material matters

What a pan is made of can have a huge impact on how it cooks. Here’s what you need to know.

TEFLON NONSTICK: These nonstick pots and pans have a coating infused or bonded to the surface that prevents food from sticking and requires minimal cleanup. Use nonmetal utensils to avoid scratching the coating.

CERAMIC NONSTICK (PFOA-FREE): This type of pot is made of aluminum and coated with a nonstick ceramic surface that does not contain perfluorooctanoic acid (PFOA), which may cause health problems. It conducts heat well, and the nonreactive surface is easy to clean. You can lightly spray with nonstick cooking spray or brush with oil to further increase the nonstick capability.

HARD-ANODIZED ALUMINUM: This type of aluminum pot has been processed so the surface of the pan is nonreactive to acidic ingredients. The heavier the pot, the more evenly it will cook.

STAINLESS STEEL: This sturdy material doesn’t scratch or dent easily, and it’s nonreactive and easy to clean. However, stainless steel has poor heat conductivity compared with other materials. For better heating, choose one with a core of aluminum or copper, called tri-ply.

CAST IRON: These heavy, sturdy pots absorb, conduct, and retain heat well. Cast iron requires seasoning before use, which creates a natural nonstick finish that prevents the iron from reacting with food. Avoid using soap to clean this pan; just a rinse and a wipe down are all it needs.

CERAMIC-COATED CAST IRON: Enameled cast iron has a hard, shiny layer of glaze that protects the pot from rust and prevents it from reacting with food. Avoid using this pot over very high heat; extreme overheating can cause the surface to crack.

COPPER: The most expensive pots on the market, these heavy, sturdy pans are perhaps the best metal for conducting heat. Copper pots are usually lined with stainless steel to prevent food interactions.