How to choose kitchenware?

Source: Zhejiang Dynsun Cookware Co., LtdRelease time: 2019-08-16

Usage is an important reference factor

Frying, stir-frying, deep-frying, boiling, steaming, stewing, burning ...... so many different ways to cook, it is very important to choose the right cookware, whether it is pan frying, or deep pot stewing, the different shapes of the pots and pans are certainly not just for aesthetic purposes.

Different material pots and pans and their characteristics

Copper or aluminum pots and pans? Iron or stainless steel pots and pans? Which material should I choose for my cookware? Before feeling confused, why not understand the advantages and disadvantages of each material, match your general cooking time, the type of food you usually choose and the amount of food you use, and then make your choice, which may become less complicated.


The most prominent advantage of copper is that it conducts heat evenly, which means that using copper cookware will not cause localized burning or clumping problems. In addition to even heat, the fast heat conduction is another advantage; food will reach the desired temperature very quickly in the pan. This is why copper cookware is the choice of many chefs.

The downside is that copper is a very reactive metal. It can react chemically with certain foods, which means that copper pans have the potential to change the color of the food. Therefore, many copper cookware is coated with a stainless steel film, but the problem is that steel has very poor thermal conductivity and a steel coated surface will greatly reduce the thermal conductivity of the entire cookware. On the other hand, copper metal is very ductile and tends to change color, so it will warp and discolor soon after it is bought and not look as good as when it is new.


Aluminum cookware is a very inexpensive raw material and conducts heat very quickly and very evenly.

Likewise, aluminum is a very active metal, and sometimes it will not only change the color of the food, but even produce changes in taste and texture. For this reason, many aluminum cookware surfaces are anodized to prevent it from reacting with foods that contain acids, such as tomatoes. Be very careful when cleaning, too much friction will wash the oxide layer off the surface, especially not in the dishwasher.

Made of stainless steel

Stainless steel is probably one of the most durable materials. And it is very stable and will not react with food, so it will not produce problems such as food discoloration and tastelessness. Stainless steel varies in quality, and the higher the quality, the better it will perform in cooking.

But as mentioned before, stainless steel material has very poor thermal conductivity, so it can cause local scorching and even sticky pans. Pricewise, the highest quality stainless steel cookware tends to be very expensive.

Cast Iron

If no coating is added, a pure cast iron pan is a very good heat conductor and heats very evenly, but it transfers heat very slowly. If you want pure cast iron to be easy to clean and non-stick, you may need to apply a few small tricks to handle it before use. Another advantage of cast iron is that it is very sturdy and resistant to wear and tear. There are also traces of iron that enter the food when stir-frying, which is good for your health. The disadvantages are that it is very heavy and does not dry easily after cleaning.

A coated cast iron pan will not rust and does not require special treatment before use. Not only is it easier to clean, but the coating is often colorful and beautiful. However, it cannot withstand high temperatures, cannot be scraped, and does not release iron.

Made of glass

Glass stew pots are becoming more and more popular because people like the fact that they are more stable than any other material, that no metallic elements can leak into the food, and that their transparency is an important factor in attracting people to buy them. In addition, it has a special skill that makes metal cookware intimidating - putting it in the microwave. But its drawbacks cannot be ignored. Compared to metal, the heat conductivity of glass can sometimes be anxiety-provoking, and high-quality heat-resistant glass is not light at all.