Cookware Materials

Cookware materials vary in price and heat conduction.

Cookware is available in assorted materials that all have advantages and disadvantages. Before investing in pots and pans, cooks should assess their kitchen needs and cooking habits.











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Copper

Lined copper cookware is the best heat conductor and among the most expensive options. Unlined copper cookware can cause toxic reactions with food.

Aluminum & Anodized Aluminum

Aluminum is the second-best conductor of heat and is inexpensive. Hard-anodized aluminum is pricier, but considerably sturdier than untreated aluminum.

Cast Iron & Stainless Steel

No other cookware material distributes and maintains heat better than cast iron. It is available coated in enamel or uncoated. Stainless steel is an affordable and attractive option but poorly conducts and distributes heat.

Ceramic & Glass

Ceramic cookware can be glazed or unglazed. Unglazed ceramic cookware imparts moisture during the cooking process. Both types distribute heat well but cannot withstand very high temperatures. Glass pots and pans heat foods quickly but are fragile and prone to hot spots.

Non-Stick Cookware

Metal cookware coated with non-stick materials provides easy clean-up and even heat distribution. The surfaces cannot withstand high heats and may be unsuitable for oven use.

References

• Cookware.com: Cookware Materials