Your goal should be to assemble the most appropriate pieces for the food you cook. This guide will help you learn more about the materials used in most cookware and how they might work for you.

Common pot materials:

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What are the best kitchen utensils?

STAINLESS STEEL

Stainless steel is made by adding chromium and nickel to the steel, which makes it highly anti-corrosive. The most preferred type will be stamped "18/10" (the ratio of added chromium to nickel) although other types of stainless steel are also used with very good results. This material can be found in many of the best pots and pansbecause it is durable and attractive. Stainless steel (particularly “18/10”) is also appreciated as an interior cooking surface because it does not react with acidic or alkaline foods and does not easily chip or scratch. This quality is important, since it promises a certain purity to everything that is cooked in it; It will not discolor food or impart metallic flavors, whatever they are. Plus, stainless steel is dishwasher, oven, and grill safe.

Unfortunately, stainless steel is a poor conductor of heat and would be a poor choice on its own.

Fortunately, a process was developed to permanently bond the layers of stainless steel to highly conductive metals, namely copper and aluminum. The resulting stainless steel "lined" pots and pans are considered by many to be the most versatile and practical available.

It combines the waterproof nature of stainless steel with the conductive qualities of other metals to create an attractive pot that does everything right. This makes stainless steel cookware a good choice for the most used pans in your collection , and their durability with low maintenance pays off.

Some stainless steel options that may interest you:

Stainless Steel Skillet

Stainless Steel Cookware

Another method of enhancing stainless steel in cookware is to "hit" a heavy gauge aluminum disc to the bottom of a thin gauge stainless steel container. This type of construction is not as durable or as uniformly conductive as coated cookware, but well-made examples are still very effective and can last a long time with moderate use.

And to its credit, impact bonded stainless steel is much lower in cost than “lined” pots and still has all the benefits of an easy-to-maintain, non-reactive interior. For larger ancillary pieces that are only used occasionally, such as 12-quart or larger pots and rounds, impact pots are the norm.

Advantages of stainless steel

Anticorrosive

Durable

Low maintenance

Versatile

Disadvantages of stainless steel

Heat conduction

COPPER

Copper is the best conductor of heat of any material used to make cookware. It heats up quickly and evenly and cools down as soon as it is removed from the heat, giving you maximum control over the application of heat.

How quickly a pot responds to a change in cooking temperature is called “responsiveness” and can be an important factor in choosing which pot will give the best results for different jobs. Since copper is the most sensitive type of cookware , it is highly regarded by professional chefs around the world. The best quality copper pots are made from a heavy gauge, 1/16 to 1/8 inch thick.

However, copper cannot be used alone for most cookware applications because it "reacts" with the natural minerals and acids in many foods. That means it can add a yellow tint and metallic taste to many foods. For that reason, most copper cookware must be coated with a non-reactive metal such as tin or stainless steel to create a secure barrier between the copper and its contents. is titanium cookware safe

Some copper options that may interest you:

Copper Skillet

Traditionally, tin is the material used to line copper pots because it is sensitive and non-reactive. But the tin will eventually wear out and will need to be reapplied (re-tinned) by a craftsman. A stainless steel liner will last a lifetime, but some cooks feel that an inner layer of steel compromises the responsiveness of copper. Using a heavy gauge copper will minimize this effect, but it certainly increases the cost as well.

Which brings us to the only real downside to copper: cost. Copper is a precious metal, so yes, you can expect a pot made from this material to be expensive. But if you want to sauté or produce a fine sauce with a high degree of precision and control or if you are an avid cook and a perfectionist, there is no better pot. Copper produces uniformly browned meats, crisp textures, and caramelized bottoms; They are a real treat to use. Also, copper cookware will add beauty to your kitchen and keep its value well.

Some specialized copper pots, designed for cooking high-sugar foods like zabaglione and marmalade, are not lined because the sugar prevents a reaction with the metal. It is also notable that unlined copper bowls are traditionally used for the specific task of whipping egg whites. It turns out that there is a safe chemical interaction between the copper and the egg whites that stabilizes the beaten whites against over-whisking or "splitting."

Copper is not magnetic and therefore cannot be used in induction ranges. Very heavy pans for professionals or restaurants will have iron handles, while those for domestic use will be made of brass or stainless steel. All are perfectly safe to use in the oven. Copper cookware should never be placed in the dishwasher. Instead, hand wash your pieces and occasionally apply copper polish to maintain their shine. If you prefer not to polish the copper, it will lose its shine over time and develop a darker patina. Polished or not, cookware works the same.

Advantages of copper

Aesthetically beautiful

Positively rated in the kitchen

Good heat conductor

Disadvantages of copper

Not magnetic

They cannot be washed in the dishwasher

Price

ALUMINUM

Aluminum is second in thermal conductivity after copper . It's cheap, and when reinforced (usually by adding magnesium, copper, or other metals) it makes cookware wonderfully light and responsive on its own. But as you might have guessed, natural aluminum will react with certain acidic foods, imparting a metallic taste and a dull gray tint. To remedy this defect, the best parts are coated with a non-stick coating, coated with stainless steel, or subjected to anodization (a process that significantly hardens the surface and gives it a very dark gray color). In fact, more and more manufacturers are anodizing parts that will also have non-stick or stainless interiors because it is attractive, more durable, and easier to clean.

Some aluminum utensils that may interest you:

Aluminum Skillet

In the end, there are many examples of high performance, non-reactive aluminum cookware to choose from. We believe they make the best non-stick lines available. In addition, it is still the most popular core material for stainless steel lined pots. Most aluminum pots cannot be used on an induction cooktop unless they have a steel exterior, and the specific use of the dishwasher and oven will vary from type to type. Be sure to look at the specific care requirements for each brand.

Because aluminum is lightweight, it is a practical choice for larger items such as rotisseries, griddles, rondeau pots, and large water pots, especially when anodized or nonstick coated.

Advantages of aluminum

Good conductor of heat

Economical price

Light

Disadvantages of aluminum

They react with certain acidic foods

Washing can be limited (see requirements)

CARBON STEEL

Carbon steel follows aluminum in heat conductivity. Although cheap and very durable, raw carbon steel is relegated to a special use in the pan, primarily as a frying pan or wok. One reason for this is that carbon steel rusts if it is not seasoned (greased) properly. The good news is that if seasoned properly it will develop a naturally non-stick interior (much like cast iron), and experienced cooks will find them very versatile.

Pans are heavy and slow to heat up, they can react a bit with very acidic foods and may not be the best for everything . But they can reach a higher temperature than other pans and hold heat well, making them ideal for certain high-heat techniques. Carbon steel is our first choice for scorching fillets, blackened fish, and stir fry.

But in most kitchens, carbon steel is used more widely as the center metal in enameled cookware, including kettles, rotisseries, lobster pots, and pans. Carbon steel is also the traditional metal for paella pans, although enameled versions are more popular now. These enameled cookware are an inexpensive, practical, and non-reactive solution for larger cookware, but beware of thinner examples that frequently have hot spots.

Carbon steel is oven and grill safe and will work with any heat source, but enameled parts are not always recommended for glass stoves. Please refer to the manufacturer's specific recommendations.

Advantages of carbon steel

Works well with any heat source

Economical price

Versatile

Disadvantages of carbon steel

Rusts easily

Slow when warming up

Heavy utensils

MOLTEN IRON

Cast iron is a poor conductor of heat ; which means that it is slow to warm up and slow to cool down. But this self-regulating nature makes cast iron a preferred material for Dutch ovens, pans, griddles, and grills. These parts are extremely durable and resist warping, dents, and chipping. Cast iron cookware is available in its natural or enamel-coated state and both cook similarly, but there are other notable differences.

Natural cast iron costs much less, but requires the user to apply a layer of "seasoning" to protect it from rust. In addition to preventing rust , the seasonings create a wonderfully non-stick interior, and it has a nice rustic / iconic look. (If you have more questions about what "seasoning" is, or how it is applied, see How to Season Cast Iron Pots.)

Cast Iron Option You May Like:

Mineral iron skillet

Recently, “artisan” cast iron forgings have emerged across the US, and their incredibly beautiful and highly refined pieces are creating a new buzz in the cookware market. Most producers also offer pieces that have a "factory applied" coating of seasoning that will protect them from oxidation, but they still need to be properly maintained.

Enamelled cast iron parts are maintenance-free, easy to clean, non-reactive, and have beautifully colored enamels… benefits that, of course, are reflected in the higher cost. Both types are worthy of being passed on to your children.

All cast iron is very heavy, and it is important that you are comfortable with the weight of these parts. A standard 10-inch skillet weighs about 6 pounds, and covered Dutch ovens can easily double that. is titanium cookware safe

Cast iron advantages

Easy to maintain

Iconic attractive appearance

Disadvantages of cast iron

Price

Heavy kitchen utensils

Poor conductor of heat

CLAY AND STONEWARE

Clay and stoneware pots are the oldest type of cookware, but don't think that makes them obsolete! These pieces are practical, durable and produce exceptional cooking results. Also, when it comes to fine cuisine, "Old Fashioned" still has a very positive connotation.

Most of the stone cookware available on the American market are enameled oven dishes and pans (with or without lids) that are intended for oven use only.

They vary in shape and size, come in an assortment of colors that look great on the table, as well as being dishwasher and freezer safe. What do you not like? Clay and stoneware heat very evenly and hold heat like cast iron, but they are much less likely to burn anything. They are most often used for any type of casserole, lasagna, macaroni and cheese, and other baked pastas, enchiladas, scalloped potatoes, various gratins, or as rotisseries. Of course, they are also great for baked goods like brownies, bread puddings, and custards like crème brûlée, depending on their size and shape.

Other more specialized types of stoneware that have found a place in the American kitchen are pizza stones, bread and bread pots, and tagine pots. The “Romertopf” covered pots are made from unglazed porous clay and produce amazingly juicy and flavorful roasts, as well as crisp breads. And before you continue to think that nothing new ever happens in the stoneware category, some manufacturers now make stoneware pots and pans that can be used on gas and electric stoves! They behave like cast iron and can even be seasoned to create a non-stick surface, but they are 30% lighter and non-reactive.

Stoneware does, however, require some special considerations to maintain it and prevent cracks. Since its temperature rises quite a bit during cooking, never place it directly on a cold surface or fill it with something cold while it is still hot. Due to the great diversity of this category of cookware, it is important to follow the specific instructions for care and use of the pieces that are used.

It is also important to note that some cheap brand name stoneware may contain lead, depending on the type of materials and the construction used. This is no longer common, but be sure to check the labels to make sure the stoneware is lead free. Modern stoneware that does not contain lead is generally regarded as the safest and most benign cooking surface to use.

Advantages of Clay and stoneware

They heat evenly

Dishwasher and freezer safe

Disadvantages of clay and stoneware

Stoneware can carry lead

Stoneware requires special conditions

NON-STICK SURFACES

Nonstick surfaces are not only popular for their ease of cleaning, but also because they lend themselves to healthy cooking. Most nonstick surfaces allow the cook to use minimal amounts of oil or even advertise that none can be used (although, to maintain the performance and life of quality nonstick surfaces, we do not recommend that).

It's best to take extra care with non-stick surfaces because they only work really well when intact, as once they 're scratched or scraped , things can quickly go downhill - don't use metal utensils on the non-stick surfaces, instead use heat-resistant materials such as hard nylon, silicone, or wood. And no matter what type of non-stick you use, be careful not to use excessive heat. Clean your kitchen utensils with a natural sponge or a soft plastic brush.

Avoid stacking nonstick pots, as the metal bottoms can scratch the pot underneath. If you need to stack the pans due to lack of storage space, place a paper towel or other soft fabric lining between them. The most important takeaway is that nonstick cookware requires special treatment if you want it to last - for more information, read our Nonstick Cookware Care page.

All nonstick cookware currently available falls into one of two categories: PTFE or Ceramic.

PTFE COOKWARE

PTFE is the “classic” non-stick material made famous by the Teflon brand. Although it is extremely functional, some are concerned for its safety because when overheated, PTFE liners can rupture and release gases.

You can use PTFE pans safely as long as you use them correctly. 500ºF is the maximum recommended temperature for cooking with PTFE cookware. Therefore, when baking, broiling, or especially broiling with PTFE cookware, be sure to stay within the manufacturer's recommended maximum oven temperature.

To cook on the stove, simply avoid overheating the pan before the food enters it. Once the oils, food, and liquids are added, overheating is much less of a concern, but you still shouldn't allow the pan to sit on the high position for an extended period of time.

Some PTFE cookware is made using a chemical called PFOA. If you are concerned about the environmental impact of your cookware, you should avoid sets made with PFOA. After reaching an agreement with the EPA, major manufacturers of PTFE cookware are completely phasing out the use of PFOA by 2015.

CERAMIC COOKWARE

Ceramic is a newer surface material in the world of non-stick cookware. It is widely considered to be the safest and most environmentally friendly option, but some argue that it is not as durable as PTFE . It is free of PTFE and PFOA, and comes in a wide variety of styles and colors.