With so many options on the market, it can actually be a little overwhelming. What pan is the best? What is each material good for? Which lasts longer? Which is the easiest to maintain?
For some of you that are reading and are thinking: Isn’t a pan just a pan? Not all pans are created equal and they all have their pros and cons, so it’s just about choosing what fits your cooking style best and what you value most. Hopefully, this quick guide on the different types of pans and their pros and cons will help you decide which pan is best for you.
Stainless steel
A classic in every industrial kitchen and cooking show you see on TV, stainless steel is popular for many reasons.
Pros:
- It heats up and retains heat relatively well
- It’s a non-reactive metal which means you won’t have to worry about rust, corrosion or metal leaking into your food when you cooking with alkaline or acidic ingredients (e.g. tomato pasta sauce)
- Dishwasher safe
- Oven safe (if handle is all stainless steel)
- Looks sleek
Cons:
- Food can really stick on unless you purchase a higher grade of steel or cook with excessive oil
- Doesn’t distribute heat as well - not ideal for dishes where you require an even heat throughout (e.g. stews, steak, etc)
Aluminum
There are a variety of aluminum pans - pure aluminum, anodized aluminum, and coated aluminum.
Anodized aluminum goes through an oxidation process, forming a thin and hard barrier between the aluminum and food, making the pan non-reactive and safer for use. This layer is not applied like a coating but it’s infused into the metal itself.
Most non-stick pans we have here in Singapore have some composition of aluminum embedded in the pan and are then subsequently coated with a non-stick coating (more on types of non-stick pans here). This method also makes the pan non-reactive and safer for use.
Pros:
- Pans made of aluminum in general are very affordable in comparison to their other metal counterparts
- Pure aluminum (e.g. gold Korean ramen pots you see in Korean restaurants) is light and very affordable. It heats up very fast (faster than stainless steel)
- Anodized aluminum is durable and scratch-resistant without the addition of another layer of coating that is susceptible to being scratched off
- Coated aluminum such as non-stick cookware are very easy to use because food doesn’t stick to it unlike anodized aluminum
Cons:
- Pure aluminum is a reactive metal which can react with acidic food causing metal to leach in the food, which makes anodized aluminum and non-stick aluminum pans ideal options
- Anodized aluminum can be quite expensive and is not non-stick
- The non-stick coating on aluminum pans eventually wears off but you can extend its useful life by properly caring for your non stick pans.
Ceramic/clay
You might have heard the term “ceramic cookware” before and been confused by the options out there. Afterall..isn’t ceramic like clay?
The term “ceramic cookware” can be used to describe two entirely different things: pure ceramic cookware and ceramic-coated cookware (more on pure ceramic cookware vs ceramic-coated cookware here).
Let’s talk about pure ceramic cookware first. These are pots and pans that are made entirely of clay, minerals, and quartz sand and are metal-free - similar to traditional claypots but with a smoother surface. They often undergo a glazing process to have a smoother, waterproof surface.
Now onto the increasingly popular non-stick ceramic pan which is commonly made of aluminum that is then finished with a natural mineral silicone coating resembling a ceramic-like texture.
Pros:
- Pure ceramic cookware retains heat very well and is great for slow cooking where even heat is required for the optimal taste of the dish (i.e. it’s great for stews, soups, etc)
- Non-stick ceramic coated cookware lets you enjoy its non-stick properties without the toxic elements that are present in other common non-stick cookware (e.g. PTFE and PFOA/Teflon)
- Non-stick ceramic coated cookware is oven-safe (if the handle is also oven safe without any rubber coating, etc).
- Non-stick ceramic coated cookware can come in all sorts of colours.
Cons:
- There are not that many pure ceramic cookware options on the market. Also, they can be quite expensive and may not be the best option for cooking methods where food may stick to the pan
- The coating on non-stick ceramic coated cookware can fade away over time due to natural wear and tear on the coating. However, you can extend its useful life by properly caring for your non stick pans
Cast iron
A classic over generations, and for good reason, regular cast iron pans are virtually indestructible and can last you many many years if you properly care for and maintain it.
There are also cast iron pans with an enamel porcelain coating that is easier to maintain (the most popular being the Le Creuset).
Pros:
- Very durable
- Can handle high heat and is excellent at retaining heat - great for searing and even cooking
- Delivers rich, ‘seared’ flavour
- Oven-safe
- Can have ‘naturally’ non-stick qualities when it is well-seasoned over time
- Enamel-coated cast iron pans enjoys the cooking benefits of regular cast iron but is easier to clean, doesn’t require seasoning and will not react with acidic foods
- Enamel-coated cast iron pans are dishwasher-safe
Cons:
- Heavy to handle
- Requires a bit more TLC to maintain it - seasoning required
- Can’t cook acidic foods on it (e.g. tomato pasta sauce) as this will strip the seasoning layer and cause it to rust when exposed to the air
- Enamel-coated cast iron pans are usually more expensive and is not nearly as non-stick as a regular cast iron pan
- Regular cast iron is not dishwasher-safe
Carbon steel
Carbon steel pans are made of iron and some carbon. They are very similar to cast iron pans but thinner and usually come with a smoother finish.
Pros:
- Lighter than cast iron pans
- Very durable
- Can handle high heat and is excellent at retaining heat - great for searing and even cooking
- Delivers rich, ‘seared’ flavour
- Oven-safe
- Can have ‘naturally’ non-stick qualities when it is well-seasoned over time
Cons:
- Though it’s lighter than cast iron, it is still considerably heavy compared to other types of pans
- Requires a bit more TLC to maintain it - seasoning required to prevent rusting
- Can’t cook acidic foods on it (e.g. tomato pasta sauce) as this will strip the seasoning layer and cause it to rust when exposed to the air
- Not dishwasher-safe
Copper
You know those pretty copper pans you see in the stores in that gorgeous rose gold shine? These babies are a beauty to behold but may not be the most practical option for everyday-cooking.
Pros:
- Looks beautiful
- Conducts and retains heat very well
- Cooks evenly
Cons:
- Very expensive
- Like cast iron & carbon steel, copper reacts with acidic and alkaline foods which can result in some metal leaching into your food
- Requires polishing to prevent tarnishing and maintain its good condition
Glass
Glass pots and pans do exist, though they are very rare. It’s more commonly used for baking dishes and casseroles.
Pros:
- Can see the food as it cooks
- Doubles up as a serving dish
Cons:
- Stove-safe glass cookware are expensive
- Does not have good heat distribution nor retention
- Not non-stick which means food can be more prone to burning and it can be harder to clean when food is stuck to it
Conclusion
Choosing a non-stick pan will help you reduce your chances of ingesting harmful chemicals or other non-stick coating residue. Just because a pan says it’s non-stick doesn’t mean it is. Be sure to check for PFOA-free and Teflon free, so you know what you are putting in your body.
One last thing. Once you’ve bought a type of cookware, make sure to take good care of it. After all, you want to get as much use out of it as possible—and maintain its non-stick coating for as long as possible, too.