Essential Cookware That’s Worth the Money (and What’s Not)
Not all cookware is created equal.
Some pieces are worth every penny. Others... not so much.
If you cook regularly — even just a few times a week — the right kit makes a big difference. Not just in terms of results, but in how much you actually enjoy being in the kitchen. And despite what the influencer chef crowd might have you believe, you don’t need a drawer full of obscure gadgets and pricey pans.
You need gear that works hard, holds up, and earns its space in your kitchen. So here’s a no-nonsense breakdown of what belongs in a core cookware kit, what’s worth spending on, and what you can skip (at least for now).
The Real Essentials (aka What I Actually Use)
Your exact list might vary depending on how many people you cook for, but here’s what earns its keep in my kitchen:
24 cm non-stick fry pan — perfect for single-serve scrambles and omelettes
32 cm non-stick fry pan — the workhorse for stir-fries, paella, jambalaya, taco beef, chicken browning and more
3L stainless-steel saucepan — soups, grains, sauces, you name it
2.4L stainless-steel saucepan — a step down for smaller-batch cooking
24 cm stainless-steel saute pan — excellent for searing and pan-roasting
5.1L stainless-steel stock pot — your go-to for pasta, soups, and mid-volume stews
6 quart enameled cast iron Dutch oven — perfect for large braises, chilis, and curries
6 quart Instant Pot (not technically cookware, but absolutely essential in my house)
If I had to pick just four that see the most weekly use? The 32 cm non-stick fry pan, the 3L saucepan, the 24 cm saute pan, and the Instant Pot are my MVPs.
And while this list covers what I consider core for everyday use, it’s not about owning the full collection from day one. Building up your kit piece-by-piece based on what you actually cook most often is not only smarter financially, it also helps you learn what you truly value in your cookware.
What Makes These Pieces So Useful?
Each piece has its role. The Dutch oven is my go-to for big batch braising, rich curries, and hearty stews. When I need to brown off a bunch of chicken breast, cook off a couple pounds of taco seasoned ground beef, or knock out a whole batch of stir-fry veggies, the 32 cm non-stick gets the nod. It’s wide, flat, distributes heat well, and holds volume without crowding. I use it for things like paella and jambalaya, too — anything where I want room to stir and a little surface area to get some colour.
The 24 cm stainless-steel saute pan comes into play when I want a proper sear or need to go from stovetop to oven — pan-roasting proteins or finishing off thicker sauces where a lid comes in handy. It’s especially useful for dishes where I want to build flavour through browning and deglazing.
The stock pot sees action for pasta, meat sauces, smaller-batch stews, and long-simmering soups. For larger pasta batches (or the occasional jumbo batch of curry), I pull out a cheap 10L stockpot I picked up at Winners, but the 5.1L gets it done most of the time. The smaller saucepans are perfect for lentils, rice, oats, or reheating soup, and they’re my go-to for standalone sauce making.
I also make use of lids for nearly every one of these pieces — including my frying pans. A snug-fitting lid makes all the difference when simmering or steaming, and it helps lock in moisture and heat when I’m trying to finish something gently.
And yes, while the Instant Pot isn’t a piece of cookware in the traditional sense, it’s a cornerstone of my kitchen. It handles pressure cooking, rice, stews, lentils, and batch cooking like a champ, and gets used several times a week.
Riveted handle on my T-Fal / Jamie Oliver set in the foreground vs. welded on the Demeyere Atlantis in the background
Cookware Construction: What to Look For
Let’s start with one of the biggest debates: riveted vs. welded handles.
For me? Welded, every time. Riveted handles are hard to clean properly, and once grime gets stuck around the rivets, you’ll never quite feel like it’s clean again. My original Paderno stainless steel set I had collected heading into cooking school and in the decade after had gorgeous welded handles — but was heartbreakingly not induction-compatible when I made the switch in 2009.
At the time, the only reasonably priced, induction-ready set I could find was the T-Fal / Jamie Oliver stainless line, which sadly has riveted handles. It wasn’t what I would’ve picked if money had been no object (more on that below), but it did the job — and sixteen years later, it still holds up. That said, the rivets have always made me cringe. From a hygiene standpoint, I’ve never been able to get them quite spotless around the rivets, and they’ve been a minor daily annoyance ever since.
Other key construction considerations:
Flat, warp-resistant bases — especially important on induction and glass cooktops
Bonded or multi-ply base construction for even heating
Metal handles for oven safety (avoid plastic where possible)
Lid compatibility — having lids that fit properly saves time, energy, and mess
Weight — heavy isn't always better. For a Dutch oven? Sure. For a one-handed skillet? Maybe not.
Also: check whether the pieces are induction compatible if that’s your cooktop. Some older sets (like my beloved Paderno line) won’t work, and unless you’re happy replacing your whole range, you’ll want to make sure your cookware and cooktop are aligned.
For me, the Demeyere Atlantis line (which I had lusted over, but couldn’t afford back in 2009) checks every box: multi-ply base, induction-ready, welded handles, top-tier performance. But it comes at a price. I only recently got my hands on a set after a friend sold me hers second-hand for a steal because they were too heavy for her to use comfortably (she switched to a lighter-weight Zwilling set instead).
And that’s something to keep in mind. Just because something’s great doesn’t mean it’s great for you.
Non-Stick Cookware: Where to Save (and What to Avoid)
While some folks online will tell you that "as long as you know what you're doing", stainless steel pans heated to the right temperature with sufficient oil or other fat are as non-stick as you need, but that can be a bit misleading. For most of us mere mortals who are trying to moderate our added fat intake, something that is more intentionally non-stick fits the bill better in many cases.
Non-stick saucepans and stock pots? Don’t bother.
You absolutely do not need non-stick coating in a saucepan or stock pot. In fact, it can be a drawback. Fond — those lovely browned bits that stick to the pan — is where flavour lives. You want that when building sauces, reductions, or any meal where deglazing adds depth.
Save your money for pieces where it actually matters.
Where non-stick makes sense:
Frying eggs
Delicate proteins (like fish)
Quick sautés or finishes where nothing should stick
But don’t overspend here either. Non-stick coatings wear out over time — and some may come with health or environmental concerns. Many traditional non-stick coatings are made with PTFE (commonly known as Teflon), which can break down under high heat, has been associated with environmental toxicity in production, and may pose some longer-term health risks. While most modern pans are now PFOA-free, that doesn't mean they’re PTFE-free — it's a confusing loophole in labelling that trips up a lot of buyers.
If you're trying to avoid PTFE altogether, look specifically for cookware labelled both 'PFOA-free' and 'PTFE-free.' Brands using ceramic-based non-stick coatings often make this distinction clear. These coatings tend not to last quite as long as PTFE-based ones, but they're a safer bet if that matters to you.
Despite all the celebrity chef and online influencer buzz, those fancy, textured, “hybrid” pans like HexClad just don’t seem to live up to the hype for long-term use, and they are VERY expensive. As much as I like and respect Gordon Ramsay as a chef, I’m going to have to disagree with him on this one. 😉
Another solid option — if you're willing to put in a little care — is carbon steel. Like cast iron, it builds up a natural non-stick patina over time, and it’s free from synthetic coatings altogether. Unlike cast-iron, carbon steel pans are usually still light enough to be manageable one-handed. They’re also oven safe to very high temperatures, durable, and great for high-heat searing. The trade-off? They require a bit more maintenance: seasoning, proper drying, and light oiling between uses to prevent rust, but maintained properly they will, like stainless steel pans, last a lifetime.
This extra maintenance requirement can make carbon steel a non-starter for a lot of folks, and I totally get that, particularly if you don’t want to be the only person in the house responsible for looking after your pans properly and / or don’t want to be stressing out over your other household members using the pans incorrectly all the time. In these cases, a coated non-stick pan or pans will be a safer bet.
My Gourmex Toughpan non-stick pans are PTFE free and have held up well, even after several years of frequent use. I wish they had metal handles, but their composite ones are oven-safe to 350°F, which covers most of what I need.
I may try the highly-rated GreenPan Valencia or GP5 lines of ceramic non-stick fry pans next if I can get past their riveted handles. That said, the GP5's have very low-profile rivets, so I can maybe get over it...LOL. They are, however, double the price of my Gourmex pans, so maybe not.
Just bear in mind, regardless of which coating you choose, you’ll eventually need to replace them — so mid-range is usually the sweet spot.
Cookware Sets vs. Buying Piece-by-Piece
When it comes to your main stainless-steel cookware, unless you're buying high-end gear like Demeyere or other professional-grade brands, it's actually pretty rare to find individual pieces sold separately. Most cookware is sold in sets — and that’s not necessarily a bad thing, as long as you know what you’re getting.
The key is to look for a set that includes everything you need, and as little as possible that you don’t. For instance, my set came with a tiny 1L saucepan that barely sees any use — but it was part of the bundle. Not a dealbreaker, just something to be aware of.
One thing to watch out for: many sets will only include one lid for multiple pots that share a diameter. So your 24 cm sauté pan and 24 cm stock pot might come with just one lid between them. You may find yourself tracking down compatible lids separately to make your set fully functional. Not the end of the world, but definitely a bit of an extra hassle.
The bottom line? If you're buying a set, choose wisely. Look for welded handles, induction compatibility (if needed), and a lid for each pot or pan whenever possible.
Budget-Friendly Buys That Hold Up
If you're on a budget or just starting out, prioritize spending on your core stainless steel pieces. A good 10–12 piece set from a brand like Zwilling (with welded handles!) can often be found for $300–400 CAD on sale, and if you take care of it, it'll last you a lifetime. The extra $200 or so vs. a cheaper set is well worth it in the long run.
For enameled cast iron? You don't have to drop $500+ on a Le Creuset. Lodge makes incredibly solid Dutch ovens that perform just as well for 50% of the price. Unless you're leaving it on display in your kitchen for aesthetic reasons, no one will know the difference.
And as for non-stick fry pans, don’t worry about spending big. Mid-tier works just fine, and you won’t feel guilty replacing it when the time comes. Just make sure you're buying PTFE-free if you're going with a coated pan, or be aware of the maintenance requirements if you decide to give carbon steel a go. Again, I like the Gourmex pans I've been using the last few years, and will probably re-buy the same pans when the time comes to replace them.
Maintenance That Makes It Last
Want to make your cookware last? Here’s what I tell my clients and friends:
Don’t use metal utensils on non-stick or enameled cast iron
Avoid anything above medium-high heat on non-stick
Don’t immerse hot pans in cold water (warping is real)
Wash stainless steel thoroughly — it can handle serious scrubbing
Rinse or wipe non-stick out immediately after use to preserve the coating
Also, if you need to scrub a non-stick pan? You probably overheated it. That damage is often permanent, so prevention is key.
Surprising MVPs and Personal Favourites
Some pieces aren’t strictly essential but still bring me a ton of joy in the kitchen.
Le Creuset Tagine — Small, a bit niche, but great for Moroccan-style braises like Djej Emshmel (chicken with preserved lemon and olives). Bonus: it’s beautiful.
Induction-compatible wok from T&T — No-name brand, but surprisingly effective for high-heat, quick-cook meals. It doesn’t replace my regular fry pans, but it’s great to have.
And honestly? The biggest game-changer in my kitchen isn’t a piece of cookware at all.
It’s induction.
Responsive. Powerful. Safe. And way cooler (literally) than gas. Having cooked in professional kitchens, I loved working with gas, but at home? I’d take induction any day. I miss it every time I’m at someone else’s place cooking on traditional electric. The only downside that induction has vs. gas for me is that, as with any glass-topped cooking surface, you can’t use the pan-slide technique for agitating the pan’s contents while cooking.
Bottom Line: Invest Where It Counts
You don’t need the most expensive set on the market. You need gear that suits your cooking style, stands up to daily use, and helps you enjoy your time in the kitchen.
Spend a little more on your core stainless steel pieces. Don’t waste your money on non-stick saucepans or stockpots. Respect your tools, and they’ll last. Know when to go premium, and when to buy mid-tier and replace.
If you’re looking for advice on knives, I covered that in a previous Fit Foodie Friday post, The Only Knives You Really Need in Your Kitchen. For now, build your core cookware kit wisely and let your kitchen work with you, not against you.
What about you?
Got a favourite piece of cookware that’s stood the test of time? Or a regret purchase that looked great on the shelf but never earned its place? Let me know in the comments or drop me a message — I’m always up for a good kitchen gear chat.