When shopping for pots and pans, you may be overwhelmed by the variety of options. You can find them in various shapes and sizes, and made out of an assortment of materials, including stainless steel, aluminum, ceramic nonstick, copper, cast iron, and carbon steel. Some are even layered with other materials for added performance and durability.
The most common type of cookware is aluminum, which is cheap and lightweight but does not conduct heat as well as other metals. It can corrode over time and has been known to react with some foods, particularly acidic ones, causing a metallic taste. To prevent this, most aluminum cookware is either lined with a nonstick coating or clad with a stronger material like stainless steel. Some manufacturers also use a process called anodizing to make aluminum harder and more durable.
While it may be more expensive, copper is one of the best choices for conducting heat and responding quickly to changes in temperature. It is usually plated with tin or, for added durability, lined with stainless steel. It can oxidize and tarnish rapidly, however, so requires regular polishing or lining to maintain its appearance.