Choosing the right material for pots and pans is crucial in terms of the cooking experience and durability of the cookware.
Which material is best? What are the advantages and disadvantages of different materials? What makes for a good cooking pot or top-quality frying pan? Our guide will help you to find the right cookware for your needs.
The material a cooking pot is made of not only affects its performance but also its maintenance and durability. Premium materials ensure that heat is distributed evenly, whilst being durable and making the cookware easier to clean.
A carefully selected set of cookware tailored to the varying 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. Making the right choice when it comes to the materials not only improves the way your dishes taste but also helps retain more nutrients. It is extremely important that the material suits your cooking style and the type of hob that you use.
| Material | Advantage | Disadvantage |
|---|---|---|
| Stainless steel |
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| Cast iron |
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| Aluminium |
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| Copper |
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| Ceramic |
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* So that the colour and flavour of the food is not affected, copper cookware should have a protective coating made of stainless steel or tin, which also makes it non-stick. On aluminium cookware, the non-stick coating is usually made of a heat-resistant ceramic coating or from a PTFE coating (polytetrafluoroethylene) also known under the brand name Teflon.
Multi-ply pans are an innovative development in the world of cookware as they combine the strengths of different materials in 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 offer durability and a strong surface while the inner layers provide optimum heat storage and distribution.
Tip: products made of 5-ply stainless steel like BORA Pots and Pans bring the cooking experience to a whole new level and are ideal for ambitious chefs who value quality and performance. The 5-ply structure of the pot or pan, comprising two layers of stainless steel and three layers of aluminium, combines the best properties of both materials to optimise the cookware’s durability, efficiency and thermal conductivity, and thereby shorten the heat-up time, for example.
Discover the top-quality BORA cookware set, perfectly designed for your kitchen.
A high-quality saucepan is characterised by the following features:
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.
The choice between stainless steel and cast iron depends on your cooking habits:
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.
