Different Types of Cookware

Whether you're an aspiring home chef or just stocking your first kitchen, having the right cookware is critical. From skillets to saucepans, bakeware to grill pans, understanding the pros and cons of materials like stainless steel, cast iron, ceramic, and non-stick coatings will help you choose what's best for your cooking needs and lifestyle. With so many options available today, being informed helps eliminate the guesswork of equipping your kitchen. In the section below, we'll discuss about the different types of cookware.

Types of Cookware based on Utility

Learn about the different kinds of cookware and how to choose the best type of cookware and bakeware for your needs.

1. Kadai and Wok

In Indian cooking, kadhais, with their rounded base, are great for making curries, braises, and deep-fried snacks like pakoras. The thick base retains heat, and the ingredients blend wonderfully. Woks are similar to kadai but have a broader flat base. This allows for the easy tossing and stirring of the ingredients using a spatula.

Types of Kadhai:

1. Stainless Steel Kadhai: Durable and easy to maintain, stainless steel kadhai are versatile and suitable for everyday cooking.

2. Non-Stick Kadhai: Featuring a non-stick coating, these kadhai require less oil for cooking and are ideal for preparing dishes that tend to stick.

3. Cast Iron Kadhai: Known for their excellent heat retention and durability, cast iron kadhai are perfect for slow cooking and deep frying.

4. Copper Kadhai: Copper kadhai distribute heat evenly, providing precise temperature control for delicate cooking tasks.

5. Hard-Anodized Kadhai: Hard-anodized kadhai have a sturdy surface that resists scratches and corrosion, making them durable and long-lasting.

6. Clay Kadhai Made from natural clay, these kadhai impart a unique flavor to dishes and are perfect for slow cooking traditional recipes.

Both kadhais and woks excel at recipes like chili chicken, schezwan fried rice, palak paneer curries, etc.

2. Saucepans

Saucepans are versatile pots that usually have handles on both sides and come with lids. Their sides are more sloped compared to saucepots. Saucepans work well for making small batches of sauces, boiling vegetables, cooking grains like rice and quinoa, making mac and cheese etc.

Types of saucepan:

1. Stainless Steel Saucepan: Durable and versatile, stainless steel saucepans are suitable for various cooking tasks and are easy to clean.

2. Non-Stick Saucepan: Featuring a non-stick coating, these saucepans are ideal for cooking delicate foods that might otherwise stick.

3. Copper Saucepan: Copper saucepans offer excellent heat conductivity and precise temperature control, making them suitable for tasks like caramelizing sugar and making sauces.

4. Cast Iron Saucepan: Known for their excellent heat retention, cast iron saucepans are perfect for slow cooking and simmering dishes.

3. Saucepots

Saucepots on the other hand have more vertical sides and generally come in larger capacities than saucepans. Saucepots are best suited for making large batches of soups, stocks and sauces that need to simmer or boil for longer periods. Their larger capacity and straight sides allow for ample evaporation and reduction.

Types of saucepan & Saucepot:

1. Stainless Steel Saucepots: Similar to stainless steel saucepans, stainless steel saucepots are versatile and durable, suitable for various cooking tasks.

2. Aluminum Saucepots: Lightweight and affordable, aluminum saucepots offer good heat conductivity and are commonly used in commercial kitchens.

3. Copper Saucepots: Copper saucepots provide exceptional heat conductivity and are ideal for tasks requiring precise temperature control, such as making candies and custards.

4. Enameled Cast Iron Saucepots: Featuring a durable enamel coating, these saucepots offer the benefits of cast iron with easy maintenance and cleanup. They're suitable for slow cooking and simmering dishes.

4. Pressure Cookers

Pressure cookers are very efficient at reducing cooking time for dishes that would otherwise take a long time to cook. By cooking under pressure, the boiling point of water is increased, allowing food to cook faster. A pressure cooker can reduce cooking time by up to 70% for dishes like stews, beans, rice, and tough cuts of meat. This makes them quite time-saving.

When using a cooker , it's essential to follow safety precautions - make sure the lid is properly sealed before bringing it up to pressure, allow pressure to release naturally rather than manually venting too quickly to avoid sputtering, and ensure the rubber gasket/seals are in good condition. Always follow manufacturer guidelines.

Types of pressure cooker:

1. Stainless Steel Pressure Cooker: Durable and resistant to corrosion, stainless steel pressure cookers are known for their longevity and ease of cleaning. They are suitable for cooking a wide range of dishes and are often preferred for their versatility.

2. Aluminum Pressure Cooker: Lightweight and affordable, aluminum pressure cookers offer excellent heat conductivity, allowing for faster cooking times. However, they may not be as durable as stainless steel and can react with acidic foods.

3. Hard-Anodized Pressure Cooker: Hard-anodized aluminum pressure cookers have been treated to create a non-reactive surface that is scratch-resistant and durable. They offer the benefits of aluminum with improved durability and performance.

4. Ceramic Pressure Cooker: Ceramic pressure cookers are made from ceramic-coated materials that offer non-stick properties and even heat distribution. They are suitable for cooking delicate dishes and are easy to clean.

5. Pans and Tawas

Pans are cooking vessels with sides that are used for sautéing, frying, making sauces, etc. They are available in different materials like stainless steel, non-stick coating, aluminium, etc. Tawas or griddles are flat cooking surfaces without sides for making flatbreads like dosa, pancakes, eggs etc.

Tawas are usually made of cast iron or anodised aluminum. In terms of Utility, pans are more versatile for cooking curries, stir-fries and frying, while tawas are ideal for making flatbreads that need uniform browning and easy tossing. Both require initial seasoning for non-stick properties.

Types of Pan:

1. Frying Pan (Skillet): Used for frying, sautéing, and searing, frying pans have low sides and a flat bottom, allowing for easy flipping and tossing of food.

2. Saute Pan: Similar to frying pans but with higher sides, sauté pans are suitable for cooking dishes that require more liquid, such as sauces and stews.

3. Grill Pan: Grill pans have ridges on the cooking surface, allowing for grilling indoors. They're great for achieving grill marks on meats, vegetables, and sandwiches.

4. Paella Pan: Paella pans are shallow, wide pans with sloping sides, designed for cooking paella and other rice dishes.

Types of Tawa:

1. Cast Iron Tawa: These cast iron tawas are known for their excellent heat retention and durability. They're ideal for making traditional Indian bread like chapatis and parathas.

2. Non-Stick Tawa: These tawas have a non-stick coating, making them perfect for cooking foods like dosas, pancakes, and eggs without sticking.

3. Aluminum Tawa: Lightweight and affordable, aluminum tawas offer good heat conductivity and are commonly used for everyday cooking tasks.

4. Induction Tawa: Induction-compatible tawas are designed to work efficiently on induction cooktops. They often have a magnetic base for better heat distribution.

5. Electric Tawa: Electric tawas are electrically powered and offer precise temperature control for even cooking. They're convenient for tabletop cooking and can be used indoors or outdoors.

Also read about cast iron vs stainless steel cookware.

Types of Cookware Material

Each type of cookware material has its own advantages and is suitable for different cooking needs and preferences. Below are the list of cookware materials most widely used.

1. Stainless Steel

Stainless steel is one of the most popular and versatile cookware materials. It is made by combining steel with chromium and sometimes nickel or copper. This makes it very durable, corrosion-resistant, and easy to clean.

To keep stainless steel cookware working its best:

• Wash with hot, soapy water after each use. This prevents food residue from baking on.
• Use non-abrasive cleaners and soft scrub pads to remove stuck-on food. Avoid steel wool scrub pads.

One of the highest quality types of stainless steel cookware is made using a "triply" construction. This means it has three layers - the inner and outer layers of stainless steel, and the middle layer of aluminium.

One example of triply stainless steel cookware is the Stahl Artisan Hybrid series. This series builds on the Artisan line using an advanced design with three layers. It provides excellent heat conductivity and distribution for precise cooking control. The Artisan Hybrid series includes versatile frypans that can be used in place of non-stick pans. Moreover

Before first use, the frypans must be seasoned to create a natural, non-stick surface.

2. Cast Iron

Cast iron has been used for cookware for centuries. It is prized for its ability to retain heat evenly and efficiently. Properly seasoned cast iron cookware develops a natural, non-stick surface. With care, cast iron lasts for generations.

Stahl offers two excellent cast iron series - the Blacksmith Hybrid and Blacksmith Plus.
The Blacksmith Hybrid series features durable, lightweight cast iron construction for even heating. The included stainless steel handles allow safe, comfortable use.
The Blacksmith Plus series innovates lightweight cast iron designed to resist rust. At up to 50% lighter than traditional cast iron, it brings modern ease of use while retaining traditional cooking performance.
Cast iron requires some specific care, like seasoning, to maintain the cooking surface over time. With the right techniques, it is easy to care for and can become a beloved, irreplaceable part of any cook's kitchen.

3. Aluminium

Aluminium is a popular cookware material valued for being lightweight, durable, and an excellent conductor of heat. The reactive material can discolour or pick up metallic tastes when exposed to acidic foods. However, high-quality aluminium cookware is sealed with non-stick or anodised coatings to prevent this reaction.
To keep Aluminium cookware working its best:

• Wash by hand using mild dish soap and soft sponges or cloths to avoid scratching the surface. Avoid abrasive cleaners.
• Completely dry after each use; moisture can damage the protective finish over time.
• Store carefully and stacked correctly to prevent warping.

4. Non-stick

Non-stick cookware offers convenience and easy cooking, as food slides off the surface easily. This makes flipping eggs, pancakes, or sautéing vegetables a breeze. When choosing non-stick cookware, selecting high-quality options that provide even heating and allow for nice browning and searing is essential.
Specifically, look for thick, tightly bonded, non-stick layers from reputable brands to maximise performance and durability. Proper layering and construction ensure the non-stick coatings last longer and minimise potential flaking over time with the appropriate care.
To keep Non-Stick cookware working its best:

• Use plastic, silicone, or wood utensils to avoid scratching the coating
• Hand wash and dry thoroughly after each use
• Avoid very high heat as it degrades the non-stick layer over time

Some common misconceptions about non-stick coatings are:

• Non-stick coatings are unsafe if scratched or overheated.
• It doesn't brown food well.
• Non-stick surfaces will degrade quickly, no matter what.

Different Kinds of Cookware at Stahl Kitchens

I. Blacksmith Series of Cookware

The Blacksmith Hybrid series blends the benefits of cast iron with modern convenience. The enameled interiors create a non-stick surface, so these pans can be used right away without lengthy seasoning. For example, the Hybrid Kadhai has a curved base that beautifully retains heat for Indian dishes while resisting corrosion and sticking.
The Hybrid Grill Pan is Stahl's latest addition, engineered for efficiency with superior cast iron to sear meats with iconic grill marks. And the Hybrid Frypan weighs 50% less than traditional cast iron for easier handling.
The Blacksmith Plus series utilises nitride technology to make the cast iron extremely resistant to rust. So products like the Plus Kadhai infuse foods with iron over countless uses without corrosion. The Plus Frypan puts up a strong fight against elements like water and humidity thanks to its durable cast iron construction bolstered by nitride properties. This allows it to serve dutifully in your kitchen for longer.

II. Triply Artisan Series of Cookware

The name "triply" refers to the 3-layer material this cookware is made from. It's like a tasty sandwich with stainless steel on the outside, aluminium or copper in the middle, and more stainless steel as the cooking surface on the inside.
This triple-layer construction lets each metal do what it does best - stainless steel gives beauty and durability, while aluminium and copper provide superior heat conduction. Together, they offer the perfect balance of cooking performance, cleaning ease and lasting quality.
The Triply Artisan line from Stahl utilises medical-grade stainless steel for the cooking surface, so it's non-reactive and residue-free. No metallic taste or discolouration compromises the flavour of your food. The triply collection at Stahl Kitchen is worth the price.

Best Sellers in Cookware Stahl Kitchens

Kadhai - Triply Artisan Hybrid Series

This kadhai blends innovative German technology with triply stainless steel construction. The honeycomb non-stick coating is embedded deeply and reinforced to last 5x longer than other options. Elevated ridges prevent spatula scraping to maintain the non-stick surface, so you can use metal tools freely. Overall, it is a highly durable and high-performing kadhai.

Frypan - Cast Iron Blacksmith Hybrid Series

The Blacksmith Hybrid frypan offers traditional cast iron heat distribution and stability. Its stay-cool handles keep hands protected while being compatible with all cooktops, including induction. As a bonus, the pan can transfer seamlessly from stovetop to oven up to 250°C for flexibility.

Frypan - Cast Iron Blacksmith Plus Series

Nitride technology gives the Blacksmith Plus frypan a highly rust-resistant coating that delivers extra-long service life. The cast iron construction also allows excellent heat retention for crispy and flavorful cooking results every time

Cook & Serve Saucepot/Casserole - Triply Artisan Series

This versatile pot utilises triply technology through the entire vessel - not just the base. This complete encapsulation in three layers allows unparalleled cooking efficiency. The medical-grade stainless steel cooking surface is safe, non-reactive and perfect for cooking and serving.

Artisan Mikro Saucepan

With its sleek and modern profile, this petite saucepan offers the superiority of triply stainless steel in a size ideal for individual use. It's just right for preparing personalised servings, condiments, sauces or dips. It is a small but mighty addition to any kitchen.

The Bottom Line

Choosing the right cookware is key to success in your kitchen. Understanding materials helps select equipment that matches your needs. From durable stainless to efficient non-stick, iconic cast iron to versatile aluminum, Stahl Kitchen offers quality cookware to equip any chef. Thoughtfully invest in pieces to enable your tastiest cooking yet.

FAQs

Which type of cookware is best for cooking?

Stainless steel and cast iron are among the most durable options best type of cookware for daily cooking.

What is the safest cooking material?

Stainless steel is safest, being non-reactive and durable under heat.

Which type of pan is best for cooking?

The best type of pan for cooking depends on your specific needs and preferences. Stainless steel pans are suitable for a wide range of cooking tasks and are easy to clean. Also Cast Iron Known for its excellent heat retention and even cooking, cast iron pans are ideal for searing, frying, baking, and more.

What is the most durable type of cookware?

Quality cast iron lasts generations when properly seasoned and maintained.

Is stainless steel better than nonstick cookware?

Yes, stainless steel is better for high heat cooking and longevity compared to non-stick. What are the side effects of aluminum cookware?
Aluminum intake from cookware is linked to nervous system issues and possibly Alzheimer’s disease.

Which material is not recommended for cooking?

Copper cookware can be unsafe for certain acidic foods. Uncoated aluminum also carries risks.

Which cookware is best according to Ayurveda?

Ayurveda traditionally used silver, gold, iron, and clay pots for their purity and health benefits.