The Cookware You Actually Need, According to a Chef
+ a nonstick brand you probably haven't heard of
As a former employee of Sur La Table and Williams Sonoma, you may be surprised to know that I don’t think you need a lot of stuff or a gorgeous kitchen to make great food at home.
In contrast, as a private chef, a perk of my job is cooking in epic kitchens. Transport me to Architectural Digest! My food doesn’t taste any different cooked in a multimillion dollar home, but it’s fun to pretend.
If someone is hiring a private chef, in my experience, they usually don’t cook a lot. One look inside their custom cabinetry, and it’s clear to me where they registered for their wedding. Has any of their cookware actually been used? This is in no way a criticism. I am grateful for my clientele and their nice kitchenware!
The best case scenario is the couple who registered for All-Clad and Le Creuset. Classic, heavy-duty, high quality cookware that makes my job developing brown-crusted chicken and slow-simmered soups a lot easier. The worst case? Cheaply made, peeling nonstick Teflon pans probably carried over from their college years. I can make it work, but the right tools make all the difference.
Why Should I Invest In “Good” Cookware?
Have you heard of the idea of a capsule wardrobe? The antidote to fast-fashion, this is method of dressing that relies on high-quality, classic, staple pieces that you can mix and match for years to come. Instead of owning 3 pairs of Old Navy jeans that rip in the butt after a year, you buy 1 great pair of Agolde and wear them for 10+ years. The same mentality applies to high-quality cookware. Invest now and your future self will thank you. On a budget? (aren’t we all?) Scroll down for my tips on scoring the good stuff for less $.
Let’s get into it:
Note, I’ve included some affiliate links below. Click here to view my picks.
Essential Cookware (Plus Some Nice-to-Haves)
10'“- 12” cast iron or stainless steel skillet
Large (6-10 qt.) heavy-bottomed pot
Large (5.5 qt.-7 qt.) enameled cast iron Dutch Oven (can double as a stock pot!)
Small (1-2 qt.) heavy-bottomed saucepan
Medium or large (3-4 qt.) heavy-bottomed saucepan
For the true minimalists, a medium (3 qt.) saucepan can do most jobs a small pot can do. Start there are add a smaller pot, if needed.
Nice to have:
Large (3.5qt.- 5 qt.) straight-sided sauté pan or braiser
8”-10” nonstick skillet
Key Materials to Look For:
Stainless Steel
Cast Iron
Enameled Cast Iron
PFAS-Free Nonstick
Stainless Steel
If you were like me, your college kitchen consisted of lots of hand-me-down cookware, the kinds of pots with copper bottoms that tipped over on the stove at the slightest touch. Switching over to heavy-bottomed stainless steel cookware is a game changer for your cooking. A few perks*:
Cooks food evenly. Better browning.
Durable. Last’s for a lifetime, doesn't scratch easily. Doesn’t warp.
Works everywhere. All stovetops, and can go in the oven!
Fairly lightweight, compared to cast iron
No chemicals, if that’s a concern of yours.
There’s a reason All-Clad is the industry standard: At home, I cook with stainless steel Demeyere cookware, collected from my years in cookware retail. If I was starting over, I would go all All-Clad.
Concerned about sticking? Here’s a handy guide. For cleaning, Barkeeper’s is indeed your friend. It also works wonders on enameled cast iron and stainless steel kitchen
*The durability and versatility of each brand of cookware varies slightly.
But What About Copper? Carbon Steel?
I spent hours (DAYS! WEEKS!) of my life working on marketing videos trying to
convinceeducate home cooks that materials like copper and carbon steel were for them. Listen, I love cooking with both, but in my experience, most home cooks are not prepared to commit the time to the maintenance of copper or the finickiness of carbon steel. Interested in learning more, check out this guide on copper and this primer on carbon steel.
Cast Iron
The most bang for your buck! A 10” Lodge skillet is less than $20. I loooove cooking in cast iron for the heat conductivity. Simply the best for getting a nice crust on steaks, skin-on salmon, veggies and even fried eggs. The only type of food I don’t cook in it are long-simmered acidic ingredients, like tomatoes (can make them taste bitter!) Here’s a guide on how to care for it. Don’t over think it, the Wild West pioneers didn't.
Should I Buy a Cookware Set?
Unless you’re the matchy-matchy type, don’t feel pressured to buy cookware sets. There’s a chance you may not need all the items in the set, and owning a mix of materials is preferable! That said, the classic All-Clad D5 set includes all the key piece types, just add a cast iron and Dutch oven.
Enameled Cast Iron
With a raw cast iron core and slick enameled coating, this cookware lasts and lasts - possible a lifetime! Le Creuset and Staub are the heavy hitters. I own piece types from both brands (the biggest difference is their aesthetics).
Why I love this material:
Virtually nonstick surface
Nonreactive. Resists rusting, staining, and unlike raw cast iron you can cook acidic ingredients like tomatoes.
Maintains an even temperature without a lot of ‘hot spots’
Fun colors!
But The Good Stuff It’s SO Much More Expensive
Yes, you an get an 8” nonstick skillet from TJ Maxx for under $10. It will work for a bit, then one day, no matter how much you scrub and how much oil you use, your eggs are still sticking! May I suggest perusing secondhand stores, Facebook Marketplace or Craigslist? Yes, it’s a bit more of a hunt, but you can find enameled cast iron (Le Creuset, Staub), vintage cast iron (which lasts forever) and even All-Clad. They may need some elbow grease to clean them up, but the smug satisfaction of paying 75% less than retail is just so good. I’ve also heard great things about the Lodge enameled cast iron (a large Dutch oven will run you around $100).
PFAS-Free Nonstick
I’m not a scientist but I don’t want “forever chemicals” in my food. Period. Check out this explainer here.
It’s not sexy, but my favorite nonstick cookware is by the Danish brand SCANPAN. Free from PFAS and PFOS, Scanpan gives you near-stainless steel results (browning) with the ease of nonstick (fast cleanup). I’ve had some pieces for well over 10 years and they’re still kickin’. Can you say that about the vibey DTC/Instagram cookware you bought in 2020? *ahem*
But What About Ceramic Nonstick?
I may regret saying this, but I’m not a huge fan of ceramic nonstick. Eventually, they do build up a film coating (from cooking oils and fats) that make them difficult to clean and maintain their nonstick, slippery surface. They’re the Madewell of cookware - amazing at first, but eventually they just stop giving.