Whether you’re looking for a new cookware set for your commercial kitchen or just upgrading some pieces at home, there’s a wide variety of choices in shape and material. Each type of cookware has its own advantages and disadvantages, and is suited to different cooking styles. The materials that make up cookware can also impact its price, durability, and heat conductivity.
Pots and pans are typically made of either metal or non-metal materials. Metal pots and pans are generally designed to be used on stovetops, while bakeware is intended for use in ovens. Non-metal pots and pans may be coated with a layer of non-stick or enamel coating. The inside surface of cookware can be lined with a range of materials as well, from copper to aluminum to cast iron.
Copper cookware is favored by many professional chefs because of its excellent heat conductivity and ability to retain heat for extended periods. However, copper is reactive to acidic foods and will corrode over time without the aid of protective linings such as tin, stainless steel, nickel, or silver. To prevent corrosion copper is typically wiped with a sheet of tin, or electroplated with tin. When the tin lining becomes worn or damaged it can be re-tinned for less cost than replacing the cookware itself.
California’s AB 1200 has imposed significant internet posting and labeling requirements for cookware, but unlike pre-existing Proposition 65 laws related to toxic chemicals, it does not provide for a private right of action or other penalties for noncompliance. Furthermore, the DTSC candidate chemical list is overinclusive, including basic elements such as iron and chromium, which are included in the alloy structure of popular stainless steel pots and pans.