Cookware & Materials Editor
Celia Marchetti
- Nonstick cookware
- Stainless steel
- Carbon steel
- Non-toxic cookware
- Cookware sets
About Celia
Celia taught at a recreational cooking school for a decade, where every class started the same way: a room of home cooks, a row of mismatched pans, and a lesson on why the omelet stuck. Teaching on ordinary home ranges, not restaurant burners, gave her a sharp sense of which cookware forgives beginners and which punishes them.
At Mr. Kitchen Adviser she covers the material questions shoppers actually ask. Is this coating safe, will stainless steel stick, is carbon steel worth the seasoning, and does a 12-piece set beat three good pans? She explains the answer in plain terms and tells you which pans she reaches for at home.
Celia writes our nonstick, stainless, carbon steel, non-toxic, and cookware set coverage alongside Marcus. Her standing advice to students still applies: preheat properly, match the pan to the job, and stop buying sets full of pieces you will never use.
How I test. I cook with each pan the way my students did: eggs, sears, pan sauces, and simmered sauces on a regular home range, then the dishwasher or the sink. I look at how evenly it heats, how much it forgives, and how its surface holds up over time. Read more about our testing process.
Articles by Celia
Guides and reviews from Celia land here as they publish.
Meet the rest of the team
Every reviewer brings a different specialty to the test kitchen.