cookware-pots, pans, utensils, food processors

The following table gives a brief overview of various types of pots and pans.

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

Steel clad (over aluminum or copper) give the best results with regards to durability and performance. This should form the base of your cookware set. Make sure, though, that the heating core, either the copper or the aluminum, extends up the sides of the pot. Get at least one non-stick frying pan, but get regular bottoms for the rest.

I recommend All-Clad for most of your pots. All-Clad is the favorite among chefs. It is used exclusively, for example by the chefs on the Food Network (except for casseroles, for which they use Le Creuset). All-Clad can be bought at fine cookware stores such as Williams Sonoma or over the internet at Metropolitan Kitchen and other sites. The advantages of buying over the net are better prices and no sales tax. So, especially if you are buying more than one piece or a set, you will enjoy a significant savings buying over the internet than if you buy at a local store.

If you are set on aluminum, then Calphalon is your best bet. They are very durable for aluminum and have lifetime warranties. Calphalon can be bought at Macy's, other department stores, or over the net at sites such as DigitalChef.

The best copper cookware is from the French company, Mauviel Cuprinox. Metropolitan Kitchen has recently added this line to their customers.

You need to have at least one cast iron pan. These can be bought almost anywhere which sells cookware.

For a casserole, try Le Creuset. This is a very heavy iron pot covered in bright ceramic. You can get Le Creuset at stores such as Williams Sonoma or over the internet at DigitalChef.

Waterless cooking does have some benefits. Waterless cookware is generally not sold in stores, but at food fairs or home demonstrations. Two major players in this type of cookware are West Bend and SaladMaster.

Pots and Pans