7 Pieces of Chef-Recommended Stainless Steel Cookware for Gifting

I was a chef for nearly a decade before transitioning to food media, where I now spend much of my time testing and writing about cookware. You might expect my kitchen to be overflowing with every pot and pan under the sun — and for a while, it was. But I’ve recently pared down my collection to just the essentials.

I’ve always been a big lover of stainless steel cookware at work and at home. I cringe when I’m scrolling through social media and see so many creators cook everything in nonstick. Sure, nonstick cookware has its place; I whip mine out for Sunday morning pancakes, the occasional rolled omelet, and any time I’m not putting tofu in the air fryer. But for versatile, non-toxic, everyday cooking, I reach for stainless steel cookware. If there’s a cook on your nice list, these seven stainless steel pots and pans are the perfect gifts.

Essential Pieces of Stainless Steel Cookware

Made In Cookware 10-Inch Stainless Steel Frying Pan

This pan was our top pick when we tested stainless steel skillets, and after testing it in my own kitchen, it’s clear why. It heats evenly and has a wide surface area, with just the right amount of slope in the sides. The handle is comfy, and it’s surprisingly light for a clad pan. In the lab, we had some issues with oil staining, but at home, I used my trusty can of Bar Keepers Friend to polish it clean. Every cook on your list needs this in their collection.

All-Clad 12-Inch D3 Stainless Steel Frying Pan With Lid

This pan was also a top pick in our stainless steel pan tests. It’s a bit heavier than the Made In, but that isn’t necessarily a disadvantage. I use the Made In for sautéing, where I want to flick the pan around my range, but this All-Clad is best for big searing jobs. The extra weight comes from the multiple layers of cladding and the 12-inch cooking area. I like to have both in my kitchen, so I’m ready for any task.

Misen 8-Quart Stainless Steel Stockpot

This stockpot is the workhorse of my kitchen. I use it to boil pasta, make stocks, and steam veggies, and it even serves as an excellent hot water bath for canning. The rolled lip makes pouring less messy, and the handles are comfy even when the pot is full. I’ve used other stainless steel stockpots, and this Misen performs just as well as the ones that cost twice as much.

Heritage Steel X Eater 3-Quart Saucier

A stainless steel saucier probably isn’t something your recipient would immediately think to buy for themselves, but I think this Heritage Steel pot belongs in every cook’s collection. Of course, it’s excellent for making sauces; the high sides and rounded corners mean liquid will evaporate quickly, but the pan won’t boil dry the way it would in a skillet. I reach for it when I want to reduce liquid and concentrate flavors. It’s also one of my go-tos for tossing pasta with sauce.

Made In Cookware 3.5 Quart Stainless Steel Saute Pan

Similar to the saucier above, this sauté pan lives in the space between a skillet and a saucepan, though this is more closely related to a skillet. It’s an uncommon piece that makes the perfect gift. The sharp corners and higher sides make this ideal for braising or any dish that starts on the stovetop and ends in the oven. I always use it to simmer meatballs in sauce or a weekend morning eggs in purgatory.

Tramontina 3-Quart Signature Tri-Ply Clad Stainless Steel Sauce Pan with Lid

Up until recently, I had two stainless steel saucepans: this one and one that cost three times as much from a higher-end brand. When I cleaned out my cookware collection, this is the one I kept because it’s durable and works just as well as the fancier brand — and if it gets dinged up, it’s not hugely expensive to replace. Plus, the handles don’t get super hot, and the chrome finish is easier to clean than some brushed options.

Cuisinart 1-Quart Custom Clad 5-Ply Stainless Saucepan With Cover

When I first got this tiny pot, I thought I wouldn’t use it much, but it quickly became one of my most-used pieces of cookware — and it’s also one I often gift. I always use it to reheat leftovers, heat milk or stock for things like risotto or béchamel, and it’s a brunch staple for warming syrup or melting butter.