Selecting cookware can be a daunting experience. The range of cookware is enormous and knowing which type to choose can be difficult. Many do not understand the materials used in the manufacturer of cookware and how they can dramatically alter the overall outcome of their meals. Whether it is stainless steel, copper, aluminum or cast iron it is important that you understand the advantages and disadvantages of each in order to make an informed buying decision.

Here are a few things to consider when choosing cookware:

• Heat conductivity – This refers to how well the material transfers the heat evenly through the pot or pan. The better the conductivity, the more evenly cooked your meals will be. Copper is by far the best conductor of heat which is why many professional chefs opt for this type of cookware. Aluminum is also quite good at conducting heat. Stainless steel, on the other hand, is not a good conductor which is why the base of many stainless steel pots and pans are lined with aluminum or copper.
• Maintenance – Some types of cookware are more labor intensive than others in that they require a significant amount of time to keep in pristine condition. If you don’t want to spend too much time cleaning and shining your pots and pans then you will need to avoid copper and cast iron. Copper requires regular polishing to keep the glossy shine and cast iron requires seasoning.
• Price – Certain types of cookware are more expensive than others. Copper is often out of the reach of many household budgets whilst cast iron and stainless steel can be found for a very reasonable price. The rule of thumb with purchasing cookware is to buy the best you can afford.
• Reactivity – Some metals react with certain foods. What this means is that when cooking, some of the metal may contaminate the food causing a slight change in not only the color of the final product but also the taste. Copper and aluminum can have this problem which is why they are sometimes sandwiched between layers of stainless steel. Cast iron will also react with foods unless properly seasoned.

Stainless Steel
Cooks generally love stainless steel because it’s very strong, does not wear easily, and is quite safe to use. Stainless steel is comprised of iron and other metals including chromium, nickel, molybdenum, and titanium.

The one major disadvantage of stainless steel is that it is not a good conductor of heat. To overcome this, manufacturers often make stainless steel pots with copper or aluminum cores.

Stainless requires little maintenance compared to copper or cast iron and for this reason is a very popular cookware type.

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