Pans and pots: materials compared

In short: Stainless steel is robust and versatile, cast iron stores heat, aluminium conducts heat quickly and coated pans prevent sticking. Which material suits depends on the dish and the hob.

In more detail: Heat conduction and storage determine how evenly and strongly a dish cooks.

In detail

• Stainless steel: Easy to care for, dishwasher-safe, good for sauces and soups. Frying needs a little practice.
• Cast iron and iron: Holds heat, ideal for searing. It is seasoned (patinated) and not scrubbed with detergent.
• Coated (PTFE): Good for eggs and fish, use low temperature, no metal tools.
• Ceramic and enamel: Neutral in taste, sensitive to knocks.
• Induction: Only a magnetisable base works (induktionsherd-funktionsweise).
• PFAS note: For coatings check the manufacturer’s information (pfas-ewigkeitschemikalien-in-alltagsprodukten).