Five years ago, I wrote about all the pots and pans I use in my own kitchen. Things have changed a bit since then so it’s time for an update. You can read the original post here: the information there is still good so I won’t duplicate it but my opinions have changed based on experience and I have some new favorites. You’ll notice I still have a lot of the same pans in the original post so they’re mostly good pans. However, there are better options out there so I’m going to outline what I believe are the best pots & pans.
Before I show you my new collection, I want to talk for a minute about pan materials. In my old post, I told you that stainless steel was the way to go and there’s no need to buy expensive pans. Well, I’d like to retract that. Stainless steel pans are wonderful and will certainly do the job (and I highly recommend them if you’re working with a tight budget). However, I’ve been cooking with nicer pans and I’ll tell you right now they make a big difference. Especially copper pans.
I’ve added a copper pan here and there over the last few years but it took me a while to actually cook with them (I admit it, I was intimidated). I finally decided to use them and I was completely blown away by the difference they make in cooking. Without a doubt, they distribute heat throughout the pan better than I ever imagined was possible. You know how your pans are normally hotter right above the heat source and around the edge of the pan, they’re cooler? That’s not the case with a good copper pan. Even heat distribution. They’re expensive and they’re not an option for everyone but if you decide to add them to your collection, I have a couple tips:…