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Cookware Materials

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Cookware comes in several types of materials and everyone has their own favorite. There are differences in each that should be considered before making a purchase.

• Aluminum – Aluminum is a lightweight metal but still fairly strong. It is a good conductor of heat that does not rust or easily distort when used over high temperatures. Aluminum is inexpensive and works well for frying or sautéing foods because of its ability to withstand high heat. However, aluminum does wear down quickly and tends to react with acidic and alkaline foods, which can affect the taste of the food. Aluminum can be coated with stainless steel or an anodized coating to protect the food.

• Anodized Aluminum – Anodized is an aluminum that has been coated with a finish to protect it from corrosion. Anodized aluminum is a good conductor of heat. The anodized finish makes it stick-resistant. This is a good choice for most any type of cooking. However, be aware that it cannot be cleaned in the dishwasher.

• Copper – Copper cookware conducts heat evenly and is very responsive to heat. It is the best choice for frying and sautéing because of the even heating. It also heats up quickly and cools down quickly. It does interact with everything from the moisture in the air to the foods you are cooking. Copper cookware is often lined with a stainless steel or tin lining, which means, it must be polished regularly. Copper is one of the most expensive types of cookware.

• Non-stick – Non-stick pans have a Teflon or Teflon type coating applied to them that helps to prevent foods from sticking to their surface. The non-stick surface makes clean up of the cookware easier. Because of the non-stick surface, the amount of fat required for cooking is reduced. However, it is harder to brown foods using a non-stick skillet. Be aware that high temperatures (over 500 degrees) can cause Teflon to create fumes. These fumes are especially dangerous to birds. There is a lot of debate over whether it is harmful to humans.

• Stainless Steel – Experts typically recommend stainless steel cookware because it is very sturdy and does not react with other foods. Metal utensils can be used on stainless steel finishes without causing damage. Foods do tend to stick to stainless steel. Uncoated cookware can go in the oven which is a plus for dishes that you start out cooking on the stove top but then put into your oven to finish. Clean up is easier because they can be put into your dishwasher but they do tend to discolor. There are many name brand companies that sell stainless steel cookware and offer a lifetime warranty.

• Porcelain Enamel – This is a coating applied to pots and pans made of aluminum or cast iron. The porcelain enamel finish prevents the cookware from reacting with the foods being cooked. This type of cookware is not intended for frying or sautéing but does have the advantage of being oven safe.

• Glass – Glass cookware comes in a tempered glass. Tempered glass cookware is available in flameproof and ovenproof glass. The flameproof glassware generally holds it heat well and can be used on the stovetop or in the microwave. It does heat unevenly though and foods tend to stick to the glassware. Ovenproof glass can be used in the oven and microwave but not on the stovetop.

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