Painter Print

A number of different metals and alloys are used to make traditional stove top and oven cookware. Among the most standard types are aluminium, carbon steel, cast iron, copper, stainless steel and a combination of different metals, also known as alloys. Whilst metal cookware is commonly favoured for oven and stovetop use, cookware made from glass, silicone and other ceramics can be used for baking and microwave use.

Aluminium is one of the most standard forms of metal found in cookware. Not only does it conduct heat exceptionally well, but it doesn’t corrode or rust. Some chefs have complained that it reacts with foods that are highly acidic, thus changing their flavour, but the anodised aluminium found in today’s cookware combats this problem. The largest sellers of aluminium cookware include Scanpan, Swiss Diamond, Woll and GreenPan.

While cast iron has a number of downsides, its advantages far outweigh these making it hugely popular amongst professional and recreational chefs alike. It’s heavy, is known to rust and heats slowly. On the other hand, it heats evenly, is durable and can withstand high temperatures. This makes it perfect for construction of French ovens, terrines, tagines and a variety of camping cookware. Most family winter favourites are cooked best in cast iron pots and pans, from leading manufacturers Le Chasseur, Le Creuset, Lodge Cast Iron and Staub.

Copper is the preferred choice for many of today’s best chefs. Not only is copper an outstanding conductor of heat, but it is not as heavy as cast iron. Hot spots rarely occur with copper, and a change in temperature on a stove top is instantly transferred to copper cookware. The results? Superior braising and browning of foods. The downside to copper, however, is it is easily the most expensive type of cookware available and copper is highly reactive with foods. To combat this, manufacturers of leading copper cookware including Scanpan and Jamie Oliver use a copper-based alloy in many of its highest selling ranges of cookware. Scanpan Coppernox and the Jamie Oliver Professional Series are prime examples.

The term stainless steel is often used to incorrectly describe cookware that many believe will not rust for the life of the cookware. The term literally means that it will stain less, but it is not rust proof. At any rate, this iron alloy contains at least 11.5% chromium. In addition to its namesake property, it doesn’t react to either alkaline or acidic foods and it’s pretty resistant to dents and scratches. Not a great conductor itself, this cookware generally has a disk of copper or aluminium in the base. One of the largest manufacturers of stainless steel cookware is Chef Inox, aptly named as inox is a synonym for stainless steel. Scanpan and Essteele Australia (again, there’s a hint in the name) are another two brands that come to mind immediately, but most of them out there are using the material to some degree.