Even though cook wares might look the same, they are made out of different materials. These materials, somehow, have some their pros and cons while in comparison.


Stainless Steel Pots
Termed as one the most versatile kinds of cookware. They are durable, non-reactive, and relatively light.

Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting.

Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and its non-magnetic property

Because steel do not conduct heat very well, Stainless steel pots are made by encapsulating aluminum in steel so as to make up for their deficiencies.

The gleaming look on a well-polished stainless steel pot will make you buy them even before considering their real values.


Aluminum Pots

It will be a hard task to find pure Aluminum pots in today’s market. They rather come in other forms as pots made with steels.

Aluminum is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminum for pots making are physically combined with other metals.

Uncoated and un-anodized aluminum can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables may cause oxidation of non-anodized aluminum.

On health grounds, Aluminum cookware coated with Alumina provides great health benefits. It’s non-toxic, and very stable at extremely high temperatures. In medicinal practice, it’s often used in human bodies. So it’s quite safe.

However, Teflon is reported to disintegrate when exposed to temperatures above 290 degrees. Results of such decomposition is known to cause flu like illness and cough. On the extreme side, they say people who are over exposed to these conditions may experience lung damage.

May I ask, how many times do we use our pots to cook above 100 degrees let alone 290 degrees? Most stoves will not heat beyond 100 degrees but some ovens can do very high temperatures though.


Cast Iron Cookware
Cast iron pots are Durable, inexpensive, naturally non-stick , distributes heat evenly, can be used in the ovens and imparts iron to foods (an added benefit for many). Together with all these, cast iron pots are great for long.

Cast iron is a porous material that rusts easily though. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.

Casts are made of Iron and carbon. Of course we all know that Iron is good. In fact our body needs iron. Carbon on the other side is what our body is made of. Think of your bones constitution and you will get the gist. The plants too. For a fact, the entire study of Biochemistry is almost centered upon carbon as a topic.

Because Cast Iron pots are made of a single material, they last more than a lifetime. They do not react with food and they have very good conductivity.


Ceramic Pots
Ceramic Pots are made of Titanium diboride, Tungsten carbide, Aluminate, glass and so on. Given the high temperature stability of these components and general biocompatibility, ceramic pots are quite safe.

As stated above they last far longer than coated pots.


Copper Cookware
Copper pots have excellent thermal conductivity, cooks food evenly but are reactive with alkaline or acidic foods, which can take on a metallic taste after being cooked in a copper pot. A good example of acidic food is our normal soup – Very rich in tomato.

You‘ve heard of copper toxicity so there is no point, re-inventing the wheels on that.


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