Perhaps the most controversial topic among home cooks and seasoned chefs is the best material for cookware. Some swear by Stainless Steel or Cast Iron, while others prefer the easy care of Non-Stick. The most important question in this debate is: what works best for you? Do you opt for easier meals that can be prepared with a little slack, or are you turning your personal kitchen into a restaurant on a nightly basis?
Cookware Materials 101
Stainless Steel
- Price Range: $$-$$$
Stainless Steel is possibly the most popular cookware type, known for being rust-resistant and dishwasher safe while still delivering restaurant-quality results when used properly. Stainless Steel is also preferred because of its versatility, being safe to use on all stovetop types, ovens, and induction burners. It's best use is for searing meats and high-heat cooking.
Pros:
- When properly pre-heated, Stainless Steel has a superior natural non-stick ability.
- Cookware naturally resists rust, corrosion, scratching, and chipping.
- Lacks PFOA/PTFE and other "forever chemicals."
- Doesn't react negatively with acidic foods.
- Relatively low-maintenance cleaning process, typically needing only soap, water, and a soft sponge.
Cons:
- The Learning Curve: Food easily sticks if proper pre-heating technique is not utilized.
- Though they last a lifetime, good quality Stainless Steel sets are typically higher in price.
- Leaching: Stainless Steel can release nickel and chromium during the cooking process, which is a concern for those with allergies.
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Cast Iron
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Price Range: $-$$$
Cast Iron is the most versatile cookware type, suitable for most stovetops, ovens, grills, and open-fire. Although the seasoning process can seem daunting, that doesn't steer people away from this iron-enriching cookware. Uncoated, raw Cast Iron cookware is relatively inexpensive, while enameled pieces can range as high as $450 for a 6 qt. dutch oven.
Pros:
- Cast Iron cookware enriches foods in iron when cooked properly.
- If properly seasoned, Cast Iron is naturally non-stick.
- Cast Iron retains heat better than most cookware types.
- Cast Iron is extremely durable and can last generations if properly cared for.
- Suitable for all cooking mediums: stovetop, oven, grill, and open-flame.
Cons:
- Maintenance: Cast Iron requires constant seasoning to prevent rust and maintain its non-stick surface. For our complete guide on Cast Iron Cooking & Care click here.
- Acidic foods and sauces such as wine, tomato, and citrus can cause corrosion if left on pan for too long.
- Cast Iron is typically difficult to store due to it's heaviness, requiring caution on glass and ceramic cooktops.
- Cleaning limitations: Cast Iron generally cannot go in a dishwasher or be soaked in water for prolonged periods. Contrary to popular belief, most soaps are okay to use on Cast Iron during the cleaning process.
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Non-Stick
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Price Range: $-$$$
The best cookware option for first-time cooks and culinary beginners is Non-Stick. Ideal for eggs, pancakes, fish, and other delicate foods, Non-Stick cookware has retained its popularity for decades due to it's lightweight, easy-to-clean style. Although Non-Stick cookware has lessened in popularity due to harmful chemicals being used in the non-stick coating, Eggshells only sells Non-Stick pans that are free of "forever chemicals" and safe to cook with.
Pros:
- Great for cooking "sticky" foods or foods with uneven textures.
- Requires little to no oil or butter, supporting low-fat cooking.
- Generally easy to clean, only requiring a light scrub with a sponge.
- Lightweight and easy-to-store.
Cons:
- Typically made with "forever chemicals" such as PFOA/PFTE, causing consumer to spend more on non-toxic sets with higher durability.
- Delicate Surface: Metal utensils and steel wool can scratch or chip the coating, requiring wood, silicone, or plastic cooking utensils.
- Not ideal for searing or browning.
- Not Dishwasher Safe: Hand-washing is typically best for Non-Stick cookware as it prolongs the life of the coating.
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Ceramic-Clad
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Price Range: $-$$
Next to Non-Stick, Ceramic-Clad cookware is the second best option for beginners and first-time cooks. It is most ideal for low-heat cooking and delicate foods like eggs. Ceramic-Clad Cookware has gained popularity over recent years due to its sleek look and tendency to come in different colors to match any kitchen.
Pros:
- Safe Materials: Free of PFAS, PTFE, PFOA, lead, and cadmium.
- Ceramic cookware has a smooth, easy-to-clean surface, usually only requiring a sponge and warm water to clean.
- Suitable for most cooktops, including induction.
- Ceramic coating makes for nonstick surface, promoting less oil/butter use in cooking.
Cons:
- Lower Heat Tolerance: High-heat searing can damage ceramic coating.
- Non-stick aerosol sprays can leave a sticky residue that damages coating.
- Ceramic-Clad pans are often not dishwasher safe due to the fragile ceramic coating.
- Not suitable for oven or open-fire cooking.
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Carbon Steel
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Price Range: $-$$
Carbon Steel is a lesser-known type of cookware, and is often compared to Cast Iron for it's ability to enrich food with iron, and for the similarities between the cleaning and seasoning processes. Similar to Stainless Steel, Carbon Steel is ideal for fast-paced, high-heat cooking, and is known for it's ability to sear meats to perfection.
Pros:
- Typically more affordable than other cookware types.
- Carbon Steel pans are oven-safe, resisting temperatures up to 1200 degrees Fahrenheit.
- Carbon Steel has non-stick capabilities and is excellent for searing when properly seasoned.
- Made without chemical coatings or plastic liners, making them safe of "forever chemicals."
Cons:
- Maintenance: Similar to Cast Iron, Carbon Steel must be washed, oiled, and dried immediately, and should not soak in water for prolonged periods. Carbon Steel also must be well-seasoned before use.
- Carbon Steel is reactive to acidic ingredients like tomatoes, wines, and lemons, and should be handled with care when using these ingredients.
- If quickly heated and then cooled (aka "temperature shock"), Carbon Steel can warp.
What is the difference between Carbon Steel and Blue Carbon?
Blue Carbon is Carbon Steel that undergoes a specialized heat treatment called annealing (or bluing) to create a protective oxide layer, making the pan more resistant to corrosion than traditional Carbon Steel.
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