Pans & Cookware
Different pans do different things. Here's what I keep, what each one is for, and how to treat them.
You don't need a dozen pans to cook well, but you do need to understand that different pans serve different purposes. A cast iron, a stainless steel, a carbon steel, and a nonstick each have a role, and knowing when to reach for which one makes a real difference in your results. Here's what I keep in my kitchen and how I use each one.
Cast Iron
Already covered in detail on this site, but the short version: cast iron is the most versatile pan you can own. It handles any heat level, goes from stove to oven seamlessly, and develops a natural nonstick surface over time with proper seasoning. It's my go-to for searing steaks, cooking chicken thighs, and anything where I want a serious crust. If you only own one serious pan, make it a cast iron.
Stainless Steel
Stainless steel is excellent for getting good Maillard reactions on steaks and other proteins. It can handle high heat just like cast iron, and it's great for building fond — those browned bits stuck to the bottom of the pan that become the base for pan sauces when you deglaze. Stainless steel is a little less versatile than cast iron overall, but for certain tasks, especially when you want to build a sauce in the same pan, it's the better choice. It's also easier to maintain since you can clean it with soap without worrying about stripping seasoning.
Carbon Steel
Carbon steel is sort of the middle ground between cast iron and stainless steel. It's lighter than cast iron, heats up faster, and develops seasoning the same way a cast iron does. It gives you a lot of the same benefits — high heat tolerance, great searing capability — in a pan that's easier to handle. If you like the idea of cast iron but want something that feels a bit more nimble, carbon steel is worth looking at.
Nonstick
I keep nonstick pans primarily for eggs. That's really their main job in my kitchen. The critical thing with nonstick is to be very careful with heat — these pans retain heat well, so you actually want to cook on low. I turn my stove all the way down, let the pan heat up naturally, and then add oil once it's warm. High heat degrades the nonstick coating fast. When you're done, clean it with soap and water right away. If you take care of the coating, it'll last a lot longer. Don't use metal utensils on nonstick — stick to silicone or wooden tools.
Dutch Oven
A Dutch oven is one of those pieces that doesn't get used every day but is invaluable when you need it. Braising, soups, stews, chili, pulled pork — anything low and slow that needs a heavy pot with a tight-fitting lid. It goes from stovetop to oven, it retains heat beautifully, and it distributes heat evenly. If you do any kind of braising or slow cooking, a Dutch oven is essential.
Pots
For pots, I think the best approach is just to buy a set that gives you a range of sizes and use whatever fits the job. A small pot for a single serving of pasta or heating up sauce, a medium one for rice or a couple of servings, and a large stockpot for boiling corn, making big batches of soup, or cooking pasta for a crowd. Pots are more utilitarian than pans — you don't need to overthink the selection. Just make sure you have a few sizes covered.
Brands I Trust
Most of my pans come from Made In. They're not the cheapest option, but the quality is excellent — well-built, great heat distribution, and they hold up over time. They make cast iron, stainless steel, carbon steel, and nonstick, so you can build a full collection from one brand if you want consistency. HexClad is another solid brand I've used. Both are worth the investment if you're looking to upgrade from entry-level cookware.
Quick Tips
- ●Cast iron for searing and versatility, stainless steel for fond and pan sauces, nonstick for eggs.
- ●Carbon steel is a great middle ground if you want cast iron performance in a lighter, faster-heating pan.
- ●Keep nonstick heat low — these pans retain heat well and high temperatures destroy the coating.
- ●Clean nonstick pans with soap and water right after use to preserve the coating.
- ●A Dutch oven is essential for braising, stews, and anything low and slow.
- ●For pots, just buy a set with a range of sizes. Don't overthink it.
- ●Made In and HexClad are both excellent cookware brands worth the investment.