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 — having pans and pots across material types covers nearly every cooking task.