Cookware by Brand

Shop Cookware by brand at Kitchen Window. Browse our selection of the Best Cookware Sets, Pots & Pans, Roasting Pans and more! We work hard to have the highest quality options for any budget.

Cooking Pans / Cookware
Having the right tools and supplies is critical to creating gourmet meals at home. Cooking pans, also known as cookware, are among the most important tools to have in the kitchen, so its important to have quality pieces to meet your needs. Our cookware collections include a variety of different pots and pans in various materials and finishes. Browse through the best cookware from classic companies you trust, including Zwilling J. A. Henckels pans, Le Creuset and Hestan Cookware.

Basic Pan Types
The meals you like to cook dictates the type of cookware you should have in your kitchen. There are many options to choose from so let’s break it down. Every kitchen should have fry pans, sauté pans and saucepans to start. A frying pan, frypan, or skillet is a flat-bottomed pan used for frying, browning, and searing foods. These pans are typically 8 to 14 inches in diameter with relatively low sides that flare outwards, with no lid. A Saute Pan is similar to a fry pan but has straight sides and more surface area. These pans are ideal for tasks like searing meat or making one pan meals. A Sauce Pan is a deep cooking pan that’s size is measured in quarts. The typically sizes range from 1-6 quarts. Some come with lids. These pans work well for boiling, steaming and cooking recipes that have contain a high volume of liquid. A Saucier Pan is a medium sized pans that is smaller and shallower than a sauce pan but has a more rounded bottom. These are often used for cooking that involves more repetitive motions with the ingredients in the pan, such as stirring or whisking. Stock Pots are large deep pots with lids that are designed for boiling, soup making and seafood cooking. Smaller diameter and taller height of pot preserves liquids longer and forces the liquid to bubble up through the ingredients, maximizing flavor transfer.Dutch Ovens, French Ovens and Soup Pots are your larger pots, typically made of cast iron, which include lids and are ideal for low and slow cooking. These pots can also be moved into the oven for casseroles and stews. These are all designed to hold a large amount of food and are a handy item to have in the kitchen.

Common Cookware Materials:
Stainless steel pans are typically built in layers and have an aluminum core, or multiple, to help with heat distribution. They are designed to heat quickly and be durable. Their finish doesn’t stain easily, which makes them appropriate for cooking a variety of foods. Stainless pans are relatively low maintenance. Titanium coated stainless pans are the latest and greatest. By adding a titanium coating, the finish becomes more brilliant and the pan becomes 4X harder than typical stainless cookware. It also becomes more resistant to scratching and staining.
Cast-iron cookware heats up evenly but slowly, so it’s great for making meals that you cook over long periods of time. It’s also great for browning and searing because it can withstand higher heat than nonstick cookware can. As the name suggests, it is made from iron which can rust if not cared for properly. Higher end cast iron pans include enameling which protects against rust and damage from acid and cleaning supplies.
Nonstick pans are great for making pan fried foods. The nonstick coating keeps food from sticking to the bottoms and sides. Nonstick should only be used on low to medium heat to prolong the life of the pan.

Cleaning Your Cookware
Proper cleaning and maintenance of your cookware pieces depend on what material they are made of. Stainless Steel tends to be the lowest maintenance. Many of these pieces say dishwasher safe but we always recommend washing by hand with a scrubby to protect your investment from harsh chemicals. Cast-iron cookware requires more maintenance. If your pieces are not enameled, you need to season them before you use them and keep them oiled after. Use water with a scrubby to clean. Stay away from detergents as this strips the coating and subjects the pan to rusting. If your cast iron cookware is enameled such as those from Le Creuset, you can use regular dishwashing techniques. Copper is a softer metal and requires more care. Hand wash only and polish the copper to return it to its original shine. When cleaning nonstick pans, wash by hand and avoid using abrasive materials; these can scratch the coating and cause it to fail.

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