Which Pans are the Best?
While pans sometime are a thing of preference, it is important to make sure that you have a good step-off. If you are a newly wed looking at what to register for, or if you are a long-time cook looking for a new way to simmer, there are a few things I would recommend.
I have found over my years of cooking that my preference is a non-stick pan. This goes for my entire pot collection – saucepans and frying pans alike. There is something to be said for non-stick, coated, almost “unable to burn” pans. The only negative I would have with this type of pan is that you have to be careful using metal utensils. It is easy to scratch the pans if you are not careful. It is important to invest in a few plastic/coated utensils as well, namely a whisk and many rubber spatulas.
However, my cooking connoisseur father-in-law would recommend copper pots. They do have a nice weight to them, a heavy “feel” in your hand. However, every time I have used these pans in his kitchen I end up having to soak them and scrub the burn off later.
All in all, it will end up being a matter of preference. But for the first time or shy cook, I would definitely recommend the coated, non-stick pan.
