The Pros and Cons of Different Types of Cookware

by Almond Home September 20, 2019

The cookware in your kitchen is one of the most important things you’ll add to that space. However, it’s also one of the more complicated decisions. Even professionals don’t have all the answers. In today’s market, there are many types of cookware available to you. As such, it is important that you know the pros and cons for each so that your family can make the right decision completely informed and free of misleading marketing tactics.

Cast Iron

Cast iron is a popular type of cookware that chefs of all levels can use. It’s great for fast cooking; however, there are a few things that you need to think about.

Pros:	Cons:
Nonstick Surface: Cast iron has a nonstick surface naturally as long as you take care of it.	Heavy: The type of metal it is made of makes it extremely heavy, especially in larger sizes. This can make draining it an almost impossible task for those that don’t spend time in the gym.
Durability: Made from one of the more durable metals, you don’t have to worry about dropping or scratching this pot.	Special Care: Cast iron must be seasoned on a regular basis. This is what keeps the non-stick surface. No dishwasher or abrasive cleaners.
Even heating: Cast iron heats evenly and can brown any meat perfectly. As it doesn’t stick, this means a nice crust on anything you are cooking.	No Acidic Foods: You won’t be looking lasagna or orange pie in a cast iron pan. Acidic foods will break down the season on your pan, making the pan stick and rust.

Stainless Steel

As one of the most popular types of cookware, there’s a lot to be said about stainless steel. However, it’s not perfect, either.

Pros:	Cons:
Budget-Friendly: This is the most economical type of cookware on the market.	Lack of Heat Retention: Stainless steel has a problem with heat retention and even heating. However, this can be solved by getting better pots with a copper lining.
Easy to Clean: Dishwasher safe, stainless steel is perfect for easy cleanup after cooking.	Not Heat Proof: Unlike cast iron, pitting and warping are likely with high temperature cooking.
	Sticky: If you aren’t careful, it is much easier for things to stick to this type of pan. Use oil or butter and cook at a lower heat.

Copper

Copper is the best conductor of heat that cookware can be made from. In addition, it’s becoming a more popular cookware.

Pros:	Cons:
Even Heating: Your food will always heat evenly with copper cookware.	Reactive: Like cast iron, you can’t cook acidic foods on copper.
Nonstick: Like a few other types of pans, copper is mostly nonstick.	Special Care: No washing this type of pan in the dishwasher. In addition, you’ll want to use a copper cleaner and polish it regularly.
	Cost: Often, this will be the most expensive type of cookware in the store. Be sure you’re ready for the investment.

NonStick

Non-stick cookware is a common classic that is sold in almost every store. As always, there is some good and bad to think about.

Pros:	Cons:
Nonstick Surface: As it says in the name, you won’t have to worry about sticking when cooking.	Material: It’s very important to look at the material that your nonstick is made from. Teflon is a toxic substance, one that many nonstick pans are made from. While still considered safe by the FDA, high temperatures and scratches can release more fumes into your food.
Easy to Use: Unlike cast iron or copper, there’s not much you need to know to use these types of pots and pans.	Short Life: Like nonstick, these pans are not meant to last decades.
Cost: Since it’s common, you can get it in almost any price range at almost any store.	Handwash: Most top brands recommend not washing in the dishwasher to extend the life of the pan.

Ceramic

The last type of pan we’re looking into today is ceramic. It’s newer to the market but older in the history books.

Pros:	Cons:
Toxin Free: Quality ceramic cookware is made from materials that do not have, Teflon, lead, cadmium, PFAS, or PFOA.	No High Heat: Ceramic cookware does best when not cooked at high heat. If done, this could crack the coating.
Nonstick: Just like regular nonstick pans, ceramic doesn’t stick. However, you will need just a little butter or oil to make sure.	No Metal Utensils: Like nonstick, using metal could scratch the pan and shorten its life.
Easy to Clean: Because these pans are nonstick, cleaning is simple.