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What materials are best for pots and pans?

Stainless steel, aluminium, carbon steel, cast iron, copper? Uncoated, enamelled, non-stick? What’s the best pan made of, and which is the best for you? It all boils down to what and how you cook. Many chefs use different kinds of cookware to give them flexibility and versatility to succeed with any recipe.

A clear glass/stainless steel MIDDAGSMAT saucepan with lid

Stainless steel (uncoated)

Works on all types of hobs, also induction. If you’re a beginner, non-stick cookware is recommended. For a more luxurious look and top notch performance, choose copper lined stainless steel cookware.

Pros

  • Versatile and durable
  • Heats up fairly quickly/retains heat well
  • Dishwasher safe
  • Oven safe (depending on handle)
  • Works on all types of hobs, also induction


Cons

  • Requires heat control skills to keep food from sticking
  • Harder to clean than non-stick


Maintenance
Let the cookware cool before rinsing as quick changes in temperature could cause it to warp. Most cookware made of stainless steel can go in the dishwasher, but some chefs prefer handwashing. If food’s stuck, mix detergent or vinegar with water and let it boil for a few minutes. If necessary, use steel wool to finish the job.

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A MIDDAGSMAT saucepan with lid and a FINMAT pot with lid in copper and stainless steel are placed on a light green surface.
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Aluminium

An efficient heat conductor, aluminum cookware ensures even cooking results. IKEA aluminium pots and pans have a non-stick coating, which make them suitable for cooking acidic foods.

Pros

  • Lightweight and affordable
  • Heats up quickly/distributes heat well
  • Induction compatible — IKEA aluminium pans have a bottom made of magnetic material


Cons

  • Doesn’t retain heat particularly well, so less good for slow-cooking dishes
  • Should not be over-heated when warmed up
  • Not dishwasher safe
  • A soft metal, so it can scratch and dent


Maintenance
Let the cookware cool off after use and wash by hand. Use non-sharp utensils made of plastic, wood, or silicone. Avoid metal utensils or anything which might scratch or damage the non-stick coating.

A black HEMGLAGAD pot with lid and a black IKEA 365+ frying pan, both with non-stick coating, are placed on a blue surface.

Non-stick

Non-stick cookware can be a good choice for all chefs, though it’s especially suitable for beginners. It’s easy to clean, perfect for preparing delicate foods like eggs or fish, and you can cook with little or no fat.

IKEA cookware with a silica material called Sol-gel ceramic keeps its nice appearance for a long time with proper care and usage. This durable coating has excellent non-stick ability without the use of PTFE or other PFAS.

Maintenance of IKEA non-stick cookware

  • Don’t exceed the recommended temperature of 250°C/482°F
  • Avoid metal utensils that could scratch the coating
  • After cooking, let it cool and handwash it with warm water and a soft sponge

A black HEMLAGAD frying pan and a HEMLAGAD pot with lid, both with non-stick coating, are placed on a grey surface.

Carbon steel

Carbon steel cookware is as durable as cast iron but thinner.

Pros

  • A non-stick all-in-one pan once correctly seasoned
  • Distributes heat evenly/holds it for long
  • Lighter than cast iron
  • Works on all types of hobs, including induction
  • Non-stick ability improves with use, if properly maintained
  • Oven-safe

 

Cons

  • Must be seasoned from time to time
  • Must be washed by hand
  • Doesn’t work for acidic foods

 

Maintenance
To create a non-stick surface, coat the cookware with a neutral-flavoured oil and season in a pre-heated oven (200°C for 40 minutes) or on the stove (medium heat for approx. 10 minutes) and repeat this twice. Let cool and wipe off excess oil. Re-season it from time to time. After every use: Let it cool before rinsing. Clean it by hand using dish soap and scrubbing it, or use salt or a chain mail scrubber, and dry it completely to prevent rusting. Works with wooden, silicone, nylon or stainless steel utensils.

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A VARDAGEN frying pan made from carbon steel is placed on a light blue surface.
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Cast iron/enamelled cast iron

Cast iron is durable but requires maintenance and isn’t suitable for cooking acidic foods, unless enamelled. IKEA pans are cast iron for best frying performance, while the pots are enamelled so that you can stew acidic foods.

Pros

  • Durable and long-lasting
  • Distributes high heat evenly/retains it
  • Stylish for serving
  • Works on any hob, also induction
  • Oven safe


Cons

  • Not suitable for acidic foods (if not enamelled)
  • Requires seasoning (if not enamelled)
  • Heavy to handle
  • Must be washed by hand

Maintenance
Create a non-stick surface by seasoning cast iron pans before use. Coat it with a neutral-flavoured oil and heat it to 150°C for at least an hour. Let cool and wipe off excess oil. Re-season from time to time. After every use: Let the cookware cool before rinsing. Clean it by hand with a small amount of dish soap — some prefer salt or a chain mail scrubber. Dry completely to prevent rusting. Utensils of any material is suitable, but avoid metal in enamelled cookware.

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A VARDAGEN frying pan in cast iron and a VARDAGEN casserole with lid in enamelled cast iron are placed on a brown surface.
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