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.
What is the Best Pot or Pan for a Gas Stove?
The best cookware for a gas stove should have high heat tolerance and even heat distribution. It needs to be warp-resistant to withstand quick temperature fluctuations. And – like any cookware – should be made with non-toxic materials. Stainless steel and cast iron fit these criteria best, though there are some ceramic and non-stick skillets that can hold up as well.
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 |
| Uses: | All-purpose |
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.
Pros
- Durable
- Easy to clean
- Dishwasher safe
- Perfect for daily cooking
Cons
- High-priced
- The handles can get hot
Most Versatile: Lodge Cast Iron Skillet
| Rating: | 4.7 ⭐ |
| Material: | cast iron |
| Size: | 10.25 inches |
| Uses: | all-purpose |
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.
Pros
- Can handle high flame
- Pre-seasoned
- Induction compatible
- Affordable
Cons
- 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 |
| Size: | Various |
| 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.
Pros
- Durable
- Lightweight
- Sturdy handles
- Dishwasher safe
- PFAS-free nonstick coating
Cons
- 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 |
| Size: | Various |
| Uses: | all-purpose |
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.
Pros
- Compatible with all cooktops
- Versatile
- Lightweight compared to cast iron
- High heat tolerance
Cons
- 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
| Rating | 4.7 ⭐ |
| Material | Stainless steel |
| Capacity | 2 Quart |
| Uses | slow-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.
Pros
- Tapered rim to prevent dripping
- Oven, broiler, dishwasher safe
- The handle doesn’t heat up
- Includes lid
- Lovely design
Cons
- 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
| Rating | 4.6 ⭐ |
| Material | enameled steel |
| Size | 6, 8, 10 or 16 Quart |
| Uses | simmering, 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.
Pros
- Tight-fitting lid to trap moisture
- Fast and even heat distribution
- Easy to clean
- Sturdy handles
- Reasonable price
- Visually beautiful
Cons
- The lid knob may come loose over time
- Not dishwasher safe
- Over $100
Best Budget Stockpot: T-fal Nonstick Pot
| Rating | 4.7 ⭐ |
| Material | Aluminum with a non-stick finish |
| Size | 8 or 12 Quart |
| Uses | boiling, 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.
Pros
- High-quality non-stick
- Silicone handles
- Oven safe
- Lightweight
Cons
- 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.
Pros
- Pre-seasoned
- Even thermal distribution
- Lightweight
- No wok ring is required for gas stoves
- Perfect depth and size
Cons
- 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 |
| Uses: | all-purpose |
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.
Pros
- Comfortable
- Lightweight
- Easy to clean
- Precision-fitting lids
Cons
- 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:
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:
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.
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!
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!
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:
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:
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:
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.
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:
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.
Summary
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.
