The 12 Best Cookware Sets of 2024, Vetted for Every Type of Home Cook (Plus Shopping Tips from an Expert)

Above all, McManus says we should buy cookware with quality in mind. "You don't want to have to keep replacing your cookware every few years," she says. "It's better to buy a few high quality, versatile pieces and build on that core over time than get a lot of cheap, poorly functioning, non-durable items that end up in the landfill and don't perform well anyway."

Note that quality isn't always about price, though. It's more about the construction of the pieces and the material they're made from. "For instance, an excellent 12-inch cast iron skillet can cost you just about $30, and it will last forever," she adds.

Next, you'll want to consider the sizes of the pans and pots. Most cookware sets are about offering the most pieces (including lids) for the lowest price, so some pans and pots tend to be on the small size. "A tiny, crowded skillet will steam rather than brown your food; food needs to spread out so steam can evaporate, and it'll be hard to get a spatula under the food," explains McManus.

Full disclosure: McManus suggests buying individual pieces over cookware sets. Yet, she likes to see a 6- to 7-quart enameled cast iron Dutch oven, a 4-quart saucepan and 12-inch skillets ("You can make do with one cast iron or carbon steel skillet, but I love to have two from this list: cast iron, fully clad stainless steel, carbon steel and nonstick," she adds) in a set. "If you have the money, add a 6- to 12-quart stockpot, 2-quart saucepan, 10-inch skillet and then maybe an 8-inch skillet."

Here are her additional tips for shopping sets:

• Size: "Look for saucepans of at least 2 or 3 quarts, skillets of 10 to 12 inches and a good sized stockpot, at least 5 quarts (6- to 8-quart size is even better). You can always make less food in a bigger pan, but the reverse isn't true."
• Material: Stainless steel and carbon steel are arguably the best options, since they offer cast iron durability and heat retention without the extra weight. Some cooks adore nonstick, even though it's less durable. Regardless of the surface though, stainless steel is the best material for handles. "Steel transmits heat much more slowly than aluminum, so a steel handle will stay cool on the stovetop without requiring an oven mitt. And it will never wear out like a silicone handle."
• Design: "Look for fully clad construction, where there are three or more layers of metal bonded together before the pan is made. This is a sturdy material that distributes heat well and is responsive to heat changes, meaning it gets hotter and cooler as you turn the heat up and down," explains McManus. Be sure that the entire pan is fully clad, not just the bottom. "You can see a seam all around the edge of the bottom...This style is cheaper to make and does not work well. Food scorches around the edges of the pan where the disk doesn't cover, and the disk tends to heat slowly first, then too fast." 
• Your Stovetop: Basically any material is free game for gas and electric coil stovetops, but if you have an induction stovetop, you'll need to make sure the cookware is compatible before you buy. ("Grab a magnet, and if it doesn't stick to the cookware, it won't work on induction," says McManus.) If you have a glass-top electric stove, you'll want high quality, very flat cookware. "Some people find carbon steel skillets and many nonstick pans can warp and the bottom will lose contact with the glass top...Cast iron is great but beware of dropping or dragging it over the glass top, which can make it scratch or break. Lift and lower it gently!"

Carbon steel and stainless steel tend to be the go-to materials for chefs, since they're durable, easy to clean and have great heat distribution and retention. The same can be said about cast iron, but carbon steel and stainless steel are much lighter and easy to maneuver in a busy kitchen.

Nonstick coating makes cleaning and cooking a breeze, but it oftentimes used to contain PFOA, a chemical found in Teflon, which is used to produce nonstick cookware. Thankfully, Teflon has been PFOA-free since 2013, so today's nonstick cookware is usually considered safe as long as it's not exposed to temperatures past 500°F, says Healthline.

That being said, nonstick isn't the most durable. "Nonstick coating will not last more than a year or two, and then the set will be worn out," says McManus. (On this note, you'll also want to avoid silicone handles due to their limited durability and less-than-stellar cooling potential. "They get slippery if splattered with grease and limit the maximum temp you can use them in the oven," adds McManus.)