Experts say a stainless steel cookware set is the best bet for most uses – sturdy and non-reactive, it's dishwasher-safe and impervious to scrapes. Be sure to use a nonstick ingredient (spray, butter or oil) since stainless steel does not have nonstick properties.

Tri-Ply is made of different metals laminated or bonded together to utilize the best qualities of each metal. Stainless steel, aluminum and copper are most commonly used. Tri-Ply is generally more expensive – but its value is in its durability and fast, event heat conductivity.

Convenience of use and easy cleanup make nonstick cookware a perennial favorite. Traditional nonstick comes in a variety of materials, all of which have a special interior coating. As technology advances, so does the range of nonstick options.

Hard-anodized cookware uses an electrochemical process to alter the molecular structure of aluminum. As a result, the aluminum turns a dark gray and hardens. According to experts, this type of interior surface resists sticking to an extent, but it isn't truly nonstick. a hard-anodized interior does, however, brown foods well.

Cast iron retains heat beautifully and is oven-safe, so you can pan-sear a steak before finishing it in the oven. Several prominent chefs use cast iron to cook delicate fish fillets because it heats evenly, with fewer "hot spots" than other types of skillets. Traditional cast iron skillets must be "seasoned" -- heated and rubbed with a small amount of oil -- before being used for the first time. Each time a pan is seasoned, oil and carbon residues bond with the iron, creating a slick surface. These days, you don't have to season a cast-iron skillet yourself; you can buy a pre-seasoned cast iron skillet .