Written by Costbuys
When it comes to buying cookware, there are so many different options. A simple web search when online shopping will give you options for everything from stainless steel to copper. However, for actual home use, there are only four options: stainless steel, cast iron, aluminum, and copper. Here we look at the pros and cons of each material:
Stainless steel
The good thing about stainless steel is that it is non-reactive, which means that you can cook anything in it. The other pros are its weight, durability and they are dishwasher safe. The most basic models are relatively inexpensive. The primary negative is that the poor heat transfer and distribution across the surface.
Copper
Copper cookware is not very common on store shelves these days. It can cook food evenly, due to very good thermal conductivity. However, its lack of popularity is due to its reactivity to acidic or alkaline foods. There is also the possibility of ingesting small amounts of copper when eating food like eggs (which turn slightly gray).
Aluminum
There are concerns over the long-term use of aluminum pans as they warp and scratch at high heat. Once again, like copper, it has excellent thermal conductivity. They are also light and affordable.
Cast iron
Cast iron cookware is extremely popular. They are inexpensive (can be found at a discount online) and non-stick if seasoned well. The durability is so high that these pans are passed down from generation to generation. The drawbacks include reactivity and the amount of effort required to maintain them well.
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