The Best Cookware Sets for Busy Kitchens

Most cookware sets are made with layers of heat-conducting metal, such as aluminum or copper. Sets with multiple layers or thick bottoms offer better heat distribution. They'll also last longer than thinner cookware sets.

The exterior of most cookware is usually stainless steel, aluminum or anodized aluminum. Anodized aluminum is aluminum that's been electrochemically processed. This process makes it more durable and less likely to corrode.

Below are a few general things to consider when shopping for the best cookware sets:

• Make sure the pot or pan feels balanced in your hand.
• The best cookware set should have comfortable, easy-to-grip handles that stay cool to the touch. Metal and silicone handles stand up well to high temperatures.
• Look for extra features such as interior measurement marks in pots and pans. Or lids that stack or hang together to keep you organized.
• Many of the best pots and pans have non-stick coatings, are dishwasher safe and require little care or maintenance.
• Glass lids let you keep an eye on what you’re cooking. But even thick glass lids can break or crack if they’re dropped. Check the manufacturer’s instructions to be sure the glass will stay cool while cooking. Lids made out of other materials, such as stainless steel, may get hot and cause burns.
• Price doesn’t always equate to value when you’re shopping for quality cookware. Look for the set that feels right for your cooking style and wallet.

Most ceramic cookware has a smooth, non-stick surface. Sets come in various styles, designs and colors to match your decor. It's easier to clean ceramic cookware if you coat the interior first. You can use butter, oil or cooking spray. Thanks to their glossy exterior finish, most ceramic pieces are also great for serving. Use wood, plastic, nylon or silicone serving utensils to avoid scratches or other marks.

• Ceramic cookware is versatile enough to use to store food in the refrigerator or freezer. Some ceramic pots and pans can even go from the freezer to the oven. Make sure the pieces are made with tempered glass and labeled freezer-safe.
• You can use most ceramic cookware in a toaster oven, broiler or convection oven. As long as there are no metal parts or surfaces, they can go into the microwave as well.
• Verify whether the set you want is dishwasher safe when you shop.
• Check the manufacturer’s instructions before you scrub ceramic cookware. Use a very mild, non-abrasive cleaner and a nylon scrubber to remove stuck-on foods.
• Ceramic pots and pans can be heavy and may break if dropped.

Porcelain enamel cookware sets are beautiful and useful. The pieces are first made of porcelain enamel, a kind of glass. This glass is then bonded to a metal (steel, stainless steel, iron or aluminum). Finally, the exteriors are covered in a thick enamel coating with a non-stick interior. The result is cookware that is lightweight, durable and strong.

• Porcelain cookware is available in many colors and designs. It has a hard, glossy finish that resists scratching and fading. However, it can chip or break if it’s dropped.
• These cookware sets are non-reactive and non-porous. They can be used with metal or plastic cooking utensils.
• Porcelain enamel cookware is easier to clean when it's still warm. Use a sponge or nylon scrubber and warm, soapy water. Don't use strong abrasive cleaners or steel wool pads. Soak pieces with burned-on food for about an hour or use a wooden scraper to loosen it.

Dishwasher-safe cookware uses less hot water than cookware sets that have to be washed by hand. The best dishwasher-safe pieces are usually made of stainless steel or ceramics. Some stainless steel pots and pans with copper bottoms are also dishwasher safe. However, high water temps, dishwashing detergents and multiple dishwasher trips can cause the coating to flake. Plus, non-enameled cast iron, anodized aluminum or titanium cookware usually can't be cleaned in the dishwasher. Check the manufacturer's directions to be sure.

Stainless steel pots and pans with a core or cladding of copper or aluminum heat up fast. They distribute heat evenly and retain heat well. In general, the thicker the core or cladding, the better the heating properties.

• Stainless steel is the best type of cookware for searing some foods to create a caramelized crust. You can scrape these bits out with a plastic or nylon spatula and create a tasty sauce or gravy.
  
• Stainless steel pots and pans are non-reactive to foods.
• They're harder to clean than nonstick pieces. Using some oil in the pan when you cook will help reduce sticking. You can also let them cool and then soak them in warm, soapy water to make cleanup easier.
• Budget-friendly stainless steel pots and pans are popular because of their mirror-like finish. Keep them shiny by using only non-abrasive cleaners and pads.
  

Non-stick cookware sets are popular. They're easy to clean and easy to use. You can skip coating them with oil or butter if you want. Sprays can cause a buildup that makes the nonstick coating less effective over time. Some non-stick sets are labeled safe for oven use.

• Non-stick cookware sets are available with stainless steel, copper, aluminum or other kinds of exterior finishes. Some are induction-capable, check the fine print.
  
• Make sure your pan has oil or food in it while it’s heating. Never heat it empty. Avoid extreme changes in temperature (thermal shock), like running a hot pan under a cold tap.
  
• Check to see if your set requires washing it by hand to preserve its coating or if it’s dishwasher safe. Don't use metal utensils or stack other pots and pans on top of them to avoid scratching the non-stick coatings.

Tip: Watch your temperature control with nonstick pans. Do not overheat nonstick coatings, especially PTFE/Teflon. This can release harmful chemicals if heated to over 500 degrees F.

Induction technology eliminates the step of heating a burner. Induction cookware sets are designed to be used on these induction cooktops. These cooktops are heated by an electromagnetic field that lies underneath the glass. Heat is then transferred to the magnetic cookware. Some cooks like induction cooktops because they cook fast and respond quickly when the temperature is lowered.

Tip: It's best to get cookware specifically labeled for induction use.

Few things have the unique beauty of a copper finish. Professional cooks and chefs often use the best copper cookware in their kitchens. This is because copper conducts heat uniformly. Copper pots and pans with stainless steel, tin or other surface coatings are usually non-reactive. Like cast iron, unlined copper can react with acidic foods like citrus fruits or tomatoes.

Copper cookware does require an initial investment but will last with proper care.

• Wash it by hand.
• Dry it immediately after using it.
• Keep it polished using a product designed for copper.

Titanium cookware sets are some of the best cookware sets for durability. They resist corrosion and oxidation. Many of these pieces are lightweight and strong. Titanium pots and pans resist denting, scratching and warping. Titanium usually distributes heat unevenly. Some pieces are combined with ceramic, aluminum or other metals for better heat conduction. Unless they have rubber-coated handles, these pots and pans can also be used in the oven.

Although it requires a higher upfront investment, titanium keeps its good looks and lasts for years. To clean titanium sets:

• Wipe pieces with a damp cloth.
• Rinse them and dry them immediately.

Check the manufacturer’s instructions to see if your set is dishwasher safe.

Cast iron retains heat well. It’s good for cooking in the oven or on the stovetop. You can find many durable cast iron cooking pieces for your kitchen. There are cast iron grills, griddles, Dutch ovens, skillets, muffin pans and more.

Iron can leach from cast iron pots and pans into your food, which some cooks consider a health benefit. It can react with citric and acidic foods like tomato sauces. Some cast iron pots and pans are coated with enamel to prevent food reactions. Caring properly for cast iron is essential to its performance and longevity.
Below are some tips:

• Properly seasoned cast iron cookware develops a nonstick surface that's easy to clean. Just wipe the pieces out with a cloth or lint-free paper towel, rinse them and dry them thoroughly.
• Cast iron cookware that stays damp can rust. Some cooks prefer to clean their cast iron with a non-abrasive brush and a very small amount of mild dish soap. Cast iron can also be cleaned by scrubbing it with salt.
• For best results, re-season after every washing by coating the interior with a little oil and warming the pan in the oven.
• Cast iron can be used on all types of stovetops. Since their bottoms tend to be rough and cause scratches, be careful not to drag them across surfaces.