Cookbook:Pots and Pans

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Cookbook | Recipes | Ingredients | Equipment

Pots and pans hold food, generally for cooking on a range. Sometimes pots and pans are used in an oven or microwave.


Common materials[edit]

Stainless steel[edit]

Stainless steel skillet

Stainless steel is good enough for most uses, although it is not as conductive as aluminium or copper. Stainless steel tends to be inexpensive and lightweight. Stainless steel has the advantage of being non reactive with most household acids. Thin-bottomed pans, often with an insignificant layer of copper, can cause uneven heating, so a layer of aluminium is often "sandwiched" in the base of the pan.

Even though stainless steel is not considered non-stick, food does not stick very strongly unless the surfaces are rough. Stainless steel is popular for saucepans and stock pots.

Anodized aluminium[edit]

Anodizing is an electro-chemical process that molecularly alters the surface of aluminium cookware making it stick and scratch-resistant and easy to clean. A final stage in the anodizing process seals the aluminium, preventing any leaching into food. Unlike uncoated aluminium, this cookware does not react to acidic foods, and is much more durable. Unlike stainless steel, no "sandwiching" or "cladding" is needed for even heating. Anodized aluminium cookware is generally not dishwasher safe.

Cast Iron[edit]

Cast iron takoyakiki pan


The pan retains its heat better than most other materials. They can also be put under a very hot grill or into a barbecue or campfire — something that would completely destroy a non-stick pan — as they are all-metal and would have to be melted to suffer damage. Contrary to popular belief, acidic foods can be cooked in cast iron, provided they are removed from the pan as soon as cooking is complete.





Enameled Cast Iron[edit]

Enameled cast iron Dutch oven

Enamelled cast iron cookware — typically, casseroles or Dutch ovens — enables cooks to take advantage of the heat retention of cast iron while also providing a non-stick, non-rusting, non-reactive, light-coloured surface (the light-coloured surface makes it easier to monitor how foods are browning). The thickness of the cast-iron core helps guarantee even heating and prevents "hot-spots" and warping from occurring, even on electric stoves.

Some care must be taken in use and storage, as the enamel surface is vulnerable to chipping.

The main drawback of enameled cast iron is expense, with pieces typically being 3-5 times more expensive than their cast-iron counterparts. The enamel is naturally non-stick and cleans easily, but may crack, chip, or discolour over time, particularly if improperly cleaned. Exteriors are generally available in a rainbow of colours.

Carbon Steel[edit]

Like cast iron, carbon steel needs to be seasoned and is vulnerable to acid foods. Like stainless steel, carbon steel is lightweight and inexpensive. Carbon steel can be slightly better than stainless steel on an induction-based cooktop. Carbon steel is very popular for woks, particularly the large round-bottomed ones.


Aluminium is lightweight and inexpensive. It conducts heat well, especially if it is thick. This allows for even heating and fast response to desired temperature changes.

Aluminium usually has a non-stick surface inside it. With or without a non-stick surface, aluminium is vulnerable to scratches. A connection between aluminium and Alzheimer's disease is a concern for many, although a scientific link between the two is inconclusive at best.

Uncoated aluminium is vulnerable to damage from acid foods like tomatoes. Low-grade aluminium is easy to dent. Aluminium is popular for frying pans.


In Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. Modern copper cookware is now made with stainless steel lining rather than tin.


Glass allows food to be observed while the lid is on. Glass is heavy, because it must be thick enough to prevent shattering. To avoid cracks, avoid sudden large temperature changes (do not drop a very hot glass pot into cold water).

While not considered non-stick, food does not stick strongly to glass unless baked-on. Glass can be used in a microwave oven. Glass is generally clear or white, the latter known as Corning Ware, a product designed for missile nose cones.


Multi-ply pans are made from two or more the above materials. Often times, oxidation-prone copper or delicate aluminium are "clad" in stainless steel or some other sturdier material, combining the best features of the many materials and blunting the disadvantages. Also, many pans come with glass lids to allow the user to see inside the pot or pan as the food cooks.

Shapes, sizes, etc.[edit]