Copper, Non-Stick, or Ceramic: Which Type of Kitchen Cookware is Best?

Between your addiction to the Food Network and the modern kitchen in your apartment, you’ve probably worked up an appetite for new kitchen cookware. But what type of pots and pans are best? Your cooking style, stove surface and current arsenal of pots and pans should all be considered. Here’s how to determine which kitchen cookware material is right for you.

Copper

Copper is making a comeback in the kitchen–from backsplashes to appliances. Sure, a shiny new set of copper cookware would look great hanging from your pot rack. But is it as practical as it is pretty? Real copper cookware offers even cooking and optimal heat control—it’s ideal for searing, sautéing, simmering and frying. Copper is not compatible with induction cooktops however, and cannot be washed in a dishwasher. Unlined copper cookware can also leave a bitter taste in slow-cooked cream sauces or tomato sauces.

Nonstick

Durable coatings mean easy food release during cooking and cleaning both. You don’t have to use as much butter or oil to prevent sticking when cooking even the most delicate foods like eggs, making nonstick cookware an excellent choice for the health-conscious. Food does not brown as well in nonstick pans though, and not all nonstick pans can be used with metal utensils as they may damage the coating.

Ceramic

Pure ceramic cookware offers a versatility that other types of cookware do not. It can be used to cook food at high temperatures on the stove or thrown in the microwave for a quick reheat. Food does not stick to the surface, and ceramic resists scratches from metal utensils or abrasive cleaners. While it may seem superior at first glance, ceramic cookware does have some drawbacks. It can be heavy and cumbersome—not ideal for flipping omelets without a spatula or sautéing foods with the flick of a wrist. Pans can also crack if dropped, and are heavy enough to damage your floor as well.

Ultimately the best kitchen cookware depends on your personal preferences. You may want to consider a combination of different pots and pans for various types of cooking.

Which is your favorite? Let us know by commenting below.

Amy Johnson

is UDR’s budding social media guru, and has been instrumental in constructing the brand’s content strategy. After graduating from University of Colorado- Boulder, she started working for UDR as a marketing intern. When she isn’t perusing the web for the perfect pins and Facebook posts, she can be found hiking somewhere with her dog Rory.

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