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When I went off to college, I bought an inexpensive cookware set from one of those big-box stores.
It didnt really matter because I was only using them to cook packaged ramen and Hamburger Helper.
As I became a more experienced cook, I started to explore the wide world of pots and pans.
Oh man, there were so many types of pans and choices when it came tocookware material!
These short, wide pots have a similar capacity to Dutch ovens, but theyre made from stainless steel.
That makes them friendlier for induction and glass cooktops.
They maintain steady heat and are great for low-and-slow cooking, like stews oroven-baked casseroles.
Theyre slow to heat up but retain heat well, thanks to their cast-iron construction.
Some models contain porcelain-enameled interiors for added nonstick and ease of cleaning.
Our favorite Dutch oven: We cant choose just one!
Check outour favorite Dutch ovensin every size, color and budget.
Theyre a kitchen powerhouse for sauteing vegetables, building pasta sauces or pan-frying food.
There are several differenttypes of frying pans nonstick, ceramic, stainless steel, cast-iron and more.
If youre only going to buy one, we suggest a heavy-duty, try-ply or multi-clad stainless steel pan.
Theyre expensive, but theyll last a lifetime with proper use.
Stovetop pressure cookers used to be kind of dangerous, but todays models are better rated for safety.
These large, rectangular dishes are oven-safe and look like an oversized casserole dish or a tall-sided baking sheet.
The tall sides keep liquid from evaporating as quickly and also helps to prevent splatter.
Theyre great forpoaching eggs, pan frying or cooking large quantities of greens.
It also generally refers to a pan made with cast iron.
These heavy-duty pans can be used on the stovetop or the oven.
Carbon steel woks are the most traditional, but there are several options for stainless steel or nonstick woks.
Our favorite wok: Heres how to choose thebest wok(and our favorite picks in each material).
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