Best Cookware & Bakeware for Serious Home Cooks
After 24 years cooking professionally—including years on the line at Feierabend and Purple Café—I've used every type of cookware in demanding commercial environments. These reviews come from cooking thousands of meals, not kitchen theory.
Professional kitchens reveal cookware weaknesses fast. Warped pans, failed nonstick coatings, handles that crack—I've seen it all. The cookware reviewed here survived daily restaurant use and earned permanent spots in both my professional and home kitchens.
Le Creuset Signature Round Dutch Oven 7.25 Quart
Buy-it-for-life cookware. Zero staining after a decade.
Read Full Review →Nordic Ware Half Sheet Pan
Never warped. Even browning for 10 years straight.
Read Full Review →Cuisinart High Impact 8-Inch Nonstick Pan
Perfect for eggs. Even heat distribution. Ideal for single servings.
Read Full Review →Lodge Seasoned Cast Iron 3 Skillet Bundle - 12", 10.25", and 8" Set
Generational cookware at 1/5 Le Creuset price.
Read Full Review →Essential Cookware Guides
Cookware Skills & Maintenance
Why Food Sticks to Stainless Steel Pans
The science behind sticking and the technique that prevents it.
Read MoreHow to Clean Burnt Stainless Steel Pans
Professional method for removing burnt-on food without damaging the pan.
Read MoreCast Iron Seasoning & Care
How to season, maintain, and restore cast iron cookware for decades of use.
Read MoreNonstick vs Stainless Steel Pans
When to use each type and why professional kitchens prefer stainless.
Read MoreFrequently Asked Questions
What cookware do professional kitchens actually use?
Stainless steel for 90% of tasks—it handles high heat, metal utensils, and dishwashers. Cast iron for searing and oven work. Nonstick only for eggs and delicate fish. After 24 years in restaurants, I've never seen a professional kitchen rely on nonstick as their primary cookware.
Is expensive cookware worth the investment?
Depends on the type. Premium stainless steel (All-Clad, Demeyere) lasts decades and performs noticeably better than cheap options—worth it. Expensive nonstick is a waste—all nonstick coatings fail eventually, so buy mid-range and replace every 2-3 years. Cast iron quality matters less; even cheap Lodge performs well if seasoned properly.
Why does food stick to my stainless steel pans?
You're not preheating properly. Heat the pan over medium-high for 2-3 minutes until water droplets dance across the surface. Add fat, let it heat until shimmering, then add food. Most sticking happens because the pan isn't hot enough when food hits it.
How do I know when my nonstick pan needs replacing?
When food starts sticking or you see any coating damage—chips, scratches, or discoloration. Nonstick coatings degrade with use and high heat. In restaurants, nonstick pans last 6-12 months with daily use. At home, expect 2-3 years with proper care (low-medium heat, no metal utensils).
Questions About Cookware?
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