Every cookware material comes with a set of pros and cons. However, specific cooking methods work best with certain materials.

When choosing cooking utensils such as pots, baking sheets, and pans—it is essential to consider which material works best—based on your cooking methods. Each material has unique properties that determine its suitability for specific kitchen tasks. You should always consider factors such as—reactivity, heat conduction, durability, quality and price—to determine what works best for your cooking style and kitchen needs. Keep reading to explore some of the best materials for kitchen utensils.

Copper

Copper is a brilliant heat conductor—it can cool down and heat up evenly and quickly. This material is commonly used in kitchens for its fantastic heat conductivity and its reactive nature promotes several cooking benefits. For instance, copper chemically counterbalances delicate foods such as cream sauce—enabling the food to hold its volume and shape better when cooking.

Copper is relatively expensive because its global supply is limited. However, many still opt for copper steamers and pans to utilise their heating abilities and to perform specialised cooking tasks such as making complex sauces.

Stainless Steel

Stainless steel is incredible for frying pans. This material is long-lasting and sustainable.

When purchasing stainless steel cookware, you might notice the terms "five-ply" or  "tri-ply"— mentioned on the packaging—meaning, the utensil is made with five or three layers of steel.

If you often cook on a high flame, use plenty of oil, and are looking for a durable pan and don't mind working hard to clean and maintain its finish—go for stainless steel cookware.

Aluminium

Aluminium is lightweight, affordable, and fairly reactive to heat. But this material does not even support the distribution of heat. Aluminium cookware allows foods to cook thoroughly, and this material is more affordable than copper and stainless steel.

Apart from being a good conductor of heat, aluminium is lightweight—meaning, pans made of this material can be easily lifted and manoeuvred. In terms of durability, utensils made of inferior-quality aluminium can warp or dent easily when exposed to high heat.

Carbon Steel

Carbon steel and aluminium are the same in terms of heat conductivity. Although very durable and inexpensive, it is prone to rusting (if not boiled properly). People who like using cast iron cookware but are searching for an alternative that is lighter and easier to clean—should go for carbon steel utensils. Cookware made of carbon steel can handle high temperatures, can be placed in the oven, and is easier to handle.

Brass

Brass can conduct heat effectively and distribute it evenly across the cookware. Brass contains copper, which helps kill germs, bacteria and other microbes—making it a hygienic material for cooking.

This material is resilient and durable—it can withstand repeated cleaning and cooking without succumbing to corrosion. Brass does not react with acidic foods like vinegar and tomatoes, preventing the flavour of the foods from changing.

Stoneware and Clay

Stoneware and clay vessels are long-lasting and practical—and generate exceptional cooking results. In modern cookware, stone is typically used to make casseroles and baking dishes—specially designed for oven use. Both stoneware and clay heat evenly and are perfect for making lasagna, macaroni, and scalloped potatoes.

We hope this guide helped you determine which materials work best for your cookware. Your objective should be to gather utensils that are best suited for the recipes you often prepare.