I Asked 6 Chefs About Their Favorite French Cookware, and This Is What They Said

If you’re like me, buying cookware can feel like a never-ending cycle of scratched nonstick pans and rusted cast iron. For those who want to invest in cookware that will last, it’s worth looking at French cookware for its timeless design and lasting quality. Chefs often rely on French cookware not only because of its performance but also because of its longevity. French brands like Le Creuset and Staub are household names, thanks to the heirloom-quality cookware they produce. 

Whether you’re looking for a new Dutch oven or frying pan, I asked six professional chefs from across the country what their go-to French cookware pieces are, so you don’t have to start from scratch.

Best Chef-Recommended French Cookware

• Le Creuset Signature Enameled Cast Iron Round Dutch Oven, $420 at amazon.com
• Staub Enameled Cast Iron Fry Pan, $200 at amazon.com and williams-sonoma.com
• De Buyer Mineral B Carbon Steel Fry Pan, $87 at amazon.com
• Cristel Castel Pro Ultraply 2-Piece Stainless Steel Frying Pan Set, $217, originally $360 at surlatable.com
• Mauviel M'Elite B Hammered Stainless-Steel Saucier, $350 at williams-sonoma.com

Le Creuset Signature Enameled Cast Iron Round Dutch Oven

When I asked chefs what their favorite French cookware piece was, the Le Creuset Signature Round Dutch Oven was the resounding answer. Perfect for making soup or braising meat, the Dutch oven comes in a range of sizes from 2 to 13.25 quarts, and the enameled cast iron is available in a wide variety of the brand’s vibrant colors. However, Chef Richard Ingraham, personal chef to Dwayne Wade and Gabrielle Union, says Le Creuset cookware is more than a “pretty face.” “I like Le Creuset’s even heat distribution, durability, nonstick surface, and that I can take it straight from the oven to the table to serve if necessary,” says Ingraham.

And, while pricey, Le Creuset’s quality is sure to last generations, as Chef Anne Quatrano, a James Beard-winning chef and co-owner of Atlanta restaurants Bacchanalia, Star Provisions, and W.H. Stiles Fish Camp, can attest. “I still have one that was my grandmother's,” says Quatrano. “I use one to make Sunday sauce, stocks, and braised brisket at home.”

Staub Enameled Cast Iron Fry Pan

While Staub and Le Creuset are often talked about in the same sentence — just see our in-depth comparison of the two French brands — chef Thomas George appreciates the more “understated elegance” of Staub’s cookware. This 10-inch fry pan is $200 and comes in a variety of glossy colors. If you’re not a fan of seasoning cast iron (relatable), this matte-black enameled cast iron doesn’t require seasoning and won’t chip or rust.

As the Executive Chef of Bombay Brasserie in San Francisco, George knows his way around French cookware. “I highly recommend [Staub’s] black cast iron pieces for their timeless look and long-lasting quality,” says George. “Perfect for slow-cooking and braising.”

De Buyer Mineral B Carbon Steel Fry Pan

Whether you’re cooking in a restaurant or home kitchen, Chef and Co-owner of New Orleans restaurants Costera and Osteria Lupo Brian Burns recommends a heavy-duty French steel fry pan like this one from De Buyer. It may not be as flashy as a piece from Le Creuset, but this simple frying pan is a bargain at under $90.

“Over time, the surface becomes seasoned and achieves a great non-stick quality,” says Burns. “The thick steel retains and distributes heat evenly, making it ideal for high-temperature cooking uses such as searing steaks, scallops, and vegetables.” Plus, the flared sides make basting a dream, according to Burns.

Cristel Castel Pro Ultraply 2-Piece Stainless Steel Frying Pan Set

If it’s a simple stainless steel frying pan you need, then this set from Cristel will quickly become a kitchen staple. The made-in-France cookware has five layers alternating between aluminum and stainless steel. On sale for nearly $150 off at Sur La Table, the 8- and 9.5-inch pans are oven- and dishwasher-safe. 

James Beard Award-winning chef Gabriel Kreuther, who has worked in Michelin-starred restaurants, cooks with Cristel daily. “The one detail that makes them invaluable is the rounded edges — it’s so much easier to keep track of a reduction when it’s not sticking and burning in the corners and spoiling the whole sauce,” says Kreuther. The ergonomic handles and the internal measurement markings add to the Cristel’s practicality, according to Kreuther.

Mauviel M'Elite B Hammered Stainless-Steel Saucier

Mauviel was another crowd favorite when I asked chefs for the French cookware they swear by. (Our editors love the brand’s carbon steel pans, too.) This stainless steel saucier from the brand’s M'Elite B collection is not only exceptionally beautiful with its brass accents and hammered exterior but is also extremely functional. Priced at $350, it’s oven-safe up to 450°F and won’t require endless polishing like copper-hammered cookware would, according to chef Gigi Gaggero.

Gaggero is a professional chef and the former Academic Director of the French culinary and hospitality school Le Cordon Bleu. She exclusively uses Mauviel and carbon steel cookware in her kitchen. “The cookware's quick, uniform heat distribution and superior temperature control ensure that my dishes are consistently cooked to perfection,” says Gaggero. “This level of consistent performance is essential for achieving professional results.”