A number of the larger cookware companies incorporate aluminium into at least one of their leading ranges of cookware. Circulon Infinite, for instance, is well known for being the first ever induction compatible, dishwasher safe, anodised aluminium range of cookware. All-Clad LTD, on the other hand, is made from an alloy containing aluminium and stainless steel. Scanpan, GreenPan and Calphalon are also leading manufacturers of aluminium-infused cookware. Aluminium is well regarded for its heat conductivity and rust-free surface. However, it has been known to alter the taste of foods high in acid.

Carbon steel, whilst not a particularly popular type of cooking surface when compared to non-stick, aluminium, copper and the like, is used primarily in woks and paella pans. It has a lower conductivity than aluminium and therefore part of the pan can be kept at a lower temperature.

For decades, more professional chefs have chosen copper over any type of cookware available. Copper is not nearly as heavy as cast iron, and even more importantly it is a far superior conductor of heat. Hot spots rarely occur with copper, and a change in temperature on a stove top is instantly transferred to copper cookware. Superior braising and browning of foods. The downside to copper, however, is it is easily the most expensive type of cookware available and copper is highly reactive with foods. To combat this, manufacturers of leading copper cookware including Scanpan and Jamie Oliver use a copper-based alloy in many of its highest selling ranges of cookware. Scanpan Coppernox and the Jamie Oliver Professional Series are prime examples.

Many of today’s cookware manufacturers have jumped on the stainless steel bandwagon. And why wouldn’t they? After all, it’s virtually stain proof, doesn’t react to food or liquid and is exceptionally durable. While that might all sound good and well, stainless steel cookware is susceptive to poor heat conductivity. The workaround of this is to include either copper or aluminium in the base of the pots or pans. All-Clad, Cuisinart and Baccarat all use a stainless-steel based alloy in the construction of much of their cookware.

That’s just a quick overview of the metals primarily used in cookware. As was touched upon in the above, linings and bases are often used to counteract the limitations of the chief construction material.