Aluminum:
The good: VERY good heat conduction (only copper is better).
Inexpensive.
The bad: Reacts with acidic foods (lemons, tomatoes, etc), sulfurous
foods (eggs, baking soda, cabbage family veggies). Foods will absorb aluminum.
Scratches easily. Linked to Alzheimer’s disease.
Anodized Aluminum
(Calphalon, etc):
The good: all the same benefits as aluminum. VERY durable
(diamonds and carbide are harder, but not much).
The bad: while it is virtually scratch-proof, it dents
easily. Almost all of it available today is Teflon coated (see below).
Expensive.
Copper:
The good: Will last basically forever. Uses less heat
because it is the best conductor.
The bad: VERY expensive. Takes a lot of maintenance because
of tarnish; darkened copper won’t heat evenly. Can leach into food, altering
the flavor and turning food colors. In high quantities, copper is toxic (though
in small amounts it is beneficial).
Lined Copper:
The good: Great heat conductor, even heating.
The bad: Takes a lot of maintenance (see Copper, above).
Linings can wear off. Linings have the same limitations as pans of their
material.
Cast Iron:
The good: Inexpensive. Even heat and good heat retention.
Lasts forever. Properly seasoned, has a non-stick surface. Leaches a small
amount of iron into food (this is in the good and the bad – small amounts of
iron are good for you. High amounts are not.)
The bad: Can rust. Heavy. Must be seasoned, and may need
re-seasoning. Leaches a small amount of iron into food (this is in the good and
the bad – small amounts of iron are good for you. High amounts are not.) Can
discolor foods (iron leaching). Most porous of all metals; grease can turn
rancid in pores.
Enameled Cast Iron:
The good: Nonreactive. Doesn’t leach into food. Even heating
and great heat retention.
The bad: Enamel can chip and crack – discard when that
happens. Heavy and fragile. Can contain lead - Lead can cause reproductive harm and learning disabilities.
Steel (carbon or mild
steel):
The good: Durable. Non-porous, so no mineral leaching.
Properly seasoned, makes a fairly non-stick surface.
The bad: Uneven heat. Poor heat retention. Food can stick if
not properly seasoned. Can rust and react with foods.
Stainless Steel:
The good: Durable. Non-reactive. Leaches a tiny amount of
chromium into food (this is good for you – no negative effects)
The bad: Food sticks – a lot. Very poor heat conductor –
uneven heat. Prolonged exposure to salt can cause it to pit.
Clad Stainless Steel (or
with an aluminum or copper bottom):
The good: Non-reactive. Even heating. All the benefits of
Stainless Steel.
The bad: Clad is VERY expensive. With an aluminum or copper
bottom, not so much, but not as even heating as clad. Foods stick. Prolonged
exposure to salt can cause it to pit.
Ceramic or Glass
(Pyrex):
The good: Low sticking. Nonreactive.
The bad: Fragile. Not good for high heat. Very poor heat
conductor (glass is an insulator). Most is not usable on the stovetop.
Teflon Non-Stick:
The good: Low sticking – Teflon is the slickest solid in existence.
Uses less oil in cooking, so low-fat is easy. Even heating, good heat
conduction (usually on aluminum pans).
The bad: Teflon has shown to put off toxic polymer fumes at
393 degrees, which can cause flu-like
symptoms such as chills, fever, body aches, nausea and occasional vomiting. A
chemical, C-8, used to make non-stick coated pans has been linked to birth
defects in humans to cancer in laboratory animals. The chemical is also present
in the blood for up to 4 years and can show up in breast milk. Normally
on aluminum pans, which have been linked to Alzheimer’s.
Ceramic Coated
Non-Stick (GreenPan, etc):
The good: Nonstick. Even heating. Nonreactive and
non-leaching.
The bad: Not as nonstick as Teflon.
