The Evolution Of Pan Materials: What Are Pans Made Of?

There are many different types of materials used to make pans, each with its own pros and cons. The most common materials include stainless steel, cast iron, carbon steel, copper, aluminium, and ceramic. When choosing a pan, it is important to consider factors such as heat conduction, reactivity, durability, weight, and maintenance. Stainless steel, for example, is a popular choice due to its durability and non-reactivity, while cast iron is known for its heat retention but requires more maintenance. Ultimately, the best pan for you will depend on your specific needs and cooking style.

Cast iron pans

Pros of Cast Iron Pans

Cons of Cast Iron Pans

Types of Cast Iron Pans

Care and Maintenance of Cast Iron Pans

To maintain cast iron pans, it is essential to apply a "seasoning" coat, which involves creating a non-stick interior and protecting the pan from rust. Proper cleaning and drying are also crucial to prevent corrosion and rust. Contrary to popular belief, cast iron pans can be washed with mild dish soap and water, ensuring they are thoroughly dried afterward.

Stainless steel pans

Stainless steel is a popular choice for cookware, offering a range of benefits for both professional chefs and home cooks. One of its key advantages is its non-reactivity, meaning it won't affect the taste of your food when cooking with acidic or alkaline ingredients. This is in contrast to materials such as copper, which can react with acidic foods and impart a metallic taste. Stainless steel is also non-porous, so it won't absorb flavours or odours from the food cooked in it.

In terms of durability, stainless steel is highly robust and resistant to corrosion and rusting. With proper care, stainless steel cookware can last for decades without needing to be replaced. It is also dishwasher-safe and oven-safe, making it a versatile option for a range of cooking tasks.

However, one drawback of stainless steel is that it is a poor conductor of heat. To address this, some manufacturers have developed stainless steel "clad" pots and pans, which have layers of highly conductive metals such as copper or aluminium bonded to the stainless steel. This improves the pan's heat distribution, making it more effective at cooking food evenly.

When shopping for stainless steel cookware, you will come across options such as 3-ply and 5-ply, which refer to the number of bonded metal layers. 3-ply cookware tends to be more lightweight and affordable, but may not heat as evenly and can be more prone to scratches and dents. On the other hand, 5-ply cookware will typically be pricier and heavier, but it provides more even heat distribution and is more resistant to wear and tear.

Carbon steel pans

However, carbon steel pans require seasoning to maintain and are not the easiest to clean. They are not dishwasher-safe and acidic foods should be avoided when using them. They will also need to be seasoned to develop a non-stick surface, and they cannot be soaked in water or put in the dishwasher or they will rust.

Copper pans

Copper cookware should never be placed in the dishwasher. Instead, hand wash your pieces and occasionally apply copper polish to maintain its bright lustre. If you prefer not to polish your copper, over time it will lose its shine and develop a darker patina. Polished or not, the cookware performs the same. Copper is not magnetic and therefore cannot be used on induction ranges. Very heavy professional or restaurant pans will have iron handles, while those for home use will be made of brass or stainless steel. All are perfectly safe for oven use.

Non-stick pans

However, there are some concerns about the safety of non-stick coatings. The controversy surrounding non-stick pans centres on a chemical called perfluorooctanoic acid (PFOA), which was previously used in the production of Teflon. PFOA has been linked to various health issues, including cancer, immune deficiency, and liver damage. While PFOA is no longer used in the manufacturing of Teflon, other chemicals in the same family, such as PFOS, may pose similar health risks.

Another concern is the potential release of toxic fumes when non-stick pans are overheated. At temperatures above 500°F (260°C), the PTFE coating begins to break down, releasing toxic chemicals that can cause polymer fume fever or "Teflon flu" in humans. Therefore, it is important to use non-stick pans at low to medium heat settings and ensure proper ventilation during cooking.

To maintain the non-stick properties and prolong the lifespan of non-stick pans, it is recommended to use non-metallic utensils, such as wooden or silicone tools, to avoid scratching the coating. Additionally, hand washing with a sponge and warm soapy water is preferable to using a dishwasher or harsh scouring pads, which can damage the surface.

While non-stick pans offer convenience and easy cleanup, it is essential to follow the recommended safety precautions to minimise any potential health risks associated with their use.

Frequently asked questions