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Every kitchen should have three skillets: an eight-inch one for omelets or a couple of hamburgers; a nine-inch one for several burgers or chicken breasts, or for a frittata; and a deep-sided 12-inch skillet for cooking a one-dish dinner. In addition, you might want two- and three-quart saucepans for heating soup or steaming rice and veggies; a four

Material is one of the most important factors to consider when buying cookware. Two main things to look for: You want cookware constructed of a material that is an excellent conductor of heat so you get even heat and there are no hot spots in your pans. The material should not react with food.Good choices include Stainless steel with Aluminum Core

Here are the items to avoid: Stainless steel cookware with no aluminum or copper would be a bad conductor of heat. Basic aluminum with no coating or anodization as that is not durable and reacts with food. Cheap nonstick pans that flake off easily.

A few of the nonstick pans we tested. A good nonstick pan has the traits of a traditional skillet even heating, classic flared sides, good balance between body and handle but adds a slick coating to make cooking delicate foods like eggs and fish easier.

If your budget allows, look for Stainless Steel cookware with aluminum or copper cladding all the way up the sides. Keep in mind that cookware with copper will always be more expensive than aluminum. Hard Anodized Aluminum with a nonstick coating is another good choice, like the Rachael Ray Hard Anodized Nonstick set.

Each material has some pros and cons. Copper is the best conductor of heat, but it's expensive and difficult to clean. The next best choice for performance is aluminum, but since the metal can turn food gray, it's almost always coated with a nonstick finish or made with anodized aluminum. (You need to hand-wash and dry most anodized aluminum.) Stai