How We Test Cookware at Homes & Gardens – I Sizzle Steaks, Flip Pancakes, and Scrub Pans to Find the Pots and Pans That are Worth Your Money

There’s nothing more satisfying than cooking in top-rated cookware – the kind that makes breakfast eggs slide out seamlessly, or sears date-night steak to perfection.

But not all pans are created equally. As the Kitchen Appliances Editor at Homes & Gardens, I’m on a mission to help you choose the best cookware. I test everything from everyday skillets to saucepans (and I only review the best non-toxic cookware) so you can cook confidently, safely, and efficiently.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, I do have exacting standards. Here’s a sneak peek into how we test cookware, step by step.

Research

As with all the products we test at Homes & Gardens, the process begins with market research. I want to test all the most popular brands that clamor for your attention with glossy marketing and beautiful aesthetics to see if they live up to the hype (think: stylish newcomer Our Place vs traditional yet expensive, Le Creuset).

I also try to test lesser-known, up-and-coming brands – and less-trendy options, like Lodge cast iron, for example. The best cookware isn't all about big names and good looks – performance is key.

Design & Materials

Materials set the stage for what's to come. Stainless steel, cast iron, ceramic, non-stick, and enameled cast iron each have their pros and cons – and will dictate how we test cookware.

First off: I only test the best non-toxic cookware, and I pay careful attention to coatings – no one wants chemicals leaching into their recipes.

Stainless steel is brilliant for building a fond when browning chicken thighs, while the best cast iron cookware retains heat for oven-finished dishes with crispy edges. Enamel-coated Dutch ovens are my go-to for slow-cooked stews or bubbling bolognese, while the best non-stick fry pans are essential when it comes to tricky, sticky ingredients, like tofu or halloumi.

Once the pan arrives in my kitchen, I'm looking for a solid, evenly weighted pan – as that usually indicates good-quality construction. I also inspect rivets, handles, and edges (I'll explain more about this in the cooking and cleaning tests). Finally, I step back and assess the aesthetics – a beautiful piece of cookware can also make a design statement on your stove, and inspire you to cook.

Ergonomics

A brilliant frying pan or the best roasting pan should feel good in your hands. If it’s too heavy, it’s exhausting to transfer from stovetop to oven; too light, and it won’t retain heat evenly.

As I'm cooking, I'm always looking for balance and comfort. Handles should be sturdy, stay cool, and give you confidence when you’re swirling a pan full of olive oil and onions – or lifting a huge holiday turkey out of the oven.

Cooking Performance

As a cook, this is my favorite part of how we test cookware. I'm looking for a pan that can handle all kinds of ingredients without a hiccup.

For frying pans, skillets, and Dutch ovens, I always start with simple sautéed onions. This can reveal all kinds of issues, like sticking, burning, or uneven browning, which indicate poor heat conduction. This can become instantly apparent when testing the best induction pans, for example.

Next, I sizzle or roast meat, like chicken thighs or steak, to see if the cookware can get a beautiful golden sear and leave fond in the pan for building flavorful sauces and gravies. This is my favorite test; I'm looking out for that all-important Maillard reaction.

After that, I like to test notoriously sticky or delicate recipes, including: tofu, white fish, sticky cheese like halloumi or paneer, steak, and fried eggs. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Finally, whilst I'm cooking, I gently test enamel or non-stick surfaces with a wooden or silicone spatula (I'm obsessed with my Supoon, from Amazon) – top-quality surfaces should resist scratching and maintain smoothness over time.

Versatility

During my long-term testing, I check whether a pan can handle multiple cooking methods: searing, frying, sautéing, braising, and oven-baking.

Not all pans are made for versatility, and that's okay, but a multi-tasking pan can really save space in the kitchen and become indispensable for everyday meals. One of the best pans I've tested recently –the Caraway Stainless Steel Sauté Pan – stepped up for all my favorite recipes, from searing chicken thighs, simmering pasta sauces, and finishing dishes in the oven.

To test whether pans survive direct oven heat, I first check the instruction manual – then I go for stove-to-oven dishes like frittatas or braised meat. Ideally, the handles should withstand high temperatures, and any coatings shouldn’t warp, discolor, flake, or crack.

Cleaning & Maintenance

Cleaning cookware is a huge part of my testing. A pan can cook beautifully, but if it becomes a scrubbing nightmare, it quickly loses appeal.

Cleaning and maintenance depend on the cookware material (we've recently written a guide: How to clean and care for every type of cookware). Cast iron needs regular seasoning to maintain its natural non-stick layer, while non-stick and enamel-coated pans usually need gentle hand-washing to avoid chipping, which is useful to know, as that may put some shoppers off.

I've found that hybrid pans, like the HexClad Fry Pan, can easily be refreshed with a baking soda and hot water mixture, restoring their performance after sticky or burnt-on foods, which is really handy. Cleaning stainless steel is easier than most people think – it's one of the hardiest choices and can often survive the dishwasher, but also benefits from frequent polishing to retain its shine.

Whatever the material, I look for thoughtful details like flush rivets, which prevent onions or curry sauce from hiding in corners – and some brands include cleaning accessories and handy manuals, which always scores extra points with me.

Durability and Value for Money

Longevity is one of the most important criteria when testing cookware. Over the years, I’ve tested countless pots and pans, and I know firsthand that a pan can look perfect straight out of the box but quickly lose its shine, start sticking, and ruin your ingredients. That’s why I plan for at least one month of real-world testing before a pan earns my recommendation.

The initial price isn’t everything; a durable, well-constructed pan is a better investment than a cheap pan that fails after a few months.

The Final Verdict

At the end of testing, I'll write up my cookware review and score the piece a rating out of five. I'll summarize my final verdict, listing all the pros and cons, and explain which type of cook it will suit best.

Five-star ratings are rare; a perfect piece of cookware has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, ease of cleaning, and, crucially, value for money. You can see all the winners in our guide to the best cookware.