efficiently. These smart cookware, therefore, help you save energy, fuel, resources and of course your time.

2. Cook food more evenly: You should choose cookware that heats evenly all over the surface rather than just at the centre. The heat should be evenly distributed throughout the cookware so that there are no “hot spots”!

3. Durable: The cookware should be able to easily endure daily wear and tear, should not easily scratch, pit, peel or chip. It should retain its original sheen and shape for a longer duration.

4. Safe: The cookware should be designed in such a way that no chemicals or unsafe material can leach into your food.

5. Along with these, it’s always convenient if the cookware is attractive, affordable, oven-safe, dishwasher safe and lightweight.

So, add sparkle to your kitchen by purchasing the cookware that fuels your passion of cooking good food for your friends and family.

POTS AND PANS COOKWARE COLLECTION:
►Cast Iron: https://www.potsandpans.in/collections/pre-seasoned-cast-iron
►Stainless Steel Sets: https://www.potsandpans.in/collections/stainless-steel-sets
►Bakeware: https://www.potsandpans.in/collections/bakeware
►Casserole: https://www.potsandpans.in/collections/casserole
►Choppers and Knives: https://www.potsandpans.in/collections/choppers-and-knives
►Kitchen Tools: https://www.potsandpans.in/collections/choppers-and-knives
►Storage: https://www.potsandpans.in/collections/storage

BEST SELLERS:
►Cast Iron Flat Dosa Tawa: https://www.potsandpans.in/products/meyer-cast-iron-flat-tawa-28-cm-black
►Stainless Steel Frypan: https://www.potsandpans.in/products/meyer-select-stainless-steel-open-frypan-28cm
►Stainless Steel 4-Piece Cookware Set: https://www.potsandpans.in/products/select-stainless-steel-daily
►Cast Iron Kadai: https://www.potsandpans.in/products/meyer-pre-seasoned-cast-iron-24cm-deep-kadai-wok-with-glass-lid
►Stainless Steel Non-Stick Sauteuse: https://www.potsandpans.in/products/circulon-clad-stainless-steel-sauteuse-with-hybrid-steelshield-and-nonstick-technology-30cm-silver

FOLLOW US:
►INSTAGRAM: https://www.instagram.com/potsandpans.in
►FACEBOOK: https://www.facebook.com/potsandpans.in
►PINTEREST: https://in.pinterest.com/pin/579416308322803521/

CONNECT:
►WEBSITE: https://www.potsandpans.in
►RECIPES: https://www.potsandpans.in/blogs/recipes

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