How We Test Cookware at Homes & Gardens – Our Hands-On Process for Finding Cookware You Can Trust

I have been a certified foodie since I was a child. I can pinpoint the moment that Pixar's 2007 Ratatouille opened my eyes to the culinary world, and I have been cooking and baking at home ever since. Needless to say, I appreciate a good piece of cookware and know firsthand how much the wrong pan can take away from the joy of cooking.

As the Kitchen Appliances and Cookware 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.

My testing team and I put the best cookware through its paces in our home kitchens, assessing how each piece performs in the real-world situations you’re likely to encounter, from preparing everyday family dinners to cooking for a crowd. Here’s the process we follow to give every pan a fair and thorough assessment, and the qualities we look for when identifying the very best.

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 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 potentially dangerous chemicals leaching into their recipes. It is important to note that 'non-toxic' is not a regulated term, so we have put together a guide to cookware labels to break down marketing jargon and find cookware that is more mindful of your long-term health.

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, such as tofu or halloumi.

Once the pan arrives in our kitchens, we are 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

This is my favorite part of how we test cookware, and arguably the most important. 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, pancakes, sticky cheese like halloumi or paneer, 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 OXO Good Grips Flexible Turner, from Amazon) – top-quality surfaces should resist scratching and maintain smoothness over time.

Versatility

During my months-long 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,

To test whether pans survive direct oven heat, I first check the instruction manual – then I go for stove-to-oven dishes, such as stews 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. 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.

Whatever the material, I always handwash dishes with a gentle sponge and non-toxic dish soap to assess how easy it really is, and look for thoughtful details like flush rivets, which prevent onions or sauce from hiding in corners – and some brands include cleaning accessories and handy manuals, which always score extra points with me.

I will also check and make note of whether a pan is truly dishwasher-safe, to offer convenience to busy everyday cooks.

Durability and Value for Money

Longevity is one of the most important criteria when testing cookware, especially for expensive pieces. 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. We will always come back to edit a review if we find that a piece of cookware that started off promising has deteriorated over a longer time frame.

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.

Shop The Best Cookware

I have rounded up a snapshot of some of our favorite cookware for you to shop.

We don't just focus our efforts on cookware. We also have complete guides to how we test air fryers and how we test coffee makers to help you build a robust kitchen.

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