COOKWARE BUYING GUIDE

Discover the ultimate pieces for the way you cook. We travel the globe to
bring you top-quality collections from the world's best brands – plus exclusive
Williams Sonoma lines designed and engineered by our in-house experts.

Essential Pieces

FRY PAN
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A flat-bottomed pan with a long handle
and low, flared sides that promote easy
flipping and turning – and encourage
air circulation.

BEST FOR:
Fast cooking: frying, searing,
and browning.

CONSIDER THIS:
Choose at least one classic and one
nonstick fry pan.

SAUCEPAN
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A heavy pan with a flat base, tall sides
and a long handle. Larger sizes should
have a "helper handle" on the far side
of the pan.

BEST FOR:
Simmering, boiling, cooking grains
and making sauces.

CONSIDER THIS:
If you have to choose just one size,
select a 3 or 4 qt. pan.

DUTCH OVEN
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Also called a French oven or cocotte. A
large pot with vertical sides, sturdy loop
handles and a heavy, tight-fitting lid.

BEST FOR:
Long, slow cooking for stews, braises,
roasts, casseroles.

CONSIDER THIS:
For a quick calculation, count one
quart of capacity for each serving.

More Everyday Favorites

ESSENTIAL PAN
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For a versatile piece you'll use every day,
this pan combines the best qualities of a
French skillet and a deep sauté pan.

BEST FOR:
Everything from stir-frying and sautéing
to simmering and braising.

CONSIDER THIS:
Because this pan is so versatile, you
might want to have more than one.

BRAISER
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A versatile low-sided pan with a wide, flat
cooking surface and heavy, domed lid that
provides extra room for larger roasts.

BEST FOR:
Braising, slow cooking and pan roasting.

CONSIDER THIS:
Select a braiser that can go directly from
the stovetop or oven to your dining table.

ROASTING PAN
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A large rectangular pan with
low sides that allow the oven's dry
heat to contact as much of the food
as possible. Often used with a
roasting rack.

BEST FOR:
Cooking in the dry heat of the oven at
relatively high temperatures.

CONSIDER THIS:
A nonstick finish is great for easy
cleanup; classic surfaces yield
better gravy.

STOCK POT
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A large pot with a flat base and tall
vertical sides that are designed to
minimize evaporation – plus two
sturdy loop handles.

BEST FOR:
Simmering soups and stocks; boiling
lobster, corn or pasta.

CONSIDER THIS:
Stockpots with a capacity of 8 qt. or
larger are the most useful.

MULTIPOT
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A multipot is a tall pot with peforated
inserts for cooking food in water (e.g.,
boiling or blanching) or steaming food
above water.

BEST FOR:
Large insert is ideal for cooking and
draining pasta or corn; use the steamer
insert for veggies.

CONSIDER THIS:
Pot can be used on its own for stock,
soup or stew.

For the Ultimate Kitchen

GRILL PAN
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A pan with a ridged cooking
surface that resembles the grates
of an outdoor grill. Low sides allow
increased air circulation.

BEST FOR:
Higher-temperature cooking like grilling
and searing.

CONSIDER THIS:
To achieve the best grill marks, select a
cast-iron or enameled cast-iron grill pan.

DOUBLE BOILER
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A set of two nesting pans with a lid that
fits both pans. Bottom pan is about the
size and shape of a small saucepan; top
pan is slightly smaller.

BEST FOR:
Cooking sauces, custards, chocolate
desserts and other delicate foods.

CONSIDER THIS:
Choose a double boiler that quickly
reacts to changes in temperature. 
Copper is ideal.

WOK
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Also called a stir-fry pan. Versatile pan has
a rounded bottom and high, gradually
sloping sides. It may have a long stick
handle or two loop handles.

BEST FOR:
Stir-frying (rapidly tossing and stirring
small pieces of food over high heat).
Use with a lid for steaming.

CONSIDER THIS:
Use a flat-bottom wok on gas or electric
burners; round-bottom woks with a ring
are great for gas burners.

DOUBLE BURNER GRIDDLE
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A broad, flat pan that fits over one or two
burners. For efficient cooking and easy
cleanup, choose a griddle with a nonstick
or stick-resistant finish.

BEST FOR:
Pancakes, eggs, bacon, thin steaks, grilled
cheese sandwiches – and much more.

CONSIDER THIS:
If you plan on cooking meat, choose
a griddle with a well around the rim to
catch grease.