When Considering Cookware

A Variety of Pots and Pans Is Dazzling — and Dizzying



We’re becoming pot heads. No, no, not that kind. We’re talking cookware — an au courant topic now that everyone wants to cook healthier and more creatively.  

These days every manufacturer offers a different metallic concept, with layer upon layer of heat-conducting alloys and easy-cook surface coatings. The variety is truly startling. One can’t help but wonder, though, which pan will truly make a difference in the way a Saturday morning omelet turns out.

From there, the questions keep coming. Stainless steel? Copper? Coated non-stick? Why not just buy a cast-iron pan like the one Grandma wielded for those amazing chocolate chip pancakes? And what’s up with those matched sets by celebrity chefs such as Rachael Ray, Paula Deen and Marcus Samuelson? Then there’s the cost factor. Goodness, some sets can run into the thousands of dollars. 

There’s a lot to consider when cookware’s involved. If the future of culinary happiness is on the front burner at your house, a few of Tallahassee’s most beloved chefs are ready to advise. 

* Our star ranking is in accordance with local chef recommendations and market research aimed at balancing value and versatility.  

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