What cookware do chefs use at home?

What if one pan could do everything the best traditional stainless-steel, cast-iron, and nonstick pans can do—and, in some cases, even do it a little better? ... read more

While each type has its benefits, most home chefs and culinary school students don't have the money to buy multiple cookware sets. That's why choosing wisely and getting the best long-term value is so important. Cooking school graduates and professional chefs all have their favorites for a variety of reasons. read more

I use All-Clad for everyday - it heats evenly, durable and will probably last a lifetime or more. (Hint: buy them at Marshall’s/TJ Maxx/Homegoods for a huge discount!) Frequently, I use a Le Creuset ceramic coated iron casserole and a family-sized paella pan. Cast iron is also used from time to time. read more