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Stainless-Steel Nonstick Stoneware Aluminum Cast-Iron Tin Carbon Steel Copper


  • Attractive pieces make a graceful transition from cooking to dining table
  • Responsive aluminum or copper cores guarantee rapid, uniform heating
  • Cooking surfaces resist sticking and won't react with acidic ingredients
  • Durable pieces are easy to care for, maintaining their beauty for many years
  • Stainless-steel is usually magnetic, so it's compatible with induction cooktops
  • Dishwasher, oven and broiler safe
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Anatomy of a Pan


  • Durable nonstick coatings easily release even the most delicate foods
  • Requires little or no oil for cooking, so it's great for low-fat or nonfat dishes
  • Perfect for cooking foods like eggs or pancakes
  • Exceptionally easy to clean
  • Select collections are now safe for use with metal utensils
  • All of our nonstick cookware is PFOA-free for healthy cooking
  • Many pieces feature ceramic PFOA-free and PTFE-free nonstick coatings for top-notch searing, frying and browning
  • Depending on primary material, most pieces are ideal for use on any type of cooktop, including induction
  • Most pieces are oven-safe to 500°F
  • Most pieces are dishwasher safe
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Anatomy of a Pan


  • Colorful glazed-ceramic pieces are designed to go easily for oven to table
  • Thick stoneware retains heat beautifully, keeping foods warm for serving
  • Durable porcelain enamel-glaze finish resists sticking, as well as chips, scratches and stains
  • High-fired stoneware is exceptionally strong and ensures even heating
  • Oven safe to 500°F; not intended for use directly on the stovetop (select collections are stovetop safe)
  • Safe for use in freezer and microwave
  • Easy to clean – dishwasher safe
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Anatomy of a Pan


  • A favorite in busy restaurant kitchens because it's extremely durable, efficient and responsive
  • Often used as the core of stainless-steel cookware
  • Second only to copper in conductivity, aluminum transmits heat rapidly and responds quickly to changes in cooking temperature
  • Nonreactive cooking surfaces resist sticking, yet allow excellent browning and caramelization
  • Ideal for all culinary techniques—from high-heat cooking to gentle simmering
  • Oven-safe to 400°-500°F (depending on manufacturer)
  • Use on gas or electric ranges; not compatible with induction cooktops
  • Typically dishwasher safe; check manufacturer's instructions
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Anatomy of a Pan

Enameled Cast-Iron

  • Durable, colorful enameled pieces go beautifully from stovetop or oven to your dining table
  • Enameled cast iron heats slowly and evenly, then retains heat extremely well
  • Great for tasks like searing, sautéing browning and frying
  • Covered pieces are also ideal for braising, stewing, slow-cooking and pot-roasting
  • Extremely durable enamel coating won't react with acidic ingredients; also prevents corrosion and eliminates the need to season pans
  • Dark, textured enamel interiors encourage efficient searing and browning, so you'll often find them on pieces like grill pans, sauté pans and fry pans
  • Smooth, light-colored enamel interiors make it easy to monitor cooking progress
  • Oven-safe to 500°F
  • Ideal for use on any type of cooktop, including induction
  • Dishwasher safe
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Non-Enameled Cast-Iron

  • Heats slowly and evenly, then retains heat extremely well
  • Excels at high-heat tasks like searing, sautéing, browning and frying
  • Exceptionally durable—can last for generations with proper care
  • Ideal for use on any type of cooktop, including induction
  • Also great for cooking on an outdoor grill or over a campfire
  • Many pieces are pre-seasoned to create a smooth, stick-resistant surface
  • Some pieces require seasoning before use (creating a protective coating by rubbing with oil); check manufacturer’s instructions)
  • Unless cast-iron cookware is very well-seasoned, it will react with acidic ingredients such as wine, vinegar and lemon juice, especially when cooking them for extended periods
  • Oven and broiler safe
  • Hand wash, then dry thoroughly
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Anatomy of a Pan


  • Used as a lining for copper pans to prevent reactivity with acidic foods
  • Transmits heat better than stainless-steel linings
  • Designed for use over low heat only
  • Never heat while pan is empty as tin may blister or melt
  • Use wooden, silicone or nylon cooking utensils
  • Discoloration will occur over time—this is normal and harmless
  • Refurbishing, or "retinning," extends the life of the pan
  • Hand wash using a sponge or soft bristle brush and warm soapy water; not dishwasher safe
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Anatomy of a Pan

Carbon-Steel & Blue Steel

  • These pans are favorites in professional kitchens because they're extremely durable and efficient
  • Carbon and blue steel are designed for high-performance cooking, conducting heat rapidly
  • Considered ideal materials for woks, as well as omelette or crepe pans
  • Often reserved only for one specific technique (e.g., stir-frying) or dish (e.g. omelettes)
  • Ideal for use on any type of cooktop, including induction
  • Must be seasoned (rubbed with multiple coats of oil) to avoid rusting
  • Wipe clean with paper towels; avoid washing
  • If necessary, hand wash with mild soapy water and soft brush; never place in a dishwasher
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Anatomy of a Pan


  • Copper is the best material for conducting heat—and responding to changes in cooking temperature
  • Heats rapidly and evenly and cools down quickly, providing maximum control of cooking process
  • Ideal for everything from high-heat searing, sautéing and frying to gently simmering delicate sauces
  • Copper pieces are as beautiful as they are functional—perfect for both cooking and serving
  • The best quality copper pans are heavy gauge, 1/16 to 1/8 inch thick—all copper pieces at Williams Sonoma meet this standard of excellence
  • Because copper is a reactive metal, most copper pans are lined with a nonreactive metal such as tin or stainless steel
  • Compatible with gas and electric ranges only—not compatible with induction cooktops
  • Heavy copper pans will usually have iron or brass handles, which are safe for oven use
  • With time and use, copper will naturally acquire a patina, which can easily be removed with copper cleaner
  • Hand wash; never place in the dishwasher
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Anatomy of a Pan