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I’m Buying New Pots & Pans. Which Material Is Best?

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Apr 10, 2014
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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:

→ A Guide to the Best Material for Pots and Pans: A Pros and Cons List

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

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