The most important characteristic of any piece of cookware is its ability to efficiently deliver heat. While thickness of a pot or pan is a good indicator of its ability to cook evenly, the materials from which it is made can give you an accurate idea of how it will perform. As a rule, thin cookware should be avoided entirely as it will develop hot spots that result in uneven cooking and burning. This being said, cookware today is made in a number of standard ways.

Aluminum cookware is strong, lightweight, and heat conductive, but also chemically reactive. Solid aluminum cookware will alter the taste of foods that are acidic, basic, or contain eggs, and will pit in contact with salt. I recommend avoiding it entirely. On the other hand, anodized aluminum, an electrochemically treated aluminum, is an excellent material for cookware. It is nonreactive, non-stick, and heats fast and evenly. We recommend anodized aluminum pans highly.

Solid stainless steel alone cooks poorly. When equipped with a thick aluminum or copper base, however, it can perform admirably. A nonporous, nonreactive stainless steel surface browns food readily, enhancing flavor. These pots pans are acceptable for everyday applications, but you should sure the base extends the entire width of the pan or it will develop hot spots around the edges.

My recommendation for cookware are constructed from layered aluminum or copper cores and clad entirely in stainless steel. These pans are relatively affordable, cook evenly, and are quite responsive to the flame. As a bonus, they will also work with induction ranges, ranges that heat with electromagnetic fields.

Enamel coated cast iron cookware is great for braising, sauteing, griddling, and simmering. They are durable, nonreactive, and provide steady even heat. However, they are not very responsive and are therefore not suitable for more delicate tasks. If you are considering enameled cookware, be sure it is heavily coated as thin enamel will chip and crack in time.

Buying Guide – Part B