Cookware Surfaces 101

We’ll help you find the cookware that’s right for you.

Surface matters

Choosing the right cookware can make or break your dish. The pan’s material directly affects how food browns, how easily it releases and how much effort you’ll spend cleaning it afterward. From stainless steel to ceramic nonstick and hybrid options, we’ll break down the different surfaces and help you choose what works best for your cooking style.

No toxins. No forever chemicals. Pure stainless steel.

Versatile and all-purpose, Stainless steel is ideal for high-heat cooking, deep browning, searing, sauteing and building pan sauces. Because there’s no coating, the surface is also highly durable and resistant to scratches.

Pro Tip: Heat, control and timing are the keys to a successful stainless technique so make sure to always preheat the pan. Sprinkle a few drops of water to test—once a single bead forms and glides, your pan is properly heated. Add your preferred fat to the pan, swirl—and you’re ready to cook.

Ceramic Nonstick: Built for better cooking & made without forever chemicals.

Known for easy release and everyday convenience, ceramic nonstick is ideal for breakfast foods like eggs and pancakes, light sautés, and delicate fish. This material tends to perform best at low to medium temperatures, there’s minimal sticking, and cleanup is quick and easy. Our ceramic nonstick coatings are without PFAS, PFOA, PTFE, lead, or cadmium.

Hybrid: Sears like steel. Releases like nonstick.

Combining the searing power of stainless steel with easy release, Hybrid cookware delivers the best of both worlds, thanks to a patterned, layered surface. Ideal for everyday cooking that balances performance and ease.

Pro Tip: While more forgiving than stainless steel, hybrid surfaces may not be a slippery as traditional nonstick so make sure to properly prehead with your preferred fat. Hybrid is also safe to use with metal utensils.

Carbon Steel: The surface that gets better with use.

Durable enough for high-heat cooking and lightweight enough for everyday handling, carbon steel is built for everything from searing and sautéing to frying and roasting. Unlike traditional nonstick cookware, carbon steel develops its performance over time. Seasoning builds layer by layer, creating a smoother, darker cooking surface with continued use and proper care. The more you cook, the more character—and naturally nonstick performance—the pan develops.

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Find The Right Cookware For Your Dish

Be a better cook, simply by choosing the right cookware for your dish. Searing steaks? Reach for an oven-safe stainless-steel fry pan so you can brown on the stovetop and finish in the oven. Braising a pork shoulder? A cast iron Dutch oven is your go-to. Find out more in our guide.