How to choose a Set of Pots and Pans

Have ever bought a set of pots and pans that you were not happy with later? You know Cookware may seem expensive at first, but you need to look at it as an investment. Although you may be tempted by inexpensive pans, you will spend more in the long run by having to replace them when they don’t hold up.

Considering your budget, buy the most expensive cookware you can afford and your investment will last for many years. I have used the same stainless steel saucepan for the past 25 years and it is still in great condition!

There are many more options today than the trusted cast iron or stainless steel of the past and the array of options can be confusing for the consumer. Different metals have advantages and disadvantages as well as considerable cost differences; therefore arm yourself with as much information as possible before you make a decision.

Here is an overview of the pros and cons of different pots and pans options you will want to consider when making your choice to buy:

Pros: Stainless steel by itself is not the best conducting of heat; therefore it is usually layered over a core of aluminum or has a copper base. When paired with one of these other metals, the stainless steel pan is one of the best cookware options available and can be used for any kind of cooking making them an excellent investment. The more expensive pans will have the base and sides made from aluminum or copper with a steel coating. This manufacturing process is called CLAD – which is not the same as the brand name All-Clad.

The advantage of the steel is it is nonreactive to acids in foods and will not alter the flavor. One reason chefs love stainless steel is they are great at browning foods and providing those little browned bits that can be deglazed with wine or broth for excellent pan sauces and gravies. The deglazing process also makes cleanup easy. Another great advantage of stainless steel is the durability. A good quality steel pan can last a lifetime making it easier to swallow that initial high cost. It's dishwasher-safe and impervious to scrapes.

Cons: The major drawback is their high price so look for bargains. Another disadvantage is the high quality, durable stainless steel if very heavy and can give your wrist a workout, but remember that heaviness is what makes it last forever. Remember too you can place steel pans in the oven but their metal handles do get very hot. And if you are watching your weight, you will need to use some oil or fat to prevent sticking but you can choose a light oil and use as little as possible to coat the pan – cooking sprays work as well. Aluminum This is the most common metal used for cookware because it is inexpensive and versatile. Aluminum pans come in thin-gauge, heavy-gauged, non-stick and hard-anodized.

Pros: The thin-gauge aluminum pans are very inexpensive and can be coated to be non stick. The heavy-gauged pans are much better because they heat evenly, resist warping and denting and last much longer.

Hard-anodized have been created through an electrochemical process of anodizing the aluminum into a scratch resistant and fairly non-stick surface that is non-reactive to acid foods. You can use these pans to sauté vegetables or sear meat and the surface is more non-stick than other heavy pans. Cleaning is done with a non-abrasive sponge and cleaners. These pans are excellent for even heat distribution and are sturdy enough to resist warping but are still lightweight and easy to use.

The non-stick coated aluminum pans are great for easy clean up even for notoriously sticking foods like cheese, sauces and puddings. Some can be put in the dishwasher as well. These pans are great time-savers.

Cons: Inexpensive, thin-gauged pans can cost you more in the long run because they do warp and dent and generally do not hold up well. These pans also heat unevenly and do not have a non-stick surface. Heavy gauge holds up better, heats evenly and will also cost you more.

Non-stick is not good for browning foods. You just cannot get meats to turn brown and give you those little browned bits for deglazing to make pan sauces and gravies.

Anodized: Although these pans are durable, they still are prone to stains and are not recommended for the dishwasher, making cleanup more of an issue and these pans can be fairly expensive.

Cast Iron:

Cast Iron has been popular since the settlers when it was the only option. The great thing about cast iron is it can literally last a lifetime with proper care. With an initial seasoning (coating with oil and baking) cast iron will develop a natural non-stick service that is more durable than a Teflon coating.

Pros: Cast iron is great for retaining heat and for even heat distribution. These pans are perfect for browning on the stove and finishing in the oven – such as the pot roast. They are very durable at high heat and can be used in the oven as a Dutch oven for slow cooked stews, soups and frittatas (Italian omelets). Cast iron is slow to heat but is excellent at retaining heat making it great for frying and searing meat – even if the meat is cold.

The thickness and even heat of cast iron is an advantage over a thin-gauge aluminum pan which can cause the food to burn and stick on parts of the food while other parts are not yet cooked.

Cast iron heats up the sides and the lid as well for optimal even cooking. Cast iron pans improve with time and use and develop a natural non-stick surface that is more durable and perhaps healthier than Teflon.

Cons: The same heaviness that makes it durable also makes it a little more difficult for the cook unless you have strong arms. The main disadvantage is the high initial costs, but a good cast iron pan is an excellent investment. Shop around for the best deal you can get.

Most cast iron pans today come preseasoned but you will still need to be more careful with them than a hardy stainless steel or anodized aluminum pan.

A modern twist to this traditional cookware is the Enameled Cast Iron Pans. The cast iron is covered with an enamel coating offering a few advantages.

Pros: The enamel coating, available in an array of colors, makes these pans much more attractive and can go from oven to the table for serving.

The enamel coating means they don’t need to be seasoned and they cannot rust, but the cast iron interior give them the same heat-retention ability as the uncoated variety.

These coated pans can be put in the dishwasher or cleaned with soapy water using a plastic or sponge scouring pad, but the surface can be damaged with metal scouring pads.

These versatile pots can be used on an range top including gas, electric, and even glass top ranges.

Cons: They are slow to heat and are not the best choice when you are in a hurry. The enamel coating can When you have to saute something — and fast — this is not the pan you want. A full set of cast iron may be impractical for everyday cooking, but a piece or two can be useful.

Copper Pans:

Copper Pans are known for their beauty and are popular among those with pot racks or who like to display their pots and pans.

Pros: Many professionals love copper because of its durability and it is the best at heat conduction.

Cons: Extremely expensive – too much for most home cooks. Excellent at heat conduction but is poor at heat retention therefore is not good for keeping foods warm. Needs to be cleaned with copper polish as it has a tendency to tarnish and darken from oxidation but the tarnish does not affect the taste of food. Cannot be put in the dishwasher.

Take some time to consider all of your options and look for bargains if you can. Remember your pots and pans will be an investment that you will enjoy for many years.