Cookware Materials Guide: What Really Works

The truth about cookware materials from someone who's used them all in high-volume commercial kitchens for 24 years.

By Scott Bradley, Professional Chef•Published: November 10, 2025•Updated: November 10, 2025

Material Breakdown

Stainless Steel

Pros:

• Durable and long-lasting
• Non-reactive to acids
• Dishwasher safe
• Works on all cooktops
• Great for searing and browning

Cons:

• Can have hot spots without tri-ply
• Food can stick if not preheated properly
• More expensive for quality pieces

Best for: Searing, sauces, browning, everyday cooking. The workhorse of professional kitchens.

Cast Iron

Pros:

• Excellent heat retention
• Naturally non-stick when seasoned
• Oven to stovetop versatility
• Improves with age
• Inexpensive

Cons:

• Requires seasoning maintenance
• Heavy
• Can rust if not dried properly
• Reacts with acidic foods

Best for: Searing, frying, baking, high-heat cooking. Perfect for building flavor layers.

Enameled Cast Iron

Pros:

• No seasoning required
• Great for acidic foods
• Beautiful presentation
• Even heat distribution
• Easy to clean

Cons:

• Expensive
• Enamel can chip
• Heavy
• Not ideal for high-heat searing

Best for: Braising, stewing, baking bread, slow cooking. The Dutch oven champion.

Carbon Steel

Pros:

• Lighter than cast iron
• Heats up quickly
• Develops natural non-stick surface
• Great heat retention
• Professional choice for woks

Cons:

• Requires seasoning like cast iron
• Can rust without proper care
• Limited availability
• Learning curve for maintenance

Best for: High-heat stir-frying, searing, professional techniques. The secret weapon of restaurant chefs.

Material Recommendations by Cooking Style

Beginner Cook

Start with stainless steel tri-ply and one cast iron skillet. Easy maintenance, versatile.

Serious Home Chef

Add enameled cast iron Dutch oven, carbon steel wok, and specialized pieces as needed.

Professional/Commercial

Heavy-duty stainless steel, commercial-grade carbon steel, and cast iron that can handle abuse.

About Scott Bradley

Professional Chef • 24 Years Professional Kitchen Experience

Professional chef with 24 years of restaurant experience including Pizzaiolo at Purple Café, Kitchen Manager at Mellow Mushroom, and line positions at Feierabend, Il Pizzaiolo, and Paragary's. A.A.S. Culinary Arts from Seattle Central College, B.S. Business Administration from University of Montana. Every product tested through real professional kitchen use or extensive long-term home testing.