We did notice that some tomato sauce dripped down the side of the stockpot while we poured, but there were no splatters on the counter. We did our best to avoid sets that aren’t fully clad (meaning the aluminum core doesn’t extend up the sides of the cookware), since the sides of the pan are prone to scorching. However, if you’re looking for a less expensive set, cookware with tri-ply disks welded to the bottom of the pan will distribute heat more evenly than pans made from a single piece of stainless steel. In our experience, pans with encapsulated bottoms performed better than those that had just a single layer of stainless steel, but we still wouldn’t recommend them for gas and electric stovetops. That said, if you have an induction stovetop, cookware with encapsulated bottoms will perform better than fully clad tri-ply cookware. You can read more about this type of cookware and its performance on induction in our guide to the best portable induction cooktop.
Ruiz and Cayne gave us the low down on the pros and cons and the differences between these materials—plus their best uses. Copper cookware is an elegant, unique option often used in high-end French restaurants. Copper is an excellent heat conductor which heats quickly and evenly, but also cools down quickly.
Five minutes later, I pressed the palm of my hand on the cooking surface to test its heat retention. If you’re looking to get the best performance from a stainless steel set, go with a fully-clad option like Cuisinart Multiclad Pro cuisinart griddler elite . If you want stainless steel at a lower price, opt for an impact-bonded option like Cuisinart Professional Series. Cuisinart also offers stainless steel lids as a part of other collections that are also oven-safe (up to 500°F).
Another con to cast iron cookware is that it is heavy and sometimes hard to move around the kitchen. Ruiz also mentions that the porous surface is great for searing, but tends to absorb odors when cooking foods like fish. If you’re no stranger to scratched-up cookware, you need a durable cookware set that won’t become charred with food remnants and can handle its fair share of metal utensils. The Ninja Foodi NeverStick set promises to never stick, flake, or chip, all at a relatively affordable price point. Any good chef knows that your food is only as good as the tools you use to cook it.
Unlike stainless steel, cast iron doesn’t get dented or easily scratched when using metal tools. Since cast iron is dense, it can also resist extremely high temperatures. Stainless steel, cast iron, aluminum, copper, and enameled cast iron are the most common and traditional cookware materials.