Cookware buying guide

Cookware buying guide

BASIC COOKWARE

There are seven basic pieces everyone should have in his kitchen that allow to cook any type of dish.


Frying pan

Frying pan

A flat-bottomed pan with a long handle and usually no lid, typically 200 to 300 mm diameter, with low sides that flare outwards to allow air circulation and easy flipping of food.

Best for: Fast cooking: frying, searing, browning.

Consider: The most useful pans are those with 20, 24 o 28 cm. It is a good idea to have several sizes to prepare different dishes and depending on the number of people at the table.

We recommend: Zwilling J.A. Henckels Madura Plus Non-stick frying pan, 28 cm

Pot

Large container with two handles to prepare large quantities of food.

Best for: cooking soups, pasta, steaming vegetables and meat.

Consider: There is a wide range of pots: stock pots, steamer pots, stew pots, and multi pots with different diameters and capacities to cook different types of food.

We recommend: Woll Concept Pro Pot, 24 cm

Pot
Casserole

Casserole

Pot with vertical sides shorter than the diameter, two handles and, usually, a lid.

Best for: reducing, simmering and cooking large quantities of food.

Consider: 4 l and 7 l are the most useful sizes.

We recommend: Arcos Endura Casserole, 28 cm

Saucepan

Cookware elements with vertical sides of the same height as the diameter and one long handle.

Best for: boiling, simmering and preparing sauces.

Consider: 3 l and 4 l are the most useful sizes.

We recommend: De Buyer Affinity Saucepan

Saucepan
Sauté pan

Sauté pan

Pan with straight and higher sides than frying pan and long handle. The broad surface allows for fast cooking large quantities of ingredients in contact with the base of the pan.

Best for: sautéing, frying with small amounts of oil and cooking a large quantity of vegetables.

Consider: A 4 l sauté pan is the most useful and versatile. It's a good idea to select a sauté pan without non stick surface to achieve the best browning and caramelization.

We recommend: Demeyere Atlantis Low sauté pan

Grill

A pan with low sides and a ribbed surface to let fat drain away from the food being cooked.

Best for: Higher-temperature cooking: grilling meat, vegetables and seafood.

Consider: choosing a cast iron grill pan to get the best grill marks.

We recommend: Staub American square grill

Grill
Ovenware

Ovenware

Set of pieces to cook in the oven with different sizes and shapes.

Best for: Roasts, breads and cakes.

Consider: a rectangular serving dish to cook sweet and savoury dishes.

We recommend: Staub Rectangular serving dish

ADDITIONAL COOKWARE

In additon to the seven basics, there are other types of cookware that fit for specific tasks or foods.


Wok

A functional cooking vessel from China, where it is one of the most popular cooking utensils as well as in east Asia. It has high sides and rounded bottom. It may have a long handle or two small handles.

Best for: stirfrying, poaching, stewing, boiling and making soup.

Consider: getting a wok for cooking vegetables is healthier than cooking with a frying pan because it requires less oil quantity.

We recommend: Zwilling J.A. Henckels Plus Wok

Wok
Cocotte

Cocottes

A cast iron casserole that guarantees an uniform heat distribution and allows to cook at a low-medium temperature and to preserve properties of food.

Best for: stews, meat.

Consider: there are several cocottes shapes and sizes depending on what you want to cook. Here you will find all of them.

We recommend: Staub Round cocotte, dark blue

Pressure cooker

A large pot with a lid that can be sealed. It works with high pressure and a lot of steam, which helps food cook faster.

Best for: accelerating long cooking processes like stewing and simmering.

Consider: it is a good idea to a size larger, so pressure cookers must only be filled to 2/3 of their capacity.

We recommend: Demeyere Pressure cooker

Pressure cooker
Braiser

Braiser

Pot with vertical sides shorter than the diameter, two handles and, usually, a lid, similar to casserole.

Best for: Roasts.

Consider: choose the braiser if you cook a lot of roasts. Choose a casserole if you cook large quantities of different foods.

We recommend: Staub Braiser with Hexagon-Structure, with glass lid

Kettle

A type of pot, typically made of metal, specialized for boiling water, with a lid and a handle. Some of them have a whist to let know when the water is ready.

Best for: tea and infusions.

Consider: it is a good idea to choose a 1 l kettle, to enjoy a good tea with guests.

We recommend: Zwilling J.A. Henckels Whistling kettle

Kettle
Accessories

Accessories

Handles, lids, trivets, knobs and other accessories are the perfect complement to the cookware.

We recommend: Staub Round magnetic trivet

SPECIALIZED PIECES

This list includes cooking utensils designed specially just for one thing.


Crepe pan

A shallow and large pan with a long handle that allows spreading batter, jam or butter easily.

Best for: crepes and thin batters.

Consider: purchasing also crepe pan accessories like a spreader or a spatula.

We recommend: De Buyer Mineral B Crepe pan

Crepe pan
Paella pan

Paella pan

A shallow, large and round pan with two handles.

Best for: dishes with rice.

Consider: choose a paella pan that fits in your stoves.

We recommend: De Buyer Mineral B Paella pan

Mussel pot

A pot with a tall lid. The lid is used to serve mussels and for the shells.

Best for: boiling mussels.

Consider: this pot can be used for moluscs, like clams or oysters.

We recommend: Demeyere Mussel pot

Mussel pot
Asparagus pot

Asparagus pot

Tall and narrow pot with an interior basket to hold the asparagus.

Best for: boiling asparagus or pasta.

Consider: it can be also used to boil other vegetables that fit.

We recommend: Zwilling J.A. Henckels Pasta/asparagus pot

Smoker set

Pot with a grid and a lit that distributes heat uniformly and aloows turning the heat down and saving energy.

Best for: smoking meat, fish, seafood and vegetables with ease without any irritating smoke.

Consider: for best results, choose the right wood chips for your smoker set. They will give your food excellet flavour.

We recommend: Zwilling J.A. Henckels Smoker set

Smoker set
Fondue pot

Fondue pot

A pot that warms cheese, oil or chocolate.

Best for: offer a different snack before a meal with guests.

Consider: a small pot is fine for chocolate or cheese but for cooking meat it is necessary a larger pot that resists higher temperature.

We recommend: Staub Fondue set

Tajine

A shallow and round pan with a conical lid designed to trap moisture and drip it back into the food.

Best for: slow cooking.

Consider: avoid sudden change of temperature, as ceramic parts could be broken.

We recommend: Staub Tajine

Tajine