What makes good cookware

Anodization gives aluminum a very hard, non-corrosive surface. While there has been inconclusive research on links between aluminum and Alzheimer's, aluminum cookware is currently not considered to be a health risk. Copper is favored by professional chefs for its superior conductivity, which means it heats up quickly and evenly.

Copper also can be quite expensive and can oxidize in damp air, leaving a green discoloration. Each type of cookware comes with some advantages and drawbacks. But note that even nonstick cookware has its place in modern kitchens and can be reserved for preparing delicate dishes that are prone to sticking.

If you have the means and must replace a pot or pan, consider cookware that will stand the test of time. And know that even if the materials are considered safe for humans at home, they could become environmental hazards when they break down in landfills at the end of their life.

Register or Log In. The Magazine Shop. Login Register Stay Curious Subscribe. Newsletter Sign up for our email newsletter for the latest science news. It marries the impervious nature of stainless with the conductive qualities of other metals to create an attractive, do-anything-well pan.

That makes stainless steel clad cookware a good choice for the most used pans in your collection, and its durability with low maintenance is easily worth the cost.

Another method for improving stainless steel in cookware is by "impact-bonding" a heavy gauge aluminum disk to the bottom of a thin gauge vessel of straight stainless steel. This type of construction is not as durable or as evenly conductive as clad cookware, but well made examples are still very good performers and can last a long time with moderate use. And to its credit, impact bonded stainless steel carries a much lower cost than "clad" cookware and still possesses all the benefits of a nonreactive interior and ease of maintenance.

For larger auxiliary pieces that only see occasional use such as 12 qt. Open-Stock Stainless Steel Cookware ». Stainless Steel Cookware Sets » Copper. Copper is the best heat conductor of any material used to make cookware.

It heats rapidly and evenly and cools down as soon as it's removed from the heat, giving you maximum control over the application of heat. How quickly a pan responds to a change in cooking temperature is referred to as "responsiveness" and can be a significant factor in choosing what pan will deliver the best results for different jobs. Since copper is the most highly responsive type of cookware, it is highly prized by professional chefs the world over.

However, copper cannot be used alone for most cookware applications because it "reacts" with the natural minerals and acids of many foods.

That means it can add a yellow tint and metallic taste to many foods. For that reason most copper cookware must be lined with a nonreactive metal such as tin or stainless steel to create a safe barrier between the copper and its contents. Traditionally, tin is the material used to line copper cookware because it is responsive and nonreactive.

But tin will eventually wear through and will need to be re-applied re-tinned by a craftsman. A stainless-steel clad lining will last a lifetime, but some cooks feel that an interior layer of steel compromises copper's responsiveness. Using a thick gauge copper will minimize this effect, but certainly increases cost as well. Which brings us to copper's only real downside- the cost.

Copper is a precious metal so yes, you can expect a pot made out of the stuff to be expensive. But if you want to saute or produce a fine sauce with a high degree of precision and control or if you are an avid cook and a perfectionist, there is no better pan. Copper yields uniformly browned meats, crisp textures and caramelized fonds; they are a real treat to use. Additionally copper cookware will add beauty to your kitchen and maintains its value well.

Some specialized copper pans, designed for cooking foods with a high sugar content such as zabaglione and jam, are unlined because the sugar prevents a reaction with the metal.

It is also notable that unlined copper bowls are traditionally used for the specific task of whipping egg whites. As it turns out, a safe chemical interaction occurs between copper and egg whites that stabilizes whipped egg whites against over beating or "unfolding".

Copper is not magnetic and therefore cannot be used on induction ranges. Very heavy professional or restaurant pans will have iron handles, while those for home use will be made of brass or stainless steel. Its grill lines are on the shallow side but meat chars well without sticking. The pouring lips on either side will suit both left- and right-handed chefs, the handle stays cool and it's dishwasher-safe.

This lightweight carbon steel pan chars vegetables brilliantly and cooks meat well too. It needs seasoning before use and only has a pouring lip to the left, but its comfortable to hold and the handle stays safely cool. It's great quality for the price. Students and anyone on a budget will love this great value aluminium pan. It chars food well, albeit with poorly-defined grill lines, and serves up richly flavoursome results.

It's quick to heat up and easy to clean too. Dishwasher-safe: Pans with plastic or stainless-steel handles or knobs are usually dishwasher-safe, but most pans with wooden handles and knobs are not.

Ideally, don't wash your pans in the dishwasher full-stop, as doing so can dramatically shorten their lifespan. Most pans need little more than a quick rinse out, a soak or a gentle scrub.

During testing, we washed 'dishwasher-safe' pans 15 times in the dishwasher. We often saw rusting, peeling, and rivets coming loose. The dishwasher can also cause the coating on non-stick coated pans think Tefal to peel, rendering the pans useless. Flat base: Especially useful for electric cooking, these pans cover the entire hob ring and don't waste any heat.

Oven-safe: Multi-purpose pans that can be used in the oven as well as on the hob save time and storage space. Check that the handle is oven-proof and pay attention to the maximum temperature. Pouring lips on both sides: Ideal for a household with both left- and right-handed chefs. Stay-cool handles and knobs: Handles should be long and thick enough to stay balanced without becoming too heavy.

Stay-cool tech keeps them safe to touch during cooking. Lids that fit well: Lids should fit securely but allow steam to escape if there are no vents. Holes in the handles: Great for hanging up your pans and saving on cupboard space. Try to avoid putting a hot pan in cold water or pouring cold water into it.

This can cause the base of the pan to warp. It's always best to leave a pan to cool before washing it in hot, soapy water. Take particular care when cleaning non-stick pans and avoid using scouring pads, steel wool or abrasives. To remove burnt-on food, half fill the pan with water and add a dishwasher tablet or tablespoon of biological washing powder. Boil for 10 minutes, then rinse thoroughly. Make sure pans and lids are thoroughly dry before storing as stagnant water can pool and start to smell.

Wet pans can also begin to rust. Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox. Type keyword s to search. By Lydia Anderson. Related Story. The GHI's top 5 pan sets Best pan range. Forged Aluminium 3-Piece Pan Set. Venice Pro Extra Range.

Circulon very. Frying Pan and Saucepan Set Cerastone. Klaus Vedfelt Getty Images. Floriana Getty Images. Carbon Steel Wok, 24cm. Everest Stone Wok with Thermospot, 28cm.

Price — The amount you pay for your cookware will most likely be a determining factor in what you end up buying. The rule of thumb with cookware is to buy the best you can afford.

Durability — Some types of cookware will maintain their good looks and last longer than others. Stainless steel is considered to be one of the best in this respect. Reactivity — Some metals react with certain foods. Aluminum for instance has a tendency to react with tomato and other acidic dishes.

This means that your food can actually absorb some of the metal, so take care with your cookware choices and ensure that you are aware of the reactivity of each product.

Maintenance — If you would prefer to not to have to shine your cookware every night just to keep it looking good then you will need to consider the amount of maintenance required to keep it in tip-top shape. Copper and cast iron cookware generally require quite a bit of work to keep it looking pristine whilst stainless steel is normally a little easier to look after. You will probably find it in most households. Stainless steel is actually an alloy of metals including steel, carbon and chromium.

Stainless steel is an excellent choice for cookware BUT because of its inability to conduct heat well it is important that you choose stainless steel cookware that has an aluminum or copper core. Without it you will find that you will get hot spots on the cooking surface and foods will cook unevenly. Cast Iron Cookware: Cast iron is a material that has been used to create cookware for hundreds of years.

Those that use cast iron cookware absolutely swear by it for its exceptional cooking ability. Nevertheless, cast iron cookware is not an easy to maintain product.

It requires a little effort to keep it working the way it should. It is extremely durable and it is not uncommon to find cast iron cookware that has been passed down through the generations. Aluminum is a soft metal and can scratch and dent easily. It can also react with certain foods which is why it is generally sandwiched between other metals.

You will often find stainless steel cookware with a layer of aluminum offering the benefits of both materials. Aluminum is also often treated through a process known as anodization. Aluminum cookware is often finished with a nonstick coating to ensure food remains unburned. Advantages Excellent heat conduction Disadvantages Reacts with acidic foods Scratches and dents easily Copper Cookware Copper cookware is commonly used amongst professional chefs because of its excellent heat conduction.