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" Great cookware won&amp;#039;t make you a better cook but it can certainly make cooking easier. On the other hand, bad cookware can be a huge hindrance, causing foods to brown unevenly or even scorch. To help you find great cookware, the Good Housekeeping Research Institute (GHRI) tested nonstick and traditional cookware at every price and in virtually every style. The Good Housekeeping Research Institute evaluated cookware based on:  How evenly it distributed heat   How steadily saucepans maintained a simmer  How well skillets browned burgers  How readily pieces with a nonstick surface released eggs and pancakes  How well each line resisted staining from use  The thoroughness of the owner&amp;#039;s manual  How hot handles and knobs became on the stovetop  Whether or not lids and handles were safe in the oven  How easy it was to clean  Whether or not there were any rivets or crevices to clean around        How We Tested  We took a skillet from each line and coated the interior with vegetable shortening and flour. We heated the skillet on both a gas and electric burner to see how evenly the mixture browned as an indication of how evenly the pan distributed heat.  We simmered a quart of water in each saucepan over the course of an hour, measuring the temperature frequently to see whether the pan could maintain a steady simmer without adjusting the burner.  We cooked hamburgers in a skillet from each line to see how evenly they browned and to see whether or not the skillets retained enough heat to brown the burgers on both sides.  After each sample went through our barrage of tests, we inspected it for stains. We cleaned those that did stain from use with an abrasive cleaner to see if the stains could be removed.  We read through each owner&amp;#039;s manual to see how thorough and helpful it was.  We determined whether the cookware and lids were safe to use in the oven.  We cleaned each piece of cookware, either by hand or in the dishwasher (as directed by the manufacturer), 14 times to determine how easy it was to clean and whether it would degrade from repeated cleanings. We also inspected for rivets and crevices, which might make a pan more difficult to clean.  We boiled water for 15 minutes in a saucepan from each line, then measured the surface temperatures on the handle and on the lid to see if they became too hot to touch.   To determine which cookware is right for you, consider the following:  Consider which type of range you use at home: cookware with a flat aluminum disk base will heat more evenly on an electric smooth top range, while pans made of solid aluminum or stainless steel with an aluminum core will perform better on a gas range.  If you value easy cleanup, opt for cookware with a nonstick interior coating, an exterior that is either nonstick or porcelain enamel, and handles without rivets. Stainless steel cookware looks beautiful in the store but stains noticeably from use; some elbow grease may be required to keep it looking good.  If you often use a Dutch oven to braise stew or a skillet to brown a frittata in the oven, check the oven temperature limitations before making a purchase.  Before you buy a set, consider the pieces included. A set is a great buy if you need all of the pieces but not such a great value if you&amp;#039;ll have to buy supplemental pieces to suit your cooking needs or if it includes some pieces that will just end up taking up space in your cabinets.   Cooking Safely with Nonstick Cookware  Do not preheat nonstick cookware. When the finish reaches very high temperatures, it can begin to degrade and release fumes that can cause flu-like symptoms in humans or kill pet birds.  Only use nonstick cookware on low to medium heat.  Ventilate your kitchen well when cooking.  Don&amp;#039;t broil or sear foods in a nonstick pan.  Choose a heavy weight nonstick pan. Lightweight pans tend to heat up faster and are more likely to overheat.  To avoid chipping or damaging nonstick cookware, handle pans carefully. Use wooden, plastic, or silicone tools \u2014 not metal ones.  Do not use nonstick cooking sprays on nonstick cookware. They can permeate the surface and reduce the effectiveness of the nonstick coating.   Cleaning Tips:  The exterior of most cookware can be restored to like-new condition by scrubbing with a Dobie pad and Bar Keeper&amp;#039;s Friend.   Store cookware carefully \u2014 it can scratch. If you stack pans, place a paper towel between each of them.   "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/cooking-tools/cookware-reviews/a18795/nonstick-and-traditional-cookware-tested/>