• Copper cookware  is preferred by many of the world's top chefs because it's an excellent heat conductor and can cook food at very precise temperatures.
• Because of its fast and even heat, copper cookware is great for preparing delicate sauces.
• Copper cookware is expensive so it's not commonly found in your average kitchen. Also, copper can be difficult to maintain because it dents, scratches, and oxidizes easily.
• Copper can react with food, so manufacturers generally line copper cookware with other metals to produce optimum results:
• stainless steel-lined copper  is very durable, but is more generally more expensive and adds extra weight.
• nickel-lined copper  is about three times more efficient as a heat conductor.
• tin-lined copper  is a cheaper option, but will wear over time and require re-tinning.
• Always hand wash with hot, soapy water, and never use scouring pads because they will ruin the metal. Soak to remove stuck on food. Hand dry your copper cookware; it will become spotted if left to air dry.
• On the up side, polished copper pots look pretty. They make beautiful serving pieces.

• In a nutshell: Copper is an excellent heat conductor, but is relatively expensive, reacts with certain foods, and requires regular polishing.
• Recommendation: The Mauviel 7-Piece Copper Cookware Set  has a 2.5mm copper exterior for strong heat conductivity and a stainless steel interior, making it ideal for daily use.

• Aluminum cookware  is an excellent heat conductor, second only to copper.
• It's great for browning, frying, and braising because of its fast heat, but like copper, it has a tendency to react with acidic foods.
• Aluminum is light-weight, and comes in all price ranges and in various forms.
• As it is a soft metal, aluminum is prone to dents and scratches. It can also become stained and discolored by highly acidic foods.
• Good quality aluminum cookware is usually sandwiched between other types of metals, or treated through an electrochemical process called hard-anodization, which hardens the surface and alters the color to charcoal gray. 
• Hard-anodized aluminum  is more resistant to scratches and stains, but it is also more expensive.
• Other varieties are cast aluminum  and pressed aluminum , which are usually thinner and cheaper.
• As a general rule, aluminum cookware should not be placed in a dishwasher because detergents and hard water can cause it to stain.

• In a nutshell: Although it can react with certain foods, aluminum has excellent heat conduction and is relatively inexpensive.
• Recommendation: Made of hard-anodized aluminum, the Anolon 13 piece Classic Cookware Set  is durable and scratch-resistant, and heats food quickly and evenly.

• Cast iron cookware  has been around for hundreds of years. It's very durable, and often passed down through the generations.
• Since cast iron retains heat well, it is great for stewing, slow cooking, and baking, and keeping leftovers warm.
• Cast iron conducts heat slowly, so you have to pre-heat the pan to reach proper cooking temperature.
• Enamel-coated  cast iron cookware is nonstick and comes in many bright hues.
• Raw cast iron pans are naturally nonstick when properly seasoned and last forever, but the trade-off is that they tend to be heavy.
• To season a new pan, or an old pan that has become sticky:
• Coat it with shortening and bake it at 300 degrees for 60-75 minutes.
• This will give it a non-stick finish which you can maintain by simply wiping the pan after you have used it.
• Washing with soap and water will strip the seasoning.
• You can also buy pre-seasoned cookware , which is equally good.
• It's best to avoid washing uncoated cast iron. Scour with hot water alone if necessary.

• In a nutshell: Cast iron is extremely durable and excellent for slow cooking; if it's not enameled, it needs to be seasoned regularly.
• Recommendation: The Le Creuset 5-piece Enameled Cast Iron Cookware Set  has an enameled interior and a porcelain/enamel finish. It includes a 1.25qt saucepan with lid and a 3.5qt round French Oven, which is perfect for cooking at low temperatures for long periods of time.

• Stainless steel cookware  is a great all-round purchase. It is used by top chefs, and is found in most households.
• Stainless steel does not react with any types of food, so flavor quality is not affected.
• Good quality stainless steel will have a copper ,aluminum  or nickel  core sandwiched between layers of steel to improve overall heat conducting. Alloy stainless steel  combines iron with as many as eight other metals.
• Stainless steel is easy to clean, maintain, and is dishwasher-safe (but hand washing is always better because it maintains the polish, which makes the steel stick-resistant).
• Because the steel is hard, it resists scratching and denting and is extremely durable--if you are willing to pay a little more for a good thickness.
• Stainless steel will stay looking pretty and shiny for a long time, without polishing.
• Some of the best all-around cookware, such as All-Clad , is made of stainless steel.

• In a nutshell: Although good quality stainless steel products can be expensive, they will stay in good shape and last a lifetime.
• Recommendation: The Kenmore 3-Piece Stainless Steel Cookware Set  is constructed with stainless steel and copper for heat conductivity, and includes 'stay-cool' stainless steel handles and glass lids.

• Non-stick cookware  is a great solution for easy cleaning and low-fat cooking.
• Non-stick fry pans  work well when you're cooking delicate foods like scrambled eggs, omelets, and fish.
• Be aware that non-stick cookware can emit harmful fumes when used at very high heats. Be sure to follow each product's directions for use.
• The quality of the coating, the number of layers, and whether or not the product has been bonded  to the cookware all affect performance and durability.
• Metal utensils  can be used with good quality non-stick products. It's best to use non-stick utensils  with cheaper non-stick cookware, which can scratch and rust easily.
• Non-stick cookware is usually hand-wash only--check the directions for care on the box.
• There has been controversy over the environmental and health effects of Teflon-based non-stick cookware. If you are concerned about it, look for eco-friendly non-stick cookware that is "PTFE- and PFOA-free " (free of Polytetrafluoroethylene and Perfluorooctanoic acid).

• In a nutsell: Non-stick is great for quick and easy cooking, but be aware that cheaper grades will scratch easily and be less durable.
• Recommendation: The All-Clad Stainless 14 inch Nonstick Fry Pan  has a non-stick surface and an aluminum core for optimal heat conductivity.

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