What cookware do you want? What’s the best set of pots for you?

The answer depends on how and what you cook.

For instance, I bought a set of Carote cookware a few years ago. It’s non-stick, and I do love that part. It’s also lightweight and easy to pick up. Lastly, it’s fairly inexpensive. However, the handles are not oven-proof. So, no searing a roast and popping it in the oven to braise for several hours.

A slightly better choice for me would have been T-Fal cookware. Oven-safe up to 400 degrees Fahrenheit, but the lids are only safe up to 350 degrees. They are also slightly more expensive.

If your cooking is mostly on the stove top, this would be a good set for you.

But I need cookware that can go from the range to the oven. It leaves me with 2 choices:

• Stainless steel
• Cast iron

Honestly, I have some of both. Here’s the best and worst about both types.

Advantages and Disadvantages of Stainless Steel Cookware

Advantages

• Durability: Stainless steel cookware is highly resistant to rust, corrosion, and staining, making it a long-lasting investment.
• Versatility: Suitable for a wide range of cooking methods, including boiling, sautéing, frying, and even oven use.
• Non-reactive Surface: Does not react with acidic or alkaline foods, preserving the flavor and integrity of dishes.
• Ease of Maintenance: Generally easy to clean and dishwasher safe, maintaining its appearance over time.
• Aesthetic Appeal: Offers a sleek, professional look that complements any kitchen decor.

Disadvantages

• Learning Curve: Requires some skill to prevent food from sticking and to achieve even heating.
• Heat Conductivity: Typically does not conduct heat as efficiently as other materials like copper or aluminum unless equipped with an aluminum or copper core.
• Weight: Can be heavy and cumbersome to handle, especially larger pots and pans. Not as Heavy as cast iron.
• Cost: High-quality stainless steel cookware can be more expensive than other types of cookware.
• Potential for Food Sticking: Without proper preheating or sufficient oil, food may stick to the surface, making cooking and cleaning more challenging.

Cuisinart is a favorite of mine: good quality, well-made, and built to last forever.

Advantages and Disadvantages of Cast Iron Cookware

Advantages

• **Exceptional Heat Retention Cast iron retains heat remarkably well, ensuring even cooking and maintaining temperature throughout the process.
• Durability: With proper care, cast iron cookware can last for generations, often becoming a treasured family heirloom.
• Versatility: Suitable for a variety of cooking methods, including frying, baking, roasting, and even outdoor cooking on open flames or grills.
• Non-Stick Surface Development: When properly seasoned, cast iron develops a natural non-stick coating that improves with use.
• Oven and Stove Compatibility: Can seamlessly transition from stovetop to oven, offering flexibility in cooking techniques.
• Adds Iron to Diet: Small amounts of iron leach into food during cooking, which can be beneficial for individuals with iron deficiency.

Disadvantages

• Heavy Weight: Cast iron cookware is significantly heavier than other types, making it cumbersome to handle and maneuver.
• Maintenance Requirements: Requires regular seasoning to maintain its nonstick surface and prevent rust; improper care can cause corrosion. More about care here.
• Reactive Surface: Can react with acidic foods such as tomatoes or citrus, potentially affecting flavor and damaging the seasoning layer.
• Long Heating Time: Takes longer to heat than lighter materials such as aluminum or stainless steel.
• Potential for Rusting: If not properly dried and seasoned after cleaning, cast iron is susceptible to rust formation.
• Initial Cost: High-quality cast-iron cookware can be expensive, but it offers long-term value thanks to its durability. Many pieces are handed down generation to generation. I have some of my grandmother’s and mother’s cast-iron skillets.

Top U.S. cast iron cookware makers include Lodge, Smithey, Field Company, Stargazer, and Lancaster—each known for durable, high-performance skillets, Dutch ovens, and specialty pans. These brands are manufactured in states like Tennessee, Pennsylvania, South Carolina, and Illinois, so all are made in America.

My chicken fryer deep cast-iron pan lives on my stove top. I use it constantly, for frying bacon, to searing meat.

Although I am showing sets of cookware, it’s easy to buy individual pieces of stainless steel or cast iron to get only the pieces you need. Purchasing piece by piece is usually more costly than buying a pre-packaged set. I have found I use some pieces more frequently than I would have thought possible.

I can’t finish this article about cookware without mentioning enameled cast iron. I have some of this too. Although I love the beautiful colors, it is as heavy as plain black cast iron and is prone to enamel chipping and discoloration. Le Crueset is the most famous brand from France, but many other companies produce enameled cast-iron pots at much lower prices. I don’t use it now nearly as much as my plain black cast iron.

Since I also bake a lot of sourdough bread, I have paid attention to others’ posts about enameled cast-iron cookware exploding when ice is added to generate steam while baking sourdough boules in cast-iron Dutch ovens. If I bake boules at all (mostly I bake loaves – easier to slice!), It’s in my plain black cast-iron pan.

You may not need 3 kinds of cookware like me. I have accumulated the different types – Carote, stainless steel and cast-iron – over my lifetime of nearly 70 years. I do find I have my go-tos for certain recipes, which keep me comfortable cooking the food the way we want it. My suggestion is buy a piece or two of each and see what works best for your household. We’re all different, and what works for me may not be the best for you.

So tell me, what have you found to be best?