Types of Cookware

Today we're going to cover types of cookware.

Stainless Steel

Advantages
Relatively inexpensive
Durable
Scratch resistent
Keeps shiny look for a long time, easy to shine with Stainless Steel cleaner
Doesn't react with foods
Doesn't warp

Disadvantages
generally not a good conductor of heat, unless it's multi-ply

Non-stick

Advantages
Easy to cook with and clean
Healthier to cook with – need less oil, butter to keep foods from sticking to cookware
Good nonstick cookware will have several layers of nonstick coating. Decent pots and pans have at least three layers, and the best will have up to seven. This will ensure a smoother surface and longer lasting pans. More inexpensive ones, the coating is sprayed on. Higher quality ones will have it baked on.

Disadvantages
Can be easy to scratch, don't use metal utensils
Not-dishwasher safe
Shouldn't be used on high heat, us medium-high heat at the most, preferably medium

Multi-Ply

Multi-ply cookware combines several materials into one piece of cookware. For example, a stainless steel or non-stick pot/pan will have a copper or aluminum core. This combination of advantages make multi-ply cookware user-friendly and versatile.

Ceramic

Advantages
Inexpensive
Lighter weight
Easy to clean
Non-stick without the teflon

Disadvantages
Not as high quality as other options

Cast Iron 

Advantages 
Excellent at retaining and distributing heat
Durability
good for deep frying
also good for dishes requiring long cooking periods
Relatively inexpensive

Disadvantages 
Heavy
require effort to maintain
Seasoning process

Aluminum

Advantages 
Excellent at distributing heat

Disadvantages 
Reacts to acidic food
Scratches and Dents easily

Copper 

Advantages
Best Conductor of heat among cookware metals
Distributes heat evenly
Holds heat well to keep food warm

Disadvantages
Expensive
Heavy
Dents and tarnishes easily, requires regular polishing
Foods left in contact with uncoated copper become discolored, usually not harmful