The Different Types of Cookware

Cookware is an important part of anyone’s kitchen. Without the right cookware it really makes it difficult to cook quality meals at home.

There are a variety of different materials to choose from when buying cookware. The first is stainless steel. This is the most popular and for good reason. Stainless steel cookware is strong, durable and is easy to clean. If it contains a layer of aluminum or copper in the base then it is even better as it provides even cooking and prevents hotspots.

The second type of cookware is cast iron cookware. Cast iron cookware is a favorite for many people. It is strong and almost indestructible. It also cooks foods extremely well but it does have its drawbacks. It’s heavy so takes a bit of muscle to remove from the stove particularly if there is a lot of food in it to begin with.

Cast iron also requires seasoning so there is a little bit of maintenance involved to keep it working as it should. A popular alternative to bare cast iron is enamelled cast iron. This type of cast iron cookware has the best of both worlds. It has all the attributes of bare cast iron, however you don’t need to season it and clean up is a lot easier.

A third material commonly used in the manufacturer of cookware is hard anodized aluminum. This is a very popular choice as this type of cookware is non-stick making for easy cooking and even better – easy clean up! Hard anodized cookware is also quite strong.

Copper is another material used to manufacturer cookware. Copper is the choice for chefs who understand the benefits of copper. Copper is quick to react to temperature changes making it ideal for delicate sauces and gravies. It also cooks evenly preventing hotspots. The disadvantages of copper are that it can be expensive to buy and also difficult to maintain. That beautiful shiny copper needs to be cleaned regularly in order to keep it looking as good as the day it was bought.


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  1. I haven’t forgotten about you Wanda. I need to get information on oh so many things. GREAT post, thanks for the info. I love my cast iron but like you say it is heavy. I don’t like modern day cast iron pans though. They just aren’t made the same. My favorite is Griswold. I think I’m leaning toward, Stainless with a hint of copper. I have one forlorn pan made that way and I love it AND, it cleans beautifully no matter what!!! I must check the name:)

    Thanks again for the info, see ya soon, Louise

  2. I use two of the types of cookware you mention. Stainless steel and cast iron. My stainless steel set is from Saladmaster which I purchased back in 1968 and still works great. I use my cast iron skillet a lot though for frying.

  3. I like Stainless Steel cookware most. It takes less time to cook and the stainless steel cookware from Cuisinox is just a delight to cook with. I bought a few pieces from and have been very happy with the results, from their amazing prices to their low shipping costs it is an amazinf place to buy from in my opinion. They meet all my needs and more.

  4. Good information, very handy.I like stainless, the shine gets me all the time. Look forward to your next write.

  5. This article highlights the pros and cons of different types of cookware, and depending on your circumstances certain materials may suit you better. I’ve noticed hard anodized cookware is becoming increasingly popular, although they are slightly more expensive than other saucepan sets