Best Pans for Cooking in 2025: A Guide to the Safest & Most Versatile Cookware Materials
Good cooking starts with choosing the right material.
Author: Hamlet Fort | August 22, 2024 | Time to read: 11 min
One of the most important choices you can make in the kitchen is the type of cookware you use. From ceramic nonstick to stainless steel to cast iron, each material type brings something different to your stove (and your table).
So, what are the best pans for cooking? That depends if you’re prioritizing health, performance, versatility, or all three. Either way, you’ve come to the right place.
How to Choose the Right Cookware for You
No one pan fits all. But the right pan can fit you. Here's how to decide:
Cooking Style
Do you lean on quick sautes and crispy sears? Stainless steel or titanium might be your go-to. Do you love slow weekend braises and baking bread? Cast iron will serve you well. Prefer easy cleanup and delicate cooking? Ceramic nonstick is your friend.
Health Priorities
If you're looking for the best cookware material for health, ceramic and titanium shine. Our Place ceramic nonstick is made without PFAS, lead, or cadmium — and our Titanium Always Pan Pro features NoCo™, a revolutionary coating-free interior.
Maintenance Preferences
Some cookware needs more love and care. Enameled cast iron and ceramic nonstick are easier to maintain than raw cast iron or carbon steel. Titanium and stainless steel are built for durability. They can handle metal utensils and aggressive scrubbing without damage, though gentle hand washing is recommended for longevity.
Best Cookware Materials, at a Glance
For Easy, Everyday Cooking:
Ceramic Nonstick - Perfect for eggs and delicate foods, typically PFAS-free, easy to clean
Titanium - Ultra-durable, coating-free, dishwasher and metal utensil safe
For High-Heat Performance:
Stainless Steel - Favored by chefs for searing, versatile but requires technique
Cast Iron - Excellent heat retention, naturally nonstick when seasoned
For Specialized Cooking:
Carbon Steel - Ideal for wok cooking and high-heat sautes, lightweight
Copper - Precise temperature control for advanced techniques, high maintenance requirements
The 6 Most Common Cookware Materials
Ceramic Nonstick
Ceramic nonstick is a smooth, sand-derived coating typically layered over aluminum. It’s naturally nonstick and requires little oil compared to stainless steel pans.
It’s the type of pan you’ll reach for when you want a gentle, fuss-free cooking experience — the one that helps you get breakfast on the table with less stress and minimal cleanup. Think delicate omelets, fluffy pancakes, flaky fish, and quick veggie sautes.
Pros : Ultra slipper, low maintenance, non-toxic (depending on the brand).
Watch For : Not meant for high-heat. Skip the dishwasher and avoid metal utensils.
💡Pro Tip:
Our Always Pan features our exclusive Thermakind® ceramic nonstick coating that’s ultra-slippery, longer-lasting, non-toxic (made without forever chemicals), and easy to clean.
Titanium
Titanium cookware is prized for being incredibly strong and is now finding a well-deserved place in home kitchens. Naturally non-reactive and corrosion-resistant, titanium pans can withstand high temperatures and rough handling without requiring seasoning or special utensils like cast iron.
While titanium itself isn’t naturally nonstick, modern versions use advanced surface treatments to deliver similar performance without chemical coatings. These pans excel at high-heat searing, stovetop cooking, and oven roasting, offering professional-grade durability with minimal maintenance.
Pros : High heat-safe, durable, non-reactive, metal utensil safe.
Watch For : Some pans may require oil and proper preheating for best results.
💡Pro Tip:
Our Titanium Always Pan Pro uses a first-of-its-kind nonstick technology (called NoCo®) designed to last a lifetime — so you get the best of all worlds.
Stainless Steel
Stainless steel dominates professional kitchens for a good reason. With aluminum or copper cores for even heat distribution, these pans deliver consistent results across high-heat searing, delicate cause work, and everything in between.
Stainless steel pots and pans are built to last decades and can handle metal utensils, dishwashers, and oven temperatures up to 500°F. The Tradeoff: stainless steel depends on proper cooking techniques (adequate preheating and fat usage) to prevent sticking, making it less forgiving than nonstick materials.
Pros : Durable, oven-safe, great for high-heat techniques.
Watch For : Learning curve. Can require elbow grease to clean.
Cast Iron
Cast iron is a dense, heavy material that retains heat exceptionally well, making it ideal for everything from simmering stews to searing steaks. When seasoned properly, it develops a naturally nonstick surface over time.
Raw cast iron is made from a single pour of molten iron and requires seasoning (a process of building up baked-on oil layers). It’s best for stovetop-to-oven cooking, but heavy and prone to rust without proper care.
Enameled cast iron offers a more low-maintenance option. There’s no seasoning required, is less likely to rust, and still holds heat beautifully.
Pros : Incredible heat retention, naturally nonstick when seasoned.
Watch For : Weight, and seasoning upkeep requirements (if cooking with raw cast iron, not enameled).
💡Pro Tip:
Our enameled Cast Iron Always Pan provides all the performance benefits of raw cast iron, without the seasoning or maintenance requirements. Best of both worlds.
Carbon Steel
Carbon steel is like cast iron’s nimble cousin. It heats fast and handles searing like a pro, but needs seasoning and careful cleaning.
This is the pan you want when you're chasing wok hei, that elusive breath of the wok — quick, high-heat, flavor-packed cooking. It’s a little more hands-on, but once seasoned, it rewards you with versatility and a natural nonstick surface.
Pros : Great for high-heat, more lightweight than cast iron.
Watch For : Reactivity with acid, prone to rust.
Copper
The most precise of all cookware materials, copper responds instantly to temperature changes. It's beloved by pastry chefs and traditional cooks alike.
Elegant, exacting, and undeniably beautiful, copper cookware feels like a love letter to old-world kitchens. It’s not for the faint of heart (or the low on patience), but once you learn the ins and outs, the results speak for themselves.
Pros : Excellent responsiveness and conductivity.
Watch For : Pricey and high-maintenance. Must be lined to be food safe.
We Have You (and Your Burners) Covered
When it comes to cookware, there’s no one-size-fits-all solution. But with a little expertise, you can build a collection that covers your every need in the kitchen. That’s where we come in — with non-toxic, high-performance, intentionally designed pieces across many cookware types. Whatever you’re craving, we have something that will bring it to life (and the table).
FAQs
What's the best cookware material for health?
Ceramic and titanium stand out for being made without PFAS, PTFE, or PFOA, also known as forever chemicals. Our Place’s Thermakind® nonstick ceramic and NoCo® titanium interiors are both safer and ultra high-performance.
What cookware material lasts the longest?
Titanium and stainless steel offer the most durability, especially when built with high-quality cladding (like our Titanium Always Pan Pro).
Is ceramic cookware really nonstick?
Yes. Ceramic nonstick is slick and easy to clean, especially with proper care (just avoid high heat and metal utensils).
Can I use metal utensils on titanium?
Yes! Our Place’s NoCo® titanium interior is press-formed and polished, so there’s no coating to scratch. You can safely use metal utensils andrun it through the dishwasher for added convenience.
