We Tested 60+ Stainless Steel Cookware Sets: Here's What We Recommend

• Le Creuset Signature Stainless Steel 6-Piece Cookware Set: This set from Le Creuset looks gorgeous, which was a common note from experts in our Lab. The shiny six-piece set comes with an 8-inch nonstick pan, a 10-inch stainless steel fry pan, a 2-quart saucepan and a 3.5-quart nonstick saucier. While the set is beautiful, we noted that the stainless steel 10-inch fry pan didn't heat evenly during our test and developed scorching at the bottom of the pan, which we were able to clean off. The handles are comfortable and easy to hold, similar to the brand's popular Dutch ovens.
• Heritage Steel Titanium Series 8 Piece Core Set: While we are still testing this set from Heritage Steel, we are impressed with the results we’ve seen thus far. According to the brand, the eight-piece set is made with a five-ply clad stainless steel. When performing the browning test using the 10.5-inch fry pan, it received high scores for the steak's even color, though we did notice some staining on the pan when finished cooking. Our team still needs to test the other pieces included in the set, but this is another set to consider.
• All-Clad D5 Stainless Steel Cookware Set: The D5 from All-Clad is comparable to the D3 (our best tri-ply pick). During testing, the fry pan had very even heat distribution, and the handle features a deep indentation for your thumb for easy holding. Experts also noted that the cookware itself is on the heavier side, and staining developed after use. Most bits come off with soap and water when cleaning, but the rest require heavy cleaners. Experts in the Kitchen Appliances Lab find this set good for cooking over high heat. The set includes a 10-inch fry pan, a 3-quart sauté pan, a 4-quart saucepan and an 8-quart sauce pot.
• Goldilocks Cookware Set: This set from Goldilocks includes seven pieces and retails for under $250. The seven-piece set includes a 10-inch skillet, 3-quart and 1.5-quart saucepans, and an 8-quart stock pot. During testing, we noted that the set wasn’t as heavy as other models tested and was comfortable to hold. When conducting the browning test on the skillet, the steak had some uneven browning but was still cooked to a juicy medium, which was rare inside. We also noted staining that couldn’t be removed with standard soap and water, and heavy cleaners were required to remove the stains after cooking. Overall, this could be ideal for new cooks looking for a starter set, especially for the price.
• Caraway Stainless Steel Cookware Set: Known for its trendy nonstick cookware, we were impressed when testing the Caraway stainless steel version of the popular set. The 12-piece set has a 10.5-inch fry pan, 8-inch saucepan, 12-inch sauté pan and 10.5-inch Dutch oven. The set also has a canvas lid holder and magnetic pan racks for storage. We did experience some staining that couldn’t be removed with only soap and water when using the fry pan, but when making steak in the same pan, it delivered an evenly browned steak that was nicely cooked in the center.
• Cristel 1826 Collection Stainless Steel Set: While we’re still testing this complete set, experts in the Kitchen Appliance Lab often reach for the included 2-quart saucepan when cooking and testing. "I love this saucepan; the heavy nature, solid base and flared design make me reach for it frequently.” The brand also has pan and pot options that can be used with removable handles so you can go from cooktop to tabletop.
• Calphalon Premier Space-Saving Cookware Set: This 10-piece cookware set from Calphalon is one to consider if saving space is a priority. The set stacks for easy storage since the lids fit neatly inside each pot, providing a flat surface to stack pots on top of one another. When testing, experts found the 10-inch skillet pan roomy enough for flipping and turning with tongs but thought the sides were slightly tall. We noticed that after using the set, some stains on the rivets and pans couldn’t be removed with only soap and water. Though the lids help save space, this style may not be for everyone.
• Viking Contemporary 3-Ply Stainless Steel Set: The uniquely-shaped curved handles and transparent lid stood out the most when experts were testing this set. When performing heat distribution, the pan produced mostly even results and the handles stayed cool while cooking. The 10-piece set includes an 8-inch and 10-inch fry pan, a 2.4-quart and 3.4-quart saucepan, a 3.6-quart sauté pan and a 5.2-quart Dutch oven. When testing the included Dutch oven, we noted that the lid's handle gets hot when cooking and requires a glove when handling.

At the Good Housekeeping Institute, we've been testing cookware for decades. We've tested more than 115 sets over the years, including nonstick cookware and stainless steel cookware.

When testing our experts evaluate ease-of-use factors including comfortability of holding, staining and cleanability. We then test for performance where we evaluate boiling, scorching, browning and heat distribution.

✔️ Material: All stainless steel cookware is made of stainless steel, right? Yes and no. Stainless steel is often the primary material in stainless steel cookware, but it's usually not the only one. Since stainless steel isn't the greatest conductor of heat, it's usually paired with other materials like aluminum and copper to help it heat quickly and evenly. Stainless steel is hefty, tough and durable, which makes stainless steel cookware last for years.

✔️ Number of layers: You'll often see stainless steel cookware touted as being three-ply or five-ply; that number represents the layers of metal that make up the pot or pan. The more layers, the more durable it's thought to be, but more layers typically make the pieces heavier.

✔️ Included pots and pans: Cookware sets are notorious for including products that aren't always useful, but we like having pots and pans that match, so we lean towards sets in our own kitchens. Our favorite sets include at least one fry pan that's either 10 or 12 inches, but having a couple of fry pans is even better. We also like having at least one small saucepan — about 2 quarts to boil eggs easily — and another larger one for sauces and sides. Stock pots are essential for boiling full boxes of pasta, and a braiser or sauté pan is beneficial for rounding out your set so you can make saucier dishes than a fry pan could handle.

✔️ Handles: Larger, longer and wider handles make maneuvering easier and stay cooler during cooking. Stainless steel handles versus plastic or other types of handles make the cookware look more cohesive and indicate a higher-quality piece. They can also typically withstand higher oven temps, so you can move pots and pans from the stovetop to the oven confidently.

✔️ Lids: Lids are often made of matching stainless steel or tempered glass so you can see inside. If you like watching your cooking, this is something to consider when shopping.

You'll also often see high-quality cookware made of 18/10 stainless steel. This type of stainless steel is known to be long-lasting and rust-resistant, thanks to its nickel and chromium makeup. Manufacturers will often tout if they use this type of steel, but they won't mention if they use one of lesser quality that's more affordable. As a whole, stainless steel is durable, but the lower grades may not last as long. Note that 18/8 is a lower-quality stainless steel, which is great if you're on a budget, but it may not last as long as 18/10.

There is some technique to mastering your stainless steel cookware to ensure less sticking and better results. Here are our steps for cooking on stainless steel:

1. Always preheat your stainless steel cookware. Stainless steel is porous when cold, and preheating the material closes the pores, creating a smooth cooking surface. If you add a drop of water to the pan and it sizzles, you know you're at the right temperature.

2. Oil your pan after it's preheated, and let that oil heat up before adding your food. The oil is ready once it shimmers in the pan and moves freely, coating the entire cooking surface.

3. Allow your ingredients to cook thoroughly on one side before flipping; there is no need to flip sporadically, as that will increase the chance of sticking.

4. Allow your cookware to cool thoroughly after cooking and before cleaning to ensure the best results the next time you use it.

People often prefer nonstick cookware to stainless steel because it's easier to use. Still, once you understand how stainless steel works and how to work with the heat to create the optimal temperature, it can even be used to fry eggs without sticking. Here's how:

Heat your pan over medium to medium-high heat. When it's hot, sprinkle some water on it. If the water "dances" (sizzles and disappears when it hits the pan), the pan is ready to be used. Add some oil (we like olive oil) and swirl it around until you see rivets in the oil. Then, add your egg. Once the egg white sets (or you've reached your desired doneness), use your spatula to release it from the pan — you shouldn't have any trouble if done correctly.

The best way to clean stainless steel cookware is by hand with dish soap and a non-scratch sponge. While many stainless steel cookware pieces are dishwasher-safe, hand-washing with a non-scratch sponge yields good results and can help prolong the pan's life.

If a stainless steel pot or pan has burnt-on stains, it's still best to use a non-scratch sponge (nothing abrasive) and a stainless steel cleaner like Bar Keeper's Friend or baking soda. Make a paste out of the cleaner and scrub it in circular motions all over the affected areas until the stains are removed. It may take a few rounds of this method if there are layers of burnt-on staining.

Nicole Papantoniou has run the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab since 2019; she oversees all the content and testing related to kitchen and cooking appliances, tools and gear. She's a trained cook and published recipe developer and cooks all the time. She conducted the last side-by-side cookware test and continues to test all types, including stainless steel, nonstick, ceramic, cast iron, etc. There are few things she hates more than scrubbing dishes, so the pans that stand out the most to her are the ones that require the least amount of cleaning.

Eva Bleyer has professionally tested all kinds of kitchen equipment, from oven ranges to cold press juicers. Eva has tested over 20 different cookware sets during her time in the Good Housekeeping Institute Institute's Kitchen Appliances and Innovation Lab. She loves using stainless steel pans in her kitchen for everything from simmering sauces to frying tofu.

Raena Loper updated the latest version of this article alongside Papantoniou and Bleyer. Raena has tested over 10 different cookware sets while working in the Good Housekeeping Institute Kitchen Appliances Lab.