The pots are those essential pieces that become protagonists of the center of the house: the kitchen. There are plenty of options in the market in terms of prices, materials and styles. And experts agree that acquiring the best means an investment.

“The best ones assure us a good cooking and a greater durability. Not only is it an investment, but a satisfaction when it comes to cooking. If you start in the kitchen or you are an expert in the culinary arts, the choice of pots and pans will also affect the preparation of the dishes, “explains Ivan Salva, John Napoli & Associates.

What are the most recommended types of pots?

According to Mario Ferro, Executive Chef of the Caribbean Hilton, the material in which the pots are built is very important to transform food, because of its tolerance and distribution of temperature.

“When making an investment in new pots, especially if they are expensive, it is best to make an evaluation of the menu that is most often made at home. Based on that, then we select them. For example, if you never make a broth for what to buy an ‘stock pot’ of eight gallons, “explains chef Wilo Benet, owner of Pikayo.

Meanwhile, chef Mario Pagan (owner of Lemongrass and Laurel) ensures that copper pots are the best heat conductors. “The truth is that the maintenance and the cost of the same is very high, therefore the two types of pots preferred for me are stainless steel and iron.”

Ferro agrees, and lists which would be the others recommended. Second, it mentions stainless steel, but they have a good steel gauge and a good base to transmit, distribute and retain the temperature.

“Third, the cast-iron colored enamel. They are good for making stews and long cooking recipes at not very high temperatures. In fourth, aluminum in all its forms.It’s economical, but it has its downside to acidic foods and is more fragile, “he says.

The basics at home

Pagan explains that the basic pieces you should have at home are: 12 “stainless steel skillet, 12-quart pot. (‘Stock pot’), cast iron handle cover(12 “), 10” sauté pan, and 4qt pot.(‘Sauce pan’).

“I do not usually recommend the ‘sets’ of pots in boxes. Always buy the individual parts as they will probably end up with parts that you will not use. The most I recommend, if you are going to make an investment like this, is to try to use wooden utensils to cook. The metal waste in the food is not very nice.

Your favorites? For the industrial kitchen: All-Clad, Premiere (France) and for the house, Calphallon (Macy’s), Le Creuset (Williams-Sonoma) and All-Clad (Macy’s).

Those of Ferro are those of Falkulinair, All-Clad, Lodge-Logic, Le Creuset and Cuisinart. Meanwhile, Benet confesses that he also prefers All-Clad and for other uses, such as “terrines” and “braising pans”, the brand Le Creuset.

Different types and materials


This is the best material to transmit heat. The pots and pans of this material have a stainless steel cover that prevents them from reacting with acidic foods, while facilitating cleaning. Handles are made, in almost all cases, bakelite, which is a heat insulating material.

(Approximate price: $ 150.00 +)

Anodized aluminum

It is the best heat conductor after copper and ensures a fast and even heat transmission. The anodizing process thickens the aluminum 2,000 times to create a surface with sufficient hardness. This material ensures a rapid distribution of heat, resists scratches, has no reaction to food and is easy to care for.

(Approximate price: $ 55.00 +)

Non-stick anodized aluminum

This material is composed of several layers of anodized aluminum and heats fast. Its interior is formed by three layers of nonstick, so only a small amount of fat is needed to cook the food, and even in some cases is totally unnecessary. Residues are removed very quickly. It is easy to clean, including stainless steel, anodized aluminum and non-stick.

(Approximate price: $ 75.00 +)

Coated metal

The utensils of this material have a ratio of 18/10 stainless steel inside, reinforced with a strong layer of aluminum that extends throughout the base and sides, ensuring a rapid expansion of heat. It is available in the market in different combinations, both inside and outside. Non-stick aluminum: made of a thin layer of aluminum with an extra thick base. They have a very durable nonstick coating, ideal for low fat cooking as they do not need to be greased. They clean easily and do not transmit heat to the handle, which makes them very manageable.

(Approximate price: $ 50.00 +)


Ideal for frying or browning, they heat slowly and keep the heat. They should be oiled for a better result.

(Approximate price: $ 40.00 +)

Enamelled iron

It has the same heat transmitting qualities as iron, but does not need to be greased.Very useful for slow cooking and stews. In most cases, they have a rather attractive exterior that allows them to be brought to the table.

(Approximate price: $ 50.00 +)

Advantages and disadvantages

Stainless steel


Heat resistant, pore-free, alkali-resistant (rust), elastic, shock-resistant, easy to clean, ideal for boiling, steaming, steaming and poaching, stainless, dishwasher-safe and durable.


The preparations adhere slightly to the bottom.

Molten iron


Acid resistant, easy to clean, dishwasher safe, they are the most durable, even if they are used constantly.


Quite heavy, not economical.

Die-cast aluminum with non-stick coating


Easy to clean because the preparations do not stick and under weight.


Limited lifetime (usually about 5 years). The lining can be damaged with the use of spoons and other elements and with heat. Non-stick coating yields. The dishwasher affects molten aluminum, deteriorating the base (black abrasion).

 For a well equipped kitchen

Multipurpose pans

Very useful and usually come with a pasta wringer and a vegetable steamer.


Made mostly of aluminum and with a non-stick coating that can be Teflon. They are used for frying or sautéing. It is recommended to have at least three sizes: 8, 10, 12 inches.

Roasting pan

Ideal for fast grilling at high temperatures. The grooves separate the meats from the remaining fatty residue when cooking.


Perforated over its entire surface, it fits perfectly into steaming pots.

Double grill

Melt chocolate and other delicate ingredients that require direct heat. Can be inserted into pots and pans.


Made of metal, porcelain or clay, they come in a variety of shapes and sizes. They have lids that adjust and help a slow and prolonged cooking in the oven. Two sizes are recommended: 8 and 14 inches.