Click here to watch a related or other article of interest video.

Selecting cookware can be a daunting experience. The range of cookware is enormous and knowing which type to choose can be difficult. Many do not understand the materials used in the manufacturer of cookware and how they can dramatically alter the overall outcome of their meals. Whether it is stainless steel, copper, aluminum or cast iron it is important that you understand the advantages and disadvantages of each in order to make an informed buying decision.

Here are a few things to consider when choosing cookware:

• Heat conductivity – This refers to how well the material transfers the heat evenly through the pot or pan. The better the conductivity, the more evenly cooked your meals will be. Copper is by far the best conductor of heat which is why many professional chefs opt for this type of cookware. Aluminum is also quite good at conducting heat. Stainless steel, on the other hand, is not a good conductor which is why the base of many stainless steel pots and pans are lined with aluminum or copper.
• Maintenance – Some types of cookware are more labor intensive than others in that they require a significant amount of time to keep in pristine condition. If you don’t want to spend too much time cleaning and shining your pots and pans then you will need to avoid copper and cast iron. Copper requires regular polishing to keep the glossy shine and cast iron requires seasoning.
• Price – Certain types of cookware are more expensive than others. Copper is often out of the reach of many household budgets whilst cast iron and stainless steel can be found for a very reasonable price. The rule of thumb with purchasing cookware is to buy the best you can afford.
• Reactivity – Some metals react with certain foods. What this means is that when cooking, some of the metal may contaminate the food causing a slight change in not only the color of the final product but also the taste. Copper and aluminum can have this problem which is why they are sometimes sandwiched between layers of stainless steel. Cast iron will also react with foods unless properly seasoned.

Stainless Steel
Cooks generally love stainless steel because it’s very strong, does not wear easily, and is quite safe to use. Stainless steel is comprised of iron and other metals including chromium, nickel, molybdenum, and titanium.

The one major disadvantage of stainless steel is that it is not a good conductor of heat. To overcome this, manufacturers often make stainless steel pots with copper or aluminum cores.

Stainless requires little maintenance compared to copper or cast iron and for this reason is a very popular cookware type.

Cast Iron
Many experienced cooks prefer cast iron cookware for creating certain dishes. It has excellent heat retention and it is very reasonably priced. However, using this type of cookware can require a bit of maintenance, at least in the beginning, because you have to season the pots and pans. This is because cast iron reacts with and stains certain types of food. To overcome this you can purchase cast iron cookware with an enamel coating that does not require seasoning. However, it doesn’t offer the same benefits associated with bare cast iron.

Aluminum Cookware
Lightweight and able to conduct heat easily, aluminum pots are a favorite choice among many cooks. This type of cookware is also easy on the wallet. A good majority of cookware sold in stores today contains aluminum although it is most often found sandwiched between layers of stainless steel.

There has been some controversy regarding the safety of consuming small amounts of aluminum, however, subsequent studies done on the issue have proved inconclusive. As aluminum is reactive with some foods it is best to avoid cooking foods such as tomatoes, rhubarb, sauerkraut, and citrus fruit on bare aluminum.

Most aluminum today is anodized which reduces the risk of contamination and creates a harder and more durable metal.

Copper Cookware
The French are famous for using copper cookware. It’s used to prepare a variety of traditional dishes. Many people purchase a set of copper pots and pans simply because they look beautiful. Several manufacturers actually produce pots and pans that only have copper on the outside, with stainless steel on the inside cooking surface.

Copper is actually one of the best heat conductors among the non-precious metals. It can distribute heat more efficiently than aluminum, although it does cost more than other metal pots.

One of the disadvantages of copper cookware is that it does require some maintenance. You will have to polish copper pots and pans to keep them looking new.

The Final Choice

Making the final decision on the best cookware really comes down to your taste, budget and amount of expertise in the kitchen. For general home cooking the recommended cookware would be a set of stainless steel pots and pans that have been lined with either aluminum or copper. This can be added to depending on the expertise of the user with copper or cast iron individual pieces.

Article provided courtesy of Only Cookware - a consumer guide to cookware