Best materials for cookware: which ones to choose

The best materials for cookware depend on how you cook. There's no one perfect material for everything, but some are more versatile than others. What's certain is that the material you choose can impact, in one way or another, the quality of cooking and therefore whether a dish turns out the way you expect it to. And only good-quality materials, regardless of the type chosen, can ensure even heat distribution while also being easy to clean.

But let's look in detail at the advantages, disadvantages, and best times to use each material.

Index of topics

Stainless steel

Steel is undoubtedly one of the most commonly used materials in cookware. It is an alloy of carbon, nickel, iron, and chromium. Steel is not affected by water or contact with food, so even over time it remains a highly durable and hygienic material. On the other hand, it does not have high heat transfer properties, so to ensure food is cooked as evenly as possible, it is best to choose steel pans with a triple bottom, made of a layer of aluminum sandwiched between two layers of steel. This ensures more even cooking of any food, otherwise some parts would be burnt and some would be raw. Today, steel pans are also sold nickel-free for those with nickel allergies.

In general, the elements in favor of the steel pan are:

Very strong and durable.
It does not react with acidic foods (tomato, lemon, wine).
Easily washable and often dishwasher safe.
Great for boiling, sautéing and everyday preparations.

Among the contraindications, one is certainly worth considering: steel conducts heat less uniformly if it does not have an aluminum or copper core.

Modern stainless steel (especially 18/10 multilayer , with layers of aluminum or copper inserted into the bottom or walls) is probably the most used material in professional and high-end domestic kitchens because it combines excellent versatility (it can be used with almost any food), durability, safety and resistance: it is an ideal cookware for everyday use.

Cast iron

Cast iron is made of a ferrous alloy composed of carbon and has the ability to radiate heat very well, thus having high thermal conductivity. This means that food cooks evenly. Furthermore, cast iron also has good insulating properties, so it can maintain food temperature much better than other materials.

The advantages of cast iron cookware are:

They are suitable for all types of cooking, they cook on any heat source, they work well for browning food, they are ideal for cooking braised dishes, stews and roasts.
It has such versatility that it can be used on the stove, in the forno and on the barbecue.
They can also be stored in fridge without problems.
With proper care, cast iron cookware can last for decades, or even be passed down through generations.
With use and proper seasoning, it develops a naturally non-stick surface, without synthetic coatings.

Despite all these advantages, cast iron pans also have some drawbacks, such as being very heavy, likely to dull after prolonged dishwasher use, and requiring slow cooking, as they work by accumulating heat. Tomato, wine, vinegar, or lemon juice, especially during long cooking times, can alter the flavor of a cast iron pan, and in these cases, enameled cast iron is recommended. Finally, good-quality cast iron pans have a high initial cost, although their long lifespan can make them worthwhile over time.

Cast iron pans should never be cleaned with abrasive sponges, and if food sticks to the bottom, it's best to loosen it by softening it with hot water.

Aluminum

Aluminum, unlike steel, has high thermal conductivity, allowing for even cooking and less energy consumption. It's lightweight, nickel-free (making it ideal for allergy sufferers ), and durable. It heats quickly and fairly evenly, reducing hot spots. It's much easier to handle than cast iron and steel, and generally costs less than high-end copper and multilayer steel. When you lower the heat, the pan reacts quickly. It's particularly suitable for pasta, vegetables, rice, sauces, and many other dishes.

The quality of an aluminum pan also depends on its thickness, as when the thickness is high, heat is distributed evenly. Aluminum pans should never be used to cook sauces or acidic foods, as these foods can cause the aluminum to release aluminum oxide, which alters the flavor of the food. Furthermore, in these types of pans, food tends to stick to the bottom. Otherwise, this material ensures good handling and is also easy to maintain over time.

Disadvantages include: it can scratch or warp more easily than steel; it can react with acidic or alkaline foods, making uncoated aluminum unsuitable for prolonged cooking with tomato sauce, vinegar, or lemon; it can slightly alter the flavor and appearance of foods and increase aluminum transfer; it stains and discolors easily, especially with certain foods and detergents; it is less durable than stainless steel, so a thin aluminum pan may warp over time; it is not naturally nonstick, and to achieve nonstick properties, it must be anodized or coated.

Pyrex

Pyrex is a glass that resists temperature changes and heat well. For this reason, pans made from this material can be placed in traditional ovens, microwave ovens, and refrigerators. Pyrex conducts heat poorly and is rarely used on traditional stovetops. Pyrex is transparent, allowing you to always see what's cooking or defrosting in the microwave. Pyrex pans are widely used as containers because they don't release toxic substances and don't absorb food odors or flavors. They're easy to maintain and can be washed under water or in the dishwasher . However, Pyrex pans tend to scratch if cleaned with rough sponges or be damaged if knocked over by other pans and utensils. This is why it's always best to store them away from other items.

On the other hand, Pyrex conducts heat much worse than aluminum, copper, and steel, making it unsuitable for browning or sautéing foods. It's fragile and can break if knocked; it's very sensitive (to the point of cracking) to thermal shock, so care must be taken not to suddenly switch from a very high temperature to a very low one to avoid breaking the glass; it weighs significantly more than aluminum; it's not suitable for induction ; once hot, glass doesn't react quickly to changes in the heat setting; it lacks the rapid heat transfer needed to achieve a good crust.

Teflon

Teflon pans are nonstick, thanks in part to the polymer they're made of, which is based on fluorine and carbon. Nonstick pans eliminate the problem of food sticking to the bottom, allowing you to use less oil and butter, resulting in less greasy cooking. The key issue to watch out for is overheating, because while nonstick pans can withstand temperatures up to 250°C (482°F), exceeding that temperature will cause the coating to wear out, making it a health hazard if it comes into contact with food. The coating can also be damaged if cleaned with abrasive sponges or if sharp utensils that could scratch it are used.

On the other hand, Teflon has several disadvantages:

It wears out over time: the coating can progressively lose its non-stick properties, especially with intense use.
It is sensitive to scratchesMetal utensils and abrasive sponges can damage it. It's best to use wood, silicone, or heat-resistant plastic.
It doesn't like very high temperaturesPTFE is suitable for normal cooking, but overheating with an empty pan should be avoided. At sufficiently high temperatures, the coating can degrade and produce irritating fumes.
It is not ideal for browning: To obtain very high temperatures and a strong Maillard reaction, steel, cast iron or carbon steel are generally more suitable.
Shorter lifespan than a good stainless steel pan: a non-stick pan is normally a product to be replaced when the coating is deteriorated.
The coating can be damaged with dishwashers, aggressive detergents and repeated temperature changes, depending on the product.
It is not recyclable as simple metal: the presence of the coating complicates the recovery of the material.

Iron

Iron has a high thermal conductivity and is therefore highly versatile in the kitchen, allowing cooking on any heat source. Iron pans are durable, regulate internal heat, and prevent temperature changes that could burn food. Iron is suitable for frying (due to its high conductivity) and also for browning meat. To prevent an iron pan from rusting, before using it, soak it in hot water and detergent for about fifteen minutes, scrub it with a dish brush, and then dry it. Once dry, grease it completely with vegetable oil and place it in the oven until its surface turns gray-blue. This process is called "burnishing." Finally, grease it again with a paper towel soaked in vegetable oil before storing it permanently. After burning, an iron pan should never be washed; at most, it should be wiped with a paper towel and lightly greased before storing.

As for the disadvantages of iron pans, the most obvious are:

Rust: If they remain wet or are stored damp, they can rust. They must be dried thoroughly.
They require maintenance: the unglazed ones generally go seasoned and the patina must be maintained with a thin layer of oil.
They are not ideal for acidic foods: Tomatoes, wine, lemon, and vinegar can deteriorate the seasoning and promote the transfer of iron to food.
They are less easy to clean: It is not always advisable to use aggressive detergents or leave them to soak for a long time.
They can be heavy: especially the thicker specimens.
Heat distribution not exceptional: Iron retains heat very well, but conducts heat less quickly and evenly than aluminum or copper. This may cause the pan to have hotter spots.

Copper

Copper has a high heat conductivity but is very expensive, so cookware made from it is also expensive. Copper cookware lasts a lifetime, especially if cared for regularly, such as re-tinning and polishing the outside. Copper alone is not suitable for cooking, so the inside of a copper pot must be lined with tin, aluminum , or steel. Copper is also difficult to handle, given its high specific weight.

Despite its excellent heat conduction performance, copper has some rather significant disadvantages:

High price: Good quality copper is generally much more expensive than stainless steel, aluminum, or carbon steel.
Reactive with foods: Copper in direct contact with acidic foods can react with them. For this reason, copper pans intended for cooking are normally internally lined, often with tin or stainless steel.
Tin plating requires attention: With use, it can wear out and may need to be replaced. Furthermore, tin can withstand lower temperatures than steel.
It oxidizes and blackens: The exterior can easily lose its shine and develop oxidation. Regular cleaning is required to maintain its shine.
It is relatively soft: It can dent more easily than steel.
Requires more maintenance: especially if you want to maintain its aesthetic appearance and, in the case of tin, check the condition of the coating.
Non-negligible weight: Copper is heavier than aluminum and, at the same thickness, also heavier than steel.
Not always compatible with induction: Pure copper does not work on induction; a specific compatible base is required.
Superior performance not always necessary: in everyday home cooking, the difference compared to a good multilayer stainless steel with aluminum or copper core may not justify the cost.

What are the best materials for cookware?