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No one metal is ideal for all types of cooking

Each metal has advantages and disadvantages. For example, cast iron cookware is the best choice for browning and slow cooking because it retains heat, whereas delicate sauces are best prepared in a tin or stainless steel lined copper pan because heat is quickly transferred to the sides of the pan and to the sauce being prepared.

The major disadvantages of each are, cast iron is very heavy and copper is very expensive and requires more maintenance. Aluminum is second only to copper for conducting heat, but easily scratches and can interact with food. Stainless steel does not interact with food and is easy to maintain, but is a poor conductor of heat.

For this reason, many manufactures produce cookware lines that combine metals. They seek to take and enhance the best qualities of each metal to produce a superior product.

The cookware you choose should be aesthetically pleasing, but choose cookware for the chore it will perform. Mixing and matching is very common. In my kitchen, I have and use them all; cast iron skillets, some were my grandmother's and are very old, copper sauce and sauté pans, stainless steel and aluminum casseroles and stock pots.

One of the essential qualities you should look for in selecting your cookware is weight. The pan should be heavy enough to sit securely on a burner, yet light enough to easily lift.

Handles are another important consideration. If you will also be using the cookware in the oven, choose products that have ovenproof handles. Likewise, you may prefer handles that stay cool and don't require the use of potholders or mitts, but they may not be ovenproof.

Today's cookware is made from a variety of materials and processes with each having advantages and disadvantages. The following briefly describes the major materials used to produce quality cookware.

Copper
	Copper cookware is still the preferred choice by many of the world's professional chefs because copper is the best conductor of heat, especially for top-of-range cooking where the food must be cooked at precisely controlled temperatures. To prevent copper from reacting with foods, the pans should be lined with tin or stainless steel. Tin lined pans will wear over time and require retinning. Stainless steel lined copper pans are generally more expensive, but never need retinning. The major disadvantage of copper cookware is maintenance. They should not be placed in the dishwasher nor left to air dry as this causes spotting and they will have to be polished more frequently. Copper should have the lacquer finish removed before it's first use. One of the best products to use is called Klean Strip, Premium Stripper. This can be found at most hardware stores. However, most Lacquer strippers will work just as well. Cookware made of copper is expensive.
Aluminum
	Aluminum cookware is second only to copper in it's ability to conduct heat. Also, like copper it reacts with food and being a soft metal, it easily scratches. For these reasons it should be lined and have a harder exterior finish. Today's quality aluminum cookware will have an aluminum core sandwiched between layers of other metals, like stainless steel, or treated in a process called hard anodization. Over 50% of the cookware sold today contains aluminum.
Stainless Steel
	Stainless Steel cookware is easy to care for, exceptionally durable and light, won't corrode or tarnish and it's nonporous surface is resistant to wear. But it is a poor conductor of heat and does not distribute heat evenly. Quality stainless steel cookware will usually have heavy bottoms with a core of copper or aluminum sandwiched between layers of stainless steel.
Cast Iron
	The major advantage of cast iron is its ability to retain and evenly disburse heat. It is excellent for browning, frying and baking various foods. The major disadvantage is it's weight. Cast Iron also reacts with food and can absorb the flavors of what was cooked in it unless it is "seasoned". Before a raw cast iron pan is used it should be "seasoned". To season it, wash and dry the pan thoroughly, lightly rub shortening into the pans surface, and bake the pan in a moderate oven, 300 degrees, for 60 to 75 minutes. This seasoning process gives the pan a non-stick surface that can last indefinitely. (I still use my grandmother's cast iron skillets and muffin tins on a regular basis and don't believe there is another skillet made that can brown and fry a trout like cast iron. Also, if you like crusty corn muffins and corn sticks as we do, heat the cast iron muffin tin in the oven for 20 min, then pour the batter in and bake as usual.) Enameled cast iron cookware has a hard porcelain enamel coating that provides a permanent finish to prevent the cast iron from reacting with food. It also comes in many colors and doesn't require seasoning.
Non-Stick
	Non-stick can refer to any cookware which has a non-stick surface applied to it. The advantages of non-stick cookware include ease of cleaning and food requires less fat when cooking. The disadvantage is the non-stick surface will eventually wear off and the pan will have to be replaced. There are many grades of non-stick cookware and some of the high quality lines produce a coating that will last a very long time.