Culinary/Cooking/Equipment/Pots and Pans

Materials

Stainless Steel

Pros: Durable, resistant to rust and corrosion, and does not react with acidic foods. Cons: Conducts heat less efficiently than some other materials.

Aluminum

Pros: Lightweight, heats up quickly, and is often more affordable. Cons: May react with acidic foods, can warp over time.

Copper

Pros: Excellent heat conductivity, precise temperature control. Cons: Requires maintenance to prevent tarnishing, can react with certain foods.

Nonstick Coated

Pros: Ideal for low-fat cooking, easy to clean. Cons: Will wear out over time, not to be used with high-heat.

Cast Iron

Pros: Excellent heat retention and even distribution, versatile. Cons: Requires seasoning, can be heavy.

Types

Saucepan

Perfect for simmering sauces, boiling water, or reheating leftovers.

Skillet/Frying Pan

Essential for frying, sautéing, and pan-searing.

Dutch Oven

A heavy, versatile pot ideal for slow-cooking, braising, and making stews. Often oven-safe.

Stockpot

Designed for making large batches of broth, soup, or chili. Features tall sides and a wide base.

Saute Pan

Similar to a skillet but with higher sides, perfect for tossing ingredients while cooking.

Grill Pan

Features ridges to simulate outdoor grilling, creating attractive grill marks on food.

Wok

Essential for stir-frying, with sloping sides that make tossing and stirring ingredients easy.

Considerations When Choosing

Heat Conductivity

Some materials, like copper and aluminium, offer superior heat conductivity, ensuring even cooking.

Durability

Consider the longevity of the material, as well as its resistance to scratching, warping, and rusting.

Maintenance

Different materials require various levels of maintenance, from regular seasoning (cast iron and carbon steel) to avoiding abrasive cleaners (nonstick).

Compatibility

Ensure that your cookware is compatible with your cooking surface, whether gas, electric, induction, or glass.

Caring for Pots and Pans

Seasoning Cast Iron / Carbon Steel

Apply a very thin layer of oil, wipe away any excess and bake in the oven or on the stove to maintain its non-stick surface.

Avoid Metal Utensils with non-stick surfaces

Use wooden or silicone utensils to prevent scratching nonstick surfaces.

Hand Wash or Dishwasher

Follow the manufacturer's recommendations for cleaning, as some materials are not dishwasher safe. Cast iron or carbon steel should be dried on the stove immediately to prevent rust forming.

Avoid Extreme Temperature Changes

Gradual temperature changes prevent warping and maintain the integrity of the cookware.