What material should I buy pans made of?

Cast iron pans

Cast iron without a non-stick coating

When you buy cast iron pans, you can be sure they will last a lifetime. It is a heavy and durable material, resistant to high temperatures. The pans do not warp and are usually oven-safe. Heating up and cooling down may take a little longer with these pans, but with proper care and a little love, these pans will last for generations. Seasoning them with oil before first use is a good idea, as it creates your own non-stick coating. It is better not to put these pans in the dishwasher, but simply rinse them thoroughly.

Extremely strong and resistant to high temperatures
Can be used with metal utensils
Even heat distribution and excellent heat retention
As fats build up in the pan, a natural non-stick coating forms that improves with use.
Requires regular maintenance and needs to be re-seasoned over time
Heavier than other materials
Not suitable for acidic foods

Enamelled cast iron

Some cast iron pans have an enamelled non-stick coating. This layer not only provides a beautiful appearance but also gives your pan an extremely sturdy and healthy non-stick coating. Le Creuset is known as a brand that makes some of the best cast iron pans with an enamel coating.

Does not need to be seasoned and is just as strong
Very easy to clean
Enamel can chip and flake with careless use or cleaning
Susceptible to cracks and scratches from impacts or drops. Be careful with metal utensils.

Carbon steel pans

Carbon steel pans are very similar to cast iron pans. However, they are lighter and heat up faster. These pans also need to be seasoned to form their own non-stick coating. To prevent them from rusting, it is advisable to heat the pans after washing so that they are completely dry.

Relatively light in weight
Can be used with metal utensils
No non-stick coating. So, healthy and long-lasting!
Often a thinner pan. It heats up quickly and provides good temperature control
Like cast iron, this pan needs to be seasoned
Loses its non-stick properties when using soap. Must be re-seasoned afterward.
Susceptible to rust and corrosion
Not suitable for acidic foods

Pans flying off the shelves...

Stainless steel pans

Stainless steel pans are light and do not rust. The big advantage is that they are dishwasher-safe. In addition, they are resistant to high temperatures and cool down quickly. Like cast iron and carbon steel pans, there is no unhealthy synthetic non-stick coating. With proper use, this pan will provide a lifetime of cooking pleasure.

Resistant to scratches, dents, and rust
No non-stick coating. So, healthy and long-lasting!
No reaction with acidic foods
Can be used with metal utensils
Can be cleaned with soap and scouring pads
Perfect for high-temperature frying. Beautifully sears your meat and fish
Ingredients like an egg or meat will initially stick to the pan. Once a crust forms, it sears beautifully and your ingredient releases.

Copper pans

These pans not only look stylish, but they are also very durable. Good copper unfortunately does not mean cheaper, but the quality is fantastic. If you are working with professional dishes such as sauces, jam, and risotto where you need a perfect temperature, then the copper pan is the perfect choice. Heat is distributed over both the bottom and the sides of the pan.

Optimal heat conductivity
Perfect temperature control for your sauces
Looks beautiful
They are very expensive
Susceptible to scratches and dents
To keep them looking good, you need to polish the pan regularly

Aluminum pans with non-stick coating

Pans with a PTFE or ceramic non-stick coating often have an aluminum body. You don't have a guarantee that these pans will last a lifetime, but they are very practical to use. They are lighter pans that are easy to clean. They have good heat conductivity and are therefore quickly ready for use.