Here’s a list of tips for buying pots and pans I have gathered from learning the hard way. Pass this list on to your favorite newly-engaged friends and family so they can buy (or add to their registry) wisely.
Tips for Buying Pots and Pans
Don’t ask me how I know. I just do.
- Don’t buy a set! Decide what you really want and just buy those pieces. We don’t need all those mini pans and lids that float in the back of the cupboard for 36 years.
- I pretty much rely on my dutch oven, half-sheet pans with edges (great for roasting veggies, cooking bacon mess-free, and lazy cooking days), a medium saucepan, large saucepan, frying pan, large braising pan, roasting pan, and cast iron pan. And, I admit it… I do like a small Teflon pan for eggs.
- Clad stainless steel is the way to go. Truly, all pans are non-stick (surprise!). People just don’t realize if you cook stuff at the right temp (usually med or med-high) and wait for it to cook on the first side until it no longer sticks, then flip it over and do the same with the second side, you won’t have a sticking problem. Not only are clad stainless and cast iron practical, but they will also look nice for years to come. No faded paint or unsightly stains. Woot!
- If your food does happen to stick to the pan, just heat it, add water, and scrape it with a flat-bottom wooden utensil until it releases from the pan. There’s actually a name for this too. We call it “deglazing”. It’s one of the steps for making sauces or gravies, but we take advantage of this gift from science for cleaning pans too.
- Don’t fall for the weird gimmicky stuff – like pans with water inside the stainless (I mean sure. Watch the demonstration at the fair and get free snacks but hold onto your wallet tight and walk away!), the green pan, the Always Pan, etc. Ain’t nobody got time for dat.
- Lift the pan (another plus of not buying a boxed set is you can hold them). Find one that feels right and isn’t too heavy. A heavy pan plus heavy food isn’t fun.
- Buy oven-safe pans so you can brown stuff on the burner and then braise it in the oven in the same pan. Voilà!
- Find out if the handles get hot if you are just using it on the burner. I think most don’t, but I like to make sure.
- A pour spout on the edge of a saucepan isn’t necessary. You got this. I believe in you.
- Make sure your medium saucepan lid doesn’t have a release spot for steam so you can make rice in it and the steam will stay in the pan. Keep things steamy.
- Glass lids are nice on pans with lids because then you can see what’s happening. I mean, who doesn’t like dinner and a show?
- Check out discount stores like Ross, TJ Maxx, Marshalls, garage sales in nice neighborhoods, and thrift stores. Don’t buy other people’s junk; but, do keep your eyes open for great pots & pans for a great deal. Over time, you can gather a beautiful collection of just the right pans for you.