Some pots and pans are more durable than others. This is because they are not all made from the same materials. When making a choice, many people immediately think of utensils with non-stick coatings.

However, there are plenty of other materials used to make pots and pans, each with its advantages. It is important to make the optimal choice in order to cook healthily. Here you will find a list of these materials along with their advantages and disadvantages. 

The different types of utensils

In our kitchen, we have to deal with several types of utensils that allow us to indulge in our favorite recipes. While some prefer pots for all types of cooking, others opt for pans. Indeed, each of these utensils has its advantages, but some are better suited than others in certain cases.

-The pots

Pots are utensils with rimmed bottoms. They are the most popular in cooking. They allow for cooking meals based on liquid and deep cooking of food. Depending on the size, they can cook a significant amount of food. They are also suitable for steaming.

-The pans

This is a shallow cooking utensil often having a single long handle. They allow flat cooking and are recommended for frying foods. In addition to providing a golden effect on the surface of fish, meat, and vegetables, they enhance flavors thanks to the easy evaporation of water.

Advantages and disadvantages of the different available materials

To counteract the harmful effects of certain compounds on the body, it is necessary to favor raw materials with natural composition. Therefore, there is no risk of emitting dangerous particles. Consequently, you should choose pots and pans made with these materials such as copper, iron, natural cast iron, and stainless steel.

            -In copper

Pots and pans made of copper are widely used in high-end cuisine by top chefs. They are very aesthetically pleasing and 100% natural.

Advantages

•   Heats and cools very quickly ;
•   Enhances the taste and the aroma of the food ;
•  Antibacterial and antifungal properties.

Disadvantages

• Very expensive ;
•  Oxidation, resulting in verdigris ;
•  Needs professional maintenance regularly (every 2 – 3 years).

            -In iron

This is the simplest material to find in cooking. Its low price does not detract from its characteristic of being healthy material and its quality.

Advantages

•  Good heat conductivity ;
• Durable ;
• Resistant to high temperatures ;
• Non-stick property;
•  Compatible with all heat sources: vitro and induction.

Disadvantages

• Sensitive to water, (immediate drying is recommended after washing) ;
•   Needs to be oiled before each use to prevent rust.

            -In natural cast iron

This non-toxic and eco-friendly material consists solely of iron and carbon. It is ideal for cooking all types of food. Pots and pans made of natural cast iron allow for healthy cooking. They have the advantage of being scratch-resistant and not cracking.

Advantages

• Resistant to very high temperatures ;
•  Improves with time ;
•  Non-stick properties ;
•  Suitable for all heat sources: vitro and induction.

Disadvantages

•   High price ;
•  Heavy utensils ;
•   Intolerance to cold water and dish soap ;
•   Must be oiled before each use to avoid rust ;
•   Hand wash only.

-In stainless steel

Pots and pans made of stainless steel are suitable for all types of cooking. It is preferable to choose those made from 18/10, which means 18% chromium and 10% nickel.

Advantages

•  Durable and easy to maintain ;
•  Supports high temperatures ;
•  Durable over time ;
• Suitable for all types of heat sources, vitro and induction.

Disadvantages

•  High cost ;
•  18/10 models are quite heavy ;
•  Not suitable for individuals allergic to nickel ;
•  Inadequate for egg-based dishes like omelets and crepes.

Harmful materials to avoid for healthy cooking

Now that you know which materials to prioritize, you absolutely must avoid certain pots and pans. Indeed, it is not only the material used to make the utensil that can pose a problem. The coating is also something to check.

There are pots and pans made from noble materials but coated with toxic materials. Here is a list (non-exhaustive) of coating materials to avoid:

-Aluminum 

This metal, very present in kitchens, is the subject of much controversy. Studies have shown that food cooked in aluminum pots contains traces of metal. During cooking, aluminum migrates into the food, which is harmful to health as these particles contribute to the development of certain diseases.

-Teflon

Teflon is a coating that gives a non-stick property to the pot or pan. However, Teflon has a composition that is dangerous to health. When subjected to heat, this coating releases harmful smoke and PFOA, a substance dangerous to humans.

-Ceramic

Pots and pans made of ceramic have the advantage of being lightweight but quite fragile. It is the only coating that does not release PTFE and PFOA. Ceramic is essentially terracotta. However, we do not know the exact composition used for the pots.

What alternatives to non-stick pots or pans ?

The majority of non-stick coatings are harmful to health. Fortunately, there are raw and healthy materials that can be non-stick.

The technique involves heating a thin layer of oil in the pot or pan until smoke appears. At this stage, you remove the utensil from the heat, remove the oil, and wipe with absorbent paper. Without washing, you can thus keep the utensil. The more the utensil is used, the better the non-stick property will become. 

Some tips for maintaining your pans and pots

To prolong the life of your kitchen utensils, you can adopt some very simple gestures. This will allow you to better benefit from the advantages of your pots and pans while cooking healthy meals.

First of all, check if your pots are suitable for your cooking method (electric, induction…). Whenever you cook, monitor your cooking to avoid burning the bottoms of the pots. It’s also important that they have a diameter larger than that of the heat source.

Furthermore, do not pour cold water on a hot pot or pan. To unstick residues, put vinegar water in the bottom and heat lightly. You can also apply oil to your raw material pots before storing them.

Specifically for pots and pans with a non-stick coating, make sure to wash them by hand with a soft sponge. Also, prefer liquid detergents and use wooden utensils if possible to avoid scratching the bottom. If the bottom is heavily scratched, it is better to stop using the utensil.

Pots and pans with non-stick coating tend to last over time. Make the right choice with these tips, and happy cooking!