I hadn’t gotten new pots and pans since my wedding, and that was… well, let’s just say quite a while ago. When my sister came over last month to help me prepare for a dinner party, she was appalled by my cookware. Of course, according to her, everything she does is better than me. Regardless, she had a point. This is why I’ve decided to investigate different the many types of pots and pans currently available out there, and how to shop for them.

Most people’s first pots and pans are usually lightweight Teflon skillets. While these are often inexpensive and get the job done, the surface is easily scratched off with spatulas and spoons; rendering them useless (and some people say even dangerous). Another lower end type of cookware is aluminum pans, which are thin and distribute heat unevenly. These are fine if you live in a college apartment, and will ultimately leave soup in the pot in too long that you decide it’s gross and you have to throw the whole thing away anyway. However, if you’re ready to grow up and upgrade, then get out your Amex. Thicker, more durable pots and pans are the way to go, but they are going to cost you. A 10-inch skillet can range anywhere from $40-$100. Think of it as an investment.

If you are starting from scratch, then you will at least need an 8-10 inch skillet, one or two saucepans, and a stockpot. Most manufacturers sell sets of 7-10 pots and pans that are cheaper than buying all the pieces individually. Sets are ideal for those who want a cookware makeover, but if you already have a good foundation, then perhaps buying separate pieces is better for you. Also, some stores will offer “try me” items, like small skillets, so that you can give the brand a test drive before committing to a whole set.

The type of stove you have should also factor into which brand to buy. If you have a gas stove, then almost anything will work, but thicker pans will distribute more even heat. An electric stove will require that you definitely buy pans that are heavier with flat bottoms that won’t warp (part of what causes the uneven heating). It’s a good idea to take a ruler to the store so you can be positive of how flat it is. Induction cooking units use a magnetic field to transfer heat to iron or steel cookware; you can’t use aluminum, copper or glass pots and pans.

If you’re considering whether or not to get non-stick, keep in mind that they are easier to clean and can be used with less oil and butter, which contributes to a healthy diet. They are particularly helpful when cooking eggs, or starches, which normally adhere to the pan like glue. Conversely, keep in mind that conventional pans work better for browning sauces because some of the ingredients need to stick and burn for the recipe to come out right. Also, if you decide to go non-stick, then you must be diligent about not using metal spoons and spatulas, which will take that non-stick surface right off. Luckily, companies like Calphalon are working to improve non-stick surfaces. With Calphalon, you can use any type of cooking utensil, but you do pay dearly for that right.

In conclusion, it’s good to have both types of pots and pans for different needs, depending on what kind of cook you are. Figure that out, and then do some good old fashioned shopping around. I ended up buying my new set at a department store during a recent home-items sale. I’m especially happy to have gotten such a good deal because that was two weeks ago, and I still have yet to use a one of them! Oh well, at least my sister will be pleased.

***Picture by: Plan 59***