Pots & Pans | Pan Material

The pan material determines how evenly and quickly heat is transferred to the pan bottom.

Good heat conductors are responsive to temperature changes and will almost instantly change with the heat source. Heat flows more easily through a good heat conductor assuring quick equalising of temperature on the cooking surface. Ideally each material’s characteristics should be considered for each pan.

Copper

Historically the metal of choice among cooks as it is the best heat conductor — heating quickly and cooling just as fast when removed from heat. Although the disadvantages include: lots of maintenance (such as polishing), extremely expensive, chemically reactive to many foods and eventually requiring retinning.

A single copper saucepan would be ideal if you make lots of delicate sauces, but consider copper pans lined with non-reactive tin or stainless steel to keep it from reacting with certain foods.

Aluminum /Aluminium 

One of the best all-around cookware and bakeware materials, owing to its light- or medium- weight, sturdiness, ease to handle, moderate price and good conductor properties. Exceptional at spreading heat evenly and quickly over the entire pan. Heavier gauge pieces cook more evenly while thin, inexpensive ones can develop hot spots, and easily dent, scratch and deform since the metal is relatively soft.

It can react with acidic, sulphurous and alkaline foods causing plain finishes to darken or pit and also discolour some foods containing eggs, wine or other acidic ingredients making it unattractive but not harmful. It can also leave metal marks on glass-ceramic surfaces and will not work on induction cooktops. Due to its soft and reactive nature, aluminum is often used as a core or bottom layer in conjunction with other metals such as stainless steel. Research proves aluminum doesn’t poison and tales of a metallic taste have long been disputed.

Finishes include plain or sheet (matte or polished), cast or anodised (dark grey). Sheet is more lightweight and common for bakeware but can include pots, steamers, pasta pots and skillets. Cast aluminium is thicker than sheet so more suitable for heavyweight bakeware, saucepots and Dutch ovens.

Hard Anodized Aluminum

Anodized aluminum has been electrochemically sealed creating a harder, more stain resistant and less porous surface. Although the dark colour can make it difficult to see colour changes in pan juices and translucent sauces. This toughened cookware is relatively light with the excellent heat distribution of regular aluminum. The main drawback is that most are not suitable for dishwashers.

Stainless Steel

Stainless steel conducts heat slowly. It is a steel alloy with a minimum of 11.5% chromium and kitchen equipment commonly use blends containing 18% chromium with either 8% nickel called 18/8 or 10% nickel called 18/10. Valued for its non-reactive qualities, hardness, durability, long-lasting shine (good for visibility) and ease to clean. Even minor damage from metal cooking utensils will not affect the overall characteristics.

Although by itself a poor heat conductor prone to hot spots producing uneven cooking, these shortcomings can be overcome with a layer of copper coating the bottom or ideally copper or aluminium encapsulated (sandwiched between two thin sheets of stainless steel) then preferably bonded, or welded, to heighten conductivity. Thicker added metals are better but more importantly ensure aluminium or copper bottoms cover the entire bottom otherwise these can develop hot spots and heat unevenly. Ones with exposed copper can be damaged if pan bases drag on the stovetop and require proper cleaning to avoid discolouration or tarnishing.

Nonstick / Non-stick

Nonstick surfaces prevent food from sticking, require minimal cleanup and permit low-fat cooking by reducing the amount of fat needed. Nonstick coatings applied to the surface can wear off with time but ones fired onto the metal result in a sturdier finish and a higher price tag. Better finishes can withstand high heat and abrasion but most will require surfaces to be handled with care, as utensils can easily scratch them.

A high-quality nonstick sauté pan is useful for cooking eggs, fish or other delicate dishes. A nonstick surface can actually be too effective and eliminate good brown bits at the bottom of the pan when sautéing, but some pans brown similar to a conventional pan by means of a finely ridged interior.

Cast Iron

One of the original metals for cookware. It efficiently absorbs and retains heat even long after cooking. Once a temperature is achieved, the even heat distribution spreads along the bottom in addition to the sides. Perfect cooking performance can be achieved with only low to medium heat. Its weight helps it maintain a steady, flat base and the strength of the material keeps its shape. Drawbacks consist of easy to rust, heavy, reacts with acidic foods, slow to heat and reacts slowly to temperature changes.

When properly seasoned and conditioned, it is ideal for long, slow simmering, browning, frying, braising and stewing; high speed, high temperature searing and grilling; and even baking. Seasoning will make cleaning easier and prevent sticking and rusting but will require thorough drying and oiling to maintain. Ideal on whatever heat source you choose gas, electric, ceramic (smooth-bottomed only), induction, halogen or Aga/Rayburn; although the naturally rough surface of uncoated cast iron can damage ceramic glass surfaces.

Enamelware or Porcelain-Enamel

Available in a variety of colours, it has a glass-like substance fused to metal. Its heating characteristics depend on base material — usually good heat conductors such as aluminium or cast iron but can be stainless steel or carbon steel.

The enamel coating solves the chemical reaction to certain foods and maintenance problems of materials such as cast iron while keeping the heating benefits. Wear and abrasives can cause the coating to chip and scratch, and overheating can cause the surface to crack. Light coloured enamelled surfaces do not brown food well and may discolour after extensive use.

Earthenware

A clay bakeware glazed with a hard, nonporous coating. High-fired earthenware is hard but low fired ones are soft and fragile. Its ability to release heat slowly favours dishes requiring lengthy cooking times. Cooling completely before washing can prevent the glaze from cracking thus avoiding a potential for adverse food flavouring from exposed surfaces.

Ironware

An iron or cast iron either pre-seasoned or coated with a thick enamel glaze. Excellent heat conductivity indicative of base metal characteristics. The enamel coating improves clean-up.

Stoneware

Creating stoneware uses high fire temperatures around 2,200°F. This produces strong, hard, generally nonporous, chip-resistant pottery which is usually fully glazed. Ideal for baking and slow cooking in either microwaves or standard ovens.

Glass, Ceramic or Glass-Ceramic

These are slow heat conductors but easy to clean. Some types may only be used in the oven. Not recommended on glass-ceramic stovetops.