Best to Worst Pots to Cook In
Ranked for Your Health
Not all cookware is created equal. Discover how different cookware materials compare for durability, cooking performance and everyday use.
Ten materials, from best to worst
Stainless Steel
The versatile everyday workhorse — tough, high-heat friendly and easy to live with.
Key advantages
- Non-toxic & durable
- Doesn't leach chemicals under normal use
- Great for high-heat cooking
Considerations
- Easy to clean & maintain
Cast Iron
Built to outlive you. Unbeatable heat retention for searing and slow braises.
Key advantages
- Can add dietary iron to food
- Extremely durable
- Excellent heat retention
Considerations
- Generally safe when properly seasoned
Ceramic (Lead-Free)
Gentle, even heat — a lovely choice for slow, patient cooking.
Key advantages
- Non-toxic when properly manufactured
- Even heat distribution
- Great for slow cooking
Considerations
- Quality of manufacture matters — buy reputable brands
Glass
Clean, non-reactive and odour-free — ideal for baking and gentle cooking.
Key advantages
- Non-reactive
- Doesn't retain odours
- Easy to clean
Considerations
- Best suited to low-to-medium heat cooking
Enamelled Cast Iron
Cast iron's heat with a smooth, non-reactive coat — beautiful on the table too.
Key advantages
- Non-reactive enamel coating
- Durable & long-lasting
Considerations
- Inspect for chips or exposed iron
Hard-Anodized Aluminium
Light, fast-heating and practical for busy kitchens.
Key advantages
- Durable & relatively non-reactive
- Good heat conduction
Considerations
- Generally less durable than stainless steel or cast iron
Copper
Stunning and superbly responsive — but it demands a good lining and careful use.
Key advantages
- Excellent heat conductivity
Considerations
- Requires an appropriate lining
- Damaged lining can expose copper
- Extra care is needed with acidic foods
Non-Stick (PTFE/Teflon)
Convenient for eggs and pancakes, but treat it as a consumable, not an heirloom.
Key advantages
- Very easy release and cleaning
Considerations
- Coating can deteriorate over time
- Avoid overheating
- Coating damage reduces useful lifespan
- Follow the manufacturer's temperature and care instructions
Uncoated Aluminium
Cheap and light, but reactive — best kept away from acidic dishes.
Key advantages
- Inexpensive and lightweight
Considerations
- Can react with certain acidic foods
- Can transfer small amounts of aluminium depending on cooking conditions
- Not ideal for all types of cooking
Cheap / Low-Quality Non-Stick
The false economy of the kitchen — replaced far sooner than you'd like.
Key advantages
- Low upfront cost
Considerations
- Coating may deteriorate quickly
- Damaged or overheated coatings should be avoided
- Often has a shorter usable lifespan
- Choose quality cookware from reputable manufacturers
Cookware safety depends on the material, manufacturing quality, coating condition and how the cookware is used and maintained. The scores above are a simplified educational comparison, not medical advice. Always follow the manufacturer's care and temperature instructions.
Which cookware is right for you?
So, what's the best choice?
There's no single winner for every kitchen. The right cookware depends on your cooking style, how much durability you need, how much maintenance you're willing to do, your budget, and the quality of the materials and coatings the manufacturer uses.
Stainless Steel
A versatile everyday choice for durability, high-heat cooking and easy maintenance.
Cast Iron
Ideal for excellent heat retention, searing and long-lasting cookware.
Lead-Free Ceramic
A good option for gentle, slow cooking when properly manufactured and cared for.
Choose wisely. Cook smart. Cook with confidence.