Best Cookware Material
2020 Mar 20th
There are countless pots, pans, skillets, Dutch ovens and other cooking vessels on the market today. All have their specific uses and applications. How each container reacts to certain foods, the heating time and effectiveness, the surface itself, and of course the price point are all factors to consider when purchasing your new cookware. The materials used to manufacture cookware is of the utmost importance. How much you will be using the cookware, and for what culinary purposes should be your first thoughts about finding the best cookware material for your new acquisition.
Related: Set Up Your Kitchen with the Best Basics
What Factors Should You Consider When Buying Cookware?
What Factors Should You Consider When Buying Cookware?
Mauviel 1830 Copperbrill Copper Cleaner
- Maintenance/Cleaning: If your cookware requires tons of effort to clean each time you make a fried egg, then it’s probably not worth the buy. Cookware materials are meant for different tasks. A stainless steel or non-stick pan will be easier to flip that omelet, remove it from the pan, and quickly clean thereafter. Whereas a cast iron skillet will sear that steak beautifully and be easily wiped clean with the cast iron’s ability to create its own non-stick surface via natural seasoning.
- Durability: The best cookware material should be durable. How long the cookware will last and perform correctly is paramount towards your purchase. Stainless steel cookware is always a great choice. This type of cookware will look and perform nicely throughout its’ culinary career. As the previous factor stated, maintenance is a two-way agreement with durability.
- Safety/Reactivity: Some acidic food such as wine, lemons, vinegar and tomatoes are not good for some cookware materials. Non-reactive cookware like stainless steel and ceramic won’t pick up off flavors. Cast iron is considered reactive but with a good seasoning, a quick splash of wine to deglaze will be fine. Think about what you cook most often, and how, to choose the correct cooking material for yourself.
- Environmental Sustainability: We all worry about our planet. Throwing away a pan in five years is not a good thing for Earth or your own carbon footprint beliefs. Keeping in mind the three factors above will lessen your need for new cookware. Quality counts when purchasing new cookware. All our cookware surfaces will retain their abilities for generations when kept and used as directed.
Stainless Steel Cookware
Stainless steel cookware is an all-around best bet when looking to buy new cookware. 18/10 stainless steel is the highest quality. Adding chromium and nickel to steel creates a sturdy, shiny and multi-functioning pan. But, stainless steel on its own is a poor conductor of heat…Luckily, technology came along and created “cladding”. Sandwiching conductive materials such as aluminum and/or copper in between the stainless steel allows for ideal, quick and even heat conductivity.The Benefits in Acquiring Stainless Steel Cookware are Many!
- The superior durability in stainless steel is due to the metals used. Oxidation and rust won’t happen. The strength in stainless steel safeguards against warping, adding to its toughness. Being scratch resistant is another advantage of stainless steel.
- Stainless steel doesn’t react with foods. Acidic foods can ruin your meal in some other cookware. Stainless steel won’t hold odors, stain, or allow for off-putting flavors in your dinner when used properly.
- Stainless steel is affordable and keeps its gleaming, like-new appearance for years.
- Clean up is easy as most stainless-steel cookware is dishwasher safe.
Hestan - Hestan Stainless Steel 10pc Cookware Set - 60034
The beauty in buying a stainless-steel cookware set is the ability to have all your pots and pans at the ready upon delivery. The home chef will love stainless steel cookware due its multi-tasking abilities. Cooking on the stove or in the oven is a breeze with stainless steel. The versatility of stainless-steel cookware is endless. Frying an egg, to searing, to sauce making and noodle boiling can all happen with a stainless-steel pot or pan. If we had to choose one stainless steel product we love to use almost daily is the Mauviel 1830 M’Cook 12.5” Stainless Steel Wok with Lid & Rack. This work of art can cook virtually anything in many different methods. Deep frying, poaching, boiling, nut roasting, stir frying, steaming, and stewing are a few of the Mauviel Wok’s specialties. 18/10 stainless steel wrapped in 5 layers of materials produce the most even and hot cooking surface you will ever need for a wide variety of culinary applications.Cast Iron Cookware
Finex 12” Cast Iron Skillet with Lid
The old workhorse of the cooking world; cast iron has fed North America since the 1800s. Slow to heat up, but wow, do they retain their heat! The older, antique cast iron skillets are a collector’s item that still work! They work for centuries due to the low technology of the cookware. Cast iron forged into cookware. This type of cookware can withstand direct fire and is obviously great for high heat methods of cooking such as searing. Cast iron cookware is great for a multitude of uses. There are a few exceptions when cast iron wouldn’t be the go-to selection for tonight’s dinner. Acidic foods and cast iron don’t play well together. If you are in the mood for marinara, then choosing stainless steel would be much preferred. The iron can leach a bit into foods such as marinara, giving it a metallic taste. Not to worry, there are no health risks associated with a quick deglazing with wine, or a squirt of lemon on your chicken in a cast iron skillet! A great time for a cast iron buy is now! Spring is coming, so too will the trips to the cabin. And nothing beats cooking on the campfire coals. The Finex 12” Cast Iron Skillet with Lid is the epitome of cast iron excellence. Eggs are not an issue due to the beautiful flaxseed pre-seasoning. Smooth, polished, a stay-cool handle, and it’s 8-sided for easy poring makes this cast iron skillet a go-to wherever cooking and fire combine! Related: What are Common Misconceptions About Cooking with Cast Iron?Aluminum Cookware
Aluminum cookware is great for many reasons. Aluminum is abundant so producing cookware is less expensive, therefore less to the consumer. Aluminum cookware heats up very quickly and is very light. The longevity of aluminum cookware is spectacular. Aluminum cookware will not pit or rust. The disadvantage is that aluminum responds poorly with acidic foods…Aluminum will leak out into tomato sauces, pineapples, etc. To prevent this, a method called anodizing coats the aluminum with aluminum oxide. This is fused into the aluminum creating a superior, diamond-like hardness. Hard-anodized is an extra layer of protection available with some stainless-steel manufacturers. A non-stick coating can also be applied to aluminum cookware for added benefits. Many home cooks and restaurants agree with us that the Thermalloy Aluminum Fry Pan is one of the most versatile pans a cook can own. NSF certified for safety, professional grade aluminum with stainless steel come together to perfect heat conductivity and durability at a great price! Thermalloy’s commitment to aluminum cookware makes them the best in the aluminum cookware business!Copper Cookware
Demeyere Atlantis Low Sauté Pan with Lid
Copper is the king of cookware. For over 9,000 years people have used copper cookware for it’s excellent heating properties. Due to its superior conductivity, increasing and decreasing heat is rapidly achieved. This is paramount for sauce chefs around the world. Controlling heat evenly is what copper does best. Like a few of the other cooking materials, copper too can give off impure flavors with acidic foods. Therefore, a tin or stainless-steel layer will be placed in between the copper. With some copper cookware before 1990, tin was the go-to material for sandwiching the copper core. Tin is great, but soft. After a while of cooking and cleaning, retinning will need to be performed. There are shops around that will help you with that chore or stop by and speak with us! Copper cookware has advanced. Companies such as All-Clad have developed a five-ply construction containing stainless steel, then aluminum, then copper, back to aluminum, then stainless steel for your cooking surface. This allows for exemplary even and swift heat conductivity. We love cooking with our Demeyere Atlantis Low Sauté Pan with Lid! The 7-ply Inductoseal base really can’t be beat. Beautiful heat distribution, dishwasher safe, and a 30-year lifetime warranty makes this a true value to any home cook. Stove to oven with any ingredient will be cooked to perfection using Demeyere.Clay & Stone Cookware
Emile Henry Feu Doux 3.5L Tagine
Clay pots and stoneware were the first cookware sets. For today’s standards, not much has changed. This style of cookware is great to bake with! Before electric slow cookers, clay and stone cookware were the way to cook slow and low. The durability of this cookware is great since it’s a natural element. Clay and stone don’t react to acidic foods. Cooking a Moroccan chicken dinner in an Emile Henry Feu Doux 3.5L Tagine will delight the crowd upon service! The beauty of this piece is phenomenal. Oven safe to over 500℉, all-natural materials, a scratch-resistant glaze, and a 10-year warranty ensure every meal cooked inside this gorgeous vessel will be perfect! Casseroles are what make stoneware famous. The Le Creuset 9L Flame French Oval Dutch Oven is at all our homes, ready for a Sunday’s winter stew, or just a gigantic batch of mac n cheese. This Dutch oven by Le Creuset is huge enough to hold a rack of lamb being 14” x 8”! Sturdy and durable, this piece of stoneware is worth every dollar since it will be used for generations in your family.Non-Stick Cookware
Vollrath 7” Aluminum Non-Stick Fry Pan
Last on our list of the best cookware material to use is the newest to the culinary world, non-stick. Let’s just start by dismissing all the bad press about non-stick cookware. The concern with non-stick lies with the chemical compounds PTFE and PFOA. These compounds have all been discontinued for over five years. The risk is when these elements are over-heated beyond 550℉, the chemicals break down and release toxic chemicals into the air. There is no risk of this in 2020! Non-stick is the most popular choice for home cooks. The price point, ease of use, and quick clean-up make this form of cookware a standard in many kitchens. All food is acceptable in a non-stick pot or pan. Acidic foods are best prepared using non-stick cookware. On top of all our stoves currently is the Vollrath 7” Aluminum Non-Stick Fry Pan. This is the biggest value of a pan we offer! Vollrath’s patented CERAMIGUARD/TRIVENT non-stick coating is breakthrough technology that lasts, well, almost forever when used properly. Never use metal utensils in non-stick cookware. Flip that fried egg with a Zwilling 13” Pro Silicone Slotted Spatula, and you will never scratch your non-stick pan!