Pots and pans are essential tools to have in the kitchen. They are used on a daily basis in the kitchen, morning, noon, and night.

There are several things to consider when buying pots and pans. Is the size is right for you? If you plan to use the pot or pan for one pot meals, or sauteing, a larger 12 inch skillet or a large 4 quart saucepan may be best. If the only thing you plan to cook in the skillet is onions and scrambled eggs or fried eggs in the morning, or for making sauces, maybe a smaller skillet the size of 8 inches, and a 3 quart saucepan is for you. http://www.overstock.com/guides/How-To-Buy-a-Skillet

Price is another thing to consider when purchasing a pots and pans. The price of a pot or pan can depend on the name brand, since some name brands are better known than others, and what the material the pot or pan is made out of. Copper for example is an expensive material, and copper pots and pans can cost well over $100. With other pots and pans, the only thing you could be paying for is flash.http://www.prontohome.com/copper-pots-pans-and-skillets-622yq Copper tends to be popular with professionals. A decision has to be made on whether or not to buy the pots and pans individually or each piece separately. You may receive some pieces in a set that you may not need.

This guide on how to buy pots and pans will look at these things, other things you should consider, and walk you through the buying process.

1. Think about if you want to buy a set of pots and pans or buy them individually. You may receive some pots or pans that you may not need, such as a pot could be the wrong size and never used.http://allrecipes.com/HowTo/How-to-Choose-Cookware/Detail.aspx
2. Think about what you are going to be using the pots and pans for when cooking your meals. Will you be making a lot of pasta dishes, making large meals such as a soup for dinner, sautéing meat and vegetables, or just make some mashed potatoes and boil some vegetables as a side dish. There is nothing worse than buying something and then never using it.http://allrecipes.com/HowTo/How-to-Choose-Cookware/Detail.aspx
3. Think about the size of a pot and pan that you need. If you buy a pot or pan that is too small for the kind of cooking you are doing, you will have to go back to the store and purchase a larger pot or pan.http://allrecipes.com/HowTo/How-to-Choose-Cookware/Detail.aspx
4. Think about the handles on the pots and pans. It should feel comfortable in your hand and the material of the handle should be solid and durable. Plastic can melt when placed over a heating element, and metal handles can become too hot to touch. Also look at the placement of the handles. Is there only one handle or two? Are the handles easy to grip?http://allrecipes.com/HowTo/How-to-Choose-Cookware/Detail.aspx
5. Look at the price. More expensive does not always mean the best quality pots and pans.http://allrecipes.com/HowTo/How-to-Choose-Cookware/Detail.aspx

1. Aluminum: There is some amount of aluminum in about 50% of all pots and pans in the marketplace today. Aluminum is a heat conductor, so it is added as a liner on the bottom of the pots and pans, for any material such as copper and stainless steal. Aluminum is not a very durable material, compared to stainless steal, as it can scratch easily and dent. Some pots and pans are coated with a non-stick surface, to create a layer between the aluminum and the food. Aluminum pots and pans can be treated with an anodized process by adding a layer of aluminum oxide that will help to stop the scratches and denting from happening. Aluminum pots and pans are generally cheaper to buy.http://whatscookingamerica.net/Information/ChoosingCookware.htm
2. Stainless steel: One of the most common materials out in the marketplace today. Stainless steal pots and pans are durable and contain metals such as carbon and chromium. Stainless steal can have a problem when heating because has problems conducting and maintaining a level of heat. Hot spots can occur when using stainless steal pots and pans. Metals such as aluminum and copper will be added to the bottom of the pot or pan to help with conducting heat.http://whatscookingamerica.net/Information/ChoosingCookware.htm
3. Copper: Can conduct heat evenly very well and maintain the same level of heat at all times. Copper pots and pans can tarnish from the air hitting the surface, so it needs to be polished. Copper pots and pans can be expensive to buy, which is why they are popular with professional chefs.http://whatscookingamerica.net/Information/ChoosingCookware.htm
4. Cast iron: This material for pots and pans has been around for hundreds of years. Cast iron is a durable material, and when seasoned right is non-stick. Cast iron does require maintenance, and cast iron pots and pans can rust when not taken care of.http://whatscookingamerica.net/Information/ChoosingCookware.htm

When purchasing pots and pans, you have to consider if there has to be any maintenance and seasoning to create a non-stick surface.

1. Aluminum: It is not a good idea to clean the aluminum pots and pans in the dishwasher. The dishwasher can destroy the anodized finish, and discolor the overall look of the surface. Using scrubbing pads such as steel wool, harsh chemicals, or bleaches to clean aluminum pots and pans should be avoided as well. To clean your pot or pan, use soft brushes or nylon scrubbing pads. When scrubbing, go with the grain to avoid damaging the surface with scratches. To make things easier, soak the pots and pans to soften the food before scrubbing.http://cookware.lifetips.com/cat/65301/cleaning-cookware/index.html
2. Stainless steel: Is one of the easiest materials to clean and is dishwasher safe. Stainless steel pots and pans do not scratch easily, tarnish, or corrode. Occasionally, stainless steel will tarnish, and should be polished with a stainless steel cleanser.http://www.kohlscorporation.com/ecom/valueadded/ProductGuides/Cookware_Materials.htm
3. Copper: Needs the most maintenance of all of the pots and pans. Copper pots and pans should not go into the dishwasher. The pots and pans need to be washed with warm soap and water. Afterwards, the pots and pans should be hand dried with a clean cloth. This will prevent water spots from forming. Copper should be polished on a regular basis to keep the surface from oxidization.http://www.copperbrasstraditions.com/cleaningbrass.html
4. Cast iron: Is a very versatile material. Before the cast iron pots and pans can be used, they have to be seasoned. Seasoning a pot or pan will give it a protective coating, and make it easy to maintain. To clean a seasoned pot or pan, rinse under hot water and use a scrubbing pad made of plastic. Hand dry after with a clean towel. Store the iron pots and pans when it is completely dry. Cast iron pots and pans are not dishwasher safe.http://www.hobbyfarms.com/crafts-and-nature/cast-iron-refurbish.aspx