Best Metal For Pots And Pans?

Choosing the best metal for your pots and pans depends on your cooking needs and preferences. Here are some of the most common materials used in cookware, along with their pros and cons, to help you decide which one is the best for you:

Stainless Steel

Stainless steel is a popular choice for cookware due to its durability, versatility, and non-reactivity. It can be used to cook any kind of food and is dishwasher-safe. However, basic models may have poor heat transfer and distribution, leading to sticking. Higher-quality stainless steel cookware with an inner core of copper or aluminium improves heat conductivity but comes at a higher price.

Copper

Copper is known for its excellent thermal conductivity, allowing food to cook evenly and quickly. However, copper is reactive to alkaline and acidic foods, which can result in a metallic taste and discolouration. Copper cookware also requires regular polishing and maintenance and is generally expensive. To overcome the reactivity issue, some copper pots have a stainless steel or tin lining.

Aluminium

Aluminium is lightweight, has excellent thermal conductivity, and is affordable. However, like copper, raw aluminium is highly reactive to alkaline and acidic foods, and it tends to warp at high temperatures. Anodized aluminium solves these issues by creating a hardened, non-corrosive surface through an electro-chemical process, but it is more expensive.

Cast Iron

Cast iron is durable, inexpensive, and naturally non-stick when properly seasoned. It distributes heat evenly and retains heat well, making it ideal for long, low simmering and browning. However, cast iron is reactive to acidic foods and takes a long time to heat up. It also requires more maintenance, as it shouldn't be washed with soap and needs to be seasoned regularly.

Carbon Steel

Carbon steel is similar to cast iron but is lighter and easier to manoeuvre. It is durable, versatile, and heat-resistant. However, it requires seasoning, may rust or discolour, and reacts with acidic foods. It is also difficult to clean and not dishwasher-safe.

Non-Stick (PTFE-Coated)

Non-stick cookware is popular due to its ease of cleaning and its ability to cook delicate foods without sticking. It is typically made with synthetic materials like PTFE (polytetrafluoroethylene), also known as Teflon. However, it is not as durable as other materials and can warp at high temperatures. There are also health concerns associated with overheating PTFE-coated pans, as they can release toxic fumes.

Non-Stick (Ceramic-Coated)

Ceramic-coated cookware is a more natural and eco-friendly alternative to PTFE-coated non-stick pans. It is non-stick, affordable, and available in various colour options. However, it is less durable, with a shorter lifespan, and the surface scratches easily. It also has uneven heating due to its microscopic structure.

Stainless steel

One of the key advantages of stainless steel is its compatibility with all cooktops, including induction. It is a poor heat conductor on its own, but this issue is addressed by bonding layers of stainless steel with highly conductive metals such as copper or aluminum. This process creates "clad" stainless steel, which is considered one of the most versatile and practical types of cookware available. It combines the impervious nature of stainless steel with the conductive qualities of other metals, resulting in an attractive, multi-purpose pan.

While stainless steel is a great all-purpose option, it does have some drawbacks. It can be prone to sticking, so it is important to preheat and grease the cookware properly. Additionally, stainless steel can be more difficult to clean than non-stick cookware, especially when it comes to removing stubborn bits of food.

Overall, stainless steel is a durable, versatile, and safe option for cookware. It is suitable for a wide range of cooking techniques, including browning, searing, frying, and sautéing. While it may require some culinary knowledge and technique, stainless steel cookware can be a worthwhile investment for any kitchen.

Cast iron

Both types of cast iron are very durable and resist warping, denting, and chipping. They can be used for roasting, sauteing, braising, frying, and simmering. Cast iron can handle high temperatures, making it suitable for use in the oven, under the broiler, and on the grill. It is naturally non-stick when seasoned, making it ideal for cooking eggs and baking.

However, cast iron is heavy, and its rough, bumpy exterior can scratch electric or induction glass stovetops. It is also reactive to acidic foods, which can break down the seasoning layer. Therefore, cast iron requires proper cleaning (no soap), regular seasoning, and correct storage to avoid rust.

Enamel

One of the key benefits of enamel cookware is its heat retention properties. Due to its thick construction, enamel cookware takes longer to heat up and cool down, making it ideal for slow cooking and braising. This feature also allows food to stay hot while you finish preparing the rest of the meal. Enamel cookware is available in various sizes, from small saucepans to large stockpots, making it suitable for a range of cooking tasks.

While enamel cookware offers many advantages, there are a few considerations to keep in mind. Firstly, enamel cookware can be more expensive than other options. Secondly, it takes longer to heat up compared to other materials, so it may not be the best choice if you need to make quick temperature adjustments while cooking. Additionally, enamel can chip if not handled carefully, so it's important to use nylon, wooden, or silicone utensils to prevent this.

Non-stick

There are two main types of non-stick cookware: traditional non-stick and ceramic non-stick. The body of each can be made from any common cookware material like aluminium or stainless steel, but it is their coating that makes them non-stick.

Traditional non-stick cookware is often made with PTFE (polytetrafluoroethylene), also known as Teflon. It tends to be more non-stick than its ceramic counterpart and usually lasts longer. However, some people prefer ceramic non-stick cookware because it is not usually made with the same chemicals as traditional non-stick cookware. Ceramic coatings are derived from silica, one of the components of beach sand. While most PTFE coatings need at least three coatings, ceramic coatings can require as little as one layer, reducing the time and energy required to manufacture these types of pans. The drawback of ceramic is that it is more brittle than traditional non-stick coatings, making it more susceptible to developing surface cracks and losing its non-stick property faster.

When shopping for non-stick cookware, it is important to consider the types of food you will be cooking and how often you will be using the cookware. If you are looking for a pan to cook delicate foods like eggs and thin pieces of fish, then a non-stick pan would be a good choice. Non-stick pans are also great for breakfast foods like bacon, pancakes and French toast, as well as for quick sautés and sauces.

It is also important to consider the material of the non-stick cookware. Aluminium is a popular choice for non-stick cookware as it is lightweight and conducts heat well. Stainless steel is another option and tends to be heavier, with more substantial thickness, making it less susceptible to dings and dents. Copper is also an option and is the best heat conductor of any material used to make cookware. However, copper is a precious metal and can be expensive.

Finally, it is important to care for your non-stick cookware properly to prolong its life. Always use non-stick pans within the recommended heat range and avoid using non-stick sprays as they can leave a sticky buildup that can be difficult to remove. Protect your cookware's finish by avoiding sharp or metal utensils and if you notice that the coating on your non-stick pan is starting to crack, it is time to replace it.

Copper

However, copper is a soft metal and very expensive. It is also reactive, meaning it can leach into food and, over time, cause health problems. For this reason, copper cookware is usually lined with a non-reactive metal such as tin or stainless steel. Tin is naturally non-stick, but it has a low melting point and will eventually wear through and need to be replaced. Stainless steel is more durable but is not non-stick.

When buying copper cookware, look for pots or pans that are 2.5 to 3mm thick, which is the ideal range for heat responsiveness and even heating.

Frequently asked questions