Pots and Pans
Cookware is made in a variety of materials; each has different characteristics, and it is important to understand them before you buy. Many cooks purchase individual pots and pans in different materials to suit specific uses, rather than a full set in one material.
Aluminum (moderate cost; recommended for all-purpose cooking): This versatile material is the most commonly used for cookware. Cast aluminum has a thick base and thinner sidewalls. Most aluminum cookware has a nonstick finish; some has been anodized to strengthen the aluminum, making it dent and scratch resistant. The heavier the cookware, the better the heat distribution.
Advantages: Very good heat conductor; relatively light to handle; easy to clean.
Disadvantages: Unfinished aluminum can discolor if put in the dishwasher, or pit from acidic foods; can discolor and impart a metallic taste to foods. Hard-water deposits may discolor aluminum, but this does not affect the use of the utensil or the food prepared in it.
Stainless steel (moderate to high cost; recommended for all-purpose cooking): Look for stainless steel "clad" cookware. This process combines easily cleaned stainless steel on the visible surfaces with more conductive metals — such as copper or aluminum — sandwiched between. As many as 9 separate layers may be combined, but 3 or 5 is more typical. The result is a pan that cooks evenly and cleans easily. Even manufacturers of moderately priced stainless steel cookware offer models with an aluminum disk on the bottom to provide good heat distribution.
Advantages: Exceptionally durable; smooth; scratch resistant; easy to clean.
Disadvantages: Possible high cost; needs to be combined with other metals for good heat conduction.
Copper (high cost; recommended for browning and sauces): This is a superior cookware material. Copper reacts with certain foods, so the cookware must be lined with tin or stainless steel. Never cook or serve in unlined copper pots or pans.
Advantages: Exceptionally good looking; excellent heat conductor; durable.
Disadvantages: Needs frequent polishing; any cracks or scrapes in the lining mean the cookware must be relined.
Cast iron (low to moderate cost; recommended for even browning, especially at high heat, and for long, low simmering): Cast iron needs an initial "seasoning" — a light, even coating of vegetable oil heated in a moderate oven for 2 hours, then wiped out. A wide array of pre-seasoned cast-iron cookware is now available for just a few dollars more per item. Cast iron should never be scoured or washed with strong detergents. Cast iron is available with a porcelain enamel coating inside and out for rust protection and easy care.
Advantages: Retains and conducts heat evenly; relatively strong; durable. Cooking in unlined cast iron adds iron to the diet.
Disadvantages: Heavy; rusts if not thoroughly dried; may need to be periodically reseasoned to prevent foods from sticking. Porcelain enamel on cast iron is expensive and can chip or crack.
Heat-resistant glass and ceramic (moderate cost; recommended for baking and microwaving): Because this material heats slowly and unevenly, low to medium heat is best for top-of-the-range cooking.
Advantages: Easy to clean; can be used directly from the refrigerator or freezer to the range top, in the oven or microwave, or for serving/storing.
Disadvantages: Poor heat conduction results in hot spots at high heat; can be cumbersome; breakable.
Enamel on steel (low to moderate cost; recommended for all-purpose cooking): Steel with porcelain enamel inside and out is used for both thin, low-cost cookware and high-quality pieces. Stainless steel rims prevent chipping. The material performs best on low to medium heat.
Advantages: Attractive enough to use for cooking and serving; easy to clean; stain resistant; doesn't react with foods or absorb odors or flavors.
Disadvantages: Thinner cookware may get hot spots and cook unevenly; can chip or crack.