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Ability
of material, especially exterior, to absorb and transfer heat
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Highly
conductive materials:
These can
sear, braise, and cook food such as omelettes and fish on the
outside without overcooking on the inside. These are best for
delicate sauces and foods that require precise timing. Rapid
heating adds convenience and saves time. Copper is the most
conductive material; the second-best choice is aluminum, either
anodized or nonanodized. |
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Less
conductive materials:
These
are slow to heat and cool but excellent at retaining heat, these
are the best choice for long, slow cooking of dishes like stews
and soups. They're also good for braising or searing foods that
are slow to overcook (for example, steak). Cast iron with or
without enamel and most stainless steel (especially without copper
or aluminum sandwiches) are the least conductive materials. |
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Hot
spots:
These
occur when the pot or pan distributes heat unevenly--for example,
when the base disc stops short of the sides, food tends to burn on
inside corners. The thicker the conductive metal disc in the pot's
base, the fewer hot spots will occurs. |
Effect
of cooking surface on food's taste and color
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Reactive
materials:
Some
metals change the taste and color of highly acidic or alkaline
foods. Aluminum, for example, reacts with wine and tomatoes.
Unlined copper can be toxic when used to cook highly acidic foods.
While both are great materials for cooking, consider carefully
what you cook in them. |
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Nonreactive
materials:
Stainless
steel and anodized aluminum have no influence on the flavor and
appearance of food; use these for wine and white sauces. |
Bonding
of cooking surface with food
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Nonstick:
The
term nonstick refers to various types of coatings that prevent
food from sticking to the pan. Nonstick layers make for easy
turning (helpful for delicate fishes) and allow fat-free and
lowfat cooking. However, nonstick coatings are vulnerable to metal
utensils and shouldn't be put in the dishwasher. |
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Stick:
Typical
uncoated surfaces enable browning, glazing, searing and so forth
and work with all utensils. These surfaces are also often more
oven-safe than nonstick (up to 450°F). Cast iron and stainless
stick the most, enamel on iron and regular aluminum a bit less,
anodized aluminum even less.
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Ease of Handling
Weight
and handles
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Look
for pots and pans you find easy to hold, lift and turn. You will
rarely use a pot or pan that's hard to handle. Consider the item's
material, weight, size and design--and how it will feel when it's
full. |
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Weight:
Cast
iron (enameled or not) is the heaviest material. Next comes
ceramic; then heavy-gauge (18/10) steel; then anodized aluminum.
The lightest materials are copper and regular uncoated aluminum. |
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Handles:
Grip
style and size, heat control and attachment are the key
characteristics. Consider how hot the handle will get with
stovetop use--cast iron and bronze heat up the most, stainless
steel remains cool longest. All handles get hot in the oven. Vinyl
or rubber removal handles are also available now. Look for a grip
style you find comfortable--it's a matter of personal preference.
The same is true of attachment methods--riveted and welded handles
won't come loose, but rivets can be hard to clean, and neither
type is replaceable. Screwed-on handles come loose, but you can
tighten and replace them.
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