Choosing pots and pans is an important job. Pots and pans come into contact with the food you and your family are eating, so it is vital that they be made of quality materials. Before choosing pots and pans for purchase, consider the different materials that are available:



• Choosing pots and pans made of stainless steel is a popular choice. Stainless steel pots and pans require little maintenance and are fairly durable. They also do not react with most foods, so you can cook any kind of food without worrying about discoloration or other chemical problems.

• Non-stick coatings are also widely-purchased by cooks choosing pots and pans. Electrochemically sealed aluminum (anodized aluminum) is a common non-stick option for those choosing pots and pans because it cooks more evenly and can sustain higher temperatures that other non-stick cooking vessels.

• Choosing pots and pans made of copper should be a careful, fully informed decision. Copper, while a great conductor of heat, can be difficult for novice cooks to manage. Additionally, copper pots and pans require a good deal of regular maintenance to retain their gorgeous lustre and appearance. Occasionally, copper and stainless steel are combined to capture the best traits of each material in one piece.

• Cast iron is super for cooking at high temperatures, but not the best option if you're in a hurry. Choosing pots and pans made of cast iron means you will have to be patient and you will have to take care to dry and season (oil) your pots and pans often.

When choosing pots and pans, you should consider not only the material, but also the variety of vessels you will need to equip your kitchen. Full sets may be an attractive choice, but you way want to think about choosing pots and pans individually. By choosing pots and pans individually, you avoid buying pieces you won't use, therefore saving money to invest in pieces you will use over and over again.

Choosing pots and pans no kitchen should be without:

Durability and versatility should be key elements to consider when choosing pots and pans. Purchase a couple of saucepans (2-qt and 3-qt sizes are a good start), a heavy stockpot for soups and stew, a heavy-gauge non-stick skillet, a flat-bottomed sauté pan for browning, a roasting pan and a braising dish (similar to a casserole dish).

That may sound like a lot, but by choosing pots and pans carefully, you can find pieces that transfer easily from stovetop to oven or that have interchangeable lids. Choosing pots and pans this way will provide versatility and save you money. Look for long, heat-proof or heat resistant handles, and for larger pieces look for helper handles that run across from the regular channels to help you lift your pots and pans with control.