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The most important factor to consider when choosing cookware is the material from which it is made. The material determines heat conductivity, durability, cost and more.

Aluminum
One of the best all-around materials for cookware, aluminum is a good conductor of heat, is sturdy and is moderately priced. It is available in a variety of weights; lighter aluminum cookware is less expensive, but heavier aluminum is more durable and better at maintaining its heat.

Like copper, aluminum is a reactive metal, which means it can alter the appearance and flavor of certain foods, such as eggs. Aluminum cookware is often anodized with a dark gray finish, a process that makes it non-reactive, but also increases its cost.

Aluminum is a fairly soft metal that can dent and pit with heavy use. Anodized finishes can also fade with time. For these reasons, aluminum is sometimes combined with stainless steel to add durability, while still maintaining its good heat conduction.

Aluminum Summary

Good heat conduction
Reacts with certain foods
Can dent or pit
Can be treated (anodized) to prevent reactivity
Moderately priced

Cast Iron
One of the oldest metals used to make cookware, cast iron is a good heat conductor, is highly durable and is inexpensive. Good cast iron pans are so durable, in fact, that most will outlive their owners!

Cast iron is not only a great conductor of heat, it can also maintain its heat for a long period of time. This makes cast iron excellent for "holding" prepared foods before they're served.

Cast iron does have its drawbacks, however. It is reactive, food can stick to it and it can rust if not properly cared for. For all these reasons, cast iron must seasoned.

Simply coat the entire cooking surface with vegetable oil and place the pan in a 350-degree Fahrenheit oven for about one hour. Repeat the process again for longer-lasting results. This will seal the fat from the oil into the surface of the cast iron, creating a natural non-stick surface.

The seasoning on your cast iron pans won't last forever, but re-seasoning is a simple matter of baking more oil into the cooking surface. To make a pan's seasoning last longer, avoid any heavy scrubbing with soap and water; when possible, just wipe your pan clean with some dry paper towels. Cooking highly acidic foods such as tomatoes will also break down a pan's seasoning more quickly.

Cast iron is also very heavy compared to other cookware, and while this makes it very sturdy, the weight can be too much for some people to comfortably handle.

Cast Iron Summary

Good heat conduction
Retains heat very well
Very durable
Must be seasoned periodically
Can rust
Food can stick
Inexpensive
Very heavy

Copper
Copper cookware is the choice of many professional chefs because it is the best conductor of heat; a pot or pan made from copper will respond very quickly to temperature changes. This superior heat conduction cooks food very evenly.

One problem with copper is that it's a reactive metal. This means the copper will chemically combine with certain foods, usually highly acidic ones, and alter the appearance and flavor of the dish. While this is not harmful, it is not exactly desirable. Some copper cookware is lined with tin or stainless steel to remedy this problem.

Copper is also a soft metal, which makes it prone to scratching and denting. It also requires polishing to maintain its shine. Finally, copper cookware is quite costly.

While it isn't for everyone, copper cookware can be an excellent choice for the serious cook who doesn't mind a little extra to effort to care for his or her pots and pans.

Copper Summary

Excellent heat conduction
Looks beautiful
Reacts with certain foods
Can scratch and dent
Requires polishing
Expensive

Enamelware
Enamelware is cast iron that has been coated with a thick ceramic coating. It is an old technique that was introduced to ameliorate some of the shortcomings of regular cast iron by eliminating the need for seasoning. Enamelware has all the benefits of cast iron except for one: cost. While regular cast iron cookware is very inexpensive, enamelware is often just the opposite.

Enamelware Summary

Good heat conduction
Food doesn't stick excessively
Enameled parts won't rust
Retains heat very well
Very heavy
Can be costly

Nonstick
Nonstick cookware is usually stainless steel treated with a non-metallic finish that is chemically bonded to the cooking surface of a pan. This special non-stick surface makes the pans very convenient, as well allowing for oil-free cooking. This type of cookware is great for eggs.

Nonstick coatings scratch easily and therefore will not stand up to metal cooking utensils. Most finishes are dishwasher safe.

While many people enjoy the convenience of nonstick cookware, we recommend that you don't use it for everything. Any dish that requires a lot of stirring, such as sauces or stir-fries should be prepared in a more durable pan.

Nonstick Summary

Usually poor heat conduction
Convenient, easy to use
Cleans easily
Healthier cooking because you don't have to add oil
Non-stick coating is easily damaged by metal utensils

Stainless Steel
Stainless steel cookware is inexpensive, non-reactive with food, very durable and low maintenance. This makes it an excellent choice for many people, however stainless steel does have one major drawback: it is a poor heat conductor.

Because good heat conduction is such an important factor in cooking, there have been some attempts to improve the performance of stainless steel in this area. The most common method is to "sandwich" a layer of copper or aluminum between two thin layers of stainless steel. This creates a better heat-conducting surface, while still maintaining all the advantages of stainless steel. However, pans made in this way tend to be more expensive.

"18/10 stainless steel" refers to the proportion of chromium to nickel in the stainless steel alloy. To be classified as stainless steel, an iron base alloy must contain at least 10.5 % of chromium. The presence of chromium enables the steel to form an invisible layer of oxide that protects it against corrosion. The addition of nickel to the alloy increases its corrosion resistance while adding a bright polished appearance, hardness and exceptional resistance to all temperatures.

Stainless Steel Summary

Poor heat conduction
Does not react with food
Very durable
Does not corrode
Easy to clean
Lightweight
Inexpensive

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