Buying New Pots and Pans

(For the stove. Baking pans are in their own league.)

Whether you’re upgrading, or buying for the first time, here are Pros and Cons lists on the most common types of materials pots and pans are made out of.

(Most pots and pans are not made of just ONE material, be sure to read what they are COATED and LINED with (inside/outside) Some even have a third layer in between the lining and coating.)

Please keep in mind the type of cooking you plan on using the pans for. One type is not BETTER than the other. They all belong in different homes for different uses. Pick the one that is best for you!

There is also an “Upkeep/Seasoning” category for each. This is the list of things you need to know to make your pans last longer. Some pans require being “seasoned” for their daily use and longevity. This is the process of baking oil into them, and reapplying the oil in between uses. This prevents your pans from rusting, drying out and helping food not to stick.

Let’s jump in!

“Non-stick”/ Teflon

Pros:

• Affordable

• Easy clean up

• Coating does not react to acidic foods (wear down or give metallic taste)

• Use less oil when cooking

• Most are dishwasher safe

• Perfect for the beginner or home cook

Cons:

• Easily scratched

• Can only use up to medium heat

• Teflon coating is toxic to health

• Not oven safe

• Does not work on Induction stoves (not magnetic)

Upkeep/Seasoning:

• NO metal utensils. Wooden or Silicon only.

• Does not need to be seasoned.

• Never preheat an empty pan.

• Never go above medium (5) heat on stove.

• No abrasive sponges when cleaning.

• Discard pan after scratches appear. Teflon flakes are not safe to consume. (Not lethal)

Stainless Steel

Pros:

• Durable

• Use any cooking utensil.

• Cookware does not impact flavor (Can use foods high in acid)

• Handles high temps well

• Oven safe

• Induction stove safe (is magnetic)

• Is sometimes combined with other metals for higher efficiency. (Single, double, or triple “clad” is what this is referred to)

• Recyclable

• Most commonly found in industrial/ Chef kitchens

Cons:

• Expensive

• Slow to heat up (unless combined with another metal that heats quickly such as aluminum or copper)

• Not non-stock. Sometimes requiring elbow grease to clean, and careful planning when cooking so food doesn’t stick.

• Not recommended for the beginner cook.

Upkeep/Seasoning:

• Wash with soap and water by hand for best care.

• Only dishwasher safe if you dry them IMMEDIATELY after the dishwasher stops.

• Seasoning is optional

Copper

Pros:

• Amazing at conducting heat (Gets hot fast!)

• Rust resistant

• Oven safe

• Non-Toxic surface

• Heats pan evenly (cooks food evenly)

• Compatible with ANY utensil.

Cons:

• Expensive

• Usually not dishwasher safe

• Can not be used on induction stove (not magnetic)

• Very reactive to acidic foods (tomatoes, lemons…) Gives metallic taste to food if acidic foods are used.

• High heat causes pan discoloration.

Upkeep/Seasoning:

• Seasoning not necessary, though will help if done very 6 months.

• Best is hand washed and hand dried.

• Going above a medium/high heat will cause discoloration

• Never heat a dry pan. Use oil/fat

Ceramic

Pros:

• Non-Toxic coating similar to Teflon with out it being toxic.

• Non-Stick (not a Teflon coating)

• Easy clean up

• Affordable

Cons:

• Short life-span (coating wears off after time)

• Generally not dishwasher safe

• No metal utensils can be used

• Low-Med heat only

• Not Oven safe

Upkeep/Seasoning:

• NO metal utensils. Wooden or Silicon only.

• Does not need to be seasoned.

• Never preheat an empty pan.

• Never go above medium (5) heat on stove.

• No abrasive sponges when cleaning.

(Saving Best for Last, to represent my hometown South Pittsburg, Tennessee home of Lodge Cast Iron.)

Cast Iron:

Pros:

• Durable; will last decades even if treated poorly.

• Bang for your buck/long term investment.

• Retains heat well.

• Oven Safe

• Not lightweight /Flimsy

• Becomes more nonstick the more you season it.

Cons:

• Not dishwasher safe

• Takes a while to heat up

• Heavyweight

• Handles are hot to touch

• Must season regularly (depending on what you cooked) to retain nonstick ability.

Upkeep/Seasoning:

• Cooking in an unseasoned pan can lead to iron intake (which could be a good thing, if you need it!)

• Acidic food strips the seasoning

• All utensils are fair game to use

• Be careful with the heavy pan on a glass top stove. It’s safe; just don’t slam the pan down.

• A rusty pan can be revived/saved

Enameled Cast Iron:

Pros:

• Does not need to be seasoned

• Durable

• Bang for your buck/long term investment.

• Retains heat well.

• Oven Safe

• Not lightweight /Flimsy

• Will not rust

• Safe to cook acidic food

• Comes in lots of fun colors!

Cons:

• Metal utensils are not recommended. Will scratch the enamel exposing raw cast iron.

• Very heavy

• Enamel coating and outer paint can chip.

• More expensive than “raw” cast iron (raw = not enameled)

• Not non-stick.

Upkeep/ Seasoning

• Does not need to be seasoned

• Do not use metal utensils

• Use oil or nonstick spray to help release foods.

• Do not leave empty on high heat

This is not a complete list of EVERY single type of materials pots and pans can be made of. Maybe one day I will add Carbon Steel and Hard Anodized, if the demand is high enough, and they become more common/easily accessible.

I hope this list was helpful to you!
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