Good cookware more than pays for itself. Here’s why:
好厨具的价值远远超过它本身的价值。原因就在这里：
In 2021 (data for 2022 and beyond are still being finalized, so this does not include inflation taking place in 2022 and beyond), American households spent an average of $6,961.68 on food for every man, woman, and child. $3,058.40 of that went to food-at-home expenditures.1 Food at home includes everything from raw vegetables to pizza home deliveries to potato chips eaten at home.2 The remaining $3,903.28 per person went towards food consumed at outside-of-home venues such as restaurants, sports games, and museums. These numbers are for 2021, but even if we ignore all inflation that took place after 2021, $3,903.28 per person for 20 years equals $78,065.60. That’s $312,262.40 for a family of four just on eating outside of the home for 20 years. Ouch!
2021 年（2022 年及以后的数据仍在最后确定中，因此不包括 2022 年及以后发生的通货膨胀），美国家庭的男女老幼在食品上的平均支出为 6961.68 美元。其中 3058.40 美元用于家庭食品支出。 1 居家食品包括从生蔬菜到披萨外卖，再到在家吃的薯片等各种食品。 2 其余每人 3,903.28 美元用于在家庭以外的场所消费食品，如餐馆、体育比赛和博物馆。这些数字是 2021 年的数据，但即使我们忽略 2021 年之后发生的所有通货膨胀，每人 20 年的 3903.28 美元也相当于 78065.60 美元。一个四口之家 20 年的外出就餐费用就是 312262.40 美元。哎哟
Home cooking is not just cheaper, it’s also healthier than eating processed foods or restaurant foods; according to a studies by Johns Hopkins University, “[w]hen people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not at all, even if they are not trying to lose weight.” Home-cooked meals even add to life expectancy. The bottom line is that home cooking is both less expensive and healthier than eating processed food or restaurant food (usually laden with salt/sugar/fat).
家庭烹饪不仅便宜，而且比吃加工食品或餐馆食品更健康；根据约翰霍普金斯大学的一项研究，"如果人们在家烹饪大部分饭菜，他们比那些烹饪较少或根本不烹饪的人摄入更少的碳水化合物、更少的糖和更少的脂肪，即使他们并不试图减肥"。家常菜甚至能延长人的寿命。总之，与食用加工食品或餐馆食品（通常含有大量盐/糖/脂肪）相比，在家做饭既省钱又健康。
It seems like a no-brainer to eat home cooking more often: you save a ton of money, plus better health, which is priceless–not to mention the social benefits of being able to host gatherings with good food.
多吃家里做的饭菜似乎不费吹灰之力：既能省下一大笔钱，又能改善健康状况，这可是无价之宝--更不用说能用美食举办聚会的社交好处了。
So why don’t people do it more often? Effort.
那么，为什么人们不经常这样做呢？ 努力。
There’s no silver bullet to decrease the amount of effort it takes to cook, but one thing you can do is to lower the amount of effort it takes to cook by choosing cookware that heats up evenly (so you don’t need to account for hot spots on the cooking surface), is comfortable to use, and is easy to clean. Even small differences in the ease of cooking and cleanup matter psychologically. For example, people eat less when they use smaller plates, because the small effort it takes to re-fill a plate is enough to keep us from re-filling the plate as often.3
没有什么灵丹妙药可以减少烹饪时所耗费的精力，但有一点是可以做到的，那就是通过选择加热均匀（这样就不需要考虑烹饪表面的热点）、使用舒适、易于清洁的厨具来减少烹饪时所耗费的精力。即使是烹饪和清洁难易程度上的微小差别，也会对心理产生影响。例如，当使用较小的盘子时，人们吃得更少，因为重新装满盘子所需的微小努力足以让我们不再频繁地重新装满盘子。 3
Skipping just one restaurant dinner can pay for the price difference between a poor piece of cookware and a great one. Skip a few more restaurant dinners and you could buy practically any cookware set and enjoy its benefits for decades. Good cookware pays for itself through lower lifetime food expenditures and better health!
只需少吃一顿餐馆晚餐，就能弥补劣质炊具和优质炊具之间的差价。再少吃几次餐馆晚餐，您就可以购买几乎任何一套炊具，并享受其几十年的好处。好的炊具可以降低一生的食品支出，改善健康状况，从而收回成本！
HOW TO CHOOSE COOKWARE 如何选择炊具
If you want to cut to the chase, please skip down to the SCENARIOS.
如果您想直奔主题，请跳到场景部分。
For definitions and images of specific cookware pieces like “skillet” or “casserole,” please see the GLOSSARY at the end of this page.
有关 "平底锅 "或 "砂锅 "等特定厨具的定义和图片，请参阅本页末尾的术语表。
For the thought process behind the recommendations, please read the section entitled RATIONALE.
有关建议背后的思考过程，请阅读 "理由 "部分。
For thermal rankings, click here for gas and here for electric/induction.
有关热能排名，燃气请点击此处，电/感应请点击此处。
We’ve reviewed dozens of cookware product lines, including All-Clad and its rivals. If you’re looking for specific cookware attributes, please use the menu to the side of the screen. Select which attributes are important to you in the drop-down boxes (don’t click on a drop-down box if the attribute doesn’t matter to you), and click “search.” For a complete listing of all product lines, click “search” without selecting any attribute filters.
我们已经评测了数十个炊具产品系列，包括 All-Clad 及其竞争对手。如果您要查找特定的炊具属性，请使用屏幕侧面的菜单。在下拉框中选择对您重要的属性（如果属性对您不重要，请不要点击下拉框），然后点击 "搜索"。要查看所有产品系列的完整列表，请单击 "搜索"，无需选择任何属性过滤器。
Question: What is the most essential purpose of stovetop cookware?
问题炉灶炊具最基本的用途是什么？
Answer: Stovetop cookware’s purpose is to evenly distribute heat to food.
请回答：炉灶炊具的作用是使食物受热均匀。
一锅沸腾的水。水因对流而四处流动。因此，水本身有助于将热量均匀分布到整个锅中。
How many ways are there to do this?
有多少种方法可以做到这一点？
- Raw/cold – Fruit/green smoothies, gazpacho, etc. are not usually cooked on the stove.
生食/冷食 - 水果/绿色冰沙、凉菜汤等通常不在炉子上烹饪。 - Steaming/boiling – Heating up water or watery soups
蒸煮/沸腾 - 加热水或含水汤类 - Baking/roasting – Dry heat applied from all sides
烘焙/烘烤 - 从四面八方进行干热加热 - Deep Frying – In hot oil
油炸 - 在热油中 - Grilling/Broiling – High dry heat with the food under or over the heat source
烧烤/炙烤 - 在热源下方或上方对食物进行干热加热 - Smoking – Hot smoke applied from all sides
吸烟 - 从四面八方喷出热烟 - Simmering/making stews and braises – Heating up viscous liquids like thick stews or chili
炖煮/制作炖菜和烩菜 - 加热粘稠液体，如浓汤或辣椒酱 - Sautéing – Moderately high temperature, wet or dry
煸炒 - 温度适中，干湿均可 - Frying/searing – High temperature, dry
油炸/烧焦 - 高温、干燥 - Stir-Frying – High temperature, dry; usually means using a wok on commercial-grade, high-Btu cooking fire
炒 - 高温、干燥；通常指使用商用级高热量烹饪火力的炒锅
We can eliminate some of these tasks from consideration when discussing indoor cookware. For the first task (raw/cold), you will be working at room temperature or colder, not on the stove, so cookware is largely irrelevant. If you are blending smoothies, you want a blender or food processor. For grilling, you would presumably use a real grill. (If you use a stovetop grill pan, then it’s basically just a frying pan with raised ridges that impart faux grill marks; see a discussion about frying pans, below.) For smoking, you could use a steamer basket if it has large holes, and your smoke source would be placed underneath.
在讨论室内炊具时，我们可以将其中一些任务排除在外。对于第一项任务（生食/冷食），您将在室温或更低的温度下工作，而不是在炉子上，因此炊具在很大程度上无关紧要。如果您要搅拌冰沙，则需要搅拌机或食品加工机。如果是烧烤，您可能需要使用真正的烤架。(如果您使用炉灶上的烤盘，那么它基本上就是一个煎锅，上面有凸起的脊，可以做出烤痕；请参阅下文关于煎锅的讨论）。如果是熏制，可以使用蒸笼，如果蒸笼上有大孔的话，烟源就放在蒸笼下面。
As for the other cooking methods:
至于其他烹饪方法：
Steaming/boiling/poaching and baking/roasting inside an oven are low-stress. Any decent cookware is fine, because air or water currents will spread heat around. If you’re on a limited budget, then here is where you can trim your budget by opting for affordable disc-bottom pieces instead of clad pieces. But you don’t want to skimp too much because of durability issues as well as how you may still want to brown meat/caramelize onions/etc. in the bottom of a stock pot even if the stock pot is mainly used for making stock.
在烤箱内蒸煮/煮沸/蒸煮和烘烤/烘焙都是低应力烹饪。任何像样的炊具都可以，因为气流或水流会让热量四处扩散。如果您的预算有限，那么您可以选择经济实惠的盘底炊具而不是包底炊具来减少预算。但您也不要过于吝啬，因为这不仅会影响耐用性，而且即使高汤锅主要用于熬制高汤，您可能还是想在锅底煎肉/焦化洋葱等。
That leaves simmering/stews/braises, sautéing, and frying/searing/stir-frying as the most problematic tasks. These tasks demand good-quality, highly thermally-conductive cookware to avoid hot spots and burning.
这样一来，炖/煮/烩、炒和煎/炒/煎炒就成了最棘手的任务。这些任务需要质量好、导热性强的炊具，以避免热点和烧焦。
A graphical representation of what types of cooking methods go with what types of cookware follows, with best matches in red and good matches in orange:
下面的图表说明了什么类型的烹饪方法与什么类型的炊具相匹配，红色为最佳匹配，橙色为良好匹配：
烹饪方法与炊具类型的匹配（红色 = 最佳匹配，橙色 = 良好匹配）
For instance, if you want to fry, you are best off with a skillet (red line), though you can do okay with a sauteuse or sauté pan as well (orange lines). Similarly, a stockpot can do fine baking, except that some won’t fit into an oven or have lids that aren’t heavy enough to seal in moisture as well as a dedicated enameled Dutch oven/casserole.
例如，如果您想煎炸食物，最好使用平底锅（红线），不过您也可以使用煎锅或炒锅（橙色线）。同样，汤锅也可以用来烘烤，只是有些汤锅无法放入烤箱，或者锅盖不够重，无法像专用的搪瓷荷兰烤箱/砂锅那样密封水分。
For sake of completeness I included high-temperature stir-frying and linked it to woks, but most people’s residential stove aren’t powerful enough for true, high-temperature stir-frying. What some people call “stir-frying” on a residential stove is more like sautéing (which is just as delicious).
为了完整起见，我将高温炒菜也包括在内，并将其与炒锅联系起来，但大多数人的家用炉灶功率不够，无法进行真正的高温炒菜。有些人在家用炉灶上所谓的 "炒 "更像是煎炒（同样美味）。
The differences between pans can be subtle, so if you’re trying to decide between two similar pieces and can have only one, please see the GLOSSARY of this page for a short summary, or else you can read the following summaries:
平底锅之间的区别可能很微妙，因此，如果您想在两款相似的产品中选择一款，请参阅本页的 "术语表 "以获取简短摘要，或者阅读以下摘要：
- Pick One: Skillet or Sauté Pan? Discussing Frying Pans / Paella Pans vs. Saute / Low Casserole / Rondeau / Braising or Brasier (Brazier) pans
二选一：平底锅还是煎锅？讨论煎锅/西班牙海鲜饭锅与炒锅/低砂锅/炖锅/烩锅或布拉西耶锅（Brazier） - Pick One: Casserole vs. Stock Pot (or, French or Dutch Oven vs. Stockpot)
二选一：砂锅 vs. 炖锅（或法式或荷兰式烤箱 vs. 炖锅） - Pick One: Straight vs Curved Saucepan / Saucier / Sauteuse sidewalls
选择一：直形与弧形炖锅/汤锅/炖盅侧壁的对比
Also, let’s talk ideal cookware materials for a moment.
另外，让我们先谈谈理想的炊具材料。
- Stainless steel is relatively indestructible and won’t react with foods. You can scour them with steel wool and BKF or boil vinegar in them and it’d be totally fine. The indestructibility of stainless steel is particularly important if you have household members (kids or otherwise) or guests who can’t be counted on to treat cookware properly. It doesn’t take much to wreck nonstick pans (e.g., drag a steel spoon across a nonstick pan’s surface, or chip off enamel by banging it into the side of the sink). Ditto with cast iron which requires specific care to maintain its seasoning. In contrast, stainless steel shrugs that off and makes care and maintenance easier.
不锈钢相对来说坚不可摧，不会与食物发生反应。您可以用钢丝绒和 BKF 擦洗，或者用醋煮，都不会有问题。如果您的家庭成员（孩子或其他）或客人不能正确对待炊具，不锈钢的坚不可摧就显得尤为重要。不粘锅不需要太多就会损坏（例如，用钢勺拖过不粘锅的表面，或者用搪瓷撞击水槽边，使其脱落）。铸铁锅也是如此，需要特别小心才能保持其调味性。相比之下，不锈钢则不会出现这种情况，而且更容易保养和维护。
- Bare aluminum chemically reacts with foods and can impart off-flavors, especially with acidic foods like citrus or tomatoes.4 That’s why most aluminum is coated with nonstick PTFE/Teflon or ceramic, but those coatings wear down and become sticky over time. And once those coatings go bad, they become harder to clean than stainless steel. Furthermore, aluminum is notorious for warping (bending so it is no longer flat). Nevertheless, I recommend nonstick aluminum for delicate, sticky foods like eggs and fish, and if you don’t overheat such pans and use them only for delicate foods, they can last a long time.
裸铝会与食物发生化学反应，产生异味，尤其是柑橘或番茄等酸性食物。 4 这就是为什么大多数铝都涂有聚四氟乙烯（PTFE）/铁氟龙（Teflon）不粘涂层或陶瓷涂层，但随着时间的推移，这些涂层会磨损并变得粘稠。一旦这些涂层变质，就会变得比不锈钢更难清洁。此外，铝的翘曲（弯曲使其不再平整）也是出了名的。尽管如此，我还是建议用不沾铝锅来烹饪鸡蛋和鱼等易碎、易粘的食物，而且如果不过热，只用来烹饪易碎的食物，这种锅可以用很长时间。
- Copper is not dishwasher safe, does not work on induction stoves, oxidizes so you either have to accept copper patina or else polish it periodically, tin/silver linings are relatively fragile and harder to clean than stainless steel or nonstick surfaces. Worst of all is how copper weighs more than aluminum of equal performance, and it’s also far more expensive. You might want to consider it anyway if you can afford it–I have reviewed several copper product lines–but for most people I’d recommend skipping copper.
铜不能用洗碗机清洗，不能在电磁炉上使用，会氧化，所以要么接受铜锈，要么定期抛光，锡/银内衬相对脆弱，比不锈钢或不粘表面更难清洗。最糟糕的是，铜的重量比同等性能的铝还要重，而且价格也贵得多。 如果你能负担得起，也许还是可以考虑一下--我曾对几种铜制产品系列进行过评测，但对于大多数人来说，我还是建议不要使用铜制产品。
- I can’t really recommend cast iron and carbon steel for most people. Cast iron/carbon steel pans are heavy (heavier than any other cookware of comparable size and thus an automatic “no” for anyone with weak wrists/arthritis/etc.), require seasoning and sometimes re-seasoning by burning oil onto its surface (seasoning can wear off, and for those of you trying to escape Teflon nonstick, I’ve found no scientific studies about the long-term health effects of eating tiny particles of seasoning), require care to avoid rust (will all members of your household treat it right, including kids who might decide to soak the pan in water?), unevenly heat up and thus require more babysitting on the stove (constant stirring), can’t be used with acidic foods or the iron leaches and give off-tastes/colors (unless you get enameled cast iron pans but those cost a lot of money and still have the other disadvantages of cast iron, plus enamel is brittle and can chip), typically have horrible handle comfort that also get hot during cooking much faster than stainless handles would, can take longer to clean since you can’t just use abrasives or scour like you could with stainless steel, and takes a long time to heat up and cool down (which can hurt unaware pets/kids and also means higher energy bills). Cast iron is fine for low-heat stovetop cooking or oven use, but it’s not all-purpose the way other pans can be. You don’t even need a cast iron pan for searing: it’s a myth that only cast iron/carbon steel hold enough heat to sear meat without collapsing in temperature. Sure, thin aluminum nonstick pans crash hard in temperature. But thicker aluminum and copper pans can match or even beat cast iron, and the aluminum/copper-based pans also spread heat much more evenly. That’s not to say that you can’t cook with cast iron on the stovetop, but if the objective is to make cooking easier so that you’re more likely to eat healthy home cooking, then most people would be better off with something lower-maintenance and easier to use.
对于大多数人来说，我并不推荐使用铸铁和碳钢锅。铸铁/碳钢平底锅很重（比任何其他同等大小的炊具都重，因此对于手腕无力/关节炎等患者来说是自动的 "禁区"），需要调味，有时还需要在其表面烧油重新调味（调味料可能会磨损，对于那些试图摆脱特富龙不粘锅的人来说，我没有发现任何关于长期食用微小调味料颗粒对健康影响的科学研究），需要小心以避免生锈（您家中的所有成员都会正确对待它吗，包括可能决定将平底锅浸泡在水中的孩子？加热不均匀，因此需要在炉子上照顾更多人（不断搅拌），不能与酸性食物一起使用，否则铁会渗出并产生异味/异色（除非您买珐琅铸铁锅，但这种锅价格昂贵，而且仍有铸铁锅的其他缺点，另外珐琅很脆，会碎裂）、一般来说，铸铁锅的手柄舒适度很差，在烹饪过程中发热的速度也比不锈钢手柄快得多，清洁起来需要的时间也更长，因为你不能像使用不锈钢那样只用磨料或擦洗，而且加热和冷却的时间也很长（这可能会伤害不懂事的宠物/孩子，也意味着更高的能源费用）。铸铁锅适用于低热炉灶或烤箱烹饪，但它并不像其他锅那样万能。您甚至不需要用铸铁锅来烤肉：只有铸铁/碳钢锅才能保持足够的热量来烤肉而不会温度骤降，这是一个神话。当然，薄的铝质不粘锅在温度升高时会变得坚硬。但较厚的铝制和铜制平底锅可以与铸铁锅媲美，甚至更胜一筹，而且铝制/铜制平底锅还能更均匀地散热。这并不是说你不能在炉灶上使用铸铁锅烹饪，但如果目的是让烹饪变得更容易，从而让你更有可能吃到健康的家常菜，那么大多数人最好还是选择维护成本更低且更容易使用的锅具。
- 100% glass/enamel/ceramic is poor choices for stovetop cooking. Some con artists claim that stainless steel is somehow toxic, so you should buy their all-ceramic/enamel/glass cookware instead. In reality, stainless steel is safe, and enamel/glass/ceramic are terrible heat conductors that produce hotspots where your heating elements touch them. Furthermore, they are all brittle and can chip or crack if roughly handled or if metal utensils are used. Little kids or clueless houseguests can do things like overheat cookware, bang on pots and pans against sink walls, etc.
100%玻璃/搪瓷/陶瓷是炉灶烹饪的不良选择。 有些骗子声称不锈钢有毒，所以你应该购买他们的全陶瓷/搪瓷/玻璃炊具。 实际上，不锈钢是安全的，而搪瓷/玻璃/陶瓷是可怕的导热材料，加热元件接触到它们时会产生热点。 此外，它们都很脆，如果粗暴处理或使用金属器皿，就会碎裂或破裂。小孩子或不懂事的房客可能会做出让炊具过热、将锅碗瓢盆撞向水槽壁等行为。
- For even more information about cookware materials, see our in-depth, no-nonsense guide to cookware materials.
有关炊具材料的更多信息，请参阅我们深入浅出的炊具材料指南。
Given all of the above, stainless steel is the best material to use, because it won’t chip/dent/warp easily, won’t become useless if overheated, and isn’t very chemically reactive (it can be used in dishwashers and doesn’t chemically react with foods to impart metallic tastes/off-flavors). The problem is that stainless steel is a bad heat conductor compared to aluminum and copper. There are two main workarounds to this problem: a) bond stainless steel to aluminum or copper and make the entire pot out of this multi-layered material (colloquially known as “clad”5); and b) make the cooking surface out of thin stainless steel and then slap an aluminum or copper disc to the bottom (“disc base”).
综上所述，不锈钢是最好的材料，因为它不会轻易碎裂/变形/扭曲，不会在过热时失去作用，而且化学反应不强（可用于洗碗机，不会与食物发生化学反应而产生金属味/异味）。问题是，与铝和铜相比，不锈钢的导热性能很差。解决这个问题主要有两种变通办法：a）将不锈钢与铝或铜粘合在一起，然后用这种多层材料制作整个锅（俗称 "包覆 " 5 ）；b）用薄不锈钢制作烹饪表面，然后在底部贴上铝或铜圆盘（"圆盘底座"）。
There are pros and cons for clad vs. disc base, and they vary depending on stove type. The short answer is for induction stoves, stick to disc-base for any large-diameter cookware. For gas and electric coil stoves, or for induction stoves used with cookware of smaller diameters (say, 8 inches or less on the bottom), read on:
包覆式锅底与圆盘式锅底各有利弊，而且因炉灶类型而异。 简而言之，对于电磁炉来说，任何大直径的炊具都应使用圆盘底座。 对于燃气灶和电炉，或与直径较小的炊具（如底部 8 英寸或以下）一起使用的电磁炉，请继续阅读：
Clad (has aluminum or copper running up the sidewalls, not just stainless steel) is usually more expensive but is better for skillets, sauciers, saute pans, and arguably also pots that deal with thick stews/chili/etc. This is because solid foods and solid-ish foods like very thick stews are relatively poor heat conductors and aren’t thin enough (like water) to have convection currents spread heat around. You can still use disc base to cook thick stews, but you may have to stir more often, something that you might not always be able to do in a busy kitchen. (NOTE: induction stoves are so uneven-heating that I would recommend using disc-base for all large-diameter pots on induction, as thick disc bases do a better job of spreading out the “O” shaped induction heating pattern. Stir as necessary.)
包边锅（侧壁上有铝或铜，而不仅仅是不锈钢）通常更贵，但更适合煎锅、炖锅、炒锅，也可以说更适合处理浓汤/辣椒等的锅。 这是因为固体食物和类似固体的食物（如浓汤）的导热性相对较差，而且不够薄（如水），无法通过对流来传播热量。您仍然可以使用圆盘底座来烹制浓汤，但您可能需要更频繁地搅拌，而在繁忙的厨房中您可能无法做到这一点。 注意：电磁炉的加热非常不均匀，因此我建议在电磁炉上使用圆盘底座来烹制所有大直径的锅，因为厚圆盘底座可以更好地分散 "O "型电磁炉的加热模式。必要时进行搅拌）。
Disc-base is usually less expensive, but doesn’t work as well for skillets, sauciers, saute pans, and pots full of thick stews. Also, almost all disc-base cookware uses undersized aluminum disc bases that don’t stretch to the edges of the pot bottom, which causes thermal discontinuities. On gas this means burning a circle of food/oil around the edges of the pan. On electric/induction this means the outer ring of the bottom of the pot or pan are colder than the center, so you should stir more often. If you really want to get into the nitty-gritty details, see Cladded sidewalls vs. disc-bottomed cookware: which is better?
圆盘底通常价格较低，但不太适合煎锅、炖锅、炒锅和盛放浓汤的锅。此外，几乎所有的圆盘底炊具都使用尺寸过小的铝制圆盘底座，无法伸展到锅底边缘，从而导致热量不连续。在燃气锅具上，这意味着食物/油会在锅的边缘燃烧一圈。在电炉/电磁炉上，这意味着锅底或平底锅的外圈比中间冷，因此您需要更频繁地搅拌。如果您真的想了解更多细节，请参阅《加厚侧壁与圆盘底炊具：哪个更好？
It’s a metric cookware world: Europe and Asia manufacture most cookware in the world. You should standardize your diameters around particularly popular numbers in case you want to add inserts or swap lids. Popular numbers include 16, 18, 20, 24, 28, and 32 cm diameters. These translate to 6.30, 7.09, 7.87, 9.44, 11.02, and 12.60 inches, respectively, though many manufacturers round off to 6.3, 7.1, 8, 9.5 (some manufacturers round to 10 inches), and 12.5 inches (and some manufacturers round to 13 inches). 22 cm and 26 cm are a little less common and correspond to 8.66 and 10.24 inches, respectively. Diameters are usually measured from the interior to interior, so you don’t count the thickness of the cookware itself or the flared rim. (A few companies cheat by measuring from exterior to exterior in an effort to exaggerate the size of their equipment, and we note which ones do that in our reviews.)
这是一个公制炊具的世界：欧洲和亚洲制造着世界上大多数炊具。您应该根据特别流行的数字来确定直径的标准，以防要添加内胆或更换锅盖。常用的数字包括 16、18、20、24、28 和 32 厘米直径。这些数字分别相当于 6.30、7.09、7.87、9.44、11.02 和 12.60 英寸，不过许多制造商会四舍五入到 6.3、7.1、8、9.5（有些制造商会四舍五入到 10 英寸）和 12.5 英寸（有些制造商会四舍五入到 13 英寸）。22 厘米和 26 厘米略微少见，分别对应 8.66 英寸和 10.24 英寸。直径通常是从内部到内部测量的，因此不包括炊具本身的厚度或外翻的边缘（少数公司会从外部到外部测量，以夸大其设备的尺寸，我们会在评论中指出哪些公司会这样做）。
This is not to say that you could not standardize your cookware sizes, but if so, you may have a harder time finding compatible lids and steamer inserts. Universal lids sort of work but are not ideal since many are flimsy and not tight-fitting enough for efficient steaming.
这并不是说您不能将炊具尺寸标准化，但如果这样做，您可能会更难找到兼容的锅盖和蒸锅内胆。通用锅盖虽然也能用，但并不理想，因为很多锅盖都很薄，而且不够紧密，无法有效蒸煮。
The most critical cookware pieces are a skillet, a saucepan, and a stockpot. If you’re cooking for one to two people, I would recommend a 28 cm (11 inch) skillet, a 3-quart saucepan, and a 6-8 quart stockpot. If you’re cooking for 3-4 people, I would recommend at least an 11 inch diameter skillet, a 3.5+ quart saute pan, a 3 quart saucepan, and an 8-12 quart stockpot. (For larger households, or if you want to have enough for leftovers, you may need larger sizes.) The skillet is for both meats and vegetables and allows you to scoop underneath food. A saute pan would be useful for reducing large batches of leafy greens down to size, but isn’t as indispensable as a skillet, because it’s hard to scoop underneath food in a saute pan due to the higher sidewalls. The saucepan is for sauces or small servings of sides that aren’t the main course, such as sides of rice. The stockpot is for making large batches of soups, stews, pasta, stock, etc., including leftovers, and can double as a Dutch oven for braising. That’s all you absolutely need–other things like and nonstick pans are very useful but not absolutely crucial. (If you’re cooking for larger households or like leftovers, the next two very useful pieces I’d get would be a large rondeau/saute pan and and a large steamer basket.)
最关键的炊具是平底锅、汤锅和汤锅。如果您要为 1 到 2 个人做饭，我建议您使用 28 厘米（11 英寸）的平底锅、3 夸脱的汤锅和 6-8 夸脱的汤锅。如果是为 3-4 人烹饪，我建议至少使用直径 11 英寸的平底锅、3.5 夸脱以上的炒锅、3 夸脱的汤锅和 8-12 夸脱的汤锅。(对于人数较多的家庭，或者如果您希望有足够的剩菜剩饭，可能需要更大尺寸的锅）。平底锅可用于烹饪肉类和蔬菜，并能将食物舀到下面。炒锅可以用来把大批量的绿叶蔬菜切成小块，但不像平底锅那样不可或缺，因为炒锅的侧壁较高，很难从食物下面舀起食物。汤锅用于调味汁或小份量的非主菜配菜，如米饭配菜。汤锅用于制作大批量的汤、炖菜、面食、高汤等，包括剩菜剩饭，还可以用作炖煮食物的荷兰烤箱。这就是您绝对需要的东西--不粘锅等其他东西非常有用，但并非绝对关键。(如果您是为大户人家做饭，或者喜欢剩菜剩饭，我会买两个非常有用的东西，一个是大圆盘/炖锅，另一个是大蒸笼）。
That said, many people in this scenario opt for cookware sets because you get a discount for buying bundles.
尽管如此，在这种情况下，很多人还是会选择购买成套炊具，因为捆绑购买可以获得折扣。
Okay, with that out of the way, let’s take a look at common scenarios:
好了，说完这些，让我们来看看常见的情况：
SCENARIO 1: Electric Stoves: Coil or Radiant (Smoothtop)
情景 1：电炉：线圈式或辐射式（平头式）
SCENARIO 2: Gas Stoves: Natural Gas, Propane, or Butane
情景 2：燃气灶：天然气、丙烷或丁烷
SCENARIO 3: Induction Stoves
情景 3：电磁炉
SCENARIO 4: Unusual or Exotic Cookware (not recommended for most people)
情况 4：不寻常或奇特的厨具（不建议大多数人使用）
SCENARIO 1: Electric Stoves: Coil or Radiant (Smoothtop)
情景 1：电炉：线圈式或辐射式（平头式）
Electric stoves heat relatively evenly, but are slow to respond to changes in burner strength, and they take longer to preheat cookware since the metal coil itself has to heat up as well. They also demand cookware with flat bases, since heat transfer requires direct contact between the flat stove coil/smoothtop and the bottom of your cookware. Cookware that gets bent is a recipe for uneven heating.
电炉加热相对均匀，但对燃烧器强度变化的反应较慢，而且预热炊具的时间较长，因为金属线圈本身也需要加热。此外，电炉还要求炊具的底面平整，因为热量传递需要平整的炉灶线圈/光滑炉面与炊具底部直接接触。弯曲的炊具会导致加热不均匀。
SETS 套装
~$150 Budget: ~$150 预算：
If you have to stick close to $100 and won’t be using your cookware in an oven, I’d suggest the slightly-more-than-$100 Vollrath 3822 Stainless Steel Deluxe Optio Cookware Set, 7-Piece set (less corrosion-resistant due to using 18/0 magnetic stainless steel even on the sidewalls; handles not very comfortable; not oven safe; I review it here).
如果您的炊具价格不超过 100 美元，又不会在烤箱中使用，我建议您选择价格略高于 100 美元的 Vollrath 3822 不锈钢豪华 Optio 炊具套装，7 件套（由于使用 18/0 磁性不锈钢，即使在侧壁上也不太耐腐蚀；手柄不太舒适；不适合在烤箱中使用；我在这里对它进行了评论）。
If you can stretch your budget a bit (don’t eat out for dinner just one time), get the Cuisinart 89-11 11-Piece Professional Stainless Cookware Set
如果您的预算可以再宽松一些（不要只在外面吃一次晚饭），可以购买美膳雅 89-11 11 件套专业不锈钢厨具套装
If you absolutely must have a totally nonstick set even though it won’t last that long, then get a set of decent PTFE (such as Teflon) or ceramic nonstick. Ceramic can survive more overheating than PTFEs, which can start to break down as low as 400F, but ceramic is brittle and can chip or crack, so it’s debatable which is more durable. PTFE and ceramic both lose their nonstick properties within several years (or much sooner if you use them with high heat), and nonstick coatings don’t do much for pots which you’d use at boiling temperature of lower, so consider getting a frying pan in nonstick and your other pieces in stainless steel (see Individual Pieces, below).
如果您一定要买一套完全不粘的餐具，即使它用不了那么久，那就买一套像样的聚四氟乙烯（如特富龙）或陶瓷不粘餐具。陶瓷不沾锅比聚四氟乙烯不沾锅能承受更高的过热温度，因为聚四氟乙烯不沾锅在华氏 400 度时就会开始损坏，但陶瓷不沾锅比较脆，可能会碎裂或开裂，所以哪种不沾锅更耐用还有待商榷。聚四氟乙烯和陶瓷都会在几年内失去不粘特性（如果在高温下使用，则会更快），而且不粘涂层对于在沸腾温度或更低温度下使用的锅没有太大作用，因此可以考虑购买不粘涂层的煎锅，而其他餐具则使用不锈钢（见下文的单件餐具）。
For PTFE at this price level, I’d recommend the T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
对于这个价位的聚四氟乙烯厨具，我推荐 T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
~$250 Budget: ~$250 预算：
Most people would be best served with either the Cuisinart 89-13 13-Piece Professional Stainless Cookware Set
大多数人最好选择美膳雅 89-13 13 件套专业不锈钢厨具套装
But if you must have a clad set, then the Cuisinart MCP-12N MultiClad Pro Stainless Steel 12-Piece Cookware Set
但是，如果您一定要购买一套炊具，那么美膳雅 MCP-12N MultiClad Pro 不锈钢 12 件套炊具套装
~$500 Budget: ~$500 预算：
What you can get is US-made or EU-made cookware at this price point that performs similarly to the Cuisinart set above, if you don’t like buying stuff made in China. The classic example would be All-Clad 401488R Stainless Steel Tri-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果您不喜欢购买中国制造的产品，那么在这个价位上您可以买到美国或欧盟制造的炊具，其性能与上述美膳雅套装类似。典型的例子是 All-Clad 401488R 不锈钢三层粘合洗碗机安全炊具套装，10 件，银色
~$1000 Budget: ~$1000 预算：
For disc-base, I’d go with the Fissler 084 363 06 000 Original Pro Collection 10-Piece Set
对于圆盘底座，我会选择 Fissler 084 363 06 000 Original Pro Collection 10-Piece Set
If you must have clad, then get Demeyere Industry5
如果您一定要使用不锈钢，那么请使用 Demeyere Industry5
If you want faster responsiveness to changes in burner strength, you want copper. Unfortunately bare copper tends to be quite expensive and has a lot of maintenance issues. A compromise is All-Clad 600822 SS Copper Core 5-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果想要对燃烧器强度的变化做出更快的反应，就需要铜。遗憾的是，裸铜往往相当昂贵，而且有很多维护问题。折衷方案是 All-Clad 600822 SS 铜芯 5 层粘合洗碗机安全炊具套装，10 件装，银色
>$1000 Budget: >$1000 预算：
If you need a lot of pieces, then a larger set of something might make sense, like the All-Clad 60090 Copper Core 14-piece set
如果你需要很多件，那么一套较大的东西可能会有意义，比如 All-Clad 60090 Copper Core 14 件套
If you don’t need as many pieces, then Demeyere Atlantis (reviewed in three parts: Proline Skillets, Conic Sautueses, and Straight-Sidewall Pieces). It’s not the absolute best in terms of thermal performance but it’s comfortable, has no rivets to clean around, and has a slicker than normal stainless finish for easier cleaning that should help make cooking more enjoyable, so that you eat healthier home cooking more often instead of eating out as often.
如果您不需要那么多锅具，那么可以选择 Demeyere Atlantis（分三部分进行评测：Proline Skillets、Conic Sautueses 和 Straight-Sidewall Pieces）。就保温性能而言，它并不是绝对最好的，但它很舒适，周围没有铆钉需要清洁，表面比普通不锈钢更光滑，更容易清洁，这应该有助于让烹饪变得更愉快，从而让您更经常地在家烹饪，而不是经常外出就餐，吃得更健康。
I recommend buying Demeyere Atlantis pieces you need individually because they don’t give much of a discount for buying as a set, and sets often include pieces that you might not use. Thus a power combo would be a Demeyere Proline skillet, Demeyere Atlantis conic sauteuse, and Demeyere Atlantis saute pan. Those three designs cover you for dry foods, sauces, and wet foods, respectively. Add a nonstick ceramic pan of your choice (see below) for eggs/fish if you want.
我建议单独购买所需的 Demeyere Atlantis 配件，因为成套购买不会有太大折扣，而且成套配件中往往包括一些您可能用不到的配件。因此，Demeyere Proline 平底锅、Demeyere Atlantis 锥形炒锅和 Demeyere Atlantis 炒锅就是一个强力组合。这三种设计分别适用于干食物、酱汁和湿食物。如果需要，还可以添加一个自选的不粘陶瓷平底锅（见下文），用于煎蛋/煎鱼。
However, don’t buy their stock pot, which does not outperform cheaper stainless pots. A stock pot is where you can skimp the most because watery foods spread heat around, so you can definitely get away with using something like an Update International SuperSteel stock pot. If you’re okay with the price, get a German-made Fissler stock pot or a French-made Sitram Profiserie or Catering stock pot, both of which are virtually indestructible (thick stainless steel that won’t dent and is 18/10 for strong corrosion resistance) and which you can use to sear meat with impunity for one-pot meals (very thick aluminum disc bases; not the absolute thickest, but Paderno stock pots don’t come with flared rims and thus pour more messily).
但是，不要购买他们的高汤锅，因为它的性能并不优于便宜的不锈钢锅。高汤锅是最能让您省钱的地方，因为多水的食物会四处散热，所以您完全可以使用像 Update International SuperSteel 高汤锅这样的产品。如果你对价格没意见，可以买一个德国制造的 Fissler 高汤锅或法国制造的 Sitram Profiserie 或 Catering 高汤锅，这两种锅几乎坚不可摧（厚不锈钢，不会凹陷，18/10 材质，耐腐蚀性强），你可以用它们肆无忌惮地烧烤肉类，做一锅饭菜（非常厚的铝盘底座；不是绝对最厚的，但 Paderno 高汤锅没有喇叭形边缘，因此倾倒时会更乱）。
Also, for skillets in particular, All-Clad d7 skillets (I review it here) are better value than Demeyere so be sure to check out d7 if you just want a good skillet.
另外，就平底锅而言，All-Clad d7 平底锅（我在这里评论过）比 Demeyere 更物有所值，所以如果你只想买一个好平底锅，一定要去看看 d7。
INDIVIDUAL PIECES 单件
If you already have a cookware set and just want to supplement them with something else, e.g., you started a family and now need a larger saute pan, then I’d recommend reading the reviews for the product series above and then buying individual pieces depending on price.
如果您已经有了一套炊具，只是想用其他东西来补充，比如您成了家，现在需要一个大一点的炒锅，那么我建议您先阅读上述产品系列的评论，然后再根据价格购买单件产品。
If you want to replace your current cookware with something better, it makes sense to upgrade your most-used pieces with top-quality stuff that you won’t need to replace again. Generally speaking, that means buying the following:
如果您想用更好的炊具替换现有的炊具，那么最好将最常用的炊具升级为无需再次更换的顶级炊具。一般来说，这意味着要购买以下产品：
- Egg pan (don’t overheat it and use it only for eggs or other delicate foods like fish, in order to prolong its life)
平底锅（不要过热，只用于煎鸡蛋或鱼等其他易碎食物，以延长其使用寿命） - Skillet or saute pan, cladded so food can cook on the sides and won’t stick when sliding out; can double as a low-capacity saute pan; sloped sides let you flip food more easily and won’t let water condense and drip back into the pan, which is useful for dry foods
平底锅或炒锅，有包边，食物可在锅边烹饪，滑出时不会粘锅；可兼作小容量炒锅；倾斜的锅边让您更容易翻转食物，不会让水凝结滴回锅里，这对干性食物很有用 - Saute pan (optional); useful for cooking a lot of wet foods in a single batch, such as a lot of leafy green vegetables
炒锅（可选）；适用于一次烹饪大量湿食物，如大量绿叶蔬菜 - Medium saucepan, cladded, for thicker stews, chili, oatmeal, reheating leftovers, etc., but you want it responsive enough to rescue sauces that are overheating, so you don’t want anything too thick; evenness matters less with smaller diameters since the burner diameter can match or even exceed the diameter of the saucepan
中号汤锅，带包层，用于炖较浓的汤、辣椒、燕麦粥、翻炒剩菜等，但要有足够的反应能力来挽救过热的调味汁，所以不需要太厚的锅；直径较小的锅，均匀度就不那么重要了，因为燃烧器的直径可以与汤锅的直径一致，甚至超过汤锅的直径 - Large stock pot for heating water or other thin fluids
用于加热水或其他稀液体的大汤锅 - Casserole/Dutch Oven (optional), for long-duration braises/simmers/etc. on the stovetop or in the oven. Long-duration cooking of acidic/salty foods can corrode even stainless steel if you keep doing it enough times, so many people use enamel-lined cast iron, which is immune to corrosion. Also makes a great presentation piece when having guests over.
砂锅/荷兰式烤箱（可选），用于在炉灶或烤箱上长时间炖煮/煨制等。长时间烹饪酸性/咸性食物，如果次数足够多，即使是不锈钢也会被腐蚀，因此很多人使用搪瓷内衬的铸铁，这样可以防止腐蚀。当有客人来访时，这也是一个很好的展示品。
Electric coil and electric radiant (smoothtop) stoves tend to heat relatively evenly, though they are slow to respond when you dial up or down the burner strength. Most disc-base pieces will not heat all the way to the edges on electric or induction stoves, so you get a relatively cold perimeter around your cooking surface. A few brands use discs that go all the way to the edges, though.
线圈式电炉和电辐射（平头）炉的加热往往相对均匀，不过在调高或调低燃烧器强度时反应较慢。在电炉或电磁炉上，大多数圆盘底座不会一直加热到边缘，因此烹饪表面周围相对较冷。不过也有少数品牌的炉盘会一直加热到边缘。
My recommendations would therefore be:
因此，我的建议是
- Anolon Nouvelle Copper Nonstick (I review it here) or GreenPan Ceramic Nonstick (I review it here) if you prefer ceramic. Either way, use them only for eggs/fish/delicates and don’t overheat them. Use non-scratch sponges
and don’t use metal utensils on them, no matter what the manufacturer claims about how they are metal safe (metal can still wear down PTFE or chip ceramic). These precautions will extend their useful lifespans.
如果您喜欢陶瓷锅，可以选择 Anolon Nouvelle Copper Nonstick（我在这里对它进行了评测）或 GreenPan Ceramic Nonstick（我在这里对它进行了评测）。无论哪种，都只能用来煎鸡蛋/鱼/淀粉，而且不要加热过度。使用无划痕海绵 - Demeyere Proline 5-Star Frying Pan (I review it here) but the better value would be All-Clad d7 skillets (I review it here) which perform similarly for much less
Demeyere Proline 5 星级煎锅（我在此处对其进行了评测），但更物有所值的是 All-Clad d7 平底锅（我在此处对其进行了评测），其性能与之类似，但价格却低得多 - Demeyere Atlantis Saute Pan (I review it here) but if you’re on a budget or need a different size, Fissler Original Pro (I review it here) (or similarly thick disc-base alternatives, such as Sitram Profiserie (I review it here) or Paderno Grand Gourmet (I review it here)
Demeyere Atlantis Saute Pan（我在此对其进行了评测），但如果您预算有限或需要不同尺寸的平底锅，可选用 Fissler Original Pro（我在此对其进行了评测）（或类似的厚盘底替代品，如 Sitram Profiserie（我在此对其进行了评测）或 Paderno Grand Gourmet（我在此对其进行了评测）。 - All-Clad Copper Core (I review it here) saucepan
All-Clad Copper Core（我在这里评论过它）平底锅 - Update International SuperSteel stock pot (18/8 stainless) (boils water faster than other designs)
Update International SuperSteel 高汤锅（18/8 不锈钢）（烧水速度比其他设计快） - Casserole/Dutch Oven (optional)
砂锅/荷兰式烤箱（可选）
You can supplement these pieces with other pieces in the same product lines if you want. I’d also recommend getting a steamer basket if you don’t already have one. They’re very versatile and can double as colanders.
如果你愿意，还可以用相同产品系列的其他产品来补充这些产品。如果您还没有蒸笼，我也建议您买一个。它们用途非常广泛，可以兼作笸箩。
Why is a skillet a higher priority than a saute pan? Because you can more easily get a spatula under your food to flip an egg or other flat food. You do lose volume in the process, so a skillet is not as good for reducing a huge bunch of spinach, but if money is tight, go with the skillet–you will simply have to batch-saute huge bunches of spinach rather than cook the entire bunch at once. (Obviously you can buy both a skillet and saute pan if it’s within your budget.)
为什么平底锅比煎锅更重要？因为你可以更方便地把锅铲伸到食物下面，翻转鸡蛋或其他扁平食物。但如果手头拮据，还是选择平底锅吧--你只需分批煎煮大把的菠菜，而不用一次就把整捆菠菜煎熟。(显然，如果预算允许，您可以同时购买平底锅和煎锅）。
Invest in a big can of Bar Keepers Friend to clean off the inevitable scorch marks and food or water stains. Avoid rubber/plastic handles unless you think you will never use pans in the oven. Don’t worry about hot handles when cooking on the stovetop, because stainless is a relatively poor heat conductor. Even if the handle somehow gets too hot, just wrap a towel around it. You want a stainless steel lid because of its ability to withstand abuse that would break glass lids; furthermore, steel lids are usually oven safe to 500F+ whereas glass lids often have plastic/rubber/bakelite handles that degrade over time when heated above 350F or so.
投资一大罐 Bar Keepers Friend，用来清洗不可避免的焦痕和食物或水渍。避免使用橡胶/塑料手柄，除非你认为永远不会在烤箱中使用平底锅。在炉灶上烹饪时不用担心烫手，因为不锈钢的导热性相对较差。即使手柄莫名其妙地太热，用毛巾包住就可以了。您需要不锈钢锅盖，因为它能够承受玻璃锅盖会被打碎的虐待；此外，不锈钢锅盖通常在 500F 以上的温度下对烤箱都是安全的，而玻璃锅盖通常都有塑料/橡胶/电木手柄，当加热温度超过 350F 左右时，这些手柄会随着时间的推移而退化。
SCENARIO 2: Gas Stoves: Natural Gas, Propane, or Butane
情景 2：燃气灶：天然气、丙烷或丁烷
Gas is very responsive. Turn up the heat, the pot immediately warms. Turn down the heat, the pot immediately cools. Gas also works with all kinds of cookware and is the most forgiving if your cookware is not perfectly flat, since the hot flame and combustion gases will make contact with the pot anyway.
煤气反应非常灵敏。把火开大，锅立即升温。调小火，锅立即冷却。煤气还适用于各种炊具，如果炊具不是完全平整，煤气也是最宽容的，因为高温火焰和燃烧气体无论如何都会与锅具接触。
SETS 套装
~$150 Budget: ~$150 预算：
With gas, you want to avoid rings of scorched food at the bottom, so that means no disc-base sets because a) almost all discs don’t go all the way to the edge, and b) even the ones that do, are paired with frying pans that have an overhang that is not protected by the disc, resulting in a ring of scorched food.
使用燃气时，您希望避免底部食物焦糊成圈，这就意味着不能使用圆盘底座套餐，因为 a) 几乎所有的圆盘都不会一直延伸到边缘，b) 即使是延伸到边缘的圆盘，与煎锅搭配时也会有悬空部分，没有圆盘的保护，导致食物焦糊成圈。
This means your best bet is thinner but still serviceable stainless steel clad: Cooks Standard Multi-Ply Clad Stainless-Steel 10-Piece Cookware Set
这意味着您的最佳选择是较薄但仍可使用的包层不锈钢：Cooks Standard Multi-Ply Clad Stainless-Steel 10-Piece Cookware Set
If you absolutely must have a totally nonstick set even though it won’t last that long, then get a set of decent PTFE (such as Teflon) or ceramic nonstick. Ceramic can survive more overheating than PTFEs, which can start to break down as low as 400F, but ceramic is brittle and can chip or crack, so it’s debatable which is more durable. PTFE and ceramic both lose their nonstick properties within several years (or much sooner if you use them with high heat), and nonstick coatings don’t do much for pots which you’d use at boiling temperature of lower, so consider getting a frying pan in nonstick and your other pieces in stainless steel (see Individual Pieces, below).
如果您一定要买一套完全不粘的餐具，即使它用不了那么久，那就买一套像样的聚四氟乙烯（如特富龙）或陶瓷不粘餐具。陶瓷不沾锅比聚四氟乙烯不沾锅能承受更高的过热温度，因为聚四氟乙烯不沾锅在华氏 400 度时就会开始损坏，但陶瓷不沾锅比较脆，可能会碎裂或开裂，所以哪种不沾锅更耐用还有待商榷。聚四氟乙烯和陶瓷都会在几年内失去不粘特性（如果在高温下使用，则会更快），而且不粘涂层对于在沸腾温度或更低温度下使用的锅具作用不大，因此可以考虑购买不粘涂层的煎锅，而其他锅具则使用不锈钢（见下文的单件锅具）。
For PTFE at this price level, I’d recommend the T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
对于这个价位的聚四氟乙烯厨具，我推荐 T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
~$250 Budget: ~$250 预算：
The Cuisinart MCP-12N MultiClad Pro Stainless Steel 12-Piece Cookware Set
美膳雅 MCP-12N MultiClad Pro 不锈钢 12 件套厨具套装
~$500 Budget: ~$500 预算：
What you can get is US-made or EU-made cookware at this price point that performs similarly to the Cuisinart MCP set above, if you don’t like buying stuff made in China. The classic example would be All-Clad 401488R Stainless Steel Tri-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果您不喜欢购买中国制造的产品，那么在这个价位上您可以买到与上述美膳雅 MCP 系列炊具性能相似的美国或欧盟制造的炊具。典型的例子是 All-Clad 401488R 不锈钢三层粘合洗碗机安全炊具套装，10 件装，银色
~$1000 Budget: ~$1000 预算：
If you want faster responsiveness to changes in burner strength, you want copper. Unfortunately bare copper tends to be quite expensive and has a lot of maintenance issues. A compromise is All-Clad 600822 SS Copper Core 5-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果想要对燃烧器强度的变化做出更快的反应，就需要铜。遗憾的是，裸铜往往相当昂贵，而且有很多维护问题。折衷方案是 All-Clad 600822 SS 铜芯 5 层粘合洗碗机安全炊具套装，10 件装，银色
Another good choice is Demeyere Industry5 (I review it here). It cleans more easily than most stainless and heats up the sides well.
另一个不错的选择是 Demeyere Industry5（我在这里对它进行了评论）。与大多数不锈钢相比，它更容易清洁，而且能很好地加热侧面。
>$1000 Budget: >$1000 预算：
If you need a lot of pieces, then a larger set of something might make sense, like the All-Clad 60090 Copper Core 14-piece set
如果你需要很多件，那么一套较大的东西可能会有意义，比如 All-Clad 60090 Copper Core 14 件套
If you don’t need as many pieces, then Demeyere Atlantis (reviewed in three parts: Proline Skillets, Conic Sautueses, and Straight-Sidewall Pieces). It’s not the absolute best in terms of thermal performance but it’s comfortable, has no rivets to clean around, and is slicker than normal stainless finish for easier cleaning that should help make cooking more enjoyable, so that you eat healthier home cooking more often instead of eating out as often.
如果您不需要那么多砧板，那么可以选择 Demeyere Atlantis（分三部分进行评测：Proline Skillets、Conic Sautueses 和 Straight-Sidewall Pieces）。就热性能而言，它不是绝对最好的，但它很舒适，周围没有铆钉需要清洁，而且比普通不锈钢表面更光滑，更容易清洁，这应该有助于让烹饪变得更愉快，从而让您更经常地在家烹饪，而不是经常外出就餐，吃得更健康。
I recommend buying Demeyere Atlantis pieces you need individually because they don’t give much of a discount for buying as a set, and sets often include pieces that you might not use. Thus a power combo would be a Demeyere Proline skillet, Demeyere Atlantis conic sauteuse, and Demeyere Atlantis saute pan. Those three designs cover you for dry foods, sauces, and wet foods, respectively. Add a nonstick ceramic pan of your choice (see below) for eggs/fish if you want.
我建议单独购买所需的 Demeyere Atlantis 配件，因为成套购买不会有太大折扣，而且成套配件中往往包括一些您可能用不到的配件。因此，Demeyere Proline 平底锅、Demeyere Atlantis 锥形炒锅和 Demeyere Atlantis 炒锅就是一个强力组合。这三种设计分别适用于干食物、酱汁和湿食物。如果需要，还可以添加一个自选的不粘陶瓷平底锅（见下文），用于煎蛋/煎鱼。
However, don’t buy their stock pot, which does not outperform cheaper stainless pots. A stock pot is where you can skimp the most because watery foods spread heat around, so you can definitely get away with using something like an Update International SuperSteel stock pot. If you’re okay with the price, get a German-made Fissler stock pot which has aluminum extending to the outer edges to make it immune to a ring of scorching at the bottom cooking surface. It’s virtually indestructible (thick stainless steel that won’t dent and is 18/10 for strong corrosion resistance) and which you can use to sear meat with impunity for one-pot meals (very thick aluminum disc base; not the absolute thickest, but Paderno stock pots don’t come with flared rims and thus pour more messily).
但是，不要购买他们的高汤锅，因为它的性能并不优于便宜的不锈钢锅。高汤锅是最能让您省钱的地方，因为多水的食物会四处散热，所以您完全可以使用像 Update International SuperSteel 高汤锅这样的产品。如果你能接受这个价格，那就买一个德国制造的 Fissler 高汤锅，它的铝制边缘延伸到外侧，使其底部烹饪表面不会出现一圈焦痕。它几乎坚不可摧（厚不锈钢不会凹陷，18/10 的材质具有很强的耐腐蚀性），你可以用它来肆无忌惮地烧烤肉类，做一锅饭菜（非常厚的铝盘底座；不是绝对最厚的，但 Paderno 高汤锅没有外翻的边缘，因此倾倒时比较混乱）。
Also, for skillets in particular, All-Clad d7 skillets (I review it here) are better value than Demeyere so be sure to check out d7 if you just want a good skillet.
另外，就平底锅而言，All-Clad d7 平底锅（我在这里评论过）比 Demeyere 更物有所值，所以如果你只想买一个好平底锅，一定要去看看 d7。
INDIVIDUAL PIECES 单件
If you already have a cookware set and just want to supplement them with something else, e.g., you started a family and now need a larger saute pan, then I’d recommend reading the reviews for the product series above and then buying individual pieces depending on price.
如果您已经有了一套炊具，只是想用其他东西来补充，比如您成了家，现在需要一个大一点的炒锅，那么我建议您先阅读上述产品系列的评论，然后再根据价格购买单件产品。
If you want to replace your current cookware with something better, it makes sense to upgrade your most-used pieces with top-quality stuff that you won’t need to replace again. Generally speaking, that means buying the following:
如果您想用更好的炊具替换现有的炊具，那么最好将最常用的炊具升级为无需再次更换的顶级炊具。一般来说，这意味着要购买以下产品：
- Egg pan (don’t overheat it and use it only for eggs or other delicate foods like fish, in order to prolong its life)
平底锅（不要过热，仅用于煎鸡蛋或鱼等其他易碎食物，以延长其使用寿命） - Skillet or saute pan, cladded so food can cook on the sides and won’t stick when sliding out; can double as a low-capacity saute pan; sloped sides let you flip food more easily and won’t let water condense and drip back into the pan, which is useful for dry foods
平底锅或炒锅，有包层，食物可在锅边烹饪，滑出时不会粘锅；可兼作小容量炒锅；倾斜的锅边让您更容易翻转食物，不会让水凝结滴回锅里，这对干性食物很有用 - Saute pan (optional); useful for cooking a lot of wet foods in a single batch, such as a lot of leafy green vegetables
炒锅（可选）；适用于一次烹饪大量湿食物，如大量绿叶蔬菜 - Medium saucepan, cladded, for thicker stews, chili, oatmeal, reheating leftovers, etc., but you want it responsive enough to rescue sauces that are overheating, so you don’t want anything too thick; evenness matters less with smaller diameters since the burner diameter can match or even exceed the diameter of the saucepan
中号汤锅，带包层，用于炖较浓的菜肴、辣椒、燕麦粥、翻炒剩菜等，但要有足够的反应能力来挽救过热的调味汁，所以不需要太厚的锅；直径较小的锅，均匀度就不那么重要了，因为燃烧器的直径可以与汤锅的直径一致，甚至超过汤锅的直径 - Large stock pot for heating water or other thin fluids
用于加热水或其他稀液体的大汤锅 - Casserole/Dutch Oven (optional), for long-duration braises/simmers/etc. on the stovetop or in the oven. Long-duration cooking of acidic/salty foods can corrode even stainless steel if you keep doing it enough times, so many people use enamel-lined cast iron, which is immune to corrosion. Also makes a great presentation piece when having guests over.
砂锅/荷兰式烤箱（可选），用于在炉灶或烤箱上长时间炖煮/煨制等。长时间烹饪酸性/咸性食物，如果次数足够多，即使是不锈钢也会被腐蚀，因此很多人使用搪瓷内衬的铸铁，这样可以防止腐蚀。当有客人来访时，这也是一个很好的展示品。
Gas tends to spread heat relatively evenly and is very responsive to changes in burner strength. That said, gas can definitely still hotspot. More problematically, the heat from a gas stove doesn’t stop with the flame. There are very hot combustion gases as well, which rise up and around the bottom of your cookware. This is good and bad. Good, because some of that heat that wraps around from the bottom can be captured by heat-conductive sidewalls in cladded cookware designs. Bad, because a) some of the heat is wasted and heats up your kitchen air instead, and b) if you use disc-base cookware, the hot gases rising up can result in a “ring of fire” or “ring of scorching” if there is no aluminum or copper at the edges to protect your food. And almost all disc-base cookware utilize discs that don’t go all the way to the edge, even though they appear to (the stainless steel wrapper on the bottom hides this from view).
燃气的散热相对均匀，对燃烧器强度的变化反应灵敏。尽管如此，燃气仍会产生热点。更麻烦的是，燃气灶的热量并不会随着火焰而停止。还有非常热的燃烧气体，这些气体会上升并围绕着炊具的底部。这既是好事，也是坏事。好的一面是，从锅底传出的热量有一部分可以被夹层炊具设计中的导热侧壁捕获。坏处是：a）部分热量被浪费掉，反而加热了厨房的空气；b）如果使用圆盘底座炊具，如果边缘没有铝或铜保护食物，热气上升会导致 "火圈 "或 "焦圈"。而且几乎所有的圆盘底座炊具使用的圆盘都不会一直延伸到边缘，尽管它们看起来是这样（底部的不锈钢包层将其隐藏起来）。
My recommendations would therefore be:
因此，我的建议是
- Anolon Nouvelle Copper Nonstick (I review it here) or GreenPan Ceramic Nonstick (I review it here) if you prefer ceramic. Either way, use them only for eggs/fish/delicates and don’t overheat them. Use non-scratch sponges
如果您喜欢陶瓷锅，可以选择 Anolon Nouvelle Copper Nonstick（我在这里对它进行了评测）或 GreenPan Ceramic Nonstick（我在这里对它进行了评测）。无论哪种，都只能用来煎鸡蛋/鱼/淀粉，而且不要加热过度。使用无划痕海绵 - Demeyere Proline 5-Star Frying Pan (I review it here) but the better value would be All-Clad d7 skillets (I review it here) which perform similarly for much less
Demeyere Proline 5 星级煎锅（我在此对其进行了评测），但更物有所值的是 All-Clad d7 平底锅（我在此对其进行了评测），其性能类似，价格却低得多 - All-Clad Copper Core (I review it here) saucepan
All-Clad Copper Core（我在这里评论过它）平底锅 - Demeyere Atlantis Saute Pan (I review it here) (disc base goes all the way to the bottom edges) but if you’re on a budget or need a larger size, Fissler Original Pro (I review it here)
Demeyere Atlantis Saute Pan（我在这里对它进行了评论）（圆盘底座一直延伸到底部边缘），但如果您的预算有限或需要更大尺寸的平底锅，则可以选择 Fissler Original Pro（我在这里对它进行了评论） - Update International SuperSteel stock pot (18/8 stainless) (boils water faster than other designs)
Update International SuperSteel 高汤锅（18/8 不锈钢）（烧水速度比其他设计快） - Casserole/Dutch Oven (optional)
砂锅/荷兰式烤箱（可选）
You can supplement these pieces with other pieces in the same product lines if you want. I’d also recommend getting a steamer basket if you don’t already have one. They’re very versatile and can double as colanders.
如果你愿意，还可以用相同产品系列的其他产品来补充这些产品。如果您还没有蒸笼，我也建议您买一个。它们用途非常广泛，可以兼作笸箩。
Why is a skillet a higher priority than a saute pan? Because you can more easily get a spatula under your food to flip an egg or other flat food. You do lose volume in the process, so a skillet is not as good for reducing a huge bunch of spinach, but if money is tight, go with the skillet–you will simply have to batch-saute huge bunches of spinach rather than cook the entire bunch at once. (Obviously you can buy both a skillet and saute pan if it’s within your budget.)
为什么平底锅比煎锅更重要？因为你可以更方便地把锅铲伸到食物下面，翻转鸡蛋或其他扁平食物。在这个过程中，你会损失食物的体积，所以平底锅并不适合减少一大束菠菜的体积，但如果资金紧张，还是选择平底锅吧--你只需分批煎煮一大束菠菜，而不是一次煎煮整束菠菜。(显然，如果预算允许，您可以同时购买平底锅和煎锅）。
Invest in a big can of Bar Keepers Friend to clean off the inevitable scorchmarks and food or water stains. Avoid rubber/plastic handles unless you think you will never use pans in the oven. Don’t worry about hot handles when cooking on the stovetop, because stainless is a relatively poor heat conductor. Even if the handle somehow gets too hot, just wrap a towel around it. You want a stainless steel lid because of its ability to withstand abuse that would break glass lids; furthermore, steel lids are usually oven safe to 500F+ whereas glass lids often have plastic/rubber/bakelite handles that degrade over time when heated above 350F or so.
投资一大罐 Bar Keepers Friend，用来清洗不可避免的焦痕和食物或水渍。避免使用橡胶/塑料把手，除非你认为永远不会在烤箱中使用平底锅。在炉灶上烹饪时不用担心烫手，因为不锈钢的导热性相对较差。即使手柄莫名其妙地太热，用毛巾包住就可以了。您需要不锈钢锅盖，因为它能够承受玻璃锅盖会被打碎的虐待；此外，不锈钢锅盖通常在 500F 以上的温度下对烤箱都是安全的，而玻璃锅盖通常都有塑料/橡胶/电木手柄，当加热温度超过 350F 左右时，这些手柄就会随着时间的推移而退化。
SCENARIO 3: Induction Stoves
情景 3：电磁炉
As an induction stovetop user, congratulations, you have the high-tech equivalent of a gas stove, with easy cleanup and no combustion byproducts. However, only strongly magnetic materials work on your stovetop, and induction interface discs don’t work well. (This is an example of such a disc.). Using a converter disc basically turns an induction cooker into an electric hotplate with slower response time, and it also heats up your ceramic top much faster, much longer because the heat is not transferred into the cookware’s cooking surface as efficiently.
作为电磁炉用户，恭喜你，你拥有了相当于煤气炉的高科技炉具，清理方便，没有燃烧副产品。不过，只有强磁性材料才能在炉灶上使用，而电磁炉接口盘的效果并不好。(这就是一个例子）。使用转换盘基本上是把电磁炉变成了反应时间较慢的电炉，而且由于热量不能有效地传递到炊具的烹饪表面，因此加热陶瓷炉面的速度更快，时间更长。
Induction is by far the most stressful out of all the stovetop types because most of the heat is concentrated into a circular hotspot. This means that your pans will burn food on that circle, unless you use thick, conductive cookware that spreads out the heat well.
到目前为止，电磁炉是所有炉灶类型中最令人头疼的一种，因为大部分热量都集中在一个圆形热点上。这就意味着，除非您使用厚而导热性好的炊具来分散热量，否则您的平底锅会在那个圆圈上烧焦食物。
Also, we can dismiss everything EXCEPT for cookware with magnetic stainless steel bottoms. Forget about cast iron or carbon steel, both of which do not heat evenly. What you really want is cookware with thick, highly thermally conductive properties to spread out heat, which means copper and/or aluminum. But those won’t work on induction cooktops unless they have magnetic bases bonded to their bottoms (typically a thin disc of magnetic stainless steel).
此外，除了带磁性不锈钢底的炊具外，我们可以不使用其他任何炊具。忘掉铸铁或碳钢吧，它们都不能均匀受热。你真正需要的是具有厚实、高导热性能的炊具，以分散热量，这意味着铜和/或铝。但这些炊具无法在电磁炉上使用，除非它们的底部粘接了磁性底座（通常是磁性不锈钢薄片）。
SETS 套装
~$150 Budget: ~$150 预算：
If you have to stick close to $100 and won’t be using your cookware in an oven, I’d suggest the slightly-more-than-$100 Vollrath 3822 Stainless Steel Deluxe Optio Cookware Set, 7-Piece set (less corrosion-resistant due to using 18/0 magnetic stainless steel even on the sidewalls; handles not very comfortable; not oven safe; I review it here).
如果您的炊具价格不超过 100 美元，而且不在烤箱中使用，我建议您选择价格略高于 100 美元的 Vollrath 3822 不锈钢豪华 Optio 炊具套装，7 件套（由于使用 18/0 磁性不锈钢，即使在侧壁上也不太耐腐蚀；手柄不太舒适；不适合在烤箱中使用；我在这里对它进行了评论）。
If you can stretch your budget a bit (don’t eat out for dinner just one time), get the Cuisinart 89-11 11-Piece Professional Stainless Cookware Set
如果您的预算可以再宽松一些（不要只在外面吃一次晚饭），可以购买美膳雅 89-11 11 件套专业不锈钢厨具套装
If you absolutely must have a totally nonstick set even though it won’t last that long, then get a set of decent PTFE (such as Teflon) or ceramic nonstick. Ceramic can survive more overheating than PTFEs, which can start to break down as low as 400F, but ceramic is brittle and can chip or crack, so it’s debatable which is more durable. PTFE and ceramic both lose their nonstick properties within several years (or much sooner if you use them with high heat), and nonstick coatings don’t do much for pots which you’d use at boiling temperature of lower, so consider getting a frying pan in nonstick and your other pieces in stainless steel (see Individual Pieces, below).
如果你一定要买一套完全不粘的餐具，即使它用不了那么久，那就买一套像样的聚四氟乙烯（如特富龙）或陶瓷不粘餐具。陶瓷不沾锅比聚四氟乙烯不沾锅能承受更高的过热温度，因为聚四氟乙烯不沾锅在华氏 400 度时就会开始分解，但陶瓷不沾锅比较脆，可能会碎裂或开裂，所以哪种不沾锅更耐用还有待商榷。聚四氟乙烯和陶瓷都会在几年内失去不粘特性（如果在高温下使用，则会更快），而且不粘涂层对于在沸腾温度或更低温度下使用的锅没有太大作用，因此可以考虑购买不粘涂层的煎锅，而其他餐具则使用不锈钢（见下文的单件餐具）。
For PTFE at this price level, I’d recommend the T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
对于这个价位的聚四氟乙烯锅具，我推荐 T-fal C515SC Professional Total Nonstick Thermo-Spot Heat Indicator Induction Base Cookware Set, 12-Piece, Black
~$250 Budget: ~$250 预算：
Most people would be best served with either the Cuisinart 89-13 13-Piece Professional Stainless Cookware Set
大多数人最好选择美膳雅 89-13 13 件套专业不锈钢厨具套装
But if you must have a clad set, then the Cuisinart MCP-12N MultiClad Pro Stainless Steel 12-Piece Cookware Set
但是，如果您一定要购买一套炊具，那么美膳雅 MCP-12N MultiClad Pro 不锈钢 12 件套炊具套装
~$500 Budget: ~$500 预算：
What you can get is US-made or EU-made cookware at this price point that performs similarly to the Cuisinart set above, if you don’t like buying stuff made in China. The classic example would be All-Clad 401488R Stainless Steel Tri-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果您不喜欢购买中国制造的产品，那么在这个价位上您可以买到美国或欧盟制造的炊具，其性能与上述美膳雅套装类似。典型的例子是 All-Clad 401488R 不锈钢三层粘合洗碗机安全炊具套装，10 件，银色
~$1000 Budget: ~$1000 预算：
For disc-base, I’d go with the Fissler 084 363 06 000 Original Pro Collection 10-Piece Set
对于圆盘底座，我会选择 Fissler 084 363 06 000 Original Pro Collection 10-Piece Set
If you must have clad, then get Demeyere Industry5
如果您一定要使用不锈钢，那么请使用 Demeyere Industry5
If you want faster responsiveness to changes in burner strength, you want copper. Unfortunately bare copper tends to be quite expensive and has a lot of maintenance issues. A compromise is All-Clad 600822 SS Copper Core 5-Ply Bonded Dishwasher Safe Cookware Set, 10-Piece, Silver
如果想要对燃烧器强度的变化做出更快的反应，就需要铜。遗憾的是，裸铜往往相当昂贵，而且有很多维护问题。折衷方案是 All-Clad 600822 SS 铜芯 5 层粘合洗碗机安全炊具套装，10 件装，银色
>$1000 Budget: >$1000 预算：
If you need a lot of pieces, then a larger set of something might make sense, like the All-Clad 60090 Copper Core 14-piece set
如果你需要很多件，那么一套较大的东西可能会有意义，比如 All-Clad 60090 Copper Core 14 件套
If you don’t need as many pieces, then Demeyere Atlantis (reviewed in three parts: Proline Skillets, Conic Sautueses, and Straight-Sidewall Pieces). It’s not the absolute best in terms of thermal performance but it’s comfortable, has no rivets to clean around, and has a slicker than normal stainless finish for easier cleaning that should help make cooking more enjoyable, so that you eat healthier home cooking more often instead of eating out as often.
如果您不需要那么多砧板，那么可以选择 Demeyere Atlantis（分三部分进行评述：Proline Skillets、Conic Sautueses 和 Straight-Sidewall Pieces）。就保温性能而言，它并不是绝对最好的，但它很舒适，周围没有铆钉需要清洁，表面比普通不锈钢更光滑，更容易清洁，这应该有助于让烹饪变得更愉快，从而让您更经常地在家烹饪，而不是经常外出就餐，吃得更健康。
I recommend buying Demeyere Atlantis pieces you need individually because they don’t give much of a discount for buying as a set, and sets often include pieces that you might not use. Thus a power combo would be a Demeyere Proline skillet, Demeyere Atlantis conic sauteuse, and Demeyere Atlantis saute pan. Those three designs cover you for dry foods, sauces, and wet foods, respectively. Add a nonstick ceramic pan of your choice (see below) for eggs/fish if you want.
我建议单独购买所需的 Demeyere Atlantis 配件，因为成套购买不会有太大折扣，而且成套配件中往往包括一些您可能用不到的配件。因此，Demeyere Proline 平底锅、Demeyere Atlantis 锥形炒锅和 Demeyere Atlantis 炒锅就是一个强力组合。这三种设计分别适用于干食物、酱汁和湿食物。如果需要，还可以添加一个自选的不粘陶瓷平底锅（见下文），用于煎蛋/煎鱼。
However, don’t buy their stock pot, which does not outperform cheaper stainless pots. A stock pot is where you can skimp the most because watery foods spread heat around, so you can definitely get away with using something like an Update International SuperSteel stock pot. If you’re okay with the price, get a German-made Fissler stock pot or a French-made Sitram Profiserie or Catering stock pot, both of which are virtually indestructible (thick stainless steel that won’t dent and is 18/10 for strong corrosion resistance) and which you can use to sear meat with impunity for one-pot meals (very thick aluminum disc bases; not the absolute thickest, but Paderno stock pots don’t come with flared rims and thus pour more messily).
但是，不要购买他们的高汤锅，因为它的性能并不优于便宜的不锈钢锅。高汤锅是最能让您省钱的地方，因为多水的食物会四处散热，所以您完全可以使用像 Update International SuperSteel 高汤锅这样的产品。如果你对价格没意见，可以买一个德国制造的 Fissler 高汤锅或法国制造的 Sitram Profiserie 或 Catering 高汤锅，这两种锅几乎坚不可摧（厚不锈钢，不会凹陷，18/10 材质，耐腐蚀性强），你可以用它们肆无忌惮地烧烤肉类，做一锅饭菜（非常厚的铝盘底座；不是绝对最厚的，但 Paderno 高汤锅没有喇叭形边缘，因此倾倒时会更乱）。
Also, for skillets in particular, All-Clad d7 skillets (I review it here) are better value than Demeyere so be sure to check out d7 if you just want a good skillet.
另外，就平底锅而言，All-Clad d7 平底锅（我在这里评论过）比 Demeyere 更物有所值，所以如果你只想买一个好平底锅，一定要去看看 d7。
INDIVIDUAL PIECES 单件
If you already have a cookware set and just want to supplement them with something else, e.g., you started a family and now need a larger saute pan, then I’d recommend reading the reviews for the product series above and then buying individual pieces depending on price.
如果您已经有了一套炊具，只是想用其他东西来补充，比如您成了家，现在需要一个大一点的炒锅，那么我建议您先阅读上述产品系列的评论，然后再根据价格购买单件产品。
If you want to replace your current cookware with something better, it makes sense to upgrade your most-used pieces with top-quality stuff that you won’t need to replace again. Generally speaking, that means buying the following:
如果您想用更好的炊具替换现有的炊具，那么最好将最常用的炊具升级为无需再次更换的顶级炊具。一般来说，这意味着要购买以下产品：
- Egg pan (don’t overheat it and use it only for eggs or other delicate foods like fish, in order to prolong its life)
平底锅（不要过热，只用于煎鸡蛋或鱼等其他易碎食物，以延长其使用寿命） - Skillet or saute pan, cladded so food can cook on the sides and won’t stick when sliding out; can double as a low-capacity saute pan; sloped sides let you flip food more easily and won’t let water condense and drip back into the pan, which is useful for dry foods
平底锅或炒锅，有包层，食物可在锅边烹饪，滑出时不会粘锅；可作为小容量炒锅使用；倾斜的锅边可让您更轻松地翻转食物，不会让水凝结滴回锅里，这对干燥食物很有用 - Saute pan (optional); useful for cooking a lot of wet foods in a single batch, such as a lot of leafy green vegetables
炒锅（可选）；适用于一次烹饪大量湿食物，如大量绿叶蔬菜 - Medium saucepan, cladded, for thicker stews, chili, oatmeal, reheating leftovers, etc., but you want it responsive enough to rescue sauces that are overheating, so you don’t want anything too thick; evenness matters less with smaller diameters since the burner diameter can match or even exceed the diameter of the saucepan
中号汤锅，带包层，用于炖较浓的汤、辣椒、燕麦粥、翻炒剩菜等，但要有足够的反应能力来挽救过热的调味汁，所以不需要太厚的锅；直径较小的锅，均匀度就不那么重要了，因为燃烧器的直径可以与汤锅的直径相匹配甚至超过汤锅的直径 - Large stock pot for heating water or other thin fluids
用于加热水或其他稀液体的大汤锅 - Casserole/Dutch Oven (optional), for long-duration braises/simmers/etc. on the stovetop or in the oven. Long-duration cooking of acidic/salty foods can corrode even stainless steel if you keep doing it enough times, so many people use enamel-lined cast iron, which is immune to corrosion. Also makes a great presentation piece when having guests over.
砂锅/荷兰式烤箱（可选），用于在炉灶或烤箱上长时间炖煮/煨制等。长时间烹饪酸性/咸性食物，如果次数足够多，即使是不锈钢也会被腐蚀，因此很多人使用搪瓷内衬的铸铁，这样可以防止腐蚀。当有客人来访时，这也是一个很好的展示品。
Induction stoves respond instantly when you turn the burner up or down. Most disc-base pieces will not heat all the way to the edges on electric or induction stoves, so you get a relatively cold perimeter around your cooking surface. A few brands use discs that go all the way to the edges, though.
电磁炉在您调高或调低燃烧器时会立即做出反应。在电炉或电磁炉上，大多数圆盘底座不会一直加热到边缘，因此烹饪表面周围相对较冷。不过也有少数品牌的炉盘会一直加热到边缘。
My recommendations would therefore be:
因此，我的建议是
- Anolon Nouvelle Copper Nonstick (I review it here) or Zwilling Spirit (I review it here) if you prefer ceramic. Either way, use them only for eggs/fish/delicates and don’t overheat them. Use non-scratch sponges
如果您喜欢陶瓷锅，可以选择 Anolon Nouvelle Copper Non-stick（我在这里对它进行了评测）或 Zwilling Spirit（我在这里对它进行了评测）。无论哪种，都只能用来煮鸡蛋/鱼/淀粉，而且不要加热过度。使用无划痕海绵 - Demeyere Proline 5-Star Frying Pan (I review it here) but the better value would be All-Clad d7 skillets (I review it here) which perform similarly for much less
Demeyere Proline 5 星级煎锅（我在此对其进行了评测），但更物有所值的是 All-Clad d7 平底锅（我在此对其进行了评测），其性能类似，价格却低得多 - Demeyere Atlantis Saute Pan (I review it here)
Demeyere Atlantis 炒锅（我曾在这里评论过它） - All-Clad Copper Core (I review it here) saucepan
All-Clad Copper Core（我在这里评论过它）平底锅 - Update International SuperSteel stock pot (18/8 stainless) (boils water faster than other designs)
Update International SuperSteel 高汤锅（18/8 不锈钢）（烧水速度比其他设计快） - Casserole/Dutch Oven (optional)
砂锅/荷兰式烤箱（可选）
You can supplement these pieces with other pieces in the same product lines if you want. I’d also recommend getting a steamer basket if you don’t already have one. They’re very versatile and can double as colanders.
如果你愿意，还可以用相同产品系列的其他产品来补充这些产品。如果您还没有蒸笼，我也建议您买一个。它们用途非常广泛，可以兼作笸箩。
Why is a skillet a higher priority than a saute pan? Because you can more easily get a spatula under your food to flip an egg or other flat food. You do lose volume in the process, so a skillet is not as good for reducing a huge bunch of spinach, but if money is tight, go with the skillet–you will simply have to batch-saute huge bunches of spinach rather than cook the entire bunch at once. (Obviously you can buy both a skillet and saute pan if it’s within your budget.)
为什么平底锅比煎锅更重要？因为你可以更方便地把锅铲伸到食物下面，翻转鸡蛋或其他扁平食物。在这个过程中，你会损失食物的体积，所以平底锅并不适合减少一大束菠菜的体积，但如果资金紧张，还是选择平底锅吧--你只需分批煎煮一大束菠菜，而不是一次煎煮整束菠菜。(显然，如果预算允许，您可以同时购买平底锅和煎锅）。
Invest in a big can of Bar Keepers Friend to clean off the inevitable scorchmarks and food or water stains. Avoid rubber/plastic handles unless you think you will never use pans in the oven. Don’t worry about hot handles when cooking on the stovetop, because stainless is a relatively poor heat conductor. Even if the handle somehow gets too hot, just wrap a towel around it. You want a stainless steel lid because of its ability to withstand abuse that would break glass lids; furthermore, steel lids are usually oven safe to 500F+ whereas glass lids often have plastic/rubber/bakelite handles that degrade over time when heated above 350F or so.
投资一大罐 Bar Keepers Friend，用来清洗不可避免的焦痕和食物或水渍。避免使用橡胶/塑料把手，除非你认为永远不会在烤箱中使用平底锅。在炉灶上烹饪时不用担心烫手，因为不锈钢的导热性相对较差。即使手柄莫名其妙地太热，用毛巾包住就可以了。您需要不锈钢锅盖，因为它能够承受玻璃锅盖会被打碎的虐待；此外，不锈钢锅盖通常在 500F 以上的温度下对烤箱都是安全的，而玻璃锅盖通常都有塑料/橡胶/电木手柄，当加热温度超过 350F 左右时，这些手柄就会随着时间的推移而退化。
SCENARIO 4: Unusual or Exotic Cookware
情景 4：不寻常或奇特的炊具
Generally speaking I would only recommend copper cookware to people who demand the best performance and responsiveness, even at the cost of extra maintenance (or else being okay with the copper oxidizing into different colors), lack of induction- and dishwasher-compatibility, and extra weight and expense. That said, I’ve reviewed a number of copper cookware lines:
一般来说，我只向那些要求最佳性能和反应能力的人推荐铜制炊具，即使要付出额外的维护成本（或者铜氧化成不同的颜色）、不兼容电磁炉和洗碗机、额外的重量和费用。尽管如此，我还是对许多铜制炊具系列进行了评测：
- All-Clad C2 Copper Clad (1.7mm copper lined with stainless) Review
All-Clad C2 铜包钢（1.7 毫米铜衬不锈钢）评论 - De Buyer Prima Matera (induction-compatible 2mm copper lined with stainless) Review
De Buyer Prima Matera（电磁炉兼容 2 毫米铜衬不锈钢）评论 - Mauviel M’Heritage M250c 2.5mm Copper (lined with stainless) Review
Mauviel M'Heritage M250c 2.5 毫米铜质（内衬不锈钢）评论 - Mazzetti 100% Handmade Italian Copper (lined with silver or tin) Review
Mazzetti 100% 手工意大利铜器（内衬银或锡）评论 - Soy Turkiye 100% Handmade Turkish Copper (lined with silver or tin) Review
Soy Turkiye 100% 手工制作土耳其铜器（内衬银或锡）评论
To get rid of copper tarnish without damaging your cookware, use a non-abrasive copper polish that is specifically designed for cookware, like Mauviel Copperbrill Cleaner.
要想在不损坏炊具的情况下去除铜锈，可使用专门为炊具设计的无磨损铜抛光剂，如 Mauviel Copperbrill Cleaner。
I’ve also reviewed some unusually thick aluminum-core clad or hybrid cookware which gives copper-like heat spreading ability but significantly worse responsiveness to changes in burner strength:
我还评测过一些异常厚的铝芯包层或混合炊具，它们具有类似铜的热传播能力，但对燃烧器强度变化的反应能力明显较差：
- Berndes SignoCast/EcoFit/VarioClick Pearl Ceramic-lined aluminum Review
Berndes SignoCast/EcoFit/VarioClick Pearl 陶瓷内衬铝评论 - Cristel Casteline (expensive hybrid pans with detachable handles)
Cristel Casteline（带可拆卸手柄的昂贵混合平底锅） - KitchenAid Tri-Ply Copper / Old Dutch International Tri-Ply Copper Review
厨房宝三层铜板/老荷兰国际三层铜板评论 - Woll Diamond Plus Induction Review
Woll Diamond Plus 电磁炉评测
Frying Pan/Skillet – flat disc of metal with low sides that gently curve upwards from the base. Ratio of top diameter to height ranges from about 4:1 (most skillets) to 5:1 (especially large skillets). The bottom diameter is usually significantly smaller than the top diameter because of the gentle curve upwards. For instance, many 12-inch skillets have 9 to 9.5 inch diameter flat bottom cooking surfaces. The shallow design of a skillet allows water vapor to dissipate quickly, so you can fry something rather than steam it. Furthermore, the low sidewalls make it easier to slide utensils like spatulas underneath food at low angles. Although skillets are great for less-wet foods like fried eggs and meats, you can still cook wet foods in them, especially if you have a lid. Example of a frying pan/skillet:
煎锅/平底锅 - 扁平的金属圆盘，侧面较低，从底部缓缓向上弯曲。顶部直径与高度的比例从大约 4:1（大多数平底锅）到 5:1（尤其是大平底锅）不等。由于平缓地向上弯曲，底部直径通常明显小于顶部直径。例如，许多 12 英寸平底锅的烹饪表面直径为 9 到 9.5 英寸。平底锅较浅的设计可以让水蒸气迅速散去，因此可以煎炸而不是蒸煮食物。此外，平底锅的侧壁较低，更容易将锅铲等用具从低角度滑入食物下方。虽然平底锅非常适合煎蛋和肉类等不太湿的食物，但您仍然可以用它来烹饪湿的食物，尤其是如果您有锅盖的话。煎锅/平底锅示例：
Paella Pan – Basically a frying pan with two short handles instead of a long handle. You lose one-handed operation but the pan takes up less space on the stovetop, in the oven, and in storage. Used to make the Spanish rich-based dish paella. Example of a paella pan:
西班牙肉菜饭平底锅 - 基本上是一种有两个短手柄而不是长手柄的煎锅。虽然不能单手操作，但平底锅在炉灶上、烤箱里和存放时占用的空间更少。用于制作西班牙海鲜饭。海鲜饭锅示例：
Saute Pan or Low Casserole – flat disc of metal with sidewalls that quickly bend upwards from the base to form a 90 degree angle. Ratio of diameter to height ranges from about 3:1 to 4:1. This design does not dissipate water vapor as well as frying pans/skillets, but you get more surface area. Good for mass-producing potstickers, cooking large amounts of leafy greens, and even making clam soup. Example of a saute pan:
炒锅或低焖锅--扁平的金属圆盘，侧壁从底部迅速向上弯曲，形成 90 度角。直径与高度之比约为 3:1 到 4:1。这种设计的水蒸气散失效果不如煎锅/平底锅，但表面积更大。适合大量制作锅贴、烹饪大量绿叶蔬菜，甚至制作蛤蜊汤。炒锅示例：
Rondeau/Braisier/Low Casserole – Almost the same as saute pan (although some are curved like frying pans) but usually with two small handles instead of one long handle and a helper handle. Ratio of diameter to height is about 3:1 to 4:1, varying wildly from company to company. Some users prefer these to regular frying pans and saute pans because they take up less space on the stovetop, or in storage or in the oven, but these pans also lack the leverage of a long handle to use traditional saute “jumping” cooking methods (where you flip the food into the air by physically jostling the pan). If you don’t overcrowd the pan, you can still fry, but the evaporation ability is a little worse than a skillet because the sidewalls can crowd food near the edge. Example of a braiser/rondeau/low casserole style pan:
炖锅/烩锅/低砂锅 - 与炒锅几乎相同（尽管有些炖锅像煎锅一样呈弧形），但通常有两个小把手，而不是一个长把手和一个辅助把手。直径与高度的比例约为 3:1 至 4:1，各公司之间差异很大。与普通煎锅和炒锅相比，有些用户更喜欢这种平底锅，因为它们在炉灶上、储藏室或烤箱中占用的空间更少，但这种平底锅也缺乏长柄的杠杆作用，无法使用传统的炒菜 "跳跃 "烹饪法（即通过物理推搡平底锅将食物翻转到空中）。如果不把平底锅放得太满，您仍然可以煎炸食物，但蒸发能力比平底锅稍差，因为侧壁会把食物挤到靠近边缘的地方。炖锅/炖盘/低砂锅式平底锅的示例：
Casserole/Dutch Oven – Basically a taller rondeau. Companies’ products vary wildly on exact ratios but generally speaking these will be somewhere between 3:1 and 1.5:1 ratio in terms of diameter to height. You get even less evaporation control as the sidewalls grow higher. Technically a Dutch oven just means a thick-walled pot with close-fitting lid, but they are often shaped like casseroles or a little taller. Example of casserole/dutch oven:
砂锅/荷兰式烤箱--基本上是一种较高的圆形锅。各公司的产品在具体比例上差别很大，但一般来说，这些产品的直径与高度比例在 3:1 到 1.5:1 之间。侧壁越高，蒸发控制就越差。从技术上讲，荷兰烤箱只是指一个带盖的厚壁锅，但它们的形状通常像砂锅或更高一点。砂锅/荷兰烤箱示例：
Sauce Pans/Sauce Pot (Half Stockpot) – A saucepan has a long handle, and sometimes a short helper handle. A saucepot or half-stockpot is basically a saucepan that has two short handles, which takes up less space on the stovetop, in the oven, and in storage, but which also means they are a lot harder to use one-handed. These pots have diameter to height ratios of about 1.5:1 to 2:1, but exact ratios vary among companies and even within the same company or product line. Like saute pans, the bottom quickly bends up 90 degrees from the base of the pot. The shape makes it easier to have a lower liquid to food ratio than you can get with a saute pan. This is important for doing things like boiling eggs, which would waste a lot of water if you tried to do it in a saute pan. Example of a saucepan:
酱汁锅/酱汁壶（半炖锅）--酱汁锅有一个长柄，有时还有一个短的辅助柄。酱汁锅或半汤锅基本上就是有两个短手柄的平底锅，这样在炉灶上、烤箱里和储藏室里占用的空间更小，但这也意味着单手使用它们要困难得多。这些锅的直径与高度比约为 1.5:1 至 2:1，但不同公司甚至同一公司或同一产品系列的具体比例也不尽相同。像炒锅一样，锅底会迅速从锅底向上弯曲 90 度。与炒锅相比，这种形状更容易使液体与食物的比例降低。这对于煮鸡蛋等食物非常重要，因为如果用炒锅煮鸡蛋，会浪费大量的水。平底锅的例子：
Stock Pot – Basically a taller casserole, with ratio of diameter to height often of about 1:1. Some stock pots are made in higher ratios like 5:4 (taller than they are wide). That shape makes it easier to submerge lot of food–to have a lower ratio of liquids to solids, but I prefer 1:1 ratio stock pots because they give you more floor space for cooking ingredients for one-pot meals, and they are generally easier to fit into ovens. Regardless of whether the ratio is 1:1 or higher, stock pot shapes help impede evaporation by presenting less surface area for water vapor to escape. Most pressure cookers are shaped like stock pots. Example of a stock pot:
汤锅 - 基本上是一种较高的砂锅，直径与高度的比例通常约为 1:1。有些汤锅的比例更高，如 5:4（高大于宽）。但我更喜欢 1:1 比例的高汤锅，因为这样的锅有更大的空间来烹饪一锅菜的食材，而且一般更容易放入烤箱。无论比例是 1:1 还是更高，高汤锅的形状都有助于减少水蒸气逸出的表面积，从而阻碍蒸发。大多数压力锅的形状都像汤锅。汤锅示例：
Saucier/Sauteuse (also marketed as a Stewpan, Everyday Pan, Weeknight Pan, Chef’s Pan, etc.) – Like a deep skillet where the sidewalls gently curve upwards; this makes it easy to get a whisk into the corners of the pan to dislodge food and thus make burning less likely since the same piece of food is less likely to hide in the corner and overcook, especially with gas burners. The shape makes it possible to use a large saucier as if it were a saute pan, albeit not as well as an actual saute pan. The shape also promotes slightly faster evaporation than pots with faster transitions from horizontal base to vertical sidewalls. The ratio of top diameter to height varies depending on the size of the pan, usually around 3:1 to 2.5:1. Examples of a chef’s pan:
Saucier/Sauteuse （也称作 Stewpan、Everyday Pan、Weeknight Pan、Chef's Pan 等）--就像深平底锅一样，侧壁缓缓向上弯曲；这样就很容易将打蛋器插入平底锅的角落，将食物打出，从而减少烧焦的可能性，因为同一块食物不太可能藏在角落里，也不太可能煮得过熟，尤其是在使用燃气灶的情况下。这种形状可以将大炖锅当作炒锅使用，尽管不如真正的炒锅。这种形状还能促进蒸发，比从水平底面到垂直侧壁过渡更快的锅稍快一些。顶部直径与高度的比例因锅的大小而异，通常约为 3:1 至 2.5:1。厨师锅的示例：
Example of a saucier:
酱汁机示例
Fait Tout/Windsor – Like a saucier but with straighter sides that do not bend to perpendicular. The shape is more trapezoidal like the cross-section an ingot of gold turned upside down. It gives you the faster evaporation of a saucier and it’s easier to whisk the corners than a straight-walled saucepan, even if it’s not as easy to whisk compared to a curved-wall saucepan. Example of a Fait Tout/Windsor pan:
Fait Tout/Windsor - 类似于刨花，但两侧更直，不会弯曲到垂直。形状更像梯形，就像金锭倒过来的横截面。与直壁平底锅相比，它的蒸发速度更快，而且更容易搅打锅角，尽管与曲壁平底锅相比，搅打锅角并不那么容易。 Fait Tout/Windsor 平底锅示例：
(hardly anyone makes or buys uncoated anodized aluminum these days, so there are low economies of scale), and c) it costs more than stainless steel in the long run (thin anodized layer of aluminum is harder than steel, but it’s also brittle and will chip or wear off eventually, so you have to re-buy).