Best Pots And Pans: Material Matters

Pots and pans are essential for any kitchen, but with so many options available, it can be challenging to determine which ones are best suited for your needs. Here's an introduction to help you choose the right cookware.

When it comes to cookware, various materials are available, each with its advantages and disadvantages. The most common types include stainless steel, aluminium, cast iron, copper, carbon steel, and ceramic. Your choice of material depends on your cooking style, budget, and maintenance preferences.

Stainless steel is durable, easy to maintain, and versatile. It is often combined with other metals like copper or aluminium to improve heat conduction. Stainless steel is ideal for browning, braising, and searing.

Aluminium is an excellent heat conductor, making it a popular choice for non-stick cookware. However, pure aluminium can react with acidic foods, so it is often coated or anodised to prevent this.

Cast iron cookware is known for its durability and heat retention. It is perfect for searing, frying, baking, and braising. While natural cast iron requires seasoning to prevent rusting, enameled cast iron is maintenance-free and safe for cooking with acidic foods.

Copper is an exceptional heat conductor, providing precise temperature control. It is often lined with tin or stainless steel to prevent reactions with food. Copper cookware is prized for its beauty and performance but comes at a higher price.

Carbon steel is durable and efficient, similar to cast iron but lighter in weight. It is commonly used for woks, skillets, and specialty pans. Carbon steel requires proper seasoning to prevent rusting and needs careful maintenance.

Ceramic cookware offers even heating and is known for its non-stick properties. It is an excellent choice for slow, steady cooking and is usually dishwasher-safe.

When choosing pots and pans, consider your cooking needs, the number of people you typically cook for, and your budget. Additionally, think about the heat source you use, as some materials work better with certain cooktops than others. For example, induction cooktops require magnetic materials like cast iron or stainless steel.

Ultimately, the best pots and pans for you will depend on your specific needs and preferences. By understanding the characteristics of different materials, you can make an informed decision to build a well-rounded collection of cookware that suits your kitchen.

Stainless steel

When it comes to stainless steel cookware, All-Clad is widely considered the gold standard. Their D3 Stainless collection is made with three layers of steel and aluminium, ensuring even heat distribution and lasting a lifetime. While All-Clad is a worthy investment if you're looking for something that will last, it can be quite expensive.

If you're looking for a more affordable option, Cuisinart's Chef's Classic Stainless Steel set is a great choice. It may not be as solid as All-Clad, but it performs well and costs a third of the price. For a set that includes essential cookware pieces and offers even heat distribution, the Calphalon Stainless Steel set is a good option.

Another brand worth considering is Tramontina, which offers a well-built and easy-to-clean set. Their Tri-Ply Clad Stainless Steel set includes ergonomic handles and sturdy pans that heat up quickly and evenly.

When choosing stainless steel cookware, it's important to invest in a multi-ply set as they are more durable and long-lasting. Additionally, heavier pans tend to have thicker vessel gauges, which help with even heat distribution.

To ensure the longevity of your stainless steel cookware, it's important to follow the care instructions provided by the manufacturer. While some sets are dishwasher-safe, others may recommend hand-washing with dish soap and water.

Non-stick

When shopping for non-stick cookware, there are two main types to consider: traditional non-stick and ceramic non-stick. While the body of each can be made from any common cookware material like aluminium or stainless steel, their coating is what makes them non-stick. Traditional non-stick cookware is often made with PTFE (also known as Teflon), while ceramic non-stick cookware can be made with a ceramic coating or glaze.

Zwilling Madura Plus Non-Stick Skillet

I've used my Zwilling Madura every day for the past several years, and it's still in great shape. It hits the perfect sweet spot of being affordable and incredibly well-made. Despite the finish, when I've scraped the pan accidentally, I've never seen a scratch on the surface. It will even survive the dishwasher, and the handle feels comfortable to hold.

Cuisinart Chef's Classic Non-Stick Skillet

For half the price of the Zwilling Madura, you can get this eight-inch Cuisinart non-stick pan, which I owned and used regularly for three years. For a cheaper pan, that's a great lifespan. The smooth, easy-release surface really works. My main qualm is that the handle isn't quite as comfortable for holding and flipping compared to the Zwilling Madura.

Made In 10-Inch Non-Stick Frying Pan

The Made In pan outperformed all the pans we tested when it came to consistent cooking and non-stick slickness. It cooked perfect, evenly browned pancakes, and fish and frittatas came out of the pan without any added effort and left barely a crumb to clean up. The pan is PFOA-free, oven-safe up to 500 degrees Fahrenheit, and suitable for all stove types, including induction.

Anolon Advanced Non-Stick 10.25-Inch Skillet

The Anolon pan is PFOA-free, metal utensil-safe, oven-safe, and suitable for all stovetops except induction. With a rubber handle that feels secure, and sloped sides, flipping and turning food is effortless. This pan cooked perfectly golden-brown pancakes, fluffy frittatas, and fish without leaving any skin behind. It's also a cinch to clean—sometimes even with just a dry towel.

GreenPan GP5 Infinite8 Ceramic Non-Stick 10-Inch Frypan

GreenPan is one of the original pioneers of ceramic cookware, and its latest line of hard anodized pots and pans does not disappoint. The GP5 Infinite8 frypan contains the brand's most durable non-stick surface to date, which GreenPan claims is even safe to use with metal utensils. Its surface requires no toxic chemicals to produce and won't release fumes when heated, according to the company. We found the pan produced crispy skin on salmon fillets, evenly browned pancakes, and a well-cooked frittata that easily slid out of the pan with no additional oil.

Cast iron

One of the standout features of cast iron is its heat retention. Once heated, cast iron pans maintain their temperature longer than other metals, making them ideal for quick sears or slow-cooking stews. This makes cast iron a great choice for cooking methods that require consistent heat. Additionally, cast iron pans can develop a natural nonstick coating, making them suitable for cooking a wide range of dishes.

Another benefit of cast iron is that it adds minerals to your dishes. Cooking with cast iron transfers iron, an essential mineral, into your food. This makes cast iron a viable source of dietary iron. However, it's important to note that cast iron can also transfer flavours from one dish to another, which may be undesirable for lighter-tasting foods.

Overall, cast iron is a fantastic choice for pots and pans, offering high-temperature performance, natural nonstick properties, and impressive longevity. With proper care and maintenance, cast iron cookware can be a valuable addition to any kitchen.

Carbon steel

Who is carbon steel cookware good for?

The Best Carbon Steel Pans

Copper

Some popular brands for copper cookware include Falk, Matfer, Bourgeat, Mauviel, and Duparquet. When choosing copper cookware, it's important to consider factors such as thickness, lining type, and your cooking needs. Thicker copper provides better heat retention and distribution but comes at a higher cost.

Frequently asked questions