Gordon Ramsay Pots and Pans: What Cookware Does He Use? (2023)

Gordon says the first step to cooking like him is to have the right equipment; he always recommends buying the “highest quality, best nonstick cookware set that you can afford,” and it’ll last you a lifetime. The materials used in making a pan deliver even heating and control in cooking. If you’re looking for high-quality and stylish cookware, look no further than the Hexclad.

These pans are made from sustainable materials, and their sleek and modern design will add a touch of sophistication to any kitchen. And if you’re worried about the cookware taking a beating in the kitchen, don’t worry – Hexclad cookware is dishwasher-safe and easy to clean. So why not give these pans a try today? You won’t be disappointed! So, let’s review.

What Cookware Does Michelin Star Chef Gordon Ramsay Use?

Gordon Ramsay uses the ScanPan brand in his cooking series MasterClass and the All-Clad brand in Hell’s Kitchen’s FOX TV series. Both are high-quality pans with thick, heavy bases that distribute heat evenly.

But at home, Gordon uses HexClad cookware. Ramsay said, “I use the Hexclad pans at home; the stainless steel and nonstick combination is fantastic. They are highly versatile and cook exceptionally well, “These are the Rolls-Royce of pans; dishwasher safe, oven safe up to 500 degrees, scratch-resistant, and Stay-Cool Handle with a Lifetime Warranty.

I’ve used both Cookware sets, the ScanPan 10-Piece Cookware Set and the HexClad 14-Piece Hybrid; both are well-made pans. 

Gordon Ramsay Cookware Recommended Pans Review

Gordon Ramsay recommends Hexclad and ScanPan brands; both use little to no oil. They are the best for browning, braising, searing, and deglazing. Dishwasher-safe, can be used in the oven, and are free of PFOA, making them environmentally friendly and healthy.

Ramsay says all you need to start building a cookware collection is a 2-4 qt. and 6-8 qt. Saucepans with tight-fitting lids, an 8″ Nonstick pan for eggs and omelets, and a 12″ Stainless steel pan for general frying and sautéing. Then you can add on from there.

ScanPan makes high-quality, heavy-duty pans with a PFOA-free nonstick surface, but any well-made pan with a solid, heavy bottom will work. Gordon Ramsay used these pans in his cooking series MasterClass.

Other cookware blends stainless steel with a non-stick surface, but none do so while staying almost indestructible. HexClad’s amazing surface structure is patented technology. Over the highly conductive nature and non-reactive surface, a gorgeous stainless steel hexagon pattern guards the non-stick coating.

Best Nonstick 12″ HexClad Hybrid Pan

The HexClad 12″ Pan is ideal when cooking for a crowd. A Nonstick Frying Pan used for Delicate fish, eggs, and crepes. When buying a Nonstick Frying Pan, you need to look for a thick base and nonstick coat; pick from a reliable brand.

There’s nothing better than nonstick pots and pans in my kitchen; I can crack an egg in it and get a textbook fried egg sliding off onto my plate in just a few minutes, even if you make a mistake by breaking your egg with a spatula or get distracted for a minute so. You can Sautéed vegetables and make stir-fries moving your food around the nonstick surface.

It doesn’t stick or leave food cooked-on particles behind that can burn. It’s my go-to pan for delicate and fast-cooking stir-frying, from pancakes, omelets, and scrambled eggs to quesadillas and pan-seared fish.

HexClad Hybrid 1 QT Pot With Lid Sauce Pan

The 1QT Hybrid Pot is perfect for making sauces, reheating soups, stocks, cooking grains, and much more. When buying a saucepan, you need to look for lids to hold moisture and an additional small-grip handle on large pans to help lift. Heat-proof handles are oven-friendly.

So, a saucepan is a bowl with a handle and a lid; the cookware doesn’t get much easier. But since a saucepan is a vessel you’re going to use when preparing everything from sauces and soups to pasta, grains, custards, and puddings, it’s one of the most critical pans.

Also, when it comes to execution, I discovered that the variances among models could be unexpectedly considerable. A well-constructed saucepans simmer, steam, and sear, at an even, controlled rate; handle themselves evenly and comfortably when full of stew, water, etc.;

There are poorly constructed saucepans in the market that make cooking not fun, time-waster, and messy. Rickety, warped saucepans have hot spots; they are heavily framed with handles that start to wiggle only after a few uses, making lifting difficult when complete. It must have a tight-fitting lid with stay-cool-to-touch handles that eliminate the need for an oven mitt or pan holder.

Cast-Iron Skillet

A Cast-Iron Skillet is used for Root veg, meats, and sticky foods (if seasoned); put beneath the broiler and in the oven. When buying a Cast-Iron Skillet, you need to look for a long, heat-proof handle (case iron retains heat) and grip handles to assist in lifting.

You’re not going to run into many kitchen cookware pieces that will improve after years of heavy use. I could think of only one, and that’s a cast-iron skillet. The more you cook with it, the cast-iron skillet slowly takes on a slick patina that easily releases food.

Well-seasoned cast iron can keep up and last longer than a nonstick skillet. Their heat retention makes them perfect for searing, browning, and frying. Cast-iron pans are practically unbreakable and can be restored if the slick patina season is damaged.

Buy: Lodge Seasoned Cast Iron Skillet at Amazon

Round Casserole Dish (Dutch Oven)

A Round Casserole Dish is used for Slow-braising meats. Although heavy, cast-iron is perfect because it holds a constant temperature, and an enamel interior is long-lasting and doesn’t react with acids. When buying a Round Casserole Dish, you must look for a tight-fitting lid and comfortable-to-grip handles.

Most cast-iron pots are coated with enamel, a type of glass; I used a non-coated Dutch oven from Lodge, the manufacturer of a traditional cast-iron skillet. Like their skillets, it comes fully seasoned but needs extra care; they need to be dried and oiled instantly after washing. It is not that hard, but it does take more work.

In the past, when I used a non-coated Lodge Dutch oven, I discovered that food cooked in it at times had a metallic taste. But I read an article from American Test Kitchen stating, “a spokesperson from Lodge said that the company is constantly improving its equipment” and that newer pots come with a durable double seasoning. American Test Kitchen testers didn’t notice “any off-flavors in the food, even after I simmered an acidic tomato sauce” acid can strip the pot’s seasoning.

Buy: Le Creuset oval Dutch oven at Amazon

Everyday All-Clad D3 Stainless Cookware

A Saute Pan is used for searing and frying large batches, creating sauces and large meals. When buying a Saute Pan, you need to look for a tight-fitting lid to hold moisture, a long handle, and a moderately heavy base.

I love cooking with stainless-steel skillets in my kitchen, but I’ve noticed that I have been picking my nonstick, cast-iron, carbon steel pans more offend than not. My Stainless-steel skillet is a choice for getting the best uniformed golden browning to develop a deep fond on the bottom of the pan; that’s a chef’s secret weapon to cooking.

Golden browned pieces of suck food are the source for developing deep, flavorful recipes and sauces; you can only do that if you have a high-grade stainless-steel skillet; poorly constructed pans leave only small amounts of food, or it’s burnt.

Chefs love all-metal stainless steel pans for their capability to go from cooking a steak on the stovetop to finishing off in the oven, where you finish off thicker cuts, steaks chops, meats and fish, whole roasted chicken in a skillet, and bake bread and pies.

Stainless steel (Also see: 5 Ways You’re Ruining Your Nonstick Stainless Steel Cookware) doesn’t react to acidic foods, unlike carbon-steel or cast-iron pans, so you can cook with Stainless-steel without the fear of getting metallic flavors in foods or harming the pan’s seasoning; plus, stainless-steel pans will never wear out like nonstick will.

Buy: All-Clad D3 Stainless Cookware at Amazon

Mauviel M’steel Carbon Steel Skillet

Let’s go over the carbon-steel skillet; restaurants use these pans for everyday jobs, from searing steaks to sautéing onion or cooking eggs; maybe you’ve never heard of a carbon-steel skillet I can bet you’ve undoubtedly eaten a few meals prepared in one. French crêpe and omelet pans are made from carbon steel, just like Chinese restaurants.

In-home kitchens, Europeans use very popular carbon-steel pans. Julia Child even had a few carbon-steel pans alongside her well-known copper cookware. Despite their prevalence in restaurants, carbon-steel cookware never really gained popularity with home chefs in America.

Buy: Mauviel M’steel Round Fry Pan at Amazon

A Good Set of Pots and Pans Helps Give Great Results.

Your cookware affects how food cooks just by the type of metal you choose, but more important is a pan’s thickness: the thicker the base, the more evenly the heat from the burner spreads across it. Corrodible metals such as carbon steel and cast-iron should be “seasoned” before first use by heating with oil three or four times to form a nonstick “patina.” Store-bought nonstick pans have a waxy resin, but this degrades above 500° F (260° C), so they suit delicate foods that stick, such as fish.

How Pots and Pans are Constructed

Making homemade stock rather than stock from a store-bought box elevates your recipes, so a suitable-sized stockpot of the most diminutive 6-quart size is suggested for your pots and pans set. You’ll use it for boiling pasta and preparing soups as well.

Stainless Steel Pots and Pans

Heavy, durable stainless steel is suitable for everyday saucepans but conducts heat poorly (unless clad around aluminum or copper), and food sticks easily. The shiny surface makes it easy to see when food is browning when deglazing or making a sauce.

Copper Pots and Pans

Heavy and expensive but responsive to temperature changes, a chick-based copper pan conducts heat faster than other materials. le reacts to acid and may be coated to avoid discoloring food and leaving a metallic caste. It’s too heavy to suit saucepans or woks.

Aluminum Pots and Pans

“Anodized” aluminum has a coating to keep it from reacting with acidic foods. It conducts heat quickly, making it responsive to temperature changes, but it rapidly loses heat from the stove. Le is lightweight and suitable for frying pans, saucepans, and saucepans.

Carbon steel Pots and Pans

This heats up faster than stainless steel, but like iron, it ruses and reacts with foods, so it needs to be seasoned to make it as durable as stainless steel. It is best for woks, frying pans, and skillets.

Cast-Iron Pots and Pans

Very heavy, cast-iron is dense and heats slowly, but, once heated, it retains heat well and is ideal for browning meat in a skillet or casserole. Bare case iron ruses and reacts with acidic foods, so season it to form a protective nonstick seal and clean it carefully.

How to Season Your Pans

If the professional cookware you buy doesn’t already have a nonstick coating, you can season it by adding oil, heating it to a high temperature on the stove, and repeating it up to 11 times. This will give it a protective coating and prevent foods from sticking.

What is the Difference Between Scanpan Classic and Professional?

The Classic line has a dark gray interior and nonstick cooking surface, while the Professional line has a black-colored nonstick cooking surface. The only difference is that the color is of equal strength and durability.

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