What Pots & Pans Should You Buy?

Stovetop essentials for cooking, not banging.

A once seemingly straightforward corner of the kitchen has gotten really complicated. Frankly, there are just too many options and too much drama (ahem, Teflon)—and by this point, we’ve probably all been burned (figuratively, not literally) by a nontoxic, nonstick pan that is no longer nonstick.

I have thought long and hard about which pans deserve a coveted spot on my stovetop and here are my top picks broken down into three essential categories: your everyday pan, pans to last a lifetime, and cast iron.

Everyday (Nontoxic, Nonstick) Pans
These pans are convenient and easy for everyday use, but you do not want to put them over high heat or they will lose their nonstick! These pans are for medium-heat. They will lose their nonstick if used for searing or cooking mushrooms, which generally require higher heat. Other nonstick preservation tips: only use silicon or wooden utensils, let them cool completely before washing, and clean with a soft sponge/brush.

Our Place Always Pan
A permanent fixture on my stovetop. This all-in-one pan is cute and we use the steamer basket for vegetables multiple times a week. The 2.0 version, which came out about a year(ish) ago, is much better in terms of long-term nonsticky-ness, but I have the 1.0 and it still works.

Goop Home
I have the entire set of this Goop x Greenpan collab (which is sadly out of stock) and I use them constantly, but this 5QT-covered casserole might be the one I use the most. Great for pasta, grains, soups, and sauteed greens (which shrink down a lot). It’s light and easy to clean!

The Coated Pan, Material Kitchen
Disclaimer: This was gifted to me, but I was honestly shocked by how much I liked it. My favorite pan to fry an egg in. They have a set too.

Pans to Last a Lifetime
These are pans fit for your wedding registry. A classic stainless steel pan will stand the test of time and will never lose its nonstick (because it’s not ha!). If you struggle to cook with stainless steel, read about the Leidenfrost effect.

Mauviel
I actually did register for these and I love them, although I’ve seemed to misplace a few over the years that I’m intent on replacing. In my mind, if it’s French, it’s better. Je ne sais pas, it’s just a thing I have (and I don’t speak French). The copper is a little work to maintain, but these are works of art; a not-so-modern family heirloom.

All-Clad
An American option for those who like to keep is domestic— but, I have worked with top French chefs who use these. Just saying…

Cast Iron
Every cook needs a good cast iron frying pan and a Dutch oven. These are ideal for high-heat cooking and anything that goes from the stovetop to the oven. I love making frittatas and even apple crisps in a cast iron skillet and soups, stews, and curries in the Dutch oven.

Staub
A classic! I have a few Staub cast iron frying pans and Dutch ovens and I love them. I think the black is especially chic and looks great as a permanent fixture on your stovetop.

Lodge
A more affordable cast iron option that 100% gets the job done!