Even manufacturers of moderately priced stainless steel cookware offer models with an aluminum disk on the bottom to provide good heat distribution.Īdvantages: Exceptionally durable smooth scratch resistant easy to clean.ĭisadvantages: Possible high cost needs to be combined with other metals for good heat conduction.Ĭopper (high cost recommended for browning and sauces): This is a superior cookware material. The result is a pan that cooks evenly and cleans easily. As many as 9 separate layers may be combined, but 3 or 5 is more typical. This process combines easily cleaned stainless steel on the visible surfaces with more conductive metals - such as copper or aluminum - sandwiched between. Stainless steel (moderate to high cost recommended for all-purpose cooking): Look for stainless steel "clad" cookware. Hard-water deposits may discolor aluminum, but this does not affect the use of the utensil or the food prepared in it. The heavier the cookware, the better the heat distribution.Īdvantages: Very good heat conductor relatively light to handle easy to clean.ĭisadvantages: Unfinished aluminum can discolor if put in the dishwasher, or pit from acidic foods can discolor and impart a metallic taste to foods. Most aluminum cookware has a nonstick finish some has been anodized to strengthen the aluminum, making it dent and scratch resistant.
Cast aluminum has a thick base and thinner sidewalls.
Many cooks purchase individual pots and pans in different materials to suit specific uses, rather than a full set in one material.Īluminum (moderate cost recommended for all-purpose cooking): This versatile material is the most commonly used for cookware. Cookware is made in a variety of materials each has different characteristics, and it is important to understand them before you buy.