ALUMINUM

PROS – Conducts heat well; moderately priced; lightweight & sturdy

CONS – Can react with acidic ingredients; finish can scratch
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ANODIZED ALUMINUM

PROS – Extremely hard metal surface; low-stick; available in chip-, stain- & scratch-resistant finishes; good for freezer; can go from stovetop to oven

CONS – Finish can spot & fade in dishwasher
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CAST IRON (REGULAR)

PROS – Retains heat well; fairly inexpensive; has a nonstick finish after seasoning; doesn’t react with or absorb food flavors (after seasoning)

CONS – Doesn’t conduct heat well; often lends a metallic taste to foods; tends to rust
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CERAMIC/STONEWARE

PROS – Retains heat well; available in many styles & motifs; most can go from freezer to microwave or oven to dishwasher

CONS – May discolor over time
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COPPER

PROS – Conducts heat well; heavy duty; lined with tin or stainless steel to keep it from interacting with certain foods

CONS – Very expensive; not nonstick; requires polishing; needs to be relined about every 10 years
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EARTHENWARE

PROS – Retains heat well; hard & durable; can be washed in dishwasher

CONS – Doesn’t conduct heat well; must cool slowly & completely before washing to prevent cracking
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ENAMELWARE (CAST IRON OR STAINLESS STEEL)

PROS – Durable; flameproof & ovenproof; good for freezer; can go from stovetop to oven; enameled cast iron conducts heat well; easy to clean; doesn’t react with acids

CONS – Enamel can chip; enameled stainless steel does not conduct heat well; light-colored enamelware may not brown foods as easily as dark-colored & may discolor; may crack if overheated
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GLASS

PROS – Retains heat well; economical & practical; coordinates well with other tableware; microwave & dishwasher safe; nonreactive to acids; easy to clean

CONS – Doesn’t conduct heat well; can break easily with sudden temperature changes
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STAINLESS STEEL

PROS – Doesn’t react with acidic or alkaline foods; corrosion resistant; extremely durable; easy to clean; doesn’t easily scratch or dent

CONS – Doesn’t conduct heat well; can burn food in spots

BAKING DISH – A square or rectangular shallow dish that is ovenproof

SIZES – 8x8x2 inch; 11x7x1 1/2 inch;  13x9x2 inch

APPROXIMATE VOLUME – 8 cups; 6 cups; 15 cups

GOOD FOR – Casseroles, lasagna
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CASSEROLE – A covered or uncovered ovenproof utensil, often round or oval in shape, in which food can be baked & served

SIZES – 1 1/2 qt; 2 qt; 3 qt

APPROXIMATE VOLUME – 1 1/2 cups; 8 cups; 12 cups

GOOD FOR – Casseroles, stews, cassoulets
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DUTCH OVEN/STOCKPOT – A cast-iron pot or kettle with a close-fitting cover; some Dutch ovens even have handles

SIZES – 4-14 qt

APPROXIMATE VOLUME – 16-56 cups

GOOD FOR – Soups, stews, chilies
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SAUCEPAN – A covered or uncovered round & generally deep pan

SIZES – 1-4 qt

APPROXIMATE VOLUME – 4-16 cups

GOOD FOR – Soups
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SKILLET/FRYING PAN – A covered or uncovered shallow pan with flared or straight sides & one long handle

SIZES – 8 inch; 10 inch; 12 inch

GOOD FOR – Stir-fries, skillet dinners
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SLOW COOKER – An electric “casserole” with a ceramic liner; heating coils in the outer metal shell heat the liner

SIZES – 1-6 qt

APPROXIMATE VOLUME – 4-24 cups

GOOD FOR – Soups, stews, chilies, less tender cuts of meat
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WOK – A round-bottomed cooking utensil with two handles, typically made of rolled steel

SIZES – Varies

GOOD FOR – Stir-fries