Choosing cookware materials buying guide

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Choosing Cookware Materials

Copper is the most efficient heat conductor, but can be toxic in large amounts. Copper cookware is (or should be) lined with another metal.

Stainless steel is the most durable, but slightly devalues the copper and adds extra weight.
Nickel is about three times more efficient as a conductor.
Tin is another popular material for lining copper pans.

Because copper cookware is known for fast and even heat it is best for preparing delicate sauces.
Polished copper pans also make beautiful serving pieces.
Copper is costly and difficult to maintain because it dents, scratches, and oxidizes easily.
Care-Wash with hot, soapy water. Never use scouring pads-they will ruin the metal. Soak to remove stuck on food.

The most popular type of aluminum is hard-anodized, an electrochemical process that hardens the surface and alters the color to charcoal gray. This aluminum is harder than steel and extremely durable.

Other varieties are cast aluminum and pressed aluminum, which are usually thinner and cheaper.
Aluminum is an excellent heat conductor and extremely lightweight.
Although copper is the best conductor, aluminum is a close second and does not require polishing. It is also dishwasher safe.
Aluminum cookware is prone to dents and scratches. It also stains (usually because of highly acidic foods) and hard water can cause discoloration of aluminum cookware.

Hard-anodized aluminum does not have most of these problems, but it is also more expensive.

Cast-iron cookware is frequently coated with enamel, which comes in many bright hues.
Cast iron conducts heat slowly, so you have to pre-heat the pan to reach proper cooking temperature.
Since cast iron retains heat well, it is great for browning, frying, braising, stewing, slow cooking, and baking, and keeps leftovers warm.
Other unique features are that pans are naturally nonstick (when properly seasoned) and last forever, but the trade-off is that they tend to be heavy.
Keep in mind that before using a new pan without enamel you must season it.

Coat it with shortening and bake it at 300 degrees for 60-75 minutes.
This will give it a non-stick finish which you can maintain by simply wiping the pan after you have used it.
Washing with soap and water will strip the seasoning.
For more information, see this article from What's Cooking America.
You can also choose pre-seasoned cookware, which is equally good.

Alloy stainless steel combines iron with as many as eight other metals, but the price of stainless steel cookware usually increases with the amount of nickel, which improves overall heat conducting. Some stainless steel pans have copper disc or aluminum disc on the bottom to improve the conducting, but be careful of cheap imitations that only have sprayed on copper finish.
Stainless steel is easy to clean, maintain, and is dishwasher-safe (but hand washing is always better because it maintains the polish, which makes the steel stick resistant).
Because the steel is hard, it resists scratching and denting and is extremely durable - if you are willing to pay a little more for a good thickness.
Some of the best all-around cookware, such as All-Clad, is made of stainless steel.

Non-stick cookware is a great solution for easy cleaning and low-fat cooking.
The quality of the coating, the number of layers, and whether or not it has been bonded to the cookware all impact nonstick's performance and durability.
Cheap nonstick wears thin quickly and scratches. Scratches can then rust, so metal utensils should be avoided.
Quality nonstick can handle metal utensils.
Extremely easy to clean.
Care-The directions are usually listed on the box, but non-stick cookware is usually hand-wash only.
Teflon has become controversial lately; if you are concerned about it, look for "eco-friendly" non-stick cookware.