What is the Safest and Best Nonstick Cookware on the Market Today?

Reader advice day! Hooray!

Here's an e-mail that I received yesterday:

"Hi Wendy,

Today's recipe for Aloo Gobi sounds delicious. Curious if you use a nonstick pan or stainless steel for recipes that require a saut�ed onion. I noticed in your shop page you have Cuisinart Stainless Steel as well as a Nonstick. I am in the market for new pots and pans, mine are scratched, so would appreciate guidance.

I am leaning towards stainless steel but worried about saut�ing onions sticking to the pan. If I do end up with a stainless steel set, I'll most likely get at one nonstick for pancakes.

Just tried your massaged kale salad and added my greens and other salad fixins to it. Definitely a winner.

Best and thank you,
Cindy"

I use a variety of pots and pans for my recipes. Stainless steel soup pots, a cast iron enamel dutch oven for stews, and a few non-stick saute pans in a variety of sixes--the most used one being the largest.
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