Copper, Aluminium and Stainless Steel Are the Best Metals for Use in Cookware
Aluminium, steel, cast iron and copper are amongst the most commonly used metals to construct cookware from. This reference document will focus on a number of different metals and their respective pros and cons when used in the construction of cookware.
A number of the larger cookware companies incorporate aluminium into at least one of their leading ranges of cookware. Circulon Infinite, for instance, is well known for being the first ever induction compatible, dishwasher safe, anodised aluminium range of cookware. All-Clad LTD, on the other hand, is made from an alloy containing aluminium and stainless steel. Scanpan, GreenPan and Calphalon are also leading manufacturers of aluminium-infused cookware. Aluminium is well regarded for its heat conductivity and rust-free surface. However, it has been known to alter the taste of foods high in acid.
Copper is the best conductor of heat amongst any of the metals used in cookware. This results in even heating throughout the entire pot or pan. The items also looked distinctive. The weaknesses? Copper is expensive, heavy and reactive with acidic foods. To amend the last issue, copper cookware used to be lined with tin, but pieces subjected to regular and heavy use would have to be retinned. Today’s copper cookware is clad with stainless steel, so durability is no longer an issue. Copper is great for high-heat and fast-cooking jobs, such as sautéing. Scanpan’s Fusion CS5 range makes beautiful use of copper, and some other brands, such as Jamie Oliver, will use copper in the bases of its pots and pans.
With a variety of metals that can be used in the construction of cookware, it is vital to weigh up the pros and cons of each. Often a combination of different metals works best, but depending on your budget and cooking needs, one particularly metal may far outweigh the others.