(Image credit: Faith Durand)

Q: I'm in the market for a new set of pots and pans, but I don't know which material is best for a home cook like myself: copper, nonstick, stainless? I'm also wondering what is significant about hard-anodized materials? Any advice would be appreciated.

Sent by Shelby

Editor: Shelby, you'll find a summary of the pros and cons of the various options in this post:

Readers, do you have any advice for choosing the right material when buying new pots and pans?

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