As a chef, you'll know how important it is to have a decent collection of cookware to hand depending on what you're making. Certain cookware materials are more suited to different cooking techniques, and can even give your food extra flavour you can't get from other materials.
There's pros and cons to all materials. So we've put together a simple guide to help you find what's right for your menu and cooking style.
Cookware Materials: The Basics
When you use it on a daily basis you need cookware that is durable and easy to maintain. Before you make your purchase you need to consider what material is right for you.
Stainless Steel
Perfect for braising, sautéing, searing and making sauces.
- Pros: Incredibly durable, low cost, non-reactive and versatile
- Cons: Poor heat conduction, can’t be cleaned with harsh abrasives, surface can be easily scratched
Aluminium
Perfect for searing and frying.
- Pros: Superior heat conductivity, rust resistant, low cost and lightweight
- Cons: Reacts with acidic food, not usually induction compatible, can warp with high heat
Cast Iron
Perfect for searing and browning meats, stove to oven cooking, frying and simmering.
- Pros: Retains heat for long periods of time, naturally non-stick when seasoned, incredible durable and inexpensive
- Cons: Heavy to handle, will rust if not properly seasoned, reactive to acidic foods
Non-Stick
Perfect for searing and frying delicate foods such as eggs and fish.
- Pros: Ensures an even cook, easy to clean and wipe away after use, little to no oil is needed to grease the pan
- Cons: Metal utensils can ruin coating, can’t be used with extreme high heat, generally don’t last as long as other materials
Copper
Perfect for boiling, steaming, sautéing and braising.
- Pros: The best heat conductor, no hotspots, professional look
- Cons: requires polishing to maintain shine, expensive, not induction compatible
Enamelled Cast Iron
Perfect for boiling, steaming, sautéing and braising.
- Pros: Doesn’t require seasoning, great heat conduction and retention, durable and good with high heat
- Cons: More expensive than cast iron, no non-stick coating, very heavy
TIP: Don’t forget to season it! For best results see our guide to preparing your cast iron cookware, ready for the hard work you’re going to put it through.