There are a number of materials used in the cookware industry in the
construction of top of range cookware. Each has advantages and
disadvantages. The chart below will allow you to weigh the pros and
cons of each material.
Advantages
Disadvantages
Aluminum
- excellent heat conductor
- porous and relatively soft
- relatively light in weight
- dents and scratches easily
- difficult to clean
- stains easily
- reacts to food
- oxidizes to a dull gray color
- warps easily
- requires a "nonstick" coating
Stainless Steel
- extremely durable
- poor heat conductor
- non porous, extremely hard
- smooth surface, easy to clean
- dent and scratch resistant
- does not react to foods
- easy to maintain mirror finish
Cast Iron
- relatively low cost
- extremely heavy
- holds heat longer
- rusts easily if not enameled
- reacts to food
Copper
- excellent heat conductor
- relatively high cost
- reacts to food (toxic with some foods)
- oxidizes, very difficult to maintain finish
- dents and scratches easily
- must be lined with tin, nickel, or stainless steel
