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Who makes Rachael ray cookware?

Rachel Ray’s pots and pans are quality home cookware. With many designs, sizes, and colors to choose from. But most people always want to know who makes Rachael ray cookware. If you are one, continue reading for full detail with rich information.

Meyer Corporation makes Rachael Ray brand cookware. The company was in 1875 and produces cookware across a range of price points from their high-end Anolon line to their lowest entry point Rachael Ray brand.

Rachael Ray cookware features a sleek, stylish design and superior, durable performance. It is crafted from hard-anodized aluminum and sturdy porcelain enamel exteriors in rich, bold color; the pots and pans feature convenient nonstick interiors that help clean up a cinch. 

The shatter-resistant glass lids seal is made to be heat and moisture-resistant to keep foods cooking evenly and allow you to monitor your cooking without lifting the lid.

Are Rachael Ray Cookware Good Products?

Who makes Rachael ray cookwareRachael ray is one of the best-selling cookware sets in the market for a reason. There are many reasons. They are very affordable, extremely durable, great heat conductor, and good-looking. 

The cookware is specifically made for everyday use and makes creating delicious, healthy meals at home easier and more fun. It has a nonstick coating that makes it possible to create healthy meals with little fat or oil. Rachael Ray makes cookware designed to be durable, efficient, and valuable in the kitchen.

Additionally, Rachael’s uniquely functional cookware is designed to be best-in-class, combining the performance, durability, and convenience that cooks demand with her vibrant personal style and accessible approach to cooking.

Who Makes Rachael Ray Cookware?

Meyer Corporation manufactures the Rachael Ray brand. The company is a division of The Meyer Group Ltd., founded in 1961 and has its corporate offices in Hong Kong. Manufactures high-quality cookware for several well-known names, including Rachael Ray, Emeril Lagasse, Anolon, and Circulon.

However, Rachael Ray cookware consists of three collections: Hard Anodized, Stainless Steel, and Porcelain Enamel. Each collection has distinct features designed to enhance cooking performance and make cleanup easy.

Where Are Rachael Ray Cookware Made?

Rachael Ray’s hard-anodized cookware is manufactured in China by Meyer Corporation. While most of the cookware proclaimed to be made in the USA is imported from China, the company does several inspections at each production stage. That’s why Rachael ray provides a lifetime warranty for the deformation or any other problems caused by manufacturing deficiencies or faulty materials.

Although, It is also made in Thailand, Indonesia, and Taiwan. The USA’s product lines known to be made are the Rachael Ray Cucina Bath Rug, Rachael Ray Melamine Tray, and her Rachael Ray Home products line.

About The Manufacturer

Meyer Corporation is a leading cookware company that began when Meyer was founded in 1941 and was later acquired by its current owners, the Katsev family, in 1981. As the second-largest cookware manufacturer in the United States, Meyer has become even more of a “global” company with recent acquisitions and the expansion of its international presence. 

Not only does Meyer design and distribute high-quality products to over 75 countries, but it also works closely with its overseas partners to supply products to meet their specific needs.

Today, Meyer Corporation is one of the largest cookware companies globally. It produces high-quality cookware under a range of well-known brands, including Anolon, Circulon, Farberware, Paula Deen Riverbend, KitchenAid Professional Nonstick, Rachael Ray Hard Enamel, and Rachael Ray Cucina Nonstick.

Types of Rachael Ray Cookware

Hard anodized aluminum

Rachael Ray cookware is constructed from hard-anodized aluminum, which provides fast, even heating and helps to reduce hot spots that can burn foods. Long-lasting nonstick interiors provide excellent food release, making cleanup quick and easy. 

The pots and pans are suitable for all stovetops except induction and are conveniently dishwasher safe. Shatter-resistant glass lids seal in heat and moisture, making it easy to monitor the cooking process.

Hard-anodized aluminum cookware is harder than stainless steel and prevents hot spots. Rachael Ray Cucina Cookware features hard-anodized aluminum construction crafted with porcelain enamel exteriors to add a pop of modern color to the kitchen.

Nonstick hard anodized

This nonstick hard anodized cookware line features an advanced, diamond-infused nonstick coating that will never warp, fade or discolor and is so durable it’s metal utensil safe. The diamond reinforced surface lasts 10X longer than PFOA nonstick coatings and offers unsurpassed durability for easy food release and effortless cleanup.

The Rachael Ray Classic Brights Hard Enamel Nonstick Cookware Set features saucepans, skillets, and more to create delicious, memorable meals. Oven safe to 350°F, the cookware’s durable aluminum construction heats quickly and evenly, helping to reduce hot spots that can burn foods. At the same time, the bright, bold colors of the double-riveted handles add a touch of style to any kitchen.

Cast iron

Cast iron is a tried-and-true material that has been used in kitchens for centuries. The cookware distributes heat evenly, making it ideal for cooking stews, casseroles, and other dishes that require extended heat. 

Also, cast iron retains heat well, perfect for searing meats. It’s also a good option if you want to use your cookware on the stovetop and in the oven. 

This Rachael Ray cast-iron cookware is designed to handle any recipe you have in store. Durable, oven-safe, and dishwasher-safe, each piece in this cookware set is functional and fashionable.

A word of caution: When cooking with cast iron, be sure to add oil or grease to avoid sticking. Cast iron doesn’t stand up well to extremely high temperatures and can develop hotspots if heated too quickly or unevenly.


Ceramic coatings are usually made with sand (silica) and other natural elements melted at a high temperature to create a nonstick coating for pans. This cookware is typically coated with a mixture of titanium and ceramic; it’s scratch-resistant and comes in fashionable colors to make your pots and pans as attractive as they are helpful.

Enamel on steel

Enamel on steel is considered a classic, durable material for cookware. It is melted onto the outside of carbon steel and then baked in a furnace to create a hard glass surface on the pot or pan that’s both scratch-resistant and nonporous. It goes in the oven, too, but is not safe for use on induction stovetops.

Imagine a Rachael Ray pan in enamel on steel, which is like your favorite frying pan or sauté pan, but with the easy cleanup of a Dutch oven. With its generous capacity and durable construction, this pan is the perfect vessel to cook chili, risotto, or braised chicken in the oven. And it looks great on the stovetop too.


Cucina makes simmering sauces and cooking one-pot favorites a joy with an easy-to-use stick-resistant surface. And with its rustic colors and unique design, it’s also great for serving meals at the table.

Cucina by Rachael Ray Cucina is a distinctive hard-anodized nonstick cookware collection from Rachael Ray that features rustic, modern color, functionality, and design to enhance mealtime warmth and hospitality. The sturdy pots and pans boast durable aluminum for fast and even heating. 

For added convenience, the double-riveted rubberized stainless steel handles are oven safe to 400 degrees Fahrenheit. The stylish pots and pans also feature shatter-resistant glass lids with wide stainless steel rims and allow simmering soups and sauces to be monitored without losing heat or moisture.

Rachael Ray Cookware Buying Guide

Rachael Ray Cookware Buying GuideGreat cookware means excellent meals. When shopping for cookware, it’s essential to consider factors like the material, cooking surface, and the number of pieces in a set.

You need to choose the right amount of pieces for your needs. An extensive set may seem expensive and unnecessary, but it’s a great investment to get the most use out of your cookware and save on space.

Meanwhile, Cookware sets are great for starting up a kitchen. Individual pots and pans are great for adding to existing cookware.

Nonstick or conventional

The most important decision when buying cookware is nonstick or conventional, uncoated cookware. Here’s how to choose.

Thanks to its special nonstick coating, nonstick cookware makes everything from omelets to fried chicken. And when you’re using a nonstick pan, you’re usually cooking with less fat (or no fat at all) because the coating allows food to slide right out of the pot without sticking. Nonstick coatings also resist scratches, which look longer and last through repeated use. 

On the other hand, conventional cookware can handle higher heat, making it great for searing and browning foods. And it’s usually oven-safe, where many nonstick pans should not be put in ovens, as the coating might melt or even burn. It’s also suitable for cooking techniques that require liquids like soups and stews and sauces that need to reduce down to thicken.

Nonstick and conventional cookware both have their pros and cons. 

However, whether you choose nonstick or traditional, it’s a good idea to keep various sizes of skillets and pots on hand — from small to large. You’ll have what you need to heat a single serving of soup or sauté a meal for the whole family.


Buying cookware in a set typically saves you around 15% off what you would typically pay when purchased separately. Most cookware sets come complete with essential pots and pans and lids; many also have extras such as utensil storage, colanders, and sieves. Some sets include extras such as utensil storage or even a panini press! Others include extra items, so check the product descriptions carefully.

 Rachael Ray Create Delicious 10pc is hard-anodized aluminum, so it heats up quickly and evenly for superior cooking performance. The orange handles are rubberized for easy grip and are oven safe to 350°F (I love oven mitts!). This 10 piece set provides a great start to your cookware collection and comes with a limited lifetime warranty.


The cookware collection you choose, whether it’s Rachael Ray Cucina, Porcelain Enamel II, or Hard Anodized II, will determine the features of your tools. However, cast iron cookware is excellent for maintaining the heat evenly distributed and consistently hot throughout your cooking time. 

If a nonstick cookware surface is more your speed to help make cleanup easy, look for options with sturdy hard enamel exteriors and enamel interiors that won’t stain or chip over time.

Also, the essential Rachael Ray hard-anodized nonstick cookware set, with easy-to-clean for comfort & convenience, and the stylish and durable Rachael Ray Cucina dinnerware set. Cook up delicious pasta dishes with the sturdy, stain-resistant Rachael Ray Classic Blue Agave Nectar pasta pot is constructed from durable aluminum with a colorful enamel exterior and a convenient side handle.


Cost varies by brand, material, and quality. Expect to pay from $30 to $550 for individual pieces.

If you’re looking for a full cookware set, you may end up with a full price tag. However, if you opt for pieces as needed, you can spend less in the short term and get better quality over time.

Although, If you’re on a budget, I recommend sticking with nonstick aluminum cookware since it’s generally the most affordable. You can get a decent set of anodized aluminum cookware for between $100 and $200, or you can splurge and get an excellent set for around $200 to $400. Cast iron and carbon steel are also relatively affordable options.


Colors are primarily cosmetic and coordinate with other items in a kitchen or serve as an accent. Some bright red pots and pans can add warmth to a stainless steel kitchen or the Rachael Ray cookware line. Professional chefs often find it necessary to go with black cookware, but we understand that is not for everyone.

 You can get Rachael Ray cookware in a variety of different colors. Choose something bright and bold to add a pop of color to your space, or go with a more neutral shade to complement your other décor. If you want cookware that looks great but focuses on your food, sticks with stainless steel or grey.


Cookware collections range from a few pots and pans to over 10 pieces. A basic set with a small stockpot, skillet, and saucepan should be enough for most home cooks.

A good-quality cookware collection can serve as the backbone for many years of delicious meals. Whether you’re a beginning cook or an experienced chef, having the right cookware makes it easy to create meals that are healthy and great-tasting. Check out a few collections to consider adding to your culinary arsenal.

Lids and rims

The lids and rims of a cookware set need to be well constructed. Lids engineered to fit correctly will maintain the right amount of moisture in the pot and reduce cooking time, while those too loose or poorly made will allow too much vapor or heat to escape during cooking. It can prevent food from cooking evenly and prolong cook times, forcing you to use more energy.

Meanwhile, Rachael Ray has a wide selection of lids and rims for her cookware items that you can use to replace missing and damaged pieces. The nonstick ceramic surface gives you effortless food release and easy cleanup, while the shatter-resistant glass lids let you monitor cooking progress without having to remove the lid.

Oven safe

Oven safe means you can cook on the stovetop or start on the stove and finish in the oven. Some oven-safe cookware can go up to 500°F, while others can go up to 800°F. Always use oven mitts when removing bakeware from the oven. Look for dishwasher-safe, easy cleanup options, especially for nonstick cookware.

However, If you love to cook casseroles and roasts, it’s important to select a cookware set that is oven safe. It allows you to sear food on the stovetop, then finishes cooking it in the oven – all in the same pan. Most Rachael Ray cookware is oven safe up to 400°F.

How to Use Rachael Ray Cookware

How to Use Rachael Ray CookwareWhen cooking with Rachael Ray cookware, handle your pans with care to ensure that you can enjoy them for years to come. Before use, wash all cookware pieces in hot, soapy water with a sponge or dishcloth, then rinse and dry thoroughly. 

For induction-ready cookware, use the stainless steel exterior side of the pan on the induction burner. You can use either side of the pan on gas and electric stoves. Cookware with nonstick interiors is oven safe up to 400°F. 

If using an oven or broiler, remember always to lift and support the cookware while removing it from the oven. Bakeware should be placed on a flat baking pan without handles to expose handles to extreme heat.

Follow these steps:

Step 1: Rinse the pot under clean water. Rachael Ray’s nonstick cookware is dishwasher-safe, so hand-washing is optional. 

Step 2: Place on the stovetop over medium-high heat. 

Step 3: Let the oil come to a light smoke before placing the lid on top of the pot. 

Step 4: The pot should be smoking, and you will hear a sizzle while cooking with the lid off. Cook food until it is done through and browned to your liking. 

How to Clean Rachael Ray Cookware

To clean Rachael Ray’s cookware, hand wash it with mild dish soap and water. Allow the cookware to cool completely before cleaning it, and avoid metal utensils that can scratch the surface. 

However, Rachael Ray’s cookware is made with durable, dishwasher-safe materials; it is recommended that you wash them by hand. Fill the sink with hot water, add mild dishwashing soap and submerge the pan or pot. Scrub with a sponge to dislodge any remaining food particles. Then rinse clean and dry well.

Meanwhile, the easiest way to clean your Rachael Ray cookware is to wipe it out after use with a paper towel simply; rubber sponges and nylon scrubbing brushes are also recommended.

Common Problems and Solutions of Rachael Ray Cookware

Cookware Odor

If your cookware has been in storage for a couple of months and you notice an odd odor when using it for the first time, follow this easy step. Lightly coat the interior of your cookware with cooking oil and place it in a cold oven. Set your oven to 430-350 degrees and allow the cookware to bake for one hour. 

Leave the cookware to cool completely before removing it from the oven. Use hot soapy water and a sponge or stiff brush to clean any excess oil and residue. Dry thoroughly and store as usual.

Also, try to use the following solutions to remove the odor: 

Fill the pan with a solution of 2 Tbs vinegar and 1/4 cup salt. Bring to a boil, reduce heat and simmer for 10 minutes. 

Alternatively, put the pan in the oven on broil for two or three minutes; or soak the pan in a solution of 2 tsp liquid chlorine bleach and one-quart water.

Discolored stainless cookware

If you have discoloration on your stainless steel cookware, it may just be residue from the manufacturing process. To clean – wash in warm soapy water. Dry thoroughly and rub a small amount of vegetable oil onto dry cookware to protect the surface.

However, you can do a couple of things to help reduce or eliminate any spotting or discoloration that may occur. First, cook on low to medium heat so that very high temperatures are not reached, which may cause discoloration to occur more quickly. 

Another essential thing to remember is water and an abrasive cleanser after cooking whenever possible. If food is allowed to remain on the utensil, it can get embedded into the stainless steel and discolor or spot it.

Food sticking to stainless steel cookware

If food sticks to the surface of stainless steel cookware, it’s not a manufacturing defect or an indication that the cookware is inferior. It’s quite the opposite: stainless steel is a beautiful cooking material because it doesn’t get scratched up and needs to be replaced as often as other materials. The problem of food sticking is usually the result of improper cooking techniques or low-quality oil.

However, Rachael Ray cookware is one of the oldest cookware. Some recommendations and suggestions to avoid food sticking issues are 

1. Use nonstick food with stainless steel pans, as they are much less sticky, but do not recommend cooking at high temperatures.

2. Never use oil or fat when cooking in a pan, or use a lower heat setting.

Nonstick pan not sticking

If your nonstick pan has lost its stick or becomes stuck, you’re not alone. While some nonstick can last for a decade or more, most need to be replaced within 2 to 5 years of purchase, depending on how carefully they are used and cleaned. 

Nonstick pans are often treated with chemicals that wear off over time as you cook in them, resulting in flakes and decreased heat conduction. 

Also, If the pan seems to be scratching too fast (even on gentle cleaning), it may be caused by sharp edges on the side of the utensil. Only use nylon, plastic, or coated utensils with this cookware. 

Cracked Glass Lids

The glass lids on Rachael Ray oven-safe cookware are designed to withstand high temperatures. However, an empty lid can sometimes crack if heated too rapidly over a high flame.

Another flaw is that they might crack in the dishwasher if you’re having problems with cracking; hand wash and dry your lids to keep them from breaking.


Now that you know who makes Rachael ray cookware, the company has the largest kitchenware manufacturing facility in the world. Meyer makes the Rachael Ray brand, along with Circulon and Anolon cookware. The Meyer Corporation also makes cooktop burners and other accessories.

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