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Cookware Basics

Deciding what cookware is best for you depends on your lifestyle, what you cook, and what you cook on. We hope the information below is helpful. There is one rule that applies to all cookware - a thick bottom is best.

Old Favorites

Heavy cast iron pans were always favorites because of reasonable cost, the thick bottom distributed the heat evenly and, when properly seasoned, the pans were stick resistant. The drawbacks were maintaining the seasoning, the weight and the warping, keeping them seasoned, and that are not dishwasher-safe.

Light (thin) cast iron pans were never good because they burn food.

Copper pots are another old favorite. Copper's fast heat conduction and a thick bottom were good for cooking, however fast heat conduction and thin bottoms burn food. Keeping copper bright and shiny is a chore since air, heat, and food discolors copper.

Current Favorites

Aluminum pans are the current favorite in the USA. Aluminum heats quickly, thick aluminum heats quickly and evenly and responds to heat changes rapidly. Aluminum pans come in three finishes, unfinished, anodized, or nonstick. Anodized aluminum fry pans have a surface that is harder then stainless steel and acquires a stick resistant finish similar to cast iron if you just wipe them out rather then washing them. Best is a hard anodized surface that is nonstick coated.

Stainless steel pans look nice however they heat slowly and sometimes unevenly except on induction ranges.. To compensate for uneven heating some brands use layers of various metals bonded together. Depending on the quality some of these provide excellent heat distribution but respond to heat changes more slowly then aluminum. Heavy stainless steel with an aluminum core layer is excellent for soup and stock pots that require a steady, even heat.

Nonstick Coatings

Good cooking technique is important in any pan whether nonstick or not. Heat the pan to cooking temperature then add the oil or spray and wait until it is back to cooking temperature before adding the food. Nonstick coatings are a blessing for low fat recipes and kitchen cleanup. Just rinse the hot pan in cold water and everything should come right off. Today's premium nonstick finishes are very durable however it is best to avoid metal tools and never use a knife on them!

Electric Ranges and other Smooth Cooktops

On electric ranges and cooktops, use only flat-bottomed pans that make full contact with the element. A warped or rounded pan will waste most of the heat and cook unevenly. Easy to clean smooth cooktops and some newer electric ranges require the use of flat pans. Many pans start flat but warp after repeated usage. Look for a guarantee that your pans will stay flat whether or not you currently have a smooth cooktop.

Handles

You want a durable handle that suites the way you cook. Commercial kitchens usually opt for stainless steel because they often use pans under the broiler and they always have a towel handy to hold the pan. Black phenolic handles usually best for home use - they stay cool on the range and the premium phenolic handles can stand 500 degrees Fahrenheit in the oven. Look for secure construction and the ability to replace the handles, cast aluminum riveted handles can break.

Lids

Tempered glass or metal? I like to be see what's going on inside so I prefer tempered glass. Some lids have adjustable steam vents.