Come on…tell us the secret!

Cookware Manufacturers Association

Lots of folks sidle up to me (either in person or over the phone, in a dropped-voice confidential tone), and ask conspiratorially,  “Come on, tell me really what the best cookware is?”

Supposedly, since I have spent the past 30-plus years in the one end or the other of the cookware business, I have some superior yet secret knowledge that one, and only one type/brand of cookware is truly the “one”.

But I am telling the truth when I say,  “that depends.” What’s best for you isn’t what is best for someone else.  What I find to be the best, might not be the best for you either.

A hodge-podge of kitchen pans

A hodge-podge of kitchen pans

Don’t mind scrubbing pots, or enamored of making “fonds”, then stainless steel cookware may work best.  Are you old fashioned and like country-cooked meals, then cast iron may be your choice. Or, if you are time-stressed and don’t want to scrub cookware and are used to cooking  30-minute quick meals, then nonstick coated aluminum might be best.  Into pots of stews bubbling on the back burner for half a day?  Then an porcelain enamel cast iron pot could be the best.  Whipping up lots of egg whites and cream, then a copper pan might suit.  The best cookware depends on the cook and recipe.  As I often joke:  A really good cook could take a coat hanger and a license plate and produce a pretty good meal.  I know cooks who would burn water in a $500 piece of copper cookware handmade in France.

I suggest trying a pan or two first rather than buying whole sets of cookware. That way you can determine what fits your lifestyle.  For many cooks a variety of pans suits better than having everything visually match. That might mean a nonstick fry pan for eggs, and sautéing, a large heavy Dutch oven for slow cooking of stews and soups, and a variety of sauce pans for vegetables and other foods.

If you could peer into my kitchen cabinets you might laugh.  There’s cast iron in there that dates from the 1920s.  My grandmothers multi-ply stainless she purchased in the late 1950s (still works great), and pieces that are less than six months old.  And yes, I use them all.  It depends on what is on the menu.