Cookware

Stainless steel is the workhorse — sears, deglazes, handles high heat (500°F+ oven), and lasts for decades, but eggs and delicate fish need oil. Non-stick (PFOA-free Teflon or modern equivalents) handles eggs and low-fat cooking effortlessly but tops out at 400°F and the coating wears down in 3-7 years. Ceramic non-stick is a middle ground — no synthetic coatings, slightly less slick than Teflon, fine for medium heat. Most kitchens benefit from owning all three.

All Quince stainless steel cookware is induction compatible — the magnetic stainless base works on every cooktop type (gas, electric, induction, halogen). Non-stick and ceramic pans are also induction compatible across the Quince line, with magnetic-encapsulated bases. The product page for each piece lists exact cooktop compatibility.

Stainless steel pieces are oven-safe to 500°F (lids included for the all-stainless line — check each product page if the lid is glass). Non-stick pieces are oven-safe to 400°F maximum — exceeding this temperature degrades the coating. Ceramic non-stick goes to 500°F. Always check the handle material on each product page — wood and silicone handles cap the safe temperature lower than the pan body.

Use silicone, wood, or nylon utensils only — never metal. Hand-wash with a soft sponge (the dishwasher's heat and harsh detergents shorten non-stick life by years). Cook on low to medium heat for most non-stick cooking — high heat unnecessary for eggs, fish, and pancakes. Avoid cooking sprays (the propellants build up a sticky residue over time); a small pat of butter or oil works better.

Sets save money per piece and ensure matching design — best if you're outfitting a kitchen from scratch or replacing aging cookware all at once. Individual pieces work better if you already have cookware you love and want to add specific tools (a Dutch oven, a saute pan, a 12-inch skillet). Most everyday kitchens need: one 10-inch non-stick pan, one 12-inch stainless skillet, one 3-quart saucepan, one 6-8 quart stockpot. Add a Dutch oven if you braise or bake bread.

Fill the pan with enough water to cover the burned area, add a heaping tablespoon of baking soda, bring to a simmer for 10-15 minutes, then scrub with a non-abrasive sponge. For stubborn stains, Bar Keepers Friend (oxalic acid powder) restores stainless to a like-new shine — apply to a damp sponge, scrub gently, rinse thoroughly. Never use steel wool on the cooking surface; it leaves micro-scratches that future food can stick to.