pans kitchen

The right kitchen pans depend on what you cook most, your stovetop and how much upkeep you are willing to do.

• Nonstick pans handle eggs and fish with little oil but need low to medium heat.
• Stainless steel and cast iron sear well and last for decades with proper care.
• Induction cooktops need a magnetic base, so look for an induction-ready symbol.

A 10 or 12 inch skillet covers most daily meals, a saucepan handles grains and sauces, and a wok or saute pan helps with stir-fries and one-pan dinners.