9 Cookware Pieces Serious Eats Staffers Use at Home

Ah, cookware. Be it stainless steel, carbon steel, cast iron, or nonstick pans, the options available can seem endless. We spend our working hours putting cookware to the test, from banging on Dutch oven enamel coatings with a wooden spoon to churning out cornbread after cornbread with cast iron pans. In our mission to help you stock your kitchen with long-lasting essential pots and pans, we’ve accumulated a few favorites over the years that we use daily in our own homes.

Editor-Recommended Cookware, at a Glance

Le Creuset Tri-Ply Stainless Steel 7-Piece Cookware Set

This is one of those impossible questions. I have and use and love too much cookware to possibly choose. So, I’ll just say that I own a few pieces of Le Creuset’s stainless steel cookware (a sauté pan, a couple of skillets, a saucepan, a stock pot), and I appreciate them quite a bit. They’re very well-made and functional, the lids seal well, and they perform great. They’re not cheap and maybe not the best bang for your buck, but there’s no denying the quality. Le Creuset is often mentioned in discussions about enameled cast iron, but they deserve some recognition for the stainless line they’ve produced. — Daniel Gritzer, editorial director

Le Creuset Enameled Cast Iron Dutch Oven

It is such an obvious pick, but my Le Creuset Dutch oven is just my all-time favorite piece of cookware. I won’t wax poetic about its uses, aesthetics, benefits, etc. It’s simply the GOAT, and I will not be taking questions. — Tess Koman, executive editorial director

My Dutch oven is a permanent fixture on my stovetop. It can sear, boil, deep-fry, braise, simmer, and bake—basically all that and then some. I have both 5.5- and 7.5-quart Dutch ovens, but find myself reaching for the smaller one more often. It’s easier to lift and also fits most recipes perfectly fine.  — Riddley Gemperlein-Schirm, associate editorial director

Vollrath Carbon Steel Fry Pan

My carbon steel pan is my ride-or-die in the kitchen. Cast iron skillets get all the love, but carbon steel is just as good at retaining heat—and is much lighter! I lovingly season my carbon steel pan, and it’s basically nonstick. It’s my go-to skillet for almost everything! While my favorite (and our top pick) from Mauviel is out of stock, this one from Vollrath is another great option. — Genevieve Yam, culinary editor

Lodge Cast Iron Skillet

Oh gosh, I need to pick just one?! I love all of my sweet, darling cookware equally! But if I HAD to pick, I’d choose my good ol’ Lodge cast iron skillet. She is so well seasoned from daily use.  She’s my go-to natural nonstick pan, as well as the pan I reach for when searing steaks, chicken, or building one-pot meals. I also love to use my cast iron skillet as a baking vessel for cobblers, biscuits, cakes, and breads. She does it all! — Leah Colins, senior culinary editor

Kyocera Ceramic Nonstick Fry Pan

I make eggs most mornings and reach for my ceramic nonstick skillet every time. It keeps cleanup simple, releasing eggs easily with no sticking and requiring just a quick scrub with soap and water afterward. — Riddley

Misen 6-Quart Stainless Steel Rondeau

I love this Misen rondeau—yes, that is a real piece of cookware, one I think more home cooks should know about. This stainless steel beauty combines the wide surface area of a skillet with taller sides, making it perfect for searing and braising. The two handles also make it easy to move from the stovetop to the oven. — Grace Kelly, associate editor

Nordic Ware Naturals Aluminum Quarter Sheet Pans

I use quarter sheet pans far more often than half sheet pans. They’re the perfect size for roasting a dinner’s worth of veggies (a crown of broccoli florets fits just right!). I like Nordic Ware’s quarter sheets the best. The rolled, rimmed edges make this pan warp-proof. — Rochelle Bilow, editor

Lodge Cast Iron Rectangular Reversible Griddle

This reversible grill from Lodge is one of my prized cookware pieces. It heats up extremely well and is used weekly for vegetable skewers, cauliflower steaks, vegan burgers, and more. A much longer version of our favorite Lodge grill pan, it can be flipped to become a griddle for pancakes and grilled cheeses. I love the ample space available to cook for a larger group, and it cleans up easily, no matter the mess I make. The grill side also imparts impressive char marks. — An Uong, writer

Why We’re the Experts

• An Uong is a writer for Serious Eats.
• An has been testing kitchen gear for Serious Eats for two years.
• She loves all her cookware and is amassing quite the collection of cast iron.