202 Unit Two Culinary Fundamentals Copyright Goodheart-Willcox Co., Inc. pans transfer heat from the burner or oven to the food they contain. The most common cookware materials in commercial kitchens are copper, stainless steel, and aluminum. Copper Copper has long been considered the best material for pots and pans because it is an excellent conductor of heat. As a result, cook- ware made with copper cooks items quickly and evenly. It has a number of drawbacks as well. Copper cookware is expensive and rather heavy. Extra work is needed to keep it clean and shiny because it tarnishes. Another disad- vantage is that copper reacts with certain foods. For this reason, most copper cookware is lined with another metal such as stainless steel. Stainless Steel Pots and pans made from stainless steel are slightly less expensive and a bit lighter than copper cookware. One benefit of stainless steel is that it does not tarnish like copper. However, stainless does not conduct heat as well as copper or aluminum. It is a poor heat conductor and creates a cooking surface with hot spots, or uneven heating. The best stainless cookware has heavy copper or aluminum bottoms for better conduction. Aluminum Aluminum is a widely used mate- rial for commercial cookware. Its main advan- tage is that it costs less than copper or stainless steel. Additionally, aluminum cookware usually weighs less than pots and pans made with copper and stainless. It is a good conductor of heat, though it does not conduct heat as well as copper. Thick-gauge aluminum pots heat more evenly than thin-gauge aluminum pots. One disadvantage of aluminum is that it can discolor some preparations. Other Materials Used in Cookware Carbon steel, also known as black steel, is used to make sauté, frying, and roasting pans. It conducts heat well but rusts if left wet. Carbon steel can also give off a metallic taste if used to cook acidic foods. Another material sometimes used in cookware is cast iron. It is an excellent conductor of heat. The most frequent use of cast iron is in frying pans. Unfortunately, cast iron is extremely heavy and may crack or chip if dropped. Like carbon steel, it is prone to rusting if not cared for properly. In the professional kitchen, pots and pans get heavy use and rough handling. Due to their fragile nature, glass and ceramic cook- ware are rarely used in commercial kitchens. Whatever material you choose, look for well- made pots and pans with thick-gauge metal and sturdy construction. Thinner metal results in uneven heating and buckles over time. Handles should be attached with strong rivets or welds to extend the useful life of the cookware and prevent leaking. Types of Pots and Pans In addition to the material used, the size and shape of the cookware is an important