The right cookware for your kitchen will depend on the cooking methods you enjoy and the types of foods you prepare. There are many different pots and pans available on the market, all of which offer specific benefits to different types of cooking. The best cookware for certain tasks, like searing or braising, will require a heavy-bottomed, high-sided pan that can retain heat while allowing the food to brown and sear. It will also be able to withstand high temperatures, while remaining stable and not warping.
When shopping for new cookware, you may be overwhelmed by the variety of options. To make the process easier, it helps to know what each material has to offer, and the pros and cons of each. In this article, we take a quick look at the most common cookware materials:
Aluminum
Aluminum is an inexpensive and very good conductor of heat, but it can react with acidic foods (producing a metallic taste) or pit when exposed to high heats. This is why most aluminum cookware is lined with a nonstick coating or clad with stainless steel. However, hard-anodized aluminum is becoming increasingly popular, as it’s less reactive and more durable.
Ceramic
Ceramic cookware can be pure ceramic or a combination of ceramic-coated metal and stainless steel. The main benefit of ceramic is that it doesn’t release chemicals when heated, like Teflon, into the food you cook. It is best suited for delicate foods that tend to stick, such as eggs or pancakes, and it can also be used to make stir fry and soups.