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cookware anatomy
understanding the materials, construction & finish of your pots & pans is the secret ingredient to cooking like a pro.
18/10 stainless steel
the highest-quality stainless steel is denoted by two numbers: the first refers to the percentage of chromium, which is added for durability & greater resistance to corrosion, & the second refers to the percentage of nickel, which provides a more polished, silver sheen.
referring to aluminum treated with a special electrolytic process that forms a dark coating of aluminum oxide on the surface of the metal, hard-anodized cookware has great resilience & conductivity.
treated with a silicone, ceramic or PTFE base, this cooking surface allows food to be easily removed without the aid of oils or fats, while also making cleanup quick & effortless.
brush up on the pots & pans you need to get each & every job done right.
fry pan
also known as a skillet, this flat pan, with sloped sides & a long handle, takes on frying, searing & browning everything from pork chops to veggies to breakfast favorites.
sear & brown fish & meat over high heat with this wide pan, which offers a large cooking surface & sides that are slightly higher than that of a fry pan.
take meat to the next level of juicy tenderness with this holiday essential pan, which effortlessly handles whole birds & roasts, while catching savory drippings & juices below.