The 6 Essential Types of Pots and Pans — and What to Cook in Each

Skillet

A good skillet is your right hand when it comes to all-purpose cookware. Skillets, which are also often referred to as frying pans, are used more in the average kitchen than any other pot or pan, making it even more important that yours be both reliable and functional. They’re particularly versatile, good for everything from the obvious (like frying up a perfect egg) to more unconventional uses, such as making skillet cake or even perfectly grilling chicken. There are three materials to choose from primarily: stainless steel, nonstick, and cast iron. Each is best suited to specific methods of cooking. Stainless steel is the most versatile. Nonstick is best for delicate foods like pan-frying flaky fish. Cast iron works well with different heat sources to accomplish tasks inside of the oven or on the grill, meaning you can do everything from baking brownies to making crispy casseroles.

Our stainless steel pick: Made In Cookware Stainless Clad Frying Pan

Our perfect stainless-steel skillet is incredibly durable, high-value, and versatile. Chef Evan Hennessey — whose many accolades include being a 3-time Chopped Champion, a James Beard Award semi-finalist, and the chef/owner of Stages at One Washington and The Living Room — says very little beats heavy bottom stainless-steel clad pans as all-purpose skillets. He continues that stainless-steel skillets can prepare everything from searing a steak to something as simple as a grilled cheese to give that perfect toast. Made In Cookware 10-Inch Stainless Clad Frying Pan was our favorite choice through every test we ran, proving it has the range for working a range.

Our nonstick pick: Made In Cookware Nonstick Frying Pan

Nonstick pans are perfect for anyone cooking more delicate foods that easily stick to the pan. This includes not only fish filets but other fragile items, like a batch of crepes or a soft rolled omelet. Emshika Alberini, the owner of Chang Thai Cafe in Littleton, New Hampshire, says she uses nonstick pans for easy cooking tasks. “I love a nonstick pan for everyday use, such as making breakfast, or small cooking, such as sautéing vegetables or preparing a delicious sauce.”

Our cast iron pick: Lodge Pre-Seasoned Cast Iron

Cast iron is built to last and is highly versatile. Still, having a pan that’s a good value is important, especially if you’re not already a regular cast iron user. The Lodge Pre-Seasoned Cast Iron skillet is our top pick for many reasons, but its price point and durability are certainly two of them. “Pick something, and you can figure out how to cook it in cast iron,” Hennessey says. “You can put it on the grill, over a fire, in a fire, take it camping, drop it down the stairs, and still make pancakes in it.”

Dutch Oven

Despite their size and often misunderstood areas of expertise, Dutch ovens can serve myriad purposes in the average kitchen. Like the versatility of a cast iron skillet, a Dutch oven can be utilized on the stovetop or in the oven. Good for searing and slow cooking, Dutch ovens are also particularly skilled when it comes to heat retention and batch cooking, meaning they can be used for things like baking delicious bread, braising meats until tender, and simmering a perfect tomato sauce.

Our pick: STAUB Cast Iron Dutch Oven 5.5-Quart Round Cocotte

Our pick for the best Dutch oven combines everything necessary for functionality and durability. The STAUB Cast Iron Dutch Oven 5.5-Quart Round Cocotte is practically indestructible and ready to last a lifetime, given the proper care and upkeep. While heavy and sturdy, the 5.5-quart size is a happy medium when it comes to the average home cook’s needs. If you will only own one, it’s best to avoid a Dutch oven that is too big to store easily or too small to get the job done. We also love its attractive and classic design — plus, we know you’ll pass it down at least one generation. Dutch ovens are large enough that many people prefer to give them a home on the stovetop, and with the STAUB’s color options, you’ll be able to match yours to your kitchen.

Wok

Chef Alberini, who cooks with a wok both in her restaurant and at home, says the inherent versatility of a wok makes it a great tool for cooking pretty much everything. “They’re perfect for preparing a variety of dishes, such as stir fry and soups, as well as boiling noodles and other ingredients.” Finding the right size will depend on your stovetop's size, but comfortability of use is key. Alberini suggests measuring your stovetop before purchasing a wok: “Make sure that it is not too wide, heavy, or long.” When it comes to materials, carbon steel manages higher temperatures, giving your wok even more versatility. Alberini also prefers wooden-handled woks: “In my opinion, it’s more comfortable to hold,” she says.

Our pick: Craft Wok Traditional Hand Hammered Carbon Steel Pow Wok

The best wok we’ve found is carbon steel with a wood handle and a reasonable price point. Comfortable to hold, the perfect size, and durable, this piece of cookware is meant to accomplish any task while never fading in quality. The rounded bottom and 14-inch size are perfect for flipping and stirring with many tools. Whether you’re cooking up a fresh stir fry or a soup that packs a punch, a wok will quickly prove to be an essential tool in your kitchen.

Stock Pot

A good stock pot is a must-have. And contrary to popular belief, you don’t need a pot that takes up an entire kitchen cupboard. “Look for something that can fit three chicken carcasses,” Hennessey recommends as the perfect size for a stock pot. “Hardly ever do you make more than that; if you do, you can do it in batches.” A taller pot will also make boiling pasta of any shape a little easier so the water can roll, according to Hennessey, and longer pasta goes all the way in when dry.

Our pick: Misen 8-Quart Stainless Steel Stockpot

This 8-quart capacity is perfect for pasta but can be used for anything from making homemade stock to steaming seafood. It received the highest possible makes across the board when testing. We love that the lid fits comfortably on the pot and stays put even during a long simmer session, and its rounded lip makes it easy to pour liquids from. It's the perfect height and width, so peering into the pot (and reaching inside) is easy.

Saucepan

While similar, saucepans and sauté pans are fundamentally different in terms of shape and function. Both are essential pieces of cookware for any home. As Chef Hennessey explains, “A saucepan has higher sides than a sauté pan and is better used for simmering or boiling liquids.” Saucepans can be made of stainless steel, which tends to be more durable, with even heating across the surface. With these, a better sear is possible. They can also go in the oven and endure very high temperatures. Plus, there’s no worry about damaging a nonstick coating. However, nonstick pans have the benefit of being remarkably easy to use and clean with ease.

Our stainless-steel pick: Tramonita Covered Sauce Pan with Helper Handle

A stainless-steel saucepan is such a mainstay in the kitchen, but it must be comfortable to use. The Tramonita Covered Sauce Pan with Helper Handle is a pan with a pleasantly shaped handle designed to support the cooking of sauces that require constant stirring and maintenance. Made of 3-ply stainless steel with aluminum, this saucepan offers reliable, even heat with a perfect performance at high temps. Cleanup is a breeze, which is excellent, considering one of the biggest downsides of stainless steel cookware is that it can be difficult to clean.

Our nonstick pick: Made In Cookware Nonstick Saucepan

“I prefer nonstick and non-toxic cookware because I like very simple yet stylish pieces,” Alberini says. “I love lightweight and easy-to-clean products.” The Made In Cookware NonStick Saucepan was a clear winner to us, as is the case with many Made In products across our cookware tests. Nonstick cookware can lose its coating over time, rendering it unusable. This is why investing in a pan that will last is so important. This saucepan is durable and both dishwasher- and oven-safe (up to 800 degrees Fahrenheit).

Sauté Pan

In contrast to the saucepan, a sauté pan is primarily used for high-heat cooking rather than simmering or boiling sauce and stocks. “Sautéing is cooking where you intend to flip,” says Hennessey. “It literally translates as “to jump” the food.” A sauté pan is particularly good for basting and other techniques that build flavor with constant movement. Typically, sauté pans have a low lip — “No higher than 1.5 inches,” notes Hennessey — and curved sides that make it easier to flip food with your wrist.

Our stainless steel pick: Tramonita Covered Deep Sauté Pan

Stainless steel may be the perfect material for a sauté pan. The material’s high heat tolerance means you can put a nice sear on meat before finishing it in the oven. We love the Tramonita Covered Deep Sauté Pan because you can do all this and still clean up without effort afterward. Cleanup requires just a spot of detergent and a sponge rather than the elbow grease some stainless steel cookware requires. 

Our nonstick pick: Made In Cookware Nonstick Sauté Pan

When designed and crafted for serious cooking, a nonstick sauté pan can be one of the most versatile pieces in a kitchen. When your nonstick sauté pan functions similarly to a stainless steel pan, the nonstick surface is conducive to building flavor. Made In Cookware Nonstick Sauté Pan has a heat tolerance and even surface that rivals all of its stainless-steel competitors. It’s a worthwhile investment based on durability alone. This pan won’t wear down anytime soon.