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Sets and nonstick

A set is good value only if you will use most of the pieces. Nonstick pans, whether PTFE or ceramic, are the easy choice for eggs and fish but wear out and have lower heat limits than bare metal.

Core set
skillet, saucepan, sauté pan, stockpot
Nonstick life
a consumable, replaced when it sticks

Count the pieces you will actually cook with. Many sets pad the count with lids and small pans. A 10-inch skillet, a 3-quart saucepan, a sauté pan with a lid and a stockpot cover most home cooking.

PTFE nonstick releases food best but should not be preheated empty or used at very high heat. Ceramic nonstick tolerates more heat but usually loses its release sooner. Hybrid pans mix a stainless pattern with nonstick and behave somewhere between the two.

Use wooden or silicone tools, wash nonstick by hand, and keep the heat at medium or below for the longest life.

Common mistakes

  • Buying a large set to get two pans you really need.
  • Using a nonstick pan for high-heat searing.
  • Running nonstick through the dishwasher and with metal tools.

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