In addition to stainless steel, non-stick, cast-iron, copper, hard anodized, multi-ply or all-clad cookware, there are a few other types of cookware and bakeware material that some of you might be interested in. Let’s look at those materials in details.
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Carbon Steel
Carbon steel cookware is usually rolled or hammered into tiny thin sheets of material. Material supposed to be strong and holds heat well enough. This type of material is best suited for knives, woks, crepe frying pan and paella pots, where curved shapes holds heating where required during stirring. One of the issue with carbon steel is that it need to be seasoned with oil before using and needs to be repeated as needed. Over time, the surface will be black and non-stick like cast-iron material.
Top Carbon Steel Kitchenware
See our detailed Wok Guide here: Wok Guide
Joyce Chen Pro Chef 14-Inch Flat Bottom Wok uncoated Carbon Steel
Helen Chen’s Asian Kitchen 14-inch Carbon Steel Flat Bottom Lidded Wok Set
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Enamel Coated Cast Iron
Enameled cast iron cooking pans are made of cast iron covered or coated with a porcelain surface. This creates a win-win situation for heat conducting of cast iron without the acidic food reactivity and almost works a non-stick surface.
Top Enamel Coated Cast Iron Kitchenware
See our detailed section on Enamel Coated cast Iron cookware here: Enamel Coated Cast Iron Cookware
Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red
Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Red
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Enamel Over Steel
Enamel over stainless steel has heat conducting of carbon steel with non-reactive surface from acidic food.
They are usually cheaper compared to stainless steel pot and are much lighter in weight. They do not get rusted but not as strong. Because of the lighter weight and cheap price, it is very popular cookware for camp outing.
Top Enamel over Steel Kitchenware
Le Creuset Enamel-on-Steel 6-Quart Covered Stockpot, Cobalt
Paula Deen 2 Piece 1.5 Quart and 3 Quart Enamel on Steel Mixing Bowl Set, Blue
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