Best Pots and Pans for Gas Stoves

Sirwan Ajman

Author: Sirwan Ajman

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best pots and pans for gas stove

Finding the right cookware for your kitchen starts with considering your cooktop. Different cookware materials have varying levels of heat tolerance. Gas stoves apply way more direct heat than glass or induction stovetops, so the cookware material needs to hold up. Some pots and pans that perform excellently on other kinds of cooktops won’t hold up on a gas stove.

I – and most professional chefs – love the versatility and control you get when cooking over real flame. So here’s my list of the best pots and pans for gas stoves in 2023.

My favorite skillet to use on a gas stove is the All-Clad D3 3-Ply Stainless Steel Fry Pan because its fully clad construction distributes the heat evenly and it’s super durable under high flame. It can be nonstick enough even for eggs if you use it correctly.

Best Overall Pan for a Gas Stove: All-Clad D3 3-Ply Stainless Steel Fry Pan

Rating:4.7 ⭐
Material:Stainless Steel
Size:10 inches

All-Clad’s time-tested performance has earned it a reputation as one America’s top cookware brands. This 3-ply stainless steel pan has an aluminum core for even heat distribution. It’s clad on all sides with food-grade stainless steel that will resist warping and scratching.

You can immediately feel the premium quality of the stainless steel when you pick it up. You can sear, sautee, pan fry or brown anything you want in this pan. 


  • Durable
  • Easy to clean
  • Dishwasher safe
  • Perfect for daily cooking


  • High-priced
  • The handles can get hot

Most Versatile: Lodge Cast Iron Skillet

Rating:4.7 ⭐
Material: cast iron
Size:10.25 inches

If you’re looking for a perfectly sized skillet that you can cook just about anything in, opt for 10” cast iron. Yes, cast iron is more work to maintain than nonstick pans, but it also doesn’t have a coating that will release chemicals into your home if you accidentally leave it on the flame! And it’s very affordable.

This Lodge cast iron skillet comes pre-seasoned from the factory. You can start cooking on it right away, but it will perform even better if you thoroughly season it yourself first.

If maintained properly, this “brutally tough” American-made cast iron skillet will last for decades. After use, scrub with warm water, dry your skillet quickly and thoroughly and rub it with a light layer of vegetable oil.


  • Can handle high flame
  • Pre-seasoned
  • Induction compatible
  • Affordable


  • Surface may have hot spots
  • Requires frequent seasoning
  • Learning curve for use

Best for Beginners: GreenPan Valencia

Rating:4.4 ⭐
Material:Hard anodized aluminum, ceramic-coated
Uses:Frying, sauteing 

If you’re trying to avoid Teflon but still want a nonstick pan, check out the GreenPan Valencia. It needs very little oil to perform well, even for eggs and pancakes. The company claims to be eco-friendly, making their pans with a minimum of 65% recycled aluminum and no PFAS “forever chemicals.”  

Like all ceramic pans, however, you just need to be careful with the utensils you use. The surface can scratch easily with wood or metal utensils. And, like all ceramic pans, the nonstick coating will lose effectiveness if allowed to overheat.


  • Durable
  • Lightweight
  • Sturdy handles
  • Dishwasher safe
  • PFAS-free nonstick coating


  • Not suitable for high heat searing
  • Handles can get hot
  • Scratches more easily than some other pans

Best For High Heat: Matfer Bourgeat Black Carbon Steel Fry Pan

Rating:4.4 ⭐
Material:Carbon Steel

This is one of my favorite pans ever. (Now that I’ve discovered carbon steel, I can’t go back!) It performs like cast iron but isn’t as heavy. It can handle direct flame cooking, it is nonstick if seasoned and used correctly, and it’s built like a tank. Matfer Bourgeat is a world-renowned French cookware brand and – yes – this pan is really made in France! 

It comes in a wide range of sizes, so you can choose the one that fits your family’s needs. Even though this pan doesn’t look as cute on your stove as some cheaper skillets, you’ll fall in love with it anyway.


  • Compatible with all cooktops
  • Versatile
  • Lightweight compared to cast iron
  • High heat tolerance


  • Requires seasoning to become non-stick
  • Bigger sizes can be heavy
  • Not as attractive as ceramic or stainless
  • Not dishwasher safe

Best Saucepan: Cuisinart Multiclad Pro Saucepan

Rating4.7 ⭐
MaterialStainless steel
Capacity2 Quart
Usesslow-simmering, sauteing, frying, browning

Cuisinart is a well-known mid-level cookware brand. This Multiclad Pro saucepan will do the job for years and years without chipping, warping, or needing to be replaced. It has an aluminum core fully clad in stainless steel for a nonreactive cooking surface that will hold heat well. You can make delicate sauces, boil rice or pasta, simmer soup, or even brown meat in this pan. 

This pan features Cusinart’s “heat surround” technology. This just means that the aluminum core extends through the sides of the pan and isn’t just a layer on the bottom. It’s the same as any other “tri-ply” or “fully-clad” stainless steel saucepan, just with a fancy name. 


  • Tapered rim to prevent dripping
  • Oven, broiler, dishwasher safe
  • The handle doesn’t heat up
  • Includes lid
  • Lovely design


  • Pricey for a saucepan
  • On the heavy side (3.5 pounds)
  • Handle doesn’t hold the weight of the pan comfortably, especially when the pan is full

Best Stockpot: Le Creuset Enamel-on-Steel Covered Stockpot

Rating4.6 ⭐
Materialenameled steel
Size6, 8, 10 or 16 Quart
Usessimmering, boiling

This gorgeous enamel stockpot stays true to Le Creuset’s famous craftsmanship and beauty. 

There’s a twist though! It’s not made of stoneware like most Le Creuset stockpots! This stockpot is made of lightweight carbon steel covered in the signature porcelain enamel. It comes in a wide range of sizes and colors. It’s less likely to suffer thermal shock than stoneware, and the enamel can hold up to long-haul simmering.


  • Tight-fitting lid to trap moisture
  • Fast and even heat distribution
  • Easy to clean
  • Sturdy handles
  • Reasonable price
  • Visually beautiful


  • The lid knob may come loose over time
  • Not dishwasher safe
  • Over $100

Best Budget Stockpot: T-fal Nonstick Pot

Rating4.7 ⭐
MaterialAluminum with a non-stick finish
Size8 or 12 Quart
Usesboiling, simmering

I don’t usually recommend nonstick pans, especially not for any style of cooking that needs frequent stirring (like stir-frying or sauteing). I once had a T-fal skillet that scratched quite badly, even with wooden utensils.

But if you need something to boil water for pasta or soups, this T-fal stock pot can work. It’s much more affordable than the Le Creuset pot linked above. The lid is tight-fitting for minimal liquid loss. It has sturdy, ergonomic handles that don’t come loose and don’t heat up while on the stove. 

And, if you’re concerned about using Teflon, you can go with the stainless steel version for just $10 to $15 more.


  • High-quality non-stick
  • Silicone handles
  • Oven safe
  • Lightweight 


  • Some users report that the lid breaks
  • Dishwasher safe, but that may reduce the life of the pan.

Best for Stir-frying: YOSUKATA Blue Round Bottom Wok Pan

Rating:4.4 ⭐
Material:Carbon Steel
Size:13.5″ or 14”
Uses:stir-frying, braising, pan-frying, deep-frying

This YOSUKATA carbon steel wok is designed especially for gas stove burners. It features highly conductive carbon steel that heats up evenly, so it’s perfect for any of your favorite noodle dishes, beef and broccoli, or fried rice. This wok has a unique, gorgeous metallic blue color that will make you look like a legit iron chef.

The wok comes pre-seasoned, but I’d recommend seasoning it before the first use to improve its non-stick abilities. If you season it regularly, it just gets better over time.


  • Pre-seasoned
  • Even thermal distribution
  • Lightweight
  • No wok ring is required for gas stoves
  • Perfect depth and size


  • Not dishwasher safe; hand wash only
  • Awkward lid angle 
  • Requires regular seasoning

Best Cookware Set for Gas Stove: Tramontina 80116/249DS Gourmet Stainless Steel

Rating:4.3 ⭐
Material:stainless steel
Size: 12 pieces

If you want to replace your current cookware with stainless steel all at once (go you!), this Tramontina stainless steel set is the way to go. The premium-quality 3-ply clad ensures even heat distribution, and the polished exterior makes it an exquisite addition to your kitchen. 

It heats up quickly and is truly non-stick as long as you follow the instructions. Plus, the handles are ergonomically designed for better comfort and don’t heat up during cooking. 


  • Comfortable
  • Lightweight
  • Easy to clean
  • Precision-fitting lids


  • Handwashing is best
  • Can get stained 

Pans and Pots for Gas Stoves – Buyer’s Guide

Not every cookware is ideal for a gas stove. Although picking cookware for a gas stove is more no-nonsense than for an induction range, not every pan will work. Here’s what you should know:  

Materials and Construction

Unlike an electric or glass range, a gas stove heats up instantly and lets you lower or raise the temperature quickly. Your cookware’s material should be able to tolerate direct, sudden heat. It should also respond quickly to temperature changes so you can get the most out of your gas stove.

Heat Distribution

The cookware materials that heat up the quickest and distribute heat most evenly are:

  • Aluminum
  • Copper
  • Cast iron 
copper pot heat distribution

These materials are highly responsive to heat changes and give you more control over cooking. However, aluminum and copper cookware must be a precise thickness to perform well – or must be coated with stainless steel. Thin cookware heats up too quickly, burning the food if you’re not constantly watching it.

Heat Resistance

Since gas stoves provide a direct heat source, your pots and pans should be highly resistant to direct heat. Otherwise, they may warp or even melt. The best materials in this regard are:

  • Stainless steel
  • Cast iron
  • Carbon steel
  • Copper 

Although stainless steel is highly tolerant, it’s not an effective heat conductor. To compensate, manufacturers create stainless steel cookware with copper or aluminum cores. These 3-ply stainless steel pans have great heat conductivity and give consumers the best of both worlds. 

Clad vs Bonded

Look for pans where the copper or aluminum core runs through all the cookware, including the sides and the bottom. This is called “fully clad” cookware. Bottom-clad cookware, also known as impact bonded, has a plate of aluminum on the bottom of a stainless steel pan. This only improves heat distribution on the bottom of the vessel.  

Clad vs Bonded pans

The quality of the bonding process also matters. In some lower-quality cookware, the copper or aluminum core might not be securely bonded to the stainless steel layers. Over time, this can lead to separation, causing performance issues and potentially compromising the cookware’s safety and effectiveness.

Sturdy and Comfortable Handles

Have you ever spent hours preparing a meal only to spill it all over the floor? I have, thanks to some flimsy handles!  When looking at the best cookware for a gas stove, give the handles a thorough inspection to ensure they’re sturdy and stay in place no matter what. Tip: Three rivets on the handles are better than one or two!

Sturdy and Comfortable Handles

The material of the handles also matters. Stainless steel is the best material for handles because it doesn’t transfer heat well. Plastic handles melt or burn when exposed to a gas stove and aren’t oven-safe. 

Finally, check the handle’s angle and ensure it’s comfortable on your wrists. Look for handles that sit as parallel to the vessel as possible. Sharp angles make the cookware feel heavier and more difficult to handle. 

Durability and Longevity

Heat tolerance is one feature that increases your cookware’s longevity. However, the material should be hard enough to withstand physical shocks and damage. Cookware made of bare aluminum is soft and dents easily. Enamel or stainless steel-coated cookware lasts longer.

Non-stick cookware is a popular choice, but nonstick pans really last more than a few years of hard use. (Prove me wrong if you can!!) Teflon coatings can wear off over time, even if it’s the highest quality. Ceramic coatings can last longer, but they lose their non-stick abilities over time, especially if they’re overheated – which is easy to do on a gas stove!

Durability and Longevity

Exterior finishes or coatings also need to hold up to scratches from the iron grates on a gas stove.

Ease of Use and Cleaning

Your cookware is your constant companion. Go ahead and invest in cookware that’s comfortable and easy to use. The best cookware should be: 

  • Lightweight. Pans and skillets, especially those used for stir-frying, should be easy to maneuver. If that’s your cooking style, you may want to steer clear of cast iron or heavy stainless steel. Hard-anodized aluminum and carbon steel are better options. 
  • Easy to use. If you’re a beginner, you probably need cookware that can handle all types of cooking without requiring temperature adjustments or frequent pan seasoning. Ceramic or nonstick cookware is a good option because it only requires minimal oil for food to slide off the pan easily. But you do need to avoid high temperatures with nonstick pans– this means keeping a gas burner on low or medium. 
  • Easy to clean. If your cookware is non-stick, it doesn’t need much effort to clean it; you can simply wash it with a soft sponge and dish soap. Cookware that is not nonstick may require more elbow grease to get the stuck-on bits cleaned off. Cast Iron requires prompt attention, it’s definitely not cookware you can pile in the sink and leave for three days, or chuck in the dishwasher. Be sure to take your patience for maintenance into account before you sink money into cookware that doesn’t work for your cleaning style! 
  • The right size. Your pots and pans need to be big enough to contain the amount of food you want to cook at a time. (For my family of four, I almost always reach for my 10” skillet.) But the size of your pans also needs to match your stove burners. If the cooking surface is much smaller than the cookware’s base, your food won’t cook evenly.
  • The right shape. The shape of your pots and pans can affect heat distribution. Flat bottoms can conduct heat more evenly, but gas stove flames are more compatible with round-bottomed pans. Consider how you will use your cookware most frequently as you consider the tradeoffs with each shape.

Health, Safety, and Environmental Concerns

The higher the heat your cookware is exposed to, the more critical it is that it’s made of non-toxic materials. Every cookware material has its pros and cons, and I don’t think that you can honestly claim with 100% assurance that any of them are nontoxic (even though many brands do).

There are known risks of overheating polymer coatings on cookware, but even fully natural materials, such as cast iron, can be unhealthy for some individuals (such as those with high blood iron.)

Speaking generally, the safest cookware materials include: 

  • Cast iron
  • Copper lined with stainless steel
  • Some ceramic 
  • Stainless steel
safest cookware materials

Perfluorooctanoic acid (PFOA) and perfluorooctane sulfonate (PFOS), once used in Teflon coatings, are notoriously linked to severe health problems including cancer.

PFOA has been phased out and banned in the US since 2013, but there are ongoing safety studies on the chemicals used in its stead. Since these chemicals don’t break down easily, their use and manufacturing affect the environment.

Cooking Safety on Gas Stoves

Whether you use natural metal, ceramic, or nonstick-coated cookware, follow these safety tips when cooking on gas stoves:

  • Don’t use non-stick or Teflon-coated pans for high-heat cooking. Heating Teflon over 500F (300C) can release fumes harmful to humans and pet birds. 
  • Don’t use cookware with scratched or chipped coating, whether the coating is ceramic, nonstick, or porcelain enamel. 
  • Avoid rapid temperature changes with ceramic or enamel-coated cookware. Direct flame on a cold ceramic pan can cause thermal shock.
  • Don’t cook acidic foods in reactive metals. Aluminum and copper are highly reactive, and acidic foods will cause them to leach metal into your foods. 

Cast iron and stainless steel are less reactive, but stainless steel may also leach chromium and nickel, which can cause allergic reactions in some individuals.

Cast iron transfers some iron to your dish. This may be beneficial for those with low blood iron, but it may also add a metallic flavor to your food. The thicker the seasoning on the cast iron pan, the less it will transfer iron.

Different Pots and Pans for Different Purposes

Some cookware items are more versatile than others. This list may help you decide whether to buy a full cookware set or go for one-piece purchases.

  • Stockpot: sauteing, browning, boiling, simmering, soups, stews, stocks, pasta
  • Dutch oven: slow cooking, braising, boiling, browning, baking, making pot roasts, frying, poaching, simmering
  • Skillet: frying, stir-frying, searing, sauteing
  • Saute pan: deep frying, sauteing, searing
  • Wok: stir-frying, deep frying, steaming, smoking, braising 
  • Saucepan: making sauces, braising, deep frying, reheating
Different Pots and Pans for Different Purposes

If you want to get just two essential pieces, a Dutch oven and a large skillet fit the bill. These are two versatile items that, if you have both, enable you to cook just about anything on your gas stovetop.  

Accessories for Pots and Pans

After selecting your ideal pots and pans for a gas stove, it’s time to look for suitable accessories. These include:

  • Spatulas
  • Turners
  • Ladles
  • Lids
  • Splatter guards
  • Whisks
  • Skimmers 
  • Tongs 

Utensils must not scratch or damage your cookware. Scratch-resistant cookware like stainless steel, carbon steel, and cast iron can handle stainless steel utensils. But sensitive cooking surfaces like Teflon and ceramic require nylon or silicone utensils. 

Best Brands of Pots and Pans for Gas Stoves

Getting your cookware from a reputable brand may drive up the costs but can give you peace of mind that the product is guaranteed. It can be a long-term investment that saves you the hassle of buying twice. These are the best brands of pots and pans for gas stoves:

While your upfront costs may be higher, buying quality cookware will save you money and effort in the long run with its durability, ease of use, and better bang for the buck. 

Frequently Asked Questions

Do Stainless Steel Pans Burn?

You can burn food on a stainless steel pan, but the pans themselves won’t burn. They may, however, develop heat tint when used on a gas stove. This happens when the chromium in stainless steel reacts and oxidizes, leaving a rainbow-like tint on the pan’s surface. 

If you see smoke rising from a stainless steel pan, it’s likely the oil burning. Avoid using cooking sprays on stainless steel pans because they leave a thin layer of oil that burns, oxidizes, and is nearly impossible to remove.

What is the Best Cookware for a Gas Stove?

The best cookware for a gas stove needs to tolerate high and direct heat caused by open flames. It needs to be resistant to warping and have a bottom that can withstand scratches from the iron grate over the cooktop. Stainless steel, cast iron, and carbon steel are among the best materials for gas stoves. 

Can You Use Enamelware on a Gas Stove?

You can use enamelware on a gas stove if it’s rated for stovetop use. Some ceramics are not safe for stovetops, so be sure to check the manufacturer’s recommendations for your specific product. You should be careful when setting enamelware on gas stoves, as the physical impact with the iron grate can damage and chip off the enamel layer. Enamelware is also susceptible to thermal shock if the temperature changes quickly.

Can You Use Ceramic Cookware on a Gas Stove?

Yes, you can! As long as by “ceramic,” you mean ceramic-coated metal cookware, such as the Blue Diamond pans. Do not use pure ceramic (fired clay) cookware on a gas stove unless it is rated for such use. Xtrema is one of the few pure ceramic cookware brands that are designed for use on gas stoves.


If you’re looking for the best pan for a gas stove, you can’t go wrong with All-Clad D3 3-Ply Stainless Steel Fry Pan. The 3-ply stainless steel means it distributes heat evenly across the surface. It’s stick-resistant, durable, and among the cookware choices with the fewest safety concerns.

If you ever stir fry, though, be sure to check out this blue carbon steel wok!

I hope this guide helps you pick your next favorite piece of cookware for a gas stove! Feel free to share your comments below. 

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Sirwan Ajman
About The Author
Sirwan is a food writer and a proud owner of a health-conscious café. He enjoys experimenting with new flavors. Mexican and Mediterranean cuisines hold a special place in his heart.