Cast iron, copper and aluminum
3. Cast iron
Classic cast iron is still a favourite in many kitchens. It may be trickier to take care of than other materials, but treat it well and it will treat you well: it's long-lasting and gives good results.
Pros
• One of Cushing's favourite features of cast-iron pans is that they are oven-safe, so you can use them with recipes that start on the stovetop and finish in the oven. "They're great for crisping potato pancakes, upside-down apple tarts, slow caramelizing of onions, rendering fat and crisping duck breast," she says.
• Cushing adds that cast iron absorbs heat slowly and retains it longer, so it's a good choice for longer, slow pan-frying or searing.
Cons
• Cast iron requires more care than other types of cookware: it rusts easily, must be seasoned and is not dishwasher-safe.
• Cast-iron pans are heavy. If you have problems with your hands, such as arthritis, these pans may not be the best choice for you.
Tips
• Are your iron levels low? Cooking with cast-iron foods can increase the amount of iron in your diet, according to Edmonton's Capital Health.
Classic cast iron is still a favourite in many kitchens. It may be trickier to take care of than other materials, but treat it well and it will treat you well: it's long-lasting and gives good results.
Pros
• One of Cushing's favourite features of cast-iron pans is that they are oven-safe, so you can use them with recipes that start on the stovetop and finish in the oven. "They're great for crisping potato pancakes, upside-down apple tarts, slow caramelizing of onions, rendering fat and crisping duck breast," she says.
• Cushing adds that cast iron absorbs heat slowly and retains it longer, so it's a good choice for longer, slow pan-frying or searing.
Cons
• Cast iron requires more care than other types of cookware: it rusts easily, must be seasoned and is not dishwasher-safe.
• Cast-iron pans are heavy. If you have problems with your hands, such as arthritis, these pans may not be the best choice for you.
Tips
• Are your iron levels low? Cooking with cast-iron foods can increase the amount of iron in your diet, according to Edmonton's Capital Health.
4. Copper
Copper pots and pans are a favourite of many cooks; perhaps because of how good they look hanging in your kitchen!
Pros
• Copper cookware conducts heat well, offering a high degree of control over cooking temperature.
Cons
• High levels of copper in your diet can be hazardous to your health. Health Canada recommends using only coated copper cookware -- but be careful because if your copper pots and pans are old, they may be coated with tin or nickel and therefore harmful. Be gentle with copper pans in order to maintain the protective coating.
Tips
• Copper pots and pans coated with stainless steel are easy to maintain, according to the Joy of Cooking, because the stainless steel will not melt, wear away or need relining.
5. Aluminum
Aluminum is lightweight and conducts heat well, but there are health concerns associated with it. To reduce your risk, use only aluminum that has been coated (for instance, with stainless steel) or anodized (treated to become nonreactive).
Pros
• Cushing is a big fan of heavy-gauge stainless-steel pans with aluminum cores: "I love them because they are easy to clean and strong and the aluminum gives them great heat conductivity," she says.
Cons
• While the alleged link between aluminum cookware and Alzheimer's disease has no basis in research, high levels of aluminum intake could be harmful to your health. To minimize exposure, Health Canada suggests not cooking or storing food in aluminum containers for long periods of time. Note that leafy vegetables and acidic foods absorb the most aluminum.
• Aluminum pans can pit and become discoloured, according to the Joy of Cooking. These pans can negatively affect the colour of a number of foods, including eggs, tomatoes, leafy greens and wine.
Tips
• The Joy of Cooking advises against cleaning aluminum cookware with harsh soaps, alkalis or abrasives. "To remove discoloration," they say, "boil in the pans for 5 to 10 minutes a solution of 2 teaspoons cream of tartar to 4 cups water."
Budget-friendly tips
Cushing prefers quality over quantity, and suggests spending more on a couple of good-quality pans rather than buying a whole set of cheaper models. "A better-quality pan will be easier to clean and last longer and won't scorch your food," she says.
Cushing suggests spending more money on a skillet and saute pan, then picking up one or two cheaper pans for jobs like boiling water for pasta. "You can start with a few pieces then add as you can afford them," she says.
How do you pick pots and pans if you can't afford to splurge on something you may not end up liking? Ask friends with good-quality cookware if you can test-drive their pots and pans in your kitchen. And remember this advice from the Joy of Cooking: Don't invest in a full set of expensive cookware until you truly know what you love.
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Copper pots and pans are a favourite of many cooks; perhaps because of how good they look hanging in your kitchen!
Pros
• Copper cookware conducts heat well, offering a high degree of control over cooking temperature.
Cons
• High levels of copper in your diet can be hazardous to your health. Health Canada recommends using only coated copper cookware -- but be careful because if your copper pots and pans are old, they may be coated with tin or nickel and therefore harmful. Be gentle with copper pans in order to maintain the protective coating.
Tips
• Copper pots and pans coated with stainless steel are easy to maintain, according to the Joy of Cooking, because the stainless steel will not melt, wear away or need relining.
5. Aluminum
Aluminum is lightweight and conducts heat well, but there are health concerns associated with it. To reduce your risk, use only aluminum that has been coated (for instance, with stainless steel) or anodized (treated to become nonreactive).
Pros
• Cushing is a big fan of heavy-gauge stainless-steel pans with aluminum cores: "I love them because they are easy to clean and strong and the aluminum gives them great heat conductivity," she says.
Cons
• While the alleged link between aluminum cookware and Alzheimer's disease has no basis in research, high levels of aluminum intake could be harmful to your health. To minimize exposure, Health Canada suggests not cooking or storing food in aluminum containers for long periods of time. Note that leafy vegetables and acidic foods absorb the most aluminum.
• Aluminum pans can pit and become discoloured, according to the Joy of Cooking. These pans can negatively affect the colour of a number of foods, including eggs, tomatoes, leafy greens and wine.
Tips
• The Joy of Cooking advises against cleaning aluminum cookware with harsh soaps, alkalis or abrasives. "To remove discoloration," they say, "boil in the pans for 5 to 10 minutes a solution of 2 teaspoons cream of tartar to 4 cups water."
Budget-friendly tips
Cushing prefers quality over quantity, and suggests spending more on a couple of good-quality pans rather than buying a whole set of cheaper models. "A better-quality pan will be easier to clean and last longer and won't scorch your food," she says.
Cushing suggests spending more money on a skillet and saute pan, then picking up one or two cheaper pans for jobs like boiling water for pasta. "You can start with a few pieces then add as you can afford them," she says.
How do you pick pots and pans if you can't afford to splurge on something you may not end up liking? Ask friends with good-quality cookware if you can test-drive their pots and pans in your kitchen. And remember this advice from the Joy of Cooking: Don't invest in a full set of expensive cookware until you truly know what you love.
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