Most Common Material Types for Pans and Pots

Shopping for pans and pots, you will be overwhelmed with options. Beyond the various sizes and shapes, there are also all kinds of materials to select. Stainless steel, copper, Cast iron, aluminum or anodized aluminum are all alternatives. An excellent place to get the best kitchenware is at micronware super lock.

Stainless Steel

Pros: Stainless steel pans are heavy, durable, and nonreactive this implies you can cook any food in it. You can find cheap basic options and more expensive ones, of course. They are also dishwasher safe.

Cons: The more basic models are often weak in heat transfer and distribution.


Pros: It has an excellent thermal conductor, which means foods cook evenly.

Cons: Copper reacts with alkaline or acidic foods, which can absorb a metallic taste after being prepared in a copper pot. Light colored foods, such as eggs, can also develop grey streaks when they absorb the copper compounds, which imply you’ll ingest small amounts of copper. Not quite a problem if it’s a rare thing, but not advisable for daily consumption. Copper is expensive and also requires regular polishing and maintenance.


Pros: Aluminium has excellent thermal conductivity. It is also lightweight and costs less.

Cons: Similar to copper, raw aluminum is highly reactive to acidic foods or alkaline. It is also very soft and tends to warp in high heat and easily scratches, which can lead to health concerns if used for the long term.

Cast Iron

Pros: Cast iron is inexpensive, durable, naturally non-stick if adequately seasoned, distributes heat evenly and retains heat effectively, imparts iron to foods which are an added benefit for some, and great for long, low simmering and browning.

Cons: It is also reactive, and does not take well to acidic foods. It is also quite heavy, takes longer to heat up, and requires a bit more effort to clean and maintain.

Louise Author