Cookware

A skillet you trust, one saucepan, and something big enough for pasta or stock is the honest starting list.

The material question is really a maintenance question. Cast iron is cheap and close to immortal, and it asks you to keep it dry and seasoned. Stainless is low-drama and dishwasher-tolerant, though it wants preheating before food goes in. Non-stick is the easiest surface for eggs and the only one with a guaranteed expiration date, so treat it as a consumable and buy accordingly instead of paying premium prices for a coating that will wear out.

Warping, handle failures and how a coating holds up after a year of real cooking are the details worth chasing. Our cookware guides chase them through manufacturer specifications, expert testing published elsewhere and verified buyer reviews rather than through a year at the stove.