A full set of cookware can be a large investment, and often requires you to choose just one format of pots and pans for the long term.
While this is a nice way to make sure your kitchen matches, there are some cookware materials that work better than others.
In this guide, we will go over the best types of cookware available and how their materials and coatings stack up against each other.
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See our full guide on the best nonstick cookware and best nonstick frying pans for more details and buying options.
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See our full guide on the best cast iron cookware and best cast iron skillets for more details and buying options.
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See our full guide on the best ceramic cookware for more details and buying options.
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See our full guide on the best induction cookware for more details and buying options.
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See our full guide on the best copper cookware for more details and buying options.
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See our full guide on the best titanium cookware for more details and buying options.
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Read our full in-depth review: Granite Stone Reviews
It’s important to consider your daily cooking habits when deciding what cookware to invest in. For example, vegetarians will probably want to avoid a complete set of cast iron cookware as low-fat cooking is hard on the seasoning and finish of cast iron.
Other considerations for your daily use cookware include:
Cast iron takes a while to heat but stays hot regardless of what you put in the pot, so it’s excellent for searing and browning meat and can work for deep frying if the pot is deep enough.
Aluminum conducts heat well but can warp over time. Anodized aluminum is stronger and more heat tolerant. Most nonstick cookware is built of anodized aluminum.
Stainless steel won’t rust or warp but offers poor heat conductivity. Many lines of cookware combine copper and stainless for excellent heat conductivity and durability. Induction ready cookware includes combination layers of metal but must have a low nickel content to work properly.
Copper pots are beautiful and conduct heat extremely well, but are easily dinged and scratched. They also require regular maintenance to keep their glow.
Most anodized aluminum pots feature a nonstick coating. Over time, this coating can be damaged by metal utensils on the cooktop or rough handling off the cooktop.
It’s important to never stack or nest nonstick cookware; i.e., smaller pots inside larger pots.
If possible, store them stacked from smaller to larger, so no metal contacts the inside of the pot, or hang them.
Stainless steel keeps its shine and will last for years. Quality construction featuring riveted handles will help your stainless to last. Stainless steel pots with copper inserts may have a section of visible copper on the bottom and will look better with a bit of polishing.
Copper pots often lose their luster over time and can show scratches. If you truly love the look of copper, be prepared to put in some polishing time.
Cast iron pots offer great longevity; in fact, new methods of casting iron now lead to a pebbly finish instead of the smooth finish found in older pots, making older pots more desirable amongst cast iron aficionados.
Copper, cast iron, and aluminum are all reactive with acidic foods. If you like to cook with tomato sauce or wine, you need to take care when selecting your cooking pot.
One batch of a tomato based stew can do a lot of damage to a well-seasoned cast iron pot, and leave you with an odd-tasting batch of chili.
Stainless steel is a non-reactive metal and can handle anything you want to cook. When combined with a copper insert incorporated into the lining of the pan, you can enjoy the best of both of those metals.
However, there are ways around this. If you like the heft of cast iron, consider investing in an enameled cast iron Dutch oven. That will give you the heat-retaining characteristics of cast iron with a non-reactive cooking surface.
Many lines of aluminum cookware feature an anodizing treatment that lessens the reaction of this metal to acidic foods. Additionally, a quality coating of nonstick materials such as ceramic will negate the risk of adverse chemical reaction.
SEE ALSO: Ceramic vs Stainless Steel
Stainless steel requires a little maintenance. You’ll need to learn how to clean stainless steel and how to season a stainless steel pan .
Cast iron should not be cleaned with soap and can lose the nonstick seasoning if left dirty or used to cook acidic foods. Clean your seasoned cast iron pan with a mixture of oil and kosher salt, and re-season it if you notice scratches in the finish.
Aluminum nonstick cookware should not be used with metal utensils or at extremely high heats. If you notice scratches or flaking with your nonstick coating, you should replace your pan as soon as possible.
Copper cookware will need regular maintenance to keep the warm glow. Also, copper cookware should be stored, so it doesn’t come in contact with other metals, to avoid scratches and dings. There are many display options for copper cookware that can show off the beauty of this versatile metal.
While your initial investment may be less with a set of aluminum cookware , you’ll need to replace it sooner than you would a quality set of stainless.
Copper pots are generally quite expensive, but if you love the look of copper, they’re well worth the money.
Cast iron pots and pans can be purchased new in hardware stores and camping supply places, or you may find good cast iron in a thrift store or second-hand shop. Do not pass up such an opportunity!
There are a wide array of cookware sets in a myriad of colors and finishes. If cooking on a matching set is of critical importance to you, by all means, buy the set and enjoy it!
However, you may be better served with a variety of cookware that fulfills several different purposes in your kitchen.