Many young people, buying cookware for the first time in their lives, having absolutely no idea what makes the best cookware for their money. The first thing to know is that you don’t need to go out and buy a whole expensive cookware set at first. You can probably get started with just a couple basic pots and pans, but it with a few different materials to choose from it can hard to pick. Let’s take a look at the advantages and disadvantages of some of the common cookware materials.
Copper pots and pans are considered by chefs to be the best cookware on the market. Copper is a great conductor, which means the cookware will heat very evenly, and will do so almost immediately after turning the heat up. Because of the price, though, most users don’t start with copper.
Stainless steel cookware is probably the most common type in households. It’s cheap, but a relatively poor conductor. Try to get one that has copper in it, too, or you will get hot and cold spots in your pan.
Aluminum is a very common material for cookware because it is cheap and a good conductor. However, it actually reacts chemically with certain foods, imparting its own metallic flavor into your food! For this reason, it is commonly paired with other materials.
Cast iron cookware is considered the preferred way to cook a lot of things by some chefs. It lasts basically forever and cast iron is a great conductor, but the cookware is very high maintenance. This cookware actually lasts so long that it’s passed between generations, which is good, because you almost need somebody to teach you take care of it.
In conclusion, copper is probably the material that makes the best cookware, but beginning cooks should probably save money and start off with a couple pieces of stainless steel cookware.