While we haven’t tested this All-Clad set, we are pleased to see that the brand’s new nonstick line is oven-safe up to 500˚F. We’re also fans of sets like these that include small and medium sauté pans. Lastly, I connected with a gotham steel cookware sets cookware specialist at Williams Sonoma. She told me 3-quart saucepans are their best-selling size by far. She said 4-quart saucepans are too big, and if you need that much space, you’re better off with a stock pot or Dutch oven.
Stainless steel pots and pans are a great addition to every kitchen. They look gorgeous, last a lifetime, and can be used for everything from steaming gotham steel cookware sets rice to braising chicken to simmering soup. There’s no argument with the fact that nonstick coatings keep food from sticking and make cleanup easier.
This seven-piece cookware set from direct-to-consumer brand Caraway is the perfect blend of performance and design. The selection is thoughtfully curated, and each set is available in a variety of stylish hues with a modern silhouette that looks great on the stovetop. Included are a 10.5-inch fry pan, a 4.5-quart sauté pan with lid, a 3-quart saucepan with lid, and a 6.5-inch Dutch oven with lid—all compatible with any cooktop, including induction.
Steer clear of cookware sets with too many pieces that will clutter your kitchen. Less is more — most home cooks just don’t need three different sizes of saucepans. Nonstick cookware is great if you want to cook with less fat or procrastinate on clean-up. The slick coating is easy to clean and limits your use of oil or butter.
Our testers started by looking at the overall design of the set, observing the materials, quantity and quality of cookware pieces, storage capabilities, shapes, and any extra features. Then they performed two tests to evaluate temperature consistency using medium and high heat, placing them on a stovetop and in an oven. With a delicious tomato sauce as their test subject, they looked for any signs of scorching. Then, to test overall performance, these in-house chefs prepared two dishes—a classic French omelette and rice pilaf — checking to see if the eggs or rice stuck to the pans. Afterward, they scrubbed the pans to evaluate how easy they were to clean.