Cookware by material and job
Pick the pan for the job
Which pan for which job, how hot each one can go in the oven, and which size and line are worth the money. Start from the job, not the brand.
Which material for which job
| Material | Braise | Sear | Sauce | Oven | Eggs |
|---|---|---|---|---|---|
| Enameled cast iron | good | fair | fair | good | poor |
| Clad stainless | fair | good | good | good | poor |
| Carbon steel | poor | good | poor | good | good |
| Bare cast iron | fair | good | poor | good | fair |
| Nonstick | poor | poor | fair | fair | good |
good fair poor
How hot can it go in the oven?
Open the full oven-safe checker →Oven limit for the whole piece
390°F
Set by the black phenolic knob (classic, older pots).
- Enameled cast iron bodyno practical limit in a home oven
- Black phenolic knob (Classic, older pots)390°F
Sources: Le Creuset care and use page: 200°C / 390°F.
Browse by material and topic
Six topics, from the Dutch oven on the stove to the care that keeps a pan working for decades.
- 01Dutch ovens and braisersEnameled cast iron and stainless Dutch ovens, braisers, sizes and the brands worth paying for.15 notes · 7 guides
- 02Stainless clad and copperTri-ply, 5-ply and copper cookware: how cladding works, how to cook on it and which lines to buy.13 notes · 6 guides
- 03Carbon steel and cast ironBare iron and steel pans that take seasoning, plus premium skillets that last for generations.7 notes · 2 guides
- 04Sets and nonstickFull cookware sets, PTFE, ceramic and hybrid nonstick, and how to pick the pieces you will use.8 notes · 7 guides
- 05Heat, ovens and cooktopsOven limits, induction, gas and glass tops, and how each material moves heat from burner to food.5 notes · 2 guides
- 06Care and repairCleaning, stains, chips, rust and warping: what fixes a pan and when it is time to replace it.9 notes · 0 guides
Cookware guides
Narrow guides to one kind of pan or one line, compared by what the listings and makers state.
- Best Staub cocottes and Dutch ovens by shape and size
- Best stainless steel stock pots from 8 to 16 quarts
- Best stainless steel roasting pans with racks
- Best stainless steel frying pans and 12 inch skillets
- Best stainless steel Dutch ovens with no enamel to chip
- Best stainless steel cookware sets, compared piece by piece
- Best premium cast iron skillets: machined and enameled picks
- Best PTFE-free cookware sets: stainless, cast iron and ceramic
- Best nonstick cookware sets: hard anodized and clad picks
- Best Le Creuset Dutch ovens: which shape and size to buy
- Best Le Creuset cookware sets: enameled, stainless and nonstick
- Best large Dutch ovens (7 quarts and up) for big batches
- Best cookware sets for induction cooktops
- Best hybrid cookware sets (HexClad style)
- Best Dutch ovens for home cooks: enameled and stainless picks
- Best Dutch ovens and bread bakers for sourdough
Comparisons
One material, line or brand against another, decided by the job.
- Staub vs Le Creuset: which Dutch oven should you buyStaub vs Le Creuset compared: interior enamel, lid design, knob oven limits, sizes and price for the 5.5 qt Dutch oven and the 3.5 qt braiser.
- Stainless steel vs nonstick pansStainless steel vs nonstick pans: which jobs need a coating, which do not, how long each lasts, and where carbon steel fits, with All-Clad and Scanpan examples.
- Le Creuset vs Lodge enameled Dutch ovensLe Creuset vs Lodge Dutch oven compared: enamel, warranty, where each is made, lid fit and oven limits, plus how Staub fits in and who should pay more.
- Le Creuset vs Caraway cookwareLe Creuset vs Caraway compared: enameled cast iron and tri-ply stainless against ceramic nonstick, covering release, durability, weight, oven use and price.
- HexClad vs All-Clad: hybrid or plain stainlessHexClad vs All-Clad compared: food release, searing, coating life, care, oven use and warranty for HexClad hybrid, All-Clad D3 stainless and HA1 nonstick.
- Dutch oven vs stock pot: what each one is forDutch oven vs stock pot: heavy walls for braising and baking versus tall, lighter walls for boiling and stock, with All-Clad, Made In and Le Creuset examples.
How-tos and explainers
- How to use a Dutch oven: first use, stovetop and ovenHow to use a Dutch oven the first time, on the stove and in the oven: heat levels, preheating, searing, braising and moving it safely without harming enamel.
- How to store heavy cookware without chips and scratchesHow to store pots and pans, including Le Creuset and other heavy cookware: pan protectors, lid storage, hanging racks and shelf weight limits.
- How to season a carbon steel panHow to season a carbon steel pan: remove the factory coating, apply very thin oil layers, and build seasoning on the stovetop or in the oven. Reseasoning tips too.
- How to preheat each type of panHow long to preheat a pan and at what heat: clad stainless, cast iron, carbon steel, nonstick and Dutch ovens, plus the water drop test and common mistakes.
- How to cook with stainless steel pansHow to use a stainless steel pan so food does not stick: preheating, the water drop test, when to add oil, and letting food release on its own.
- How to cook with and care for a carbon steel panHow to cook with a carbon steel pan: the best first dishes, foods to avoid early on, how to clean it after use, and how to keep rust and sticking away.
Problems and fixes
Sticking, stains, rust, chips and warping: what causes each one and what fixes it.
- Why food sticks to stainless steel pans and how to stop itWhy food sticks to stainless steel pans: cold pans, too little fat, wet or cold food and moving it too soon. The fix for each cause, step by step.
- Rainbow, cloudy and white spots on stainless steel pansWhy stainless steel pans turn rainbow, cloudy or spotty, what each stain is, and how to remove heat tint, mineral deposits and starch film safely.
- How to restore a rusty cast iron Dutch ovenHow to remove rust from a bare cast iron Dutch oven, reseason it so it lasts, and deal with rust on the exposed rim of an enameled pot.
- How to clean a burnt stainless steel panHow to clean a burnt stainless steel pan: deglaze and simmer, baking soda, then an oxalic acid cleanser. Steps from gentlest to strongest, plus what to avoid.
- Warped pan: why it happens and whether it can be fixedWhy stainless, aluminum and carbon steel pans warp, how a warped base affects induction and glass tops, flattening attempts, and when to replace the pan.
- Why your enameled Dutch oven is turning brownWhy the inside of an enameled Dutch oven turns brown, from polymerized oil to food stains, and how to lift the stains without damaging the enamel.
- Chipped enamel on a Dutch oven: is it still usableChipped enamel on a Dutch oven: when an exterior or rim chip is fine, why interior chips matter, enamel repair kits, warranty claims and how to prevent more.
- Carbon steel pan rust and flaking seasoning: how to fix itHow to fix spot rust, sticky patches and flaking seasoning on a carbon steel pan, why each one happens, and the habits that keep it from coming back.
Oven limits at a glance
The part with the lowest rating decides how hot the whole pan can go.
Tools and reference
Checkers and pickers that do the working out for you.
- ToolOven-safe temperature checkerPick the pan material, line and knob, handle or lid. See the oven limit for the whole piece and the part that sets it.
- ToolDutch oven size pickerEnter how many people you cook for and the main job. Get a size in quarts and the matching Le Creuset and Staub size numbers.