There are several different types of cookware material to choose from. So many that it can be a bit overwhelming. When deciding the kind of pan to purchase, you'll want to consider which material is best, the pan’s lifespan and how versatile it is. Every type of cooking pan material has its pros and cons and it's essential to consider several to determine which type will meet all of your at-home cooking needs. Continue reading as we cover the most popular types of pans and the advantages and drawbacks of each.
Types of Pots and Pans
Cast Iron
Cast iron is one of the most rigid cooking materials around. Virtually indestructible cast iron pots and pans have been used in the kitchen for decades. Though cast iron is a poor conductor of heat, its self-regulating, slow to heat up (and cool down) nature makes it ideal for fry pans, griddles and dutch ovens. A porous material, when properly cared for, cast iron can help deliver an excellent flavor and texture to your meals.
For a delicious recipe that you can cook in your newly purchased cast iron cookware set, try out this Gluten Free Cast Iron Skillet Cornbread.
Pros:
Cast iron pans are incredibly durable and can handle high temperatures. Because of this, they are resistant to denting, warping and chipping. Available in coated and uncoated varieties, both cook about the same. However, natural cast iron often costs less. When purchasing natural cast iron, you must apply a "seasoning" coat to protect it from rusting.
If you're searching for a low-maintenance pan, we recommend purchasing enameled cast iron. Easy to clean and non-reactive, enameled pots and pans can be found in several beautiful colored glazes.
Cons:
While cast iron is low-maintenance, it is not maintenance-free. This being so, a cast iron pan does require proper care to prevent rusting. Additionally, cast iron is not ideal for cooking acidic foods, as the acidity may strip the seasoning coating.
Cast iron pans are also extremely heavy and it's important that you check the cookware’s weight to make sure it's practical for at-home cooking before purchasing it.
Stainless Steel
Stainless steel is a highly popular cookware material and is found in kitchens worldwide. When purchasing a stainless steel pan, you'll want to check that it is of good quality. Quality stainless steel cookware will not only produce better results but will also last much longer.
By itself, stainless steel is a slightly poor conductor of heat. Luckily, a process was developed to bond stainless steel to more heat-conductive materials like aluminum and copper to increase its cooking abilities. The result of this process is now known as stainless steel "clad" pots and pans—an excellent choice to add to your cookware collection.
Searching for a delicious recipe to cook in your stainless steel pan? Make this Sweet Potato Gnocchi with Sage Pesto.
Pros:
Stainless steel is a non-reactive material, which means that it won't affect the taste of your recipes. Because it will not react with acidic or alkaline food, it's much harder to pit or scratch. Additionally, stainless sleep is both dishwasher and oven safe, making it an excellent choice for a variety of dishes—just make sure the handle on your pan is stainless steel as well!
Cons:
Regular stainless steel doesn't distribute heat as well as other cooking materials. This being so, you're better off purchasing stainless steel "clad" pans. Although they are pricier, you'll find that they yield better results. While stainless steel is generally easy to clean, burnt-on foods can be tricky to remove without harming or scratching the pan.
Carbon Steel
Carbon steel is incredibly durable and one of the most inexpensive pans materials you can purchase. Made mostly of iron and some carbon, when the seasoning coating is applied correctly, this cookware develops a naturally nonstick interior that does not rust easily. When not made of iron, raw carbon steel is regulated and only used to create specialty pans like skillets and woks. Many cooks find carbon steel pans to be highly versatile and almost as durable as cast iron.
For a recipe worthy of your carbon steel pan, make this mouthwatering Pesto Shakshuka.
Pros:
Carbon steel pans can achieve a much higher temperature than most other pans and hold their heat well! This being so, they are ideal for several high-heat techniques. Additionally, their excellent heat retention properties make these pans ideal for searing, as they provide an even cook.
Cons:
Cast iron is heavier than other materials. Because of this, cast iron cookware might be too heavy for some at-home cooks. Cast iron is also slow to heat and can react with acidic foods, making it more limited than other pans on the market.
Copper
Copper conducts heat exceptionally well. While its excellent heat retention properties allow it to cook food evenly and quickly, many chefs believe it is not an ideal cooking material for everyday cooking.
Have a copper pan that you’d like to test out? Start by making this Savory Spring Porridge.
Pros:
Copper is highly responsive; this means that it can quickly respond to a change in temperature, allowing pans to heat up just as hastily as they cool down. Copper's responsive nature has made it one of the most loved materials by chefs worldwide. In fact, it does such a great job of heating food many manufacturers add it to the core of stainless steel pans to improve their cooking abilities.
Cons:
Copper alone cannot be used to create pots and pans because it is highly reactive to the natural minerals and acids found in food. Because of this, copper cookware must be lined with non-reactive materials like tin or stainless steel to create a safe divider between the copper and your food. Copper pans are commonly lined with tin, allowing them to keep their responsive nature without being reactive.
Though, the tin typically wears down faster than the copper does. In some instances, using thick gauge copper will decrease its reactivity. However, it increases the price of the cookware significantly. This brings us to the last "con"; copper is a precious metal, meaning that copper pots and pans are considerably more expensive than other cookware materials.
Aluminum
When searching for aluminum cookware options, there are two types that you'll commonly find: regular aluminum and anodized aluminum. Pure aluminum boasts heat conductivity abilities similar to copper and because it's more affordable, it's often the preferred choice. Light and responsive, it's a practical selection when purchasing larger cookware like roasting pans and griddles.
For a recipe that can feed the entire family, use your aluminum cookware to make this Fireside Paella.
Pros:
Regular aluminum is both affordable and light, making it an excellent option for at-home cooks. Because it retains heat well, it can be used to cook diverse dishes, making it one of the most versatile pieces in your kitchen. Sturdier than regular aluminum, anodized aluminum is both durable and scratch-resistant, meaning that it will last much longer than many other cookware materials.
Cons:
Like copper, regular aluminum can react with certain foods, adding a metallic taste and a dull gray tint. Most cookware is lined with either a nonstick coating, stainless steel clad, or treated with anodization to combat aluminum reactivity. While these pieces are slightly more expensive, they're worth every penny.
Nonstick Pans
Nonstick pans are one of the most commonly used cooking items. A go-to cooking material, there are several benefits of nonstick pans. Not only are nonstick pans more manageable to clean than other cooking materials, but they also require less oil which leads to healthier cooking practices. This being so, nonstick cookware does have its disadvantages and the impact of the chemicals used in the nonstick coating has been under debate recently.
For the ideal nonstick recipe, whip up this Squash and Barley Mushroom Risotto.
Pros:
The most significant advantage of a nonstick pan is that they are nonstick. Their nonstick cooking surface makes it extremely easy to cook on and allows for easier cleanup. Additionally, because of their nonstick coating, less oil is needed to keep food from sticking, enabling you to maintain a healthy and light cooking style.
Cons:
A Nonstick frying pan works well because of its nonstick coating. If that coating is damaged or scratched, its nonstick nature quickly fades with it. To keep the nonstick coating in good condition, a nonstick pan requires special care and should only be used with cooking materials made of soft, heat-safe materials like silicone, hard nylon, or wood.
If your nonstick coating does chip, it's time to purchase a new frying pan. Chipped nonstick cookware can expose food to toxic chemicals like PFOA and PTFE. If possible, when purchasing nonstick cookware, buy a pan free of these harmful chemicals.
Now that you better understand the pros and cons of several popular cooking materials, it's time to decide which will best suit your kitchen needs. If you're searching for a high-quality pan with excellent heat retention properties, we'd suggest choosing a material like copper.
Or, if you require a more versatile pan that can be used to create a variety of recipes, high-quality stainless steel cookware is an excellent option. No matter what you choose, we're confident that the recipes you make will turn out delicious. From everyone at Bob's Red Mill, we hope your cooking journey is a great one!
