When someone is in the market for cookware in the form of pots and pans, they initially focus on size, shapes, weight, type — skillet, saucepan, sauciére, sauté — and the quantity of these various types of pots and pans.
But all this respective cookware is manufactured using different materials, such as stainless steel, copper, cast iron or aluminum, and each of these cooking materials have pros and cons depending on what type of cooking is planned.
Because of its modest price, stainless steel cookware is the most popular with home cooks. And as the Editors of Easy Home Cooking Magazine point out, stainless steel has many advantages: stainless steel is nonreactive, doesn’t corrode, cleans easily, and is usually scratch and dent proof.
But stainless steel does not conduct heat very well – not nearly as well as iron, aluminum and copper, and of these three copper is far more expensive.
ARE THE BENEFITS OF USING COPPER COOKWARE WORTH THE PRICE?
(Click “Next” to see more about The Luxury of Copper Cookware)