The Only Cookware a Beginner Needs, According to a Top Chef

Gabrielle Savoie
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Courtesy of BHDM

Standing in front of a wall of cookware at your local kitchen store can be confusing. Between cast iron, stainless steel, nonstick, ceramic, copper, or carbon steel, it's hard to really decipher what the best option is or what each of these finishes is for. What's even more frustrating is trying to fry an egg on a stainless-steel pan, only to realize that it will stick to it like glue. Is nonstick the only solution? Should you invest in a cast-iron skillet? What should you sear your steak in?

To demystify the world of cookware, we tapped chef Michael Chernow, co-owner of The Meatball Shop, owner of Seamore's, host of Food Porn, and chef ambassador of Calphalon. Wondering which set of pans to buy or what stainless-steel cookware is worth investing in? Don't spend another minute cooking with the wrong tools—chef Chernow gives us the lowdown on every type of cookware.

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