A Number of Different Metals and Alloys Are Used to Make Traditional Stove Top and Oven Cookware
A number of different metals and alloys are used to make traditional stove top and oven cookware. Among the most popular types are aluminium, carbon steel, cast iron, copper, stainless steel and a combination of different metals, also named alloys. Whilst metal cookware is commonly favoured for oven and stovetop use, cookware made from glass, silicone and other ceramics can be used for baking and microwave use.
Aluminium is lightweight, conducts heat well, resists corrosion and doesn’t rust. On the downside, it can react with acidic foods (meaning that it changes their taste). Big companies such as Scanpan, Cuisinart, Jamie Oliver and Swiss Diamond use a lot of aluminium in their saucepans and frypans.
Carbon steel is used in certain ranges of cookware primarily because of its heat resistance. Low conductivity is an advantage with woks and paella pans, where it helps to keep part of the pan at a different temperature from the rest, but would be a disadvantage elsewhere.
Cast iron has many fundamental flaws, but an even greater number of attributes that makes it one of the most popular types of cookware on the market. It’s heavy, is known to rust and heats slowly. On the other hand, cast iron cookware heats evenly, is durable and can withstand high temperatures. This makes it ideal for construction of French ovens, terrines, tagines and a variety of camping cookware. French-made Staub, Le Chasseur and Le Creuset are industry leaders in quality cast iron cookware.
Stainless steel does not mean the cookware will never corrode. The term literally means that it will stain less, but it is not rust proof. At any rate, this iron alloy contains at least 11.5% chromium. In addition to its namesake property, it doesn’t react to either alkaline or acidic foods and it’s pretty resistant to dents and scratches. Not a great conductor itself, this cookware generally has a disk of copper or aluminium in the base. Chef Inox make big use of stainless in its productsso it should come as no surprise to know that inox is a synonym for stainless steel. Scanpan and Essteele Australia (again, there’s a hint in the name) are another two brands that come to mind instantly, but most of them out there are using the material to some degree.
While cookware can be made from a vast number of different metals, aluminium, stainless, copper and cast iron remain the most preferred. As was touched upon in the above, linings and bases are often used to counteract the limitations of the chief construction material.




