When I started cooking, I didn’t think much about cookware. I used whatever was available, and honestly, I didn’t realize how much of a difference it made.The choice of dishes from the kitchen includes a number of specific issues that need to be considered in the budget, the culinary and eating habits, family size, etc. One of the key issues in the choice of food is the material from which they are made. Often, it is such an important detail that is simply forgotten or small. In fact, it has been a very good understanding of the differences between the materials and the equipment that will help you make the right choice and, in the future, will help to keep your blood vessels in good condition. Over time, I’ve experimented with different types, and here’s what I’ve learned.

1. Stainless steel cookware - Reliable but needs Practice! 

It is very common due to its affordable price and with a range of properties, such as durability, excellent resistance to corrosion, and having no reaction with acid or alkaline materials.  At first, I found stainless steel tricky because food would stick, but once I got the hang of it, I started loving it. It’s great for browning and searing, and if you heat the pan properly and use enough oil, it works well. The best part? It lasts forever!


Stainless Steel Cookware
Source: Google 

2. Non-stick cookware = Easy But Short-Lived

It is a blessing when it is cooking and heating viscous food. Non-stick pans were my go-to when I wanted something quick and easy. It also needs less oil. They’re perfect for pancakes and stir-frying veggies, but I’ve noticed they don’t last long, especially if you use metal utensils (which I learned the hard way). Now, I try to be more careful in the use and cleaning of non-stick cookware. To avoid scratching the surface; otherwise, it will lose its properties. Use only wooden, plastic, or coated pans for cooking. Wash in warm, soapy water, but never in the dishwasher.

Nonstick pan
Source: Google

3. Cast iron - Worth the effort 

It was relatively cheap; the heat spread evenly and retained for a long period of time as it was being heated. It is best for cooking meals that include frying or slow cooking. The main problem with it is that it does not rust, paint it, or be exposed to air, moisture, and nutrients. Do not wash cast iron with food, soap, and water; instead, try and wipe it off with a paper towel. To prevent corrosion, remove any excess moisture from the surface and apply the oil to the storage. I wasn’t sure about cast iron at first because it’s heavy and needs seasoning, but once I got one, I realized why people swear by it. It gives such a nice crisp to food, and the more you use it, the better it gets. It does require some care, but I think it’s worth it. 

Cast iron utensils
Source: Google


4. Aluminum cookware: Light weight and affordable

It is very inexpensive compared to other materials. It is very, very light, yet durable. It is a good conductor of heat, and it is not easy to deform under the influence of high temperatures. It heats up quickly, so it’s great when I’m in a hurry. But I’ve noticed that plain aluminum can react with acidic foods, so I prefer anodized aluminum, which is more durable and non-reactive. If you’re looking for budget-friendly cookware, aluminum is a solid option. It does not require any special care needed; just washing regularly in the soap and water is sufficient. However, if the surface has an anodized surface finish, it is best to avoid washing the dishes in the dishwasher, being careful not to scratch the surface.

Aluminum cookware
Source: Google

5. Coated copper cookware - Looks Beautiful, But High Maintenance

It is pretty expensive, but it has a lot of benefits. It conducts heat very well and reacts to it; it cools down very quickly when it's removed from the heat to prevent burning. Copper cookware is a good option for a lot of cooking methods. I don’t use copper cookware regularly, but I’ve seen how well it controls temperature. It heats up fast, which is great, but it also needs polishing to keep it looking nice. For me, it’s more of a luxury than an everyday choice. Care includes a wash with a bar of mild soap and water and regular polishing with special copper paint to maintain the bright copper shimmer.

Lined Copper Glass
Source: Google 

My Takeaway

I’ve realized that there’s no single perfect cookware—each type has its strengths. For everyday cooking, I reach for stainless steel or cast iron, but for quick and easy meals, non-stick or ceramic is handy. Knowing how to use and care for each type makes a huge difference.

What’s your go-to cookware? I’d love to hear your experience!