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Paul Kahn is a James Beard-award-winning Chicago-based chef.
Below, youll find Kahans guide to choosing the right cookware for what youre making.
Stainless steel
Stainless steel cookware is Kahans go-toyou really cant go wrong with it.
They heat up fast, theyre incredibly durable.
The handles have never come loose, the pans never bow.
Paul Kahn is a James Beard-award-winning Chicago-based chef.
I really shy away from using nonstick cookware of any key in, says Kahan.
But, there is a time and a place for nonstick pans, he says.
For me, the only real use for the nonstick would be for cooking eggs, he says.
you could do an omelet in a black steel French pan, but its difficult.
He says to do sunny side up or over-easy eggs in a stainless steel pan with butter.
He says to be sure that whatever nonstick pan you use isnt coated with Teflon.
Teflon is scary for me.
The below pans from Abbio are Teflon-free.
The difference with cast iron is the weight and the required maintenance.
Paul Kahn is a James Beard-award-winning Chicago-based chef.
Cast iron is clunky.
You dont want to cook tomato sauce in a cast iron pan, says Kahan.
I dont use it.
It doesnt really serve a purpose for me.
He turns to Le Creuset.
That comes in the most handy for long-cook stuff, braised stuff.
Stews, lamb shanks, anything on the bone, he says.
Le Creuset Round Dutch Oven, 2 Qt.
$230.00
Le Creuset Round Dutch Oven, 7 1/4 Qt.
$410.00
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