Pans and skillets come in various materials, each with its own set of characteristics and advantages. Cast iron, stainless steel and titanium are three of the more popular ones. The possibilities can be overwhelming at times.

Which is best? We’re here to break down each material and give you the pros and cons of each so you’re prepared to make the right decision for your kitchen!

Stainless Steel

Stainless steel is a popular type of pan. Also known as inox, it is made from a combination of iron and carbon. The steel is an alloy of iron that is resistant to rusting and corrosion. For this reason it is often used in more industrial kitchens intended for mass production. Made In Cookware has a strong selection for this. While similar in some way, stainless steel has some significant differences from cast iron. Let’s get into it:

Pros:

• Heat Control: Stainless steel heats up and cools down much more quickly than cast iron, giving you the ability to manipulate temperature as needed.
• Non-Stick: The right stainless steel pan will be nonstick as well as lightweight. HexClad has mastered this balance with their hybrid technology.
• Lightweight: Unlike cast irons, carbon steel is light and easier to handle. Similarly, you can machine wash it.

Cons:

• Durability: Stainless steel pans lack the same durability of cast iron and titanium. It is prone to scratching, and harder to clean stains off.
• Heat Retention: While it is easier to manipulate the temperature of the pan, it is also at risk of being more varied across the pan as a whole. You may find yourself with an uneven distribution of temperature at times.

Cast Iron

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You’ve likely heard the term “Cast Iron Skillet” before. They are made by pouring molten iron into molds, and are known for their durability and excellent heat retention properties. One thing to note here is that for the most part, skillets and pans are very similar. Many people think they are a completely different product. Here’s the low-down:

Pros:

• Heat Retention: Cast iron excels in retaining and distributing heat evenly across its surface, making it ideal for slow cooking and searing.
• Versatility: Cast iron pans are usable both in the oven as well as on the stovetop, making them suitable for a wide range of cooking techniques. You can even use them outdoors!
• Cleaning: Cast iron cookware is unique in the sense that you should not be washing them with soap. Many come pre-seasoned and have a layer of oil to form on the surface and provide a natural non-stick coating, which also prevents and protects from rust.

Cons:

• Weight: Speaking from experience, cast iron pans are heavy! I work out frequently, and I find myself having to use two hands for my Smithey all the time.
• Cleaning: This is both a pro and a con. Like I said earlier, you can’t use soap, so you should never put a cast iron in the dishwasher. The best thing to do is simply run hot water over it, and scrub with a sponge.
• Heat: Be careful handling this cookware. Most handles come with a plastic covering, as the cast iron material is highly conducive to getting hot from a stovetop or oven. Make sure you handle with a glove if you are taking it out of the oven. Safety first!

Titanium

Titanium is closer to stainless steel than cast iron when it comes to its light weight and look. However, the properties of titanium give it unique qualities compared to the other two, which are iron-based. Some brands, like Hestan, actually use a combination of titanium and stainless steel to capitalize on the best of both worlds. Additionally, they claim their titanium material to be 400% stronger than stainless. Here is what titanium cookware offers:

Pros:

• Temperature Management: Titanium presents the best ability to manage heat. Not only is it easy to go up and down, but it also stays consistent across the entire pan for an even cook.
• Durability: A strong resistance to scratches, dents and food residue makes titanium one of the more reliable materials for a long-term purchase.
• Lightweight: Like stainless, titanium is light and easy to move around. In a busy kitchen, it’s nice to not have to exert yourself to move things around.

Cons:

• Lack of Non-Stick: Unless you apply a nonstick coat yourself, you are going to run into issues of food sticking to the pan. While you can wash it out, it does complicate things when it comes to cleaning.
• Heat Sensitivity: Be careful making drastic changes to the temperature of a titanium pan. High heat can cause warping at times. If you want your pan to last a long time, take care of it!

Ultimately, there are reasons to try each material. I have all three in my kitchen, and each dish calls for something different. I hope you can make the right decision for yourself based off the information provided. Stay tuned for more articles about kitchenware, and as always, happy cooking!