Wrought iron, carbon steel, cast iron - what do they mean, and what’s the practical difference? You’ll know that all our pans are made to last a lifetime and more. But understanding different cookware materials can be confusing, and their properties vary greatly. 

We thought we’d demystify the terms, picking out the pros and cons of each material. Whether you’re looking for something that’s heavy duty, low-maintenance or super-versatile, we want you to find the best pan material for your needs.

Cast iron

Our beautiful Finex cast iron pans, such as this impressive 10 inch skillet, merges traditional production techniques with modern aesthetics. They are handmade in Portland, OR. 

Suitable for: all stove types including induction, open fires and oven use.

Choose for: excellent searing, versatility and longevity. An elegant, rustic aesthetic.

Avoid if: you’d struggle with a heavy pan, or want to use little to no oil when cooking.

Versatile and solid, a classic cast iron pan is a trusty go-to that will last a lifetime. Cast iron pans are black, thick and heavy. They’re made by pouring molten iron that has a high carbon content into a mould, and can have handles made of different materials. Our Finex cast irons for instance have ergonomic spring handles and easy-to-pour shapes.

Cast iron performs best when it's preheated for several minutes - it’s slow to heat and slow to cool, so once it gets hot, it stays hot. This is why skillets are well-known for giving an incredible sear to meat. 

The iron also emits a lot of heat, so as well as cooking the food directly in contact with the pan’s surface, it’s cooking the food above it too. It’s these self-regulating properties that makes cooking with cast iron very easy.

To protect the iron from rust and to build up a natural non-stick surface, cast iron has to be seasoned. Seasoning is nothing mysterious - it’s just layers of cooked-on oil that constantly develop the more you cook. Cast iron pans usually arrive pre-seasoned, so it’s simply a matter of getting stuck in with cooking.

When your seasoning is still young, it’s best to use a decent amount of oil when you’re cooking to help build up seasoning and prevent sticking. If you’re used to non-stick pans, bear in mind that seasoning won’t be as slippery as Teflon. However, preheating your pan and using oil will prevent sticking disasters.

Stainless steel

Stainless steel pans, such as this frying pan by 360 Cookware, offer a low-maintenance option. 

Suitable for: gas and electric stovetops. Check to see if the individual pan is suitable for induction or oven use. Our 360 Cookware range is oven safe up to 500°F.

Choose for: cooking acidic foods, low-maintenance (doesn’t require seasoning), highly versatile and durable.

Avoid if: you want a non-stick surface, or a pan that can achieve very high searing  temperatures.

Look into any kitchen - domestic or professional alike - and you’ll likely find a few stainless steel pans. Offering a highly versatile and hardwearing cooking surface, they’re an absolute staple when it comes to stewing, boiling and other cooking methods.

The ‘stainless’ properties of this material come from adding chromium and nickel to steel, which makes it highly resistant to corrosion. 18/10 stainless steel is considered to be the best. The two numbers here refer to the percentages of chromium and nickel added to prevent rust, and enhance shine and durability. 

Unlike iron, stainless steel won’t be corroded by acidic foods, doesn’t scratch easily and has a light-colored cooking surface, enabling you to easily see color changes in your food. However, stainless steel isn’t non-stick, and can’t be seasoned to become low-stick like iron. 

Stainless steel is also a very poor conductor of heat, which is why most stainless steel pans will tend to have a layer of conductive material sandwiched inside the base. This helps to spread heat quickly and evenly throughout the pan. Using stainless steel without a core will result in hot spots on the cooking surface and foods will cook unevenly. Our 360 Cookware range are all made out cladded metal, and measuring at .11” thickness (or gauge), 360 Cookware is thicker than most cookware brands.

Copper

Copper pans, such as these beauties from Sertodo Copper offer an unparalleled cooking experience due to the super-conductive material.

Suitable for: gas and electric stoves, and oven use.

Choose for: highly responsive heating, and a beautiful pan for your kitchen. 

Avoid if: you’re on a budget, or have an induction stove.

There’s no material to cook with like copper. It heats up rapidly and evenly, and, unlike iron skillets, cools down as soon as it’s removed from the heat. This super-responsive material gives you maximum control over your cooking. As a result, copper pans are prized by chefs the world over.

If used alone, copper will react with acidic foods and impart a metallic taste to your cooking. To prevent this, copper pans are usually lined with a different non-reactive metal such as tin or stainless steel (stainless steel being much more hardwearing). For the pan to benefit from copper’s properties, it should be around 90% copper. A thin external coating of copper will be purely decorative! Our Sertodo Copper range are made from 100% pure recycled copper, expertly handcrafted by artisans in an area known for traditional hand-hammered copper products for over a millennium. They also come with a hot tinned interior, which is the traditional and natural non-stick surface.

That being said, copper cookware doesn’t come cheap, and the thicker the copper, the higher the price tag will be, as with our Sertodo skillet pictured above, which has a heavy gauge of 2mm. But a well-maintained copper pan will certainly retain its value, and whether you keep it polished or let it tarnish, copper is a beautiful addition to any kitchen.

Carbon steel

Carbon steel can be tricky to use, but is the professional’s choice for incredible high-heat cooking. This carbon steel wok by Saveur Selects is our favourite.

Suitable for: all stove types, open flames and oven use.

Choose for: high-heat techniques such as wok frying and searing. Durable and affordable.

Avoid if: you’re an inexperienced cook, or looking for a low-maintenance pan.

Also called black iron, carbon steel is generally regarded as a specialist cookware material, though it’s gathering popularity with home cooks too. Carbon steel pans have similar properties to other iron pans, but they’re thinner and lighter (though still relatively heavy duty). 

Like other iron pans, carbon steel has to be seasoned in order to prevent rust and build up a non-stick surface. They don’t tend to arrive pre-seasoned, and usually come with a layer of protective wax that must be washed off prior to your first seasoning cycle.

Carbon steel pans can achieve blistering temperatures, making them perfect for certain high-heat techniques. Carbon steel woks, for instance, are ideal for creating an authentic smoky stir-fried flavor on a roaring burner. A flat carbon steel skillet is great for searing meat, but once well-seasoned, can whip up perfect omelettes too.

These pans act like a lightweight version of a cast iron skillet - what’s not to love? The downside: iron is not very conductive, so a carbon steel pan will be slow to heat up, and will be prone to hot spots. This is when the pan only gets hot directly above the heat source. This can also make the pan easier to warp, which occurs due to extreme temperature differences within the pan.

Aluminum

Aluminum pans are lightweight and highly conductive, and often come coated with other materials.

Suitable for: gas and electric stove.

Choose for: an affordable, lightweight and responsive pan. A practical choice to reduce weight on very large pans.

Avoid if: you have an induction cooker.

Pure aluminum pans aren’t common kitchen items, though their lightness makes them practical for camping. However, if you have a non-stick pan, it’s probably made of aluminum.

Aluminum pans are highly conductive, second only to copper, making for responsive cookware that’s also affordable. However, bare aluminum will react with certain acidic foods, imparting a metallic flavor and discoloration. For this reason, aluminum pans are usually non-stick coated, or undergo a process called anodization.

Anodized aluminum has a hard, dark grey oxide layer on its surface. This layer is non-reactive and tough - three times harder than stainless steel - and it won’t flake off. Anodized aluminum is an ideal choice for bakeware: hard anodized range is a great alternative to non-stick coated products that eventually start to peel.

More commonly, aluminum pans will have a non-stick coating instead, which protects food from the reactive aluminum and of course prevents food sticking. Some of the best non-stick pans are anodized too, which makes them more hardwearing. Read on for our thoughts on non-stick coatings.

Non-stick

Non-stick pans sacrifice durability for convenience. Whilst non-stick technology is always improving, even a well-maintained pan will have a limited lifespan.

Suitable for: gas and electric stoves. Check individual pans for induction suitability.

Choose for: a low-maintenance pan that’s easy to cook with, particularly with minimal oil.

Avoid if: you want a pan for life, or if you want to take your pan to high searing temperatures.

Non-stick coatings have been truly revolutionary in cookware, allowing us to cook with minimal amounts of oil, and with easy clean-up. Most non-stick pans are coated with polytetrafluoroethylene, also known as Teflon. It’s so effective at not sticking to things, entirely new technologies had to be invented to bond it to a metal surface.

However, Teflon’s effectiveness relies on the integrity of the coating’s surface, and even small scratches will reduce its non-stick capabilities. These pans should be used with care, avoiding metal utensils, very high temperatures and stacking pans up to store.

Even a well-maintained non-stick pan will have a limited lifespan, so if you’re after a pan for life, these coatings are to be avoided. This is why we don't stock any non-stick products, whether that's pans or bakeware. However, some manufacturers will offer recoating services, so that your pan can be refurbished again and again.

Whilst historically there have been concerns about the safety of non-stick coatings, nowadays they're considered to be safe. However, never take your non-stick to extremely high temperatures of 570°F plus, which is when Teflon starts to break down and release toxic fumes.

Non-stick can’t be beaten when it comes to convenience. If you’re a novice cook or you don’t want to spend time on seasoning and cleaning, it’s a great option. However, we’re of the opinion that iron pans are not only more long-lasting, they offer a cooking experience that’s far superior.

We hope you're feeling more informed about what type of pan is right for you. To see our full range of pans, check out our cookware range, which is full of high-quality pieces you'll be able to rely on for a lifetime and more.

Read more about the Buy Me Once research process here.