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Cookware and material: how to find the right cookware

05/14/2025

6 min.

Choosing the right material for cookware is crucial for the cooking experience and the longevity of the cookware.

Which material is best? What are the advantages and disadvantages of different materials? What actually makes a good pot or a high-quality pan? Our guide will help you find the right cookware for your needs.

Contents

Cooking pot materials: core aspects
Comparison of cooking pot materials
Multi-layer pots: Clad cookware
FAQs about cookware and materials

Why cookware material is so important

The material of a saucepan not only influences the cooking performance, but also the care and durability. High-quality materials ensure even heat distribution, are durable and make cleaning easier.

A carefully selected set of pots and pans that is tailored to the different needs of everyday cooking can make all the difference in the kitchen. It's not just about having the right pot or pan for each cooking method, but also about how the material interacts with the ingredients. The right choice of materials can help to ensure that food not only tastes better, but also remains more nutritious. It is crucial that the material suits your cooking style and the type of hob you use.

Best material for saucepans: a comparison

Material	Advantage	Disadvantage
Stainless steel	Durable, rustproof, easy to clean Even heat distribution Suitable for all hob types (also induction-compatible with magnetic base) Does not react with acidic foods Does not change the flavour of the food	Retains heat less well compared to other materials
Cast iron	Excellent heat storage and distribution Ideal for slow braising Ideal for slow braising	It is also suitable fordistribution Ideal for slow braising Suitable for all types of cooker
Comparatively heavy material	Affects glass surfaces due to high weight Special care required Aluminium	Lightweight, good thermal conductivity Cost-effective
Suitable for all hob types (with magnetic base also induction-compatible)	Sensitive to scratches Can react with certain foods (acidic or alkaline) and cause discolouration and changes in taste* Copper	Excellent thermal conductivity Precise temperature control
Can be used excellently on gas and electric hobs	. and electric hobs Can react with certain foods (acidic or alkaline), causing discolouration and changes in taste* Comparatively expensive, Regular maintenance required	Ceramic Ideal for cooking at low temperatures No coating and therefore better for health

* To prevent discolouration and changes in taste, copper cookware is coated with a protective layer of stainless steel or tin, which serves as a non-stick coating. The non-stick coating on aluminium cookware usually consists of a heat-resistant ceramic coating or a PTFE coating (polytetrafluoroethylene), also known under the brand name Teflon.

Multi-layer pots: Clad cookware

Multi-layer pots represent aninnovative developmentin the world of cookware by combining thestrengths of different materials into a single product. This concept, also known as Clad cookware, uses a combination of layers, typically metals such as stainless steel and aluminium or copper, to maximise the benefits of these materials. The outer layers of stainless steel provide durability and a durable surface, while the inner layers ensure optimal heat distribution and storage.

Tip: Stainless steel 5-ply products, such as the BORA Pots and Pans

, take the cooking experience to a new level and are ideal for ambitious chefs who value quality and performance. The 5-layer structure of the pot or pan body, made of two layers of stainless steel and three layers of aluminium, combines the best properties of different materials, optimising durability, efficiency and heat conductivity and thus reducing the heating time, for example.

BORA Pots and Pans

Professional cookware for all occasions

Discover the top-quality BORA cookware set, perfectly designed for your kitchen.

To BORA cookware

Frequently asked questions about cooking pots and materials

How do you recognise a good cooking pot?

A high-quality saucepan is characterised by the following features:

Even heat distribution. Particularly important for delicate dishes.
Sturdy handles: Ergonomically shaped handles that sit comfortably in the hand and stay cool.
Matching lid: A tight-fitting lid saves energy and ensures optimum cooking processes.
Material compatibility: The pan should be suitable for your hob, such as induction, gas or electric.
Stackability: To make kitchen organisation easier, pots and pans should be easy to stack. This makes them easier to stow away.
Smooth surfaces: A flat base without engravings or patterns reduces the risk of scratches on the hob and makes cleaning easier, as there are no gaps where dirt can collect.

Why do saucepans often have plastic handles?

Plastic handles are preferred as they are heat-insulating and do not get hot. They ensure safe handling, especially at high temperatures. However, plastic handles are not suitable for use in the oven.

Stainless steel or cast iron: Which roaster is better?

The choice between stainless steel and cast iron depends on your cooking habits:

Stainless steel roaster: Lightweight, easy to clean and quick to warm up. Ideal for versatile dishes.
Cast iron roaster: Excellent for slow braising and dishes that require a constant temperature. Perfect for stews and roasts.

What do I need to consider with new pots?

New pots should be cleaned thoroughly before first use. Remove production residues with warm water and mild detergent. Non-stick models should be lightly oiled before first use to protect the coating.