Whether you are a first time buyer or you are replacing your 20 year old cookware set, there are many things to consider when choosing the right material for your cooking needs.

First, consider the following and where they rank in importance to you: heat conductivity, non stick/easy clean up, price, life of product, durability, retaining natural flavor of foods.

Once you have identified what the most important features are you we can now look into the different materials available:

Pros: Simple clean up and less fat added to meals

Cons: Cannot be used at high heats, wear and tear, may change the taste of some foods

Buying Tip: When purchasing non stick, spend a little more for the middle/top of the line non stick cookware and you won’t regret it. You get what you pay for in regard to non stick.  From my experience, the cheapest non stick isn’t very non stick at all.

Pros: Easy to care for, long lasting, durable, fairly easy to clean, large price range

Cons: Poor heat conductor, poor heat distribution

Buying Tip: The more nickel the better.  Nickel plays a roll in how well the heat conductivity will be. Look for 18/10 which is 18% chromium and 10% nickel. Look for stainless steel cookware that has cooper or aluminum discs on the bottom as stainless steel alone is a very poor heat conductor.

Pros: Anodizing prevents corrosion, abrasion and sticking, suitable for most cooker types, large price range

Cons:  Not dishwasher safe

Buying Tip: This is a great buy if you are living in flats and don’t know what kind of cooker you might be using next, choose cookware that is also induction suitable and regardless of where you move, this cookware will work for you.

Pros: Excellent heat conductor, light weight, inexpensive

Cons: Is known to change the taste of some acidic foods, wears quickly

Buying Tip: Most people opt for Hard Anodized Aluminum.  While it may be more expensive it tends to be easier to care for and less likely to change the taste of your food.  You also still benefit from the excellent heat conduction.

Pros: Excellent heat retention and distribution, use in the over and on the stove top, will last a lifetime

Cons: Can react with certain foods and absorb flavor if not seasoned or enameled, food sticks if not treated regularly, heats slowly, heavy

Buying Tip: Cast Iron cookware is often enameled in fun colors, when choosing your color, think of a color that you will still want around in 20 years, because these will last you forever.

Pros: The best heat conductor, suitable for cooking with high heat, long lasting

Cons: Cannot air dry, must be polished frequently, expensive, can change the taste of acidic foods, can scratch and discolor

Buying Tip: If you are going to invest the money in cooper cookware be sure you are prepared to invest the time to properly care for the items. When cared for properly you will be very pleased.

Now, if you can identify your top two or three important features and locate them in one cookware material then I’d say you have a winner! If you are still undecided I would personally suggest stainless steel. While it isn’t non stick I find it easy to clean, it will give you years and years of use, it is great for the average cook and you can find some very reasonably priced sets. Don’t be fooled by anyone telling you that top of the line cookware will make you a top notch cook, this isn’t true! Consider the features that are important to you, your cooking style and experience in the kitchen and with that you can decide what is right for you!