With so many options on the market, it’s hard to know what set might best suit your needs. We enlisted the help of gear pro and kitchen equipment tester, Sharon Franke, a 30-year veteran of the Good Housekeeping Institute who specializes in cooking equipment.

• Material: The vast majority of nonstick cookware on the market is an aluminum base with a PTFE (polytetrafluoroethylene) or similar nonstick coating on the interior. (The most famous brand name PTFE is Teflon, but most brands use their own proprietary versions now.) Traditional nonstick is a thin layer of aluminum with a porcelain exterior. There is also hard-anodized cookware which is an added process that hardens the aluminum to make it sturdier and corrosion-resistant. Ceramic is newer to the market and addresses safety concerns about chemicals and fumes by eliminating the use of PTFEs. Whether or not it actually is safer is still up for debate (Franke is “not convinced” at this point) but it does have superior nonstick capabilities while being more environmentally friendly.
• Weight: In general, hard-anodized aluminum and ceramic cookware will be heavier than regular aluminum due to its construction. If you have hand, wrist or upper body strength issues, you might want to consider a regular aluminum set, but understand you will compromise quality and performance. As Franke notes, “Heavier pans are more expensive but distribute heat more evenly. I suggest buying the heaviest weight you can afford and that is comfortable for you to handle.”
• Set Offerings: No two sets are alike, so think logistically about how and what you cook. “I think 8-, 10-, and 12-inch skillets [or fry and sauté pans] are essentials. The small ones are perfect for one or two eggs, omelets, crepes; medium size for burgers, sautéed onions, scrambled eggs for two or more people; larger size is great for one-dish meals, frittatas, pancakes,” explains Franke. As for saucepans, “a 2- or 3-quart for rice and hard-boiled eggs should be in every kitchen and “a 4- or 6-quart Dutch oven for soups, stews is another essential.” For larger batch cookers, consider sets with a larger stock pot in the 6- or 8-quart range.
• Size And Storage Space: Common sense will tell you the more pieces in the set, the more storage space you’ll probably need. With that said, if you lack space, either look for a smaller set or seek out sets designed to be stackable. In addition, think of how many portions you are cooking. “In general, sets with larger pieces are better buys unless you cook in very small quantities,” noted Franke. But of course, consider your kitchen storage as well. For instance, an 8-quart stock pot is great for batch cooking but if you don’t have room for it, a 6-quart might be a good alternative.
• Other Features: Expect that nonstick cookware may have certain limitations and then decide which of these features is a nice-to-have versus a need-to-have. The most common is being dishwasher-friendly. “Most [PTFE] nonstick cookware can be safely washed in the dishwasher,” explains Franke but warns “the manufacturer’s directions should specify whether or not the cookware is dishwasher-safe.” Read the fine print. Ceramic will often be handwash only and many brands will recommend handwash for the longevity of the product even if they tout being dishwasher-safe. If you plan to use your cookware in the oven at any point, keep the manufacturers’ suggested temperatures in mind, as they vary widely. Most recipes will call for the 375 to 450 degree range, so don’t pick something that only heats up to 350 degrees and expect success. Unless explicitly stated, you should not use metal utensils like whisks or spatulas on a nonstick surface. Silicone, plastic, nylon and wood are good options, but if you’re dedicated to your trusty wire whisk, look for a brand that advertises being metal-friendly. Extremely high heat is a no-no for nonstick but read the fine print of each brand to review the recommended temperatures. In general, you can use higher heat with hard-anodized than traditional aluminum, and ceramic will request low to medium heat only. Lastly, keep in mind that almost all brands will warn not to use nonstick sprays which may ruin the interior surface. If you need anything, use a little bit of real fat like oils or butter.

Frequently Asked Questions About Nonstick Cookware Sets

What Type Of Nonstick Cookware Is Best?

To recap Franke’s advice, look for the heaviest cookware at your price point and comfortability in handling. If you cook standard sized recipes, opt for a set that offers larger capacity sizes but that also fit in your storage space. A set like All-Clad will check all those boxes for most buyers with hard-anodized construction and a variety of sizes and shapes to tackle daily cooking tasks.

Is Nonstick Cookware Harmful?

“I use nonstick cookware widely in my own home,” notes Franke, adding, “nothing I’ve read convinces me that there are any health risks.” But if you’re still unsure, follow these simple rules and you should have no issues. First, look for a set that is free of PFOA (perfluorooctanoic acid), which is the chemical that is linked to health concerns and gave nonstick this bad reputation. All major reputable brands, including the ones we have on our list, will have this indicated. Second, if you are purchasing PTFE cookware, do not leave the pans on the heat with nothing inside or use super high heat because they may release fumes. (You can also avoid the fume concern by purchasing a ceramic set.) And lastly, follow the care instructions to avoid damage to the interior’s surface. That means handwash where necessary, avoid metal utensils and cook on low to moderate heat if the manufacturer indicates to do so.