Pros and Cons of Different Cookware Finishes

There are many different cookware types that you can choose from when cooking on your stove. Oftentimes people choose based on style, which is not necessarily a bad thing, but functionality is key as well. Today we’re going to break down some of our favorite options and give you the pros and cons of each!

Stainless Steel:

Stainless steel cookware is a great choice for most cooking situations. Stainless steel is generally very durable and easy to clean. They are also great for heavy use and are likely to not be damaged by utensils. It can also withstand high cooking temperatures and is very easy to maintain. Additionally, this cookware doesn't have any coating or chemicals, so you can be assured your food is always delicious and full of its natural flavor. One of the biggest cons is that food can often stick to the pot, so that can be tricky to keep clean over time. Additionally, not all stainless steel is created with the same quality. Low-quality stainless steel is more likely to warp and not last as long.

Non-Stick:

This cookware is perfect for beginners and people who don’t want to cook with too much oil. Foods like eggs and fish stick easily, so if this is something that you make often, this type of cookware could be for you. They also allow for low-fat cooking. A couple of downsides to non-stick pans are they aren’t suitable for metal utensils, and the outer layers are likely to come off in high heat cooking.

Cast Iron:

This type of cookware is highly recommended by many at-home chefs. One of the biggest pros is that they retain heat for longer than most other types of cookware. This can be great for cooking food quickly, or if you are wanting to keep your food consistent at low heat. They are also naturally non-stick, so there are no chemicals involved. The lifespan of cast iron is also significantly longer. They can last for generations if cared for properly. They are also convenient because you can easily transfer them from your stovetop to your oven without having to worry about melting any plastic. The positive of a cast iron retaining heat can also be turned into a negative. If you’re trying to cook and clean up quickly, the cast iron takes a while to heat up and a while to cool down. Therefore, it’s not great for when you’re in a rush. Additionally, it can hold flavors from what you cook and transfer them to other foods you cook in the future. This goes the same for cleaning, most who are new to owning one will destroy their skillet using soap or detergent to clean it. Precise maintenance is often required for these. One last con is that cast iron can weigh up to 10 pounds, so they are oftentimes very heavy.

Enamel Cast Iron:

This type of cookware has all the benefits of cast iron, but with an added pop of color. You might have noticed growing popularity in this type of cookware because it seems like everyone owns a Dutch Oven. It retains heat but is also much easier to clean than cast iron. It won’t soak in the flavors of the previous food you cook either. However, if mishandled, the enamel can easily crack. Additionally, you shouldn’t clean cookware like this with anything besides warm soapy water.

Copper:

Copper cookware is known to have the best heat distribution. Additionally, it heats up and cools down very quickly. Most are also lined with stainless steel, so you don’t have to worry about the flavor being transferred. Additionally, copper cookware can be used as decor, as well as its elevated functionality. However, oftentimes they are the most expensive type of cookware. They also require polishing and upkeep to keep their natural finish.