Cooking is an art form that relies not only on skill and creativity, but also on the tools we use in the kitchen. Among the essential tools for any home chef, cookware takes center stage.
From preparing a simple breakfast for your family on a Sunday morning to crafting restaurant-worthy dishes to impress your dinner club friends, the type of cookware you use can greatly impact the taste of dishes, texture of ingredients and your overall cooking experience.
But with an abundance of options available, it can be overwhelming to navigate the world of cookware. If you’re looking to start (or add to) your own cookware collection, it’s important to understand the unique properties, advantages and disadvantages of each type of material, as each brings its own set of characteristics and strengths. The material of your cookware also influences factors such as heat distribution, durability, nonstick properties and even the level of maintenance that’s needed to keep the cookware in tip-top shape.
In this guide, we’ll explore the pros and cons—as well as cleaning and care instructions—of four of the most popular options: stainless steel, nonstick, ceramic nonstick and cast iron. By understanding the distinctions between these materials, you’ll be able to select the best cookware material for your cooking style, preferences and culinary needs.
Hungry for more? With a patented laser-clad titanium nonstick interior that’s durable against scratches and chips and oven-safe up to 600°F, Viking’s new PerformanceTi cookware collection is a must have for any kitchen.
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