Which cookware metal should you choose?

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Update time : 2021-12-22 15:42:00

When you need a new frying pan or stockpot, how do you know which metal to choose? Between stainless steel, aluminum, cast iron (even non-stick pans and natural finishes), which material is best for commercial cookware in your restaurant?


Whether you are adding an existing cookware series or starting from scratch, our guide will introduce you to the most commonly used materials in professional pans,skillets, pots, etc.



Stainless steel cookware

Aluminum cookware

Cast iron cookware

Carbon steel cookware

Copper cookware


1. Stainless steel cookware


Unlike aluminum, stainless steel pans will not discolor delicate sauces or show signs of physical pitting. This is because stainless steel is non-porous.



Durable, non-corrosive, non-reactive, long-lasting

Great for acidic foods and sauces

Non-reactive, maintaining the flavor from one dish to another

Very hygienic-will not trap food or bacteria

Various metal coatings can be used to improve performance


Inconsistent heat distribution

Food will stick (unless a non-stick pan is used)

Heating time is longer than aluminum and copper


Commercial stainless steel cookware is perfect for grilling chicken and meat!


2. Aluminum cookware


When you manage a fast food restaurant and need fast heating, fast cooling and clean cookware, aluminum cookware is the perfect and economical choice.



Lightweight and easy to operate

Good heat conductor, make the cookware heat up quickly

Generally cheaper

Very suitable for low-acid foods such as eggs, fried eggs, and fried vegetables

Heavy-duty models are evenly heated and warp-resistant


Will affect the taste of food

Oxidation can cause discoloration of cookware

Acidic foods can react with aluminum and cause damage


3. Cast iron cookware


After seasoning, the preheated cast iron pan or frying pan should provide an even cooking surface and will not cool too much when adding ingredients. Cooking menu items evenly can improve the taste and texture.



Excellent durability and longevity

Holds heat better than all other cookware metals

The more you use it, the performance will improve

Natural induction ready

Ideal for foods that are often cooked in oil


Correct seasoning requires initial time and patience

Not recommended for delicate foods such as pancakes or tilapia

Not recommended for acidic foods


Even with the disadvantages listed above, experienced professional cast iron cookware has almost no disadvantages.Remember to take good care of your cast iron cookware, it will take care of generations of kitchen staff.


4. Carbon steel cookware


Are you looking for commercial cookware that uses a natural non-stick surface but is lighter than cast iron?



Cast iron is an excellent alternative to burnt and browned food

Durable structure to prevent warping

Natural seasoning, non-stick cooking

Experienced carbon steel provides non-stick benefits, no Teflon material is required

Wide range of uses, heating speed is faster than stainless steel


Higher maintenance to maintain proper seasoning

It is recommended to avoid acidic foods (such as cast iron)

Doesn't maintain high temperature like cast iron


Although carbon steel is not as insulated as cast iron, it has a place in every commercial kitchen. The carbon steel pan can cook almost any main dish.


5. Copper cookware


Copper pots and pans heat up faster and more evenly than any other cooking material. It can also cool down quickly, allowing the chef to precisely control the temperature, so that stewed and crispy food will not overcook the inside.


Although copper cookware is not compatible with induction cookers, its thermal conductivity is very good, which can almost simulate the effect of induction cookers using traditional heat sources.



Superior thermal conductivity

Unparalleled temperature control, perfect for desserts

Properly maintained copper can add beautiful decoration to the kitchen

Even heat distribution

Perfect for displaying thin sauces on the table


Need a lot of maintenance

Higher costs and upfront investment

High reactivity. Not suitable for acidic food unless it is lined with another metal.


Copper cookware is particularly suitable for baking, because it is easier to melt chocolate and make candies in a copper pot or pot. If you bake often, it is necessary to have a copper pot on hand.


When buying commercial cookware, think about what types of dishes you will prepare and how you will cook them. Different cooking utensils will make different dishes, so careful thinking will be helpful to your purchase.