Pots and pans, what to buy?

by Annie Scott, Posted Oct 9th 2008 @ 7:01PM

There are a lot of different kinds of pots and pans out there, and everyone's singing the praises of one or the other. Ignoring makers, Harold McGee of The New York Times put the different metals to the test.

We know aluminum pans to be the cheapest and lightest. Stainless steel looks beautiful forever and functions well at very high heat. Cast iron holds heat longer and is safe for popping in the oven after you've done what you need to on the stove--and it's even rumored to add nutritional iron to foods! Copper, the usual cream of the crop; typically the most expensive and prettiest, conducts heat evenly and quickly. Most copper pots and pans are coated with stainless steel (older copper pans coated with tin or nickel may be harmful, check your pans).

According to McGee's home test, electrical or open flame on your stove doesn't make much of difference, but the pans definitely all behave differently. His conclusions? To each his own.

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Filed Under: Newspapers, Methods
Tags: aluminum, boiling, cast iron, copper, frying, new york times, NewYorkTimes, pans, pots, stainless steel

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Reader comments (Page 1 of 1)

10-09-2008 @7:52PM Scott said... I really wish anodized aluminum was in his tests. The "calphalon one" line of pans has been my favorite for a while now, and I would love to see how it compares to nonstick and the like. Bummer.
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