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What are the best materials for pots and pans?

Best material for pots and pans? That’s the million-meatball question. Here’s your cheat sheet to stainless steel, aluminum, cast iron, non-stick and more.

Pots and pans made of different materials, from cast iron to stainless steel, are placed on a light brown surface.

Uncoated stainless steel pots and pans

Shiny, sturdy and a chef favorite - stainless steel might just be the best material for pots and pans if you want versatility with a side of elegance.

Pros

  • Super versatile and built to last
  • Quick to heat/easy to maintain heat
  • Dishwasher friendly
  • Oven safe (check the handle first!)
  • Works on any cooktop, induction included


Cons

  • Needs a little heat-control know-how to keep from sticking
  • Tougher cleanup compared to non-stick


Maintenance
Don’t be afraid to give your stainless steel some TLC! But first, let it cool before rinsing. Handwashing is always best; however, the dishwasher won’t mind if your hands need a break. And those stubborn bits? Simmer a mix of detergent or vinegar with water, then give it a gentle scrub. Stick to silicone, wood, nylon or stainless utensils - your pan will thank you.

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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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Aluminum pots and pans

Lightweight, budget-friendly and quick to heat - aluminum pans prove that the best cooking pan material doesn’t have to weigh a ton.

Pros

  • Easy to lift and easy on the wallet
  • Heats up super fast and spreads heat evenly
  • Induction-ready (thanks to a magnetic bottom)

 

Cons

  • Doesn’t hold heat well, so not ideal for slow cooking
  • Sensitive to overheating
  • Not dishwasher safe
  • Softer metal = scratches and dents if you’re not careful


Maintenance
Keep it light and easy. Cool the pan first, then handwash with care. Use plastic, wood or silicone utensils to protect the non-stick surface, and don’t let it overheat. Seriously, don’t. We all know aluminum likes to stay chill.

See all aluminum cookware
A black HEMGLAGAD pot with lid and a black IKEA 365+ frying pan, both with non-stick coating, are placed on a blue surface.
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A black HEMLAGAD frying pan and a HEMLAGAD pot with lid, both with non-stick coating, are placed on a grey 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 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
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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-flavored oil and season it in a pre-heated oven (392°F 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/enameled cast iron

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

Pros

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


Cons

  • Not suitable for acidic foods (if not enameled)
  • Requires seasoning (if not enameled)
  • 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-flavored oil and heat it to 302°F 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 are suitable, but avoid metal in enameled 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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How to season carbon steel and cast iron cookware

Check out this movie for instructions on how to season carbon steel cookware. The procedure is almost the same for cast iron, but note the slight differences in temperature and time. When you’re done, the resulting non-stick surface makes cooking a breeze.