Understanding Cookware Materials and What to Buy
Stainless, cast iron, carbon steel, non-stick—here's what each material does and when to use it.
After years of testing every type of cookware, I can tell you that no single material is best for everything. Each has strengths and weaknesses. Here's what you need to know.
Stainless Steel
The workhorse of professional kitchens. Stainless steel is durable, non-reactive, and conducts heat well (especially when layered with aluminum). It's perfect for sauces, braises, and deglazing.
The All-Clad D3 at about two hundred dollars is the gold standard with its tri-ply construction. The Cuisinart at eighty dollars offers great value.
Cast Iron
Excellent heat retention, naturally non-stick when seasoned, goes from stovetop to oven. Ideal for searing, braising, and baking.
The Lodge at forty-five dollars is unbeatable value.
Carbon Steel
Lighter than cast iron with similar properties. The Matfer Bourget at eighty-five dollars is the professional favorite.
Non-Stick
Good for eggs, fish, and delicate foods. But the coating degrades over time. The T-fal Ultimate at sixty dollars is a good option.
My Recommendation
For a complete kitchen, invest in a 12-inch stainless skillet, a cast iron skillet, and a Dutch oven. These three handle everything you need to cook.
Recommended Reviews: Best Cast Iron Skillet 2026 | Best Dutch Oven | Best Nonstick Pan 2026