10 Best Cookware Trends from the Last 25 Years
10 kitchen-tech trends of the past 25 years, including 34 useful products. By: Phillip Rhodes, Photos: Brian Woodcock
If you’re ready to buy, choose a ceramic nonstick pan with some real heft. Thin ones are too flexible and can chip or crack the nonstick surface. Don’t nest them with other pans when storing. And use nonmetal utensils that won’t damage the surface.
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Convection, a must on gas ovens, has become standard no matter the fuel source, so heat circulates evenly. Burners on all-electric models are hidden under smooth ceramic surfaces. Ranges with sci-fi speedy induction burners have reached mainstream price points. There are even a few reasonably priced dual-fuel options available, allowing cooks to enjoy the precision of a gas cooktop and the consistency of an electric oven all in one.
Sales have grown to 10% of the total cookware market in the past decade. And it’s not just the fancy French stuff that’s selling, though we love Staub and Le Creuset. Every station in our Test Kitchen has a cast iron grill pan from Lodge, the Tennessee-based manufacturer.