Materials

There seems to be no perfect material for constructing pots and pans. Copper is heavy and needs to be retinned; stainless steel is expensive and a poor conductor of heat; aluminum stains certain sauces. The list of disadvantages goes on. The best pots and pans—and the most expensive—combine materials to make the optimum use of each.

Whatever the material, the most important consideration in selecting pots, saucepans, and sauté pans is that they be thick. If not, they will heat unevenly and the bottoms will burn or scald and possibly warp.