Cookware Materials

The following table offers a brief synopsis of the advantages and disadvantages of various types of cookware material.

Type	Advantages	Disadvantages
Copper,	Conducts heat very well, looks beautiful	Cost, upkeep (needs to be polished regularly, will need to be retinned every few years)
Aluminum	Conducts heat well	Can discolor food, not overly durable
Steel	Very durable, low upkeep	Poor heat properties
Steel clad (steel over copper or aluminum)	Very durable, good heat properties, low upkeep
Cast Iron	Extremely durable, great for searing and blackening	Can be a full of bacteria, can impart other flavors to food, food can stick to it
Ceramic	Easy to clean	Chips easily
Glass	Looks nice, can be used as server, food can be watched while covered	Has hot spots, poor heat properties
"Waterless"   (steel with aluminum bottom and sealable lids)	Low fuel usage, retains vitamins otherwise lost to boiling, easy cleanup	Cost, none have core (aluminum) which extend up sides of pan
Non-Stick vs Regular
Non-Stick	Food doesn't stick, use less or no oil, butter, etc.	Non-stick surface will come off, particles will get into food, pan must be replaced regularly
Regular	Durable	eggs, especially will stick to surface