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Cookware: Ratings of Sources
Total of 24 Sources
1. Cook's Illustrated Magazine
Jan. 2009
Traditional Skillets
by Editors of Cook's Illustrated magazine
Our AssessmentIn this review, editors compare seven 12-inch stainless-steel skillets with gently sloping sides. ConsumerSearch has a separate report on 12-inch skillets, but we included this review because all the cookware sets we've found include at least one skillet. Most of the pans have one or more layers of aluminum sandwiched between layers of stainless steel. Two less expensive pans have disk bottoms, which are aluminum plates attached to the bottom of a solid stainless-steel pan. Each pan is evaluated on several cooking tasks. Testers also melt lead solder in the pans to see how quickly they heat up. Hot skillets are plunged into ice water to see if they warp and banged against concrete to gauge durability. Testers prefer pans with at least 10 inches of cooking surface and low sides.
2. Cook's Illustrated Magazine
Sept. 2009
Green Skillets
by Editors of Cook's Illustrated magazine
Our AssessmentEditors test eight Teflon-free skillets in this review but don't give any glowing recommendations. Pans are rated for nonstick performance, design and durability. The editors cook eggs, fish, steak and vegetables in each pan to assess its nonstick performance. They also test scratch resistance by cutting a frittata in the pan with a chef's knife and removing slices with a metal pie server. The design is evaluated based on the skillet's balance, weight and shape. Three skillets are "recommended with reservations" and the other five are not recommended at all. Overall, editors say quality and durability did not measure up to traditional nonstick skillets.
3. Cook's Illustrated Magazine
March 2010
Large Saucepans
by Editors of Cook's Illustrated magazine
Our AssessmentIn this review, editors test eight saucepans made from fully clad stainless steel (i.e., stainless steel layered with more conductive metals like aluminum or copper). Each pan is used to saute onions, steam rice pilaf and prepare pastry cream. Price turns out to have no significant link to performance in these tasks; in fact, editors declare themselves "stunned" at how little difference there is among the pans in terms of performance. Their ratings ultimately rely on differences in weight and design. They name their trusty All-Clad saucepan as the top performer, but two other saucepans are recommended, including one that costs only $70.
4. Choice magazine
March 2010
Non-stick Frypans Review and Compare
by Rebecca Gatto
Our AssessmentA good nonstick pan, according to Australia's Choice magazine, should produce evenly browned pancakes and turn out fried eggs cleanly with minimal oil use. In this review, testers perform these tasks, along with a "scratch test," to evaluate 14 nonstick pans. Each pan is rated on its nonstick properties, durability, heat distribution and ease of use. Four pans are recommended, but only two of them are available in the United States. The article also includes advice about caring for nonstick cookware, as well as information about the controversy over the safety of Teflon and related chemicals.
5. ConsumerReports.org
As of Jan. 2012
Kitchen Cookware
by Editors of ConsumerReports.org
Our AssessmentThe editors of ConsumerReports.org include test results for 35 sets of cookware, including 19 nonstick sets. This review covers more cookware sets than those at Cook's Illustrated magazine, but it offers fewer details about each set. Editors give each cookware set scores for cooking evenness, ease of cleaning and handle design. Nonstick sets are also evaluated on the durability of their nonstick coating. Editors cook pancakes to measure cooking evenness, and emphasis is placed on the handles, which get three separate scores for safety, comfort and sturdiness. All but six cookware sets are rated either "very good" or "excellent" on cooking performance, so the overall score reflects the handle and ease of cleaning. Ten nonstick and three uncoated cookware sets are recommended, while three sets receive bottom scores for ease of cleaning.
6. Cook's Illustrated Magazine
May 2009
Cookware Sets
by Editors of Cook's Illustrated magazine
Our AssessmentThis review is one of the few we found that evaluates cookware sets. Editors narrow the wide selection of cookware on the market to six sets that offer what they consider the most usable pieces. The review doesn't specify what all the cooking tasks were, but it does mention heating chili in the stockpot, cooking frittata in the traditional skillet and cooking meatballs, pan gravy and onions. They also consider the cookware's construction, the weight of the pans and whether the handles get hot. Testers recommend three cookware sets. This test doesn't include any nonstick cookware sets.
7. Cook's Illustrated Magazine
Feb. 2007
Stockpots
by Editors of Cook's Illustrated magazine
Our AssessmentEditors say 12 quarts is the most useful size for a stockpot and pick nine pots this size for their review. They boil water, cook 2 pounds of pasta, prepare 24 ears of corn and make double batches of beef chili in each pot. They also evaluate how easy each pot is to handle, wash and stow away. Overall, testers prefer wider pots to tall and narrow ones. They also like easy-to-grip handles (either flat or round and thick) that extend at least 1.75 inches from the sides. Inexpensive, lightweight pots do fine with corn and pasta, but pots with heavier bottoms are better for chili. Testers "highly recommended" one stockpot and two others are "recommended."
8. Choice magazine
July 2007
Saucepans Review and Compare
by Rebecca Gatto
Our AssessmentAustralia's Choice magazine test 13 saucepans (both stainless and nonstick) and rates them on performance and ease of use. Nonstick pans are also evaluated based on the durability of the nonstick coating. Testers measure the time it takes to boil water, cook scrambled eggs to assess sticking and make white sauce to check evenness of heating. During the tests, they evaluate the design of the pans and how hot the handles become. Eight of the 13 pans are recommended, but only two of them are available in the United States. This article also includes information about the pros and cons of different cookware materials.
9. Cook's Illustrated Magazine
Sept. 2006
Saute Pans
by Editors of Cook's Illustrated magazine
Our AssessmentA saute pan is basically a skillet with a lid and straight, rather than flared, sides. They're useful for braising and pan-frying. In this review, editors test nine saute pans with a variety of tasks ranging from pan-searing strip steaks to cooking crepes. After putting the saute pans through their paces, editors recommend two, including one budget model. Design features they prefer include a larger cooking surface (close to 10 inches), long metal handles that stay cool (plastic handles can't be put in the oven) and a helper handle on the opposite side for lifting.
10. Cook's Illustrated Magazine
March 2006
Small Nonstick Saucepans
by Editors of Cook's Illustrated magazine
Our AssessmentEditors review nine small nonstick saucepans (about 2 quarts in size) and recommend three. Performance and heat distribution are gauged by sauteing onions and eggs. Each pan's design is also evaluated while cooking pastry cream and rice. Testers say they prefer saucepans with a "spout or a rolled lip" for pouring, a wide diameter and slightly flared sides for easier stirring. They also prefer handles that stay cool after 30 minutes or more of cooking and are attached with sturdy rivets, rather than screws.
Best Nonstick and Traditional Cookware
by Editors of Good Housekeeping
Our AssessmentAfter testing 25 lines of nonstick cookware and 10 lines of traditional cookware, the editors of Good Housekeeping identify their top picks in this slideshow. Four lines of nonstick cookware and four lines of traditional cookware are recommended. The slideshow provides a brief summary of each brand's pros and cons, but cookware lines are not directly compared to each other. Also, no details are provided about testing procedures.
12. The New York Times
June 7, 2006
In Search of a Pan That Lets Cooks Forget about Teflon
by Marian Burros
Our AssessmentThis article focuses specifically on skillets. Food writer Marian Burros embarks on a quest for Teflon-free cookware that can cook with very little oil and still clean up easily. During her search, she tests eight skillets and consults with expert chefs. She cooks chicken breasts, eggs, onions and potatoes with only a thin film of oil in each skillet, and foods frequently stick to the pan bottom. All-Clad and Calphalon pans both fall short in these tests, while cast-iron pans perform well. Burros prefers the Le Creuset enameled cast-iron skillet for its imperviousness to acidic foods, but Lodge seasoned and unseasoned cast-iron skillets come in a "very close second." Note that this review predates the emergence of alternative nonstick coatings, so none of these newer technologies is tested.
13. Macys.com
As of Jan. 2012
Cookware Sets
by Contributors to Macys.com
Our AssessmentMore than 50 cookware sets are sold through Macy's.com, but only a few have a significant number of reviews. We found the most reviews for Cuisinart Chef's Classic Stainless cookware, which is sold in three different sets. Together, they receive more than 200 user reviews with an average rating of about 4.5 stars out of 5. We also found about 100 reviews for All-Clad Stainless cookware, sold in four different sets. This brand receives nearly perfect average ratings -- about 4.9 stars out of 5.
14. TheKitchn.com
March 18, 2011
The Kitchn Reviews Our Favorite Posts and Pans
by Faith Durand
Our AssessmentThe Kitchn is a popular online food site featuring recipes, cooking advice and some one-off equipment reviews. Here, writers select their favorite piece of cookware and provide a brief write-up about why they find the pot or pan so appealing. These write-ups are informative, but the picks range from saute pans to stockpots and so are not particularly helpful in comparing the products.
15. Buzzillions.com
As of Jan. 2012
Cookware Set Reviews
by Contributors to Buzzillions.com
Our AssessmentBuzzillions.com aggregates consumer reviews from a variety of commercial retail sites, including the previously mentioned Macy's and Cooking.com sites, as well as smaller retailers such as Cookware Essentials. Reviews vary in detail and specificity. Still, most of the top ranking cookware sets featured on this site include more than 60 user reviews and provide useful insight into the positives and drawbacks of a particular cookware set.
16. Amazon.com
As of Jan. 2012
Cookware Sets
by Contributors to Amazon.com
Our AssessmentMore than 1,000 cookware sets are sold at Amazon.com, and a few sets receive more than 100 reviews from owners. The site helpfully shows the number of reviews and the average star rating for each product, and reviews can be sorted based on price, popularity or average score. You can also look at reviews for individual pots and pans to help you gauge the durability and quality of a specific line of cookware. We found the largest number of positive reviews for Cuisinart Chef's Classic Stainless cookware and for Rachael Ray Hard-Anodized Cookware, a brand not widely reviewed in other sources.
17. Cooking.com
As of Jan. 2012
Cookware Sets
by Contributors to Cooking.com
Our AssessmentThe way user reviews on this site are counted is somewhat confusing. For example, the main page lists cookware sets as having literally thousands of ratings, but clicking on the product shows that it has been rated fewer than 100 times "by customers who purchased this item." It is not clear where the other ratings come from. Also, many of the buyers who rate a product do not actually write reviews, and the reviews that are posted tend heavily toward the positive. Nonetheless, there are a few cookware sets here that get 100 user reviews or more. As at Amazon.com, you can find more reviews for individual pieces of cookware rather than sets.
18. ChefTalk.com
As of Jan. 2012
Cookware
by Contributors to ChefTalk.com
Our AssessmentChefTalk.com calls itself "a food lover's link to professional chefs." The user reviews on this site come from cooks of all levels, and they are generally detailed and knowledgeable. There are reviews for several types of cookware, including frying pans, saute pans, saucepans and stockpots. Products are ranked based on a system that's a bit unclear; it appears to involve some combination of the number of reviews and how positive they are. Although most individual products receive only one or two reviews, we found multiple positive reviews for cookware brands such as Le Creuset, All-Clad Stainless and Lodge, but these reviews are spread across various models of pans.
Stock These Pots
by Melissa Clark
Our AssessmentWriter Melissa Clark identifies her picks for five types of cookware: Dutch ovens, roasting pans, pasta pots, saute pans and saucepans. However, she briefly mentions what she likes about each pick; she doesn't discuss her criteria or compare her picks to other cookware.
20. The Wall Street Journal
June 20, 2008
Cooking Like the Stars?
by Juliet Chung
Our AssessmentJuliet Chung has professional New York chefs and one housewares design professional test five lines of celebrity chef-endorsed cookware lines (Todd English, Marcus Samuelsson, Wolfgang Puck, Rachael Ray and Emeril Lagasse). The testers try the frying pan and at least one other pan from the line, performing a variety of tasks requested by the writer. Samuelsson's line tested relatively well, but it is more expensive than the other lines. The testers say that for the relatively low price and nice quality, Lagasse's line barely beats the others.
21. Williams-Sonoma.com
As of Jan. 2012
Cookware Sets
by Contributors to Williams-Sonoma.com
Our AssessmentLike many retailers, the online site of Williams-Sonoma features some user reviews of the more popular and -- in this case -- higher-end cookware sets. Calphalon's Unison Nonstick Slide & Sear 10-Piece Set receives the most reviews out of other available full cookware sets, and it receives 4 out of 5 stars from most users. Reviews are generally brief, but they can be a good source of information for those looking for feedback on one particular model or set.
22. The New York Times
Oct. 7, 2008
What's Hot, What's Not In Pots And Pans
by Harold McGee
Our AssessmentWriter Harold McGee tests about a dozen pans and pots in a variety of tests (boiling water, cooking eggs, fish, etc.). Five are called out as the writer's favorites, but each has positive aspects and drawbacks. McGee spends much of this article discussing pans in general, so the review is less helpful in determining the benefits of specific pans, but it is helpful in providing general buying guidelines. It is also more than three years old.
23. Delish.com
April 22, 2011
We –Tried-It-Friday: Eco-Friendly Nonstick Pans
by Jolene Bouchon
Our AssessmentOne writer at Delish.com tests two eco-friendly nonstick pans, the Bialetti Aeternum saute pan and Earth Pan Hard Anodized SandFlow Nonstick by Faberware. The writer says that both pans worked as well as a traditional nonstick, but that the pans were used only over a one-month period. Plus, actual feedback on each model is brief, though she does note that the Bialetti Aeternum pan was preferred.
Beautiful New Kitchen Tools
by Kristine Donnelly
Our AssessmentWhile this piece is not a traditional cookware review, writer Kristine Donnelly discusses the best new high-design kitchen finds of the year. She cites Brooklyn Copper Cookware, and designer Mac Kholer says they are "unbeatable" and "shed heat as fast as they gain it."

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