When it comes to cookware, you have so many choices that it can actually be a little overwhelming. Which material is best? Which one lasts longer? Which is the most versatile? They all have their pros and cons, so simply choose the one that best suits your cooking style. We hope this quick guide to the advantages of each material and its disadvantages from iron pan manufacturer GAODING will be helpful.
Virtually indestructible, cast iron is an old-fashioned cooking material that is porous and can offer a wide range of flavours if properly maintained.
Pros: It is both affordable and durable. It is also versatile, can withstand high temperatures and can go from stovetop to oven. It is known for maintaining good heat, which helps to cook food more evenly.
Cons: It is heavy compared to some other cooking materials and requires a little extra cleaning and maintenance. It can also rust if not maintained properly.
Stainless steel is a popular material for cookware, but not all materials are created equal and the higher end lines offer better results.
Pros: It is non-reactive and therefore does not affect the taste of food when cooking with acidic or alkaline ingredients. It heats up quickly.
Cons: It does not give off as much heat as some other materials. It is also more difficult to clean as burnt on food does stick unless you buy a higher grade of steel.
You can find two types of aluminium on the shelves: plain aluminium and anodised aluminium. Each has its own advantages and disadvantages.
Pros: Plain aluminium is lightweight and affordable. It also retains heat very well. Compared to plain aluminium, anodised aluminium is stronger, more durable and more resistant to scratches.
Cons: Plain aluminium can react with certain foods, which makes anodised aluminium a more desirable material for cooking. However, anodised aluminium is more expensive.
Enamelled cast iron has a porcelain coating which prevents rusting and makes it easy to clean. It can also be transitioned from the hob to the oven.
Pros: It has the cooking benefits of cast iron but is easier to clean up and does not require seasoning.
Cons: It is expensive. Its non-stick quality is not always as sturdy as that of a seasoned regular cast iron pan. It's also heavy, which makes storage tricky.
This is a preferred cooking material, but has been controversial for many years. However, there are still benefits to cooking with it in non-stick pans and coloured pools, as long as you keep a few rules in mind.
Pros: The most obvious benefit is in the name: they are non-stick. Thanks to the smooth coating, this material is easy to clean and requires less oil for cooking.
Cons: Once the coating crumbles, the heat is believed to expose food to toxic chemicals commonly found in non-stick cookware. Avoid heating without oil and don't use too much heat so you will get more out of this cooking material.
Although it is often referred to as ceramic non-stick cookware, it is actually usually aluminium with a silicone finish and has a ceramic-like texture.
Pros: It is non-stick, although not as non-stick as regular non-stick cookware. It is free from chemicals such as PTFE and PFOA, which tend to keep people away from traditional non-stick cookware. It is considered to be more environmentally friendly.
Cons: The non-stick quality will fade over time. It is not dishwasher safe and will flake off the non-stick coating.
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