Tillie Doyle
Pots and pans are made from a variety of materials, each with its own pros and cons. The four most common materials used in cookware are aluminium, stainless steel, cast iron, and copper. Aluminium is lightweight, sturdy, and great for heat distribution, but it's also prone to bending and reacting with certain foods. Stainless steel is durable, non-reactive, and scratch-resistant, but it doesn't conduct heat very well. Cast iron is affordable, versatile, and can handle high heat, but it requires extra care and maintenance. Copper is highly conductive and responsive, making it a chef's favourite, but it's expensive and requires a lot of upkeep. Other materials used for cookware include carbon steel, ceramic, and non-stick coatings.
| Characteristics | Values |
|---|---|
| Common Materials | Stainless steel, aluminum, cast iron, copper, carbon steel, ceramic, glass, clay, stoneware |
| Pros | Durable, lightweight, non-stick, easy to clean, affordable, versatile, good heat conductor, non-reactive, retains heat well, distributes heat well, scratch-resistant, dishwasher-safe, oven-safe |
| Cons | Poor heat conductor, heavy, prone to wear and tear, difficult to clean, expensive, reactive with certain foods, not induction-ready, not suitable for high heat |
What You'll Learn
Stainless steel
When choosing stainless steel cookware, look for food-grade stainless steel with a minimum of 16% chromium, which ensures high corrosion resistance. The NSF requires manufacturers to adhere to the guidelines of either 200, 300, or 400 series, with 200 and 300 being the most common. The 300 series, including 304 and 316 or 18/8 and 18/10, is the highest grade and offers the most durability and corrosion resistance.
Some stainless steel cookware also has an aluminum or copper core, which improves heat conduction and distribution. This type of cookware is often described as "3-ply" or "5-ply," indicating the number of layers of metal. Higher-end cookware often has more layers, resulting in increased weight and improved heat distribution.
Overall, stainless steel is a great choice for pots and pans due to its durability, heat retention, and versatility. It is important to consider the grade of stainless steel and the number of layers when purchasing stainless steel cookware to ensure high-quality and long-lasting products.
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Aluminium
Cast aluminium can produce thicker products with irregular shapes and is suitable for making Dutch ovens and bundt pans. It is also used for ladles, handles, and woks, as it helps maintain lower temperatures on the sides compared to the centre. However, cast aluminium has lower thermal conductivity than sheet aluminium due to microscopic pores formed during the casting process. It is also more expensive.
Anodized aluminium undergoes an electrolytic process to thicken its naturally occurring layer of aluminium oxide, resulting in a hard and non-reactive surface. This type of aluminium is commonly used for sauté pans, stockpots, roasters, and Dutch ovens.
One disadvantage of aluminium cookware is its reactivity with acidic foods. Uncoated and un-anodized aluminium can react with acidic ingredients, altering the taste of the food and forming a protective oxide layer that is easily scratched or worn away. Additionally, aluminium is not compatible with most induction cooktops, limiting its usability. Furthermore, aluminium cookware is relatively thin and prone to warping and damage.
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Cast iron
One downside of cast iron is its weight. It also needs to be seasoned, which can be intimidating for some. Cast iron will rust if soaked in water for long periods, and the handles conduct heat.
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Copper
Tin is the traditional lining for copper pots, as it is malleable, non-stick, and doesn't react to acids. However, it has a low melting point of 450°F, so it can wear through and requires periodic re-tinning. Stainless steel, on the other hand, is more durable and can reach higher temperatures, but doesn't conduct heat as well and food sticks to it more easily.
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Non-stick
PTFE coatings are considered safer and more long-lasting than ceramic coatings. The quality of the non-stick coating depends on the formula used and the number of layers applied. The more gritty the non-stick coating, the more non-stick it is likely to be and the longer it will last. Slick surfaces also tend to work well.
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Frequently asked questions
Common materials used to make pots and pans include stainless steel, cast iron, copper, carbon steel, aluminium, and ceramic.
Stainless steel is durable, non-reactive, and scratch-resistant. However, it is a poor conductor of heat and requires more effort to clean.
Cast iron is durable, versatile, and can handle high heat. However, it requires extra care to clean and maintain, and is prone to rusting if not properly maintained.
