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All about cookware:
More than half the cookware sold today is made of aluminum. These pieces are usually coated with a non-stick finish or treated to harden the surface and make it scratch-resistant.
If you have an old non-coated aluminum pot or pan, chances are it will start showing wear sooner or later (this is known as “pitting”); you might start chewing on metal flecks, too. If you keep cooking with it, this can add too much aluminum to your food, a potentially toxic situation.
A warning: If you use aluminum cookware, don’t store acidic foods in it. Extended exposure to acidic dishes can leach more aluminum into your food.
If you’re prepping soups, sauces or other longer-cooking recipes that contain acidic ingredients, choose anodized aluminum cookware.
Our pick: Infused Cookware set by Calphalon
Made from a combination of iron and other metals, this go-to metal is durable and won’t corrode or tarnish. Some stainless steel contains chromium and might also have nickel, molybdenum or titanium, which boost its resistance to damage from high temperatures and scratching.
Because stainless steel doesn’t conduct heat evenly, most pots and pans have copper or aluminum bottoms.
Lots of home chefs prefer all-clad stainless steel. “Clad” means “three-ply,” which consists of an aluminum or copper base layer sandwiched between layers of stainless steel so the heat is more evenly distributed.
Our pick: Stainless Steel Cookware by All-Clad
Copper is a great heat conductor and excellent for range-top cooking. Many cooks like to use it for delicate sauces and foods that need to reach exact temperatures.
Copper cookware is typically lined with tin or stainless steel for safety.
Our pick: Try-Ply Copper by Calphalon
Cast iron is strong, inexpensive and evenly conducts heat, making it good for browning, frying and baking foods. Cooking with these heavy pots and pans leaches iron into your food, which, in this case, is a good thing. Using unglazed cast iron typically adds about twice the amount of iron.
Our pick: Cast iron skillet by Lodge
Some aluminum, iron and steel have enamel coats, which makes cookware stain- and scratch-resistant. It also doesn’t pick up food odors.
In the 1970s, the FDA detected that enamel cookware might cause cadmium toxicity – after that, the U.S. banned these products. These days, you’ll find cadmium-free enamelware. The FDA continues to test cookware to make sure we’re not exposed to excessive metals while using them.
Our pick: Enameled Dutch Oven by Le Creuset
