Being a good cook takes more than just delicious recipes. Homeowners need to be certain they have the right equipment. I personally enjoy using nonstick pots and pans in my home, and would recommend Calphalon or Anolon types. Before you make your final decision, take a look at the numerous cookware products many stores offer.
Copper is a very luxurious kitchen product that heats quickly and evenly. Before you consider this elegant cookware, be aware that copper may be hard to handle and is high-maintenance. Frequent polishing is needed to keep it looking pristine, and regular use will eventually cause the tin lining to wear through, leaving you susceptible to copper poisoning. To avoid that, the worn pan will have to be re-tinned by a craftsman.
Nonstick pans are easy to clean, but will be damaged when used over heat that is too high. Overheating may also release toxins. I highly recommend not to clean these with abrasives You should also avoid metal utensils, which can scratch.
Whether the cookware is enameled or not, iron warms slowly but distributes heat evenly. I love how cast iron lasts forever. But keep in mind that it’s quite heavy and that non-enamaled pieces need to be regularly “seasoned” with cooking oil to control rust and provide a nonstick cooking surface.
Aluminum heats well and resists corrosion. The material is also lightweight. If you choose to go with aluminum, make sure you buy pots and pans with a protective anodized coating. Uncoated aluminum reacts with acidic ingredients, such as tomatoes and peppers, which will pit the metal that may seep aluminum into your food.
Clad stainless steel is a layer of heat-conducting copper or aluminum coated with stainless steel. It’s one of the easiest cookware materials to care for. Another plus is that many manufacturers now make dishwasher-safe pieces.
Carbon steel, which is often used for woks, heats very quickly. Unlike cast iron, it needs to be seasoned to reduce sticking.