There are several materials that are
successfully used to make cookwares. Each material has its own pros and
cons. Cookwares made of different materials are used for various
purposes depending on the properties and characteristics of the material
used.
| Material |
Advantages |
Disadvantages |
Uses |
| Aluminum |
Heats up fast and evenly; dishwasher safe;
inexpensive. |
If untreated, it may stain easily and react with
foods. |
Great for general-purpose cooking. |
| Copper |
Heats up very fast and evenly. |
May react with food; discoloration from water;
dents/scratches easily. |
Ideal for cooking delicate sauces. |
| Stainless Steel |
Lightweight; durable; easy to clean/maintain;
doesn't corrode or tarnish; won't scratch. |
Doesn't conduct heat as well as other materials.
|
Good for general-purpose cooking - especially
stir-frying. |
| Cast Iron |
Thick and heavy duty; won't scratch; spreads heat
evenly. |
Doesn't conduct heat as well as other materials;
reacts with acidic foods if it's not coated. |
Perfect for browning and frying. |
| Nonstick |
Easy to clean, great for cooking low-fat foods.
|
Scratches easily. |
Best for low-fat cooking without much oil. |
| Ceramic |
Great insulator |
High cost |
Great for cooking slowly at constant temperature |
| Carbon Steel |
Lightweight, maintains temperature well |
It will rust if not dried after washing |
Good for cooking that requires quick heat changes |
| Tempered Glass |
Flame proof and are not heat responsive |
Scratches easily and are expensive |
Ideal for microwave cooking |
| Enameled Steel |
Colorful and fashionable |
Poor heat conductor and rusts easily |
Used for general cooking |
