Pots And Pans: What's The Difference?

The type of pots and pans you use does matter, and it depends on what you're cooking and how you're cooking it.

For example, if you're looking to braise, a brazier is a better option than a Dutch oven if you're using an induction or glass cooktop. A brazier is made of stainless steel, whereas a Dutch oven is usually made of cast iron.

If you're frying, a frying pan is a better option than a saucepan because of its flat bottom and curved sides, which are perfect for turning food over or simmering with oils.

The shape and material of your pots and pans can also affect the evenness of cooking and how easy they are to clean.

Stainless steel: durable, attractive, non-reactive, and dishwasher-safe

Stainless steel is a popular choice for cookware due to its durability, attractive shine, non-reactivity, and dishwasher-safe properties. It is created by adding chromium and nickel to steel, making it highly anti-corrosive and giving it a shiny appearance. The most preferred type of stainless steel cookware is often stamped "18/10", indicating the ideal ratio of chromium to nickel. This type of stainless steel is also non-reactive, meaning it won't pit, scratch easily, or discolour foods, or impart a metallic flavour. This quality ensures that the food cooked in it remains pure and unaffected by the metal.

Stainless steel is also dishwasher-safe, oven-safe, and broiler-safe, making it a convenient and versatile choice for cooks. However, one of its drawbacks is that it is a poor conductor of heat, which can lead to uneven cooking. To address this issue, some manufacturers have developed a process of bonding layers of stainless steel to highly conductive metals such as copper and aluminum. This results in clad stainless steel cookware, which combines the impervious nature of stainless steel with the conductive qualities of other metals. Clad cookware is considered by many to be the most versatile and practical option available. Additionally, some manufacturers use "impact-bonding", where a heavy gauge aluminum disk is bonded to the bottom of a thin gauge vessel of stainless steel. While this type of construction may not be as durable or conductive as clad cookware, it can still perform well and last a long time with moderate use.

When it comes to cleaning stainless steel cookware, while it is generally dishwasher-safe, some manufacturers recommend hand-washing with warm sudsy water and a fine powder cleanser, followed by immediate drying. Overall, stainless steel cookware is a durable, attractive, and practical choice for both amateur and professional cooks.

Copper: best heat conductor, highly responsive, but expensive and requires polishing

Copper is the best heat conductor of any material used to make cookware. It heats up and cools down rapidly and evenly, giving you maximum control over the application of heat. Copper is also highly responsive to changes in cooking temperature, making it a favourite among professional chefs.

However, copper cannot be used alone for most cookware applications because it reacts with the natural minerals and acids of many foods. This means it can add a yellow tint and a metallic taste to your food. For this reason, most copper cookware must be lined with a non-reactive metal such as tin or stainless steel to create a safe barrier between the copper and its contents. Tin is traditionally used to line copper cookware because it is responsive, non-reactive, and has fantastic non-stick qualities. However, tin will eventually wear through and will need to be re-applied by a craftsman. A stainless-steel lining will last a lifetime, but some cooks feel that an interior layer of steel compromises copper's responsiveness.

Another downside of copper is that it is expensive. Copper is a precious metal, so you can expect a pot made of copper to be pricey. Copper cookware is also heavy and prone to dents and tarnishing. It requires regular polishing and maintenance, and it is sensitive to acidic foods.

Aluminium: lightweight, excellent heat conductor, inexpensive, but prone to discolouration and reacting with acidic foods

Aluminium cookware is lightweight, conducts heat excellently, and is inexpensive. However, it is prone to discolouration and reacting with acidic foods, which can be a health risk.

Aluminium is a lightweight metal, which makes it easy to manoeuvre while cooking and cleaning. It is also easy on the wrists. This is especially useful for larger pieces like roasting pans, griddles, rondeau pots, and large water pots.

Aluminium is an excellent conductor of heat, second only to copper. This means your food cooks quicker, and you spend less time cooking a meal. It is also a good electricity conductor.

Aluminium cookware is inexpensive. You can buy three saucepans made from aluminium for the cost of one stainless-steel saucepan.

However, aluminium cookware is prone to discolouration and reacting with acidic foods. It is not suitable for cooking acidic food because it can cause health risks. Research has shown that when cooking on very high heat for a long time, a small amount of aluminium metal may seep into your food. Acidic foods can also cause wear and tear, making the utensils less durable. Acidic foods can also cause aluminium pots to become discoloured.

Carbon steel: good heat conductor, durable, requires seasoning, prone to rusting

Carbon steel is a great choice for those looking for a durable, cost-effective, and eco-friendly pan. It is a well-kept secret for professional chefs, known for its ability to cook delicious home pan-fries and other dishes. While it shares similarities with cast iron, carbon steel is like its lighter, less clunky cousin.

One of the key advantages of carbon steel is its durability. Carbon steel is made from raw, heavy-gauge steel, making it a tough and long-lasting option for cookware. However, it is prone to rusting, so proper care and maintenance are essential. This includes "seasoning" the pan, a process that involves building up layers of oil that transform into a solid, plastic-like polymer through heat. Seasoning creates a protective, non-stick coating, enhancing the pan's performance and preventing rust.

In terms of heat conduction, carbon steel is an excellent heat conductor, although not as efficient as copper or pure aluminum. It has relatively poor heat conduction compared to other materials, but it retains heat well. This makes it ideal for searing meats or crisping chicken skin, as it can achieve higher temperatures than other pans. However, carbon steel may have uneven heating patterns, with hot spots directly over the heat source and cooler areas just a short distance away.

Another benefit of carbon steel is its versatility. Carbon steel pans typically have sloped sides, making them perfect for sautéing and tossing food. They are compatible with most stovetop types, including induction cooktops, and can be used on stovetops, ovens, grills, campfires, and broilers. Additionally, carbon steel is lighter than cast iron, making it easier to maneuver and move around the kitchen.

Overall, carbon steel is a fantastic option for those seeking durable, cost-effective, and versatile cookware. With proper care and seasoning, a carbon steel pan can last for generations, making it an excellent eco-friendly choice for any kitchen.

Cast iron: thick, heavy-duty, good heat retention, requires seasoning

Cast iron is a heavy-duty, thick, and durable material that is a poor conductor of heat. This means it takes a long time to heat up and cool down, but it also makes cast iron skillets, pans, and pots highly resistant to warping, denting, and chipping.

Cast iron is versatile and can be used for a wide variety of cooking methods, including sautéing, searing, frying, and even baking. It heats evenly and consistently, reducing the chance of scorching. It is also suitable for use on electric, gas, induction, or open-flame heat sources and can withstand very high temperatures without warping or damage.

Cast iron cookware is available in its natural state or with an enamel coating. Natural cast iron is cheaper but requires seasoning to protect it from rust. Seasoning creates a non-stick surface and gives the pan a rustic, iconic look. Enameled cast iron is easier to maintain, as it is non-reactive and easy to clean, but it is more expensive.

Seasoning cast iron involves heating fat or oil in the pan over high heat, causing the fat molecules to bond with the pan and form a hard, non-stick surface. This thin layer of solidified fat protects the pan from moisture and rust, which can lead to corrosion. The best oils to use are neutral oils with high smoke points, such as grapeseed, canola, or vegetable oil.

To season a cast-iron pan, start by cleaning it thoroughly to ensure there is no residue that could fossilize between the layers of seasoning. Then, coat the pan with a thin layer of oil, including the exterior, bottom, sides, and handle. Place the pan upside down in an oven set to 500°F to prevent oil from pooling, and leave for about an hour. The pan should then be left to cool in the oven overnight.

Cast iron cookware requires more maintenance than some other materials, but with proper care and routine seasoning, it can last a lifetime.

Frequently asked questions