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Cookware
Cast iron, stainless, carbon steel or nonstick, every pan has a job it does best. We compare skillets, dutch ovens, woks and full cookware sets by…
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2026
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1
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Triple-reinforced nonstick coating in the Pro line resists scratches and peeling.
Hard-anodized aluminum body heats evenly without hot spots.
Stainless steel handle stays cool and is riveted for durability.
3
8.7
Hard anodized aluminum provides rapid, even heat and scratch resistance.
Choose between stainless steel interior (durable) or nonstick (easy cleanup).
Look for heavy gauge construction (3mm+) and induction-compatible bases.
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5
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6
9.2
Thick black carbon steel with welded rivetless handle
Oven safe to very high temperatures, induction compatible
Seasons into a slick, durable natural nonstick surface
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8
8.8
Fine woven stainless mesh blocks grease mist
Reinforced rim spans most 8 to 12 inch pans
Non-slip handle, dishwasher safe
9
8.7
Cast iron retains heat for even roti puffing and browning.
Nonstick tawas are lighter and easier to clean but less durable.
Thick base (4 mm+) prevents warping and hot spots.
Three premium enameled cast iron options for different cooking styles.
Signature Round: best all-around for braising, soups, and bread.
Braiser: lower sides ideal for searing and shallow braising.
Cookware Buying Guide
Cast iron, stainless, carbon steel or nonstick, every pan has a job it does best. We compare skillets, dutch ovens, woks and full cookware sets by material, heat behavior and durability, with honest notes on what wears out and what lasts decades.