3 Pots and Pans I Own and Recommend

I often shop online for cookware. The result can be a hit or miss. We can’t accurately gauge the size, thickness and “feel” of pots and pans until we handle them non-virtually. Then there is the bigger question of how well the cookware would do their job, how sturdily they would hold up after months of use.

In this article, I talk about three of my favorite pots and pans – those that have stood the test of quality and time in my kitchen. If you’ve been wondering about buying cookware online, hopefully my experiences will help you make your decision.

Embedded below are links to Amazon from where you could buy these pots and pans for yourself. [The links are affiliate links – when you buy via my link, I earn a small referral fee at no additional cost to you.]

1. Le Creuset Toughened Nonstick Saucepan with Lid

First off, I love the look of this pan – the matte black body, the smoothness of its edges, the strong glass lid, the sleek shiny steel, the finesse in the joints and screws that hold the piece together.

I generally use my Le Creuset pan on the gas burner, for making curries that need onions and spices to be sautéed. The pan has a thick base and takes a while to heat up; it also distributes the heat evenly. I am able to sauté the masala in very little oil without having to watch attentively for signs of charring.

Raw tubers cook beautifully in this pan. No sticking to the base, no scraping needed.

Though the handle is stainless steel, it is designed to stay cool even when the pan is hot. [I still use cloth to handle it as I do not want to dim the shine of the steel ;-)]

The glass lid is robust – it has gone through a few fat finger drops and remained uncracked. The lid lets us see what’s going on inside the pan even when covered.

The manual says the pan is compatible with induction burners as well as ovens to 500 degree F. I have not used it in these modes, though.

With careful following of instructions (no scratching with metal, no cold water splashes while the pan is hot, periodic seasoning), my two year old Le Creuset non-stick pan still looks as good as new.

This was an expensive buy for me but every bit worth the price.

Buy here: Le Creuset Toughened Nonstick Saucepan with Lid

2. Zwilling Saucepan for Stovetop and Induction Cooking, Rust-Free Stainless Steel

I picked up Zwilling’s 16cm saucepan with lid when I lived in SE Asia, where I only had access to an induction cooker. I needed something that would work with induction there; I also wanted to bring it back later to India for use on my stove top at home.

I couldn’t have asked for a better pan than Zwilling’s.

This was an unfamiliar brand to me when I first saw it in a cookware store. Its elegant appearance made me pause and search online for its maker’s name. I learned that Zwilling is primarily a knife maker: Wikipedia does not even mention that it manufactures pots and pans. I went ahead and bought this saucepan anyway – and have patted my back for the decision since.

The thickness of the Zwilling pan’s base is just right for dry roasting.

Since the material is steel, the saucepan withstands some firm scraping – just what you need when you want the spices to brown well.

The close-fitting lid helps with stewing – perfect for making curries and pulao.

I had expected the steel to be tough to clean, but to my pleasant surprise it isn’t. A regular dishwashing liquid and a soft scrub sponge work well to remove oil and debris.

The saucepan looks heavier than it actually is. The base and wall are thick – perhaps they are hollow?

I am not sure what the manufacturer’s take on this is, but Zwilling’s saucepan goes nicely into the fridge. I stow away leftovers as-is in the pan once it has cooled, and reheat it for the next meal. No extra storage container needed.

Zwilling’s saucepan has been with me for four years now. I use it frequently and it is going strong.

Buy here: Zwilling Saucepan for Stovetop and Induction Cooking, Rustfree Steel with Lid

3. Rachael Ray Hard-Anodized Nonstick 8.5-Inch Skillet

Rachael Ray’s skillet is perfectly sized for 1 or 2 person meals. The sides slope outwards, which means cheela and parathas slide out easily. The rubberized orange handle gives it a comfortable grip.

Its USP for me is its very light weight, which makes it my go-to pan to carry along on my travels.

When I make ahead spice pastes for refrigeration, Rachael Ray’s skillet is the cookware I reach out for.

I use this skillet most often for putting together quick lunchboxes: boiled rice or millets from the night before, stir-fried with vegetables/spices to give a whole range of dishes. A few specimens: mint rice, grape and walnut fried rice, peanut vegetable millet.

Buy here: Rachael Ray Hard-Anodized Nonstick 8.5-Inch Skillet

Notes:

Disclaimer: these are my personal experiences with these pots and pans, your mileage may vary! I hope you found my feedback useful in any case :)

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