Everyday Metals: The Chemistry of Pots and Pans

Aluminum pans are lightweight and conduct heat quickly, but often need coatings to prevent reactions with food.
Stainless steel resists rust thanks to chromium, which forms a protective oxide layer.
Copper cookware offers superb heat conductivity, often lined with tin or steel to prevent reactions.
Cast iron retains heat well and builds a natural nonstick “seasoning” layer of polymerized oil.
Nonstick pans use coatings like polytetrafluoroethylene (PTFE) to keep food from sticking.
Anodized aluminum has a hardened oxide surface that’s tougher and more corrosion-resistant.
Carbon steel pans behave like cast iron but are lighter and heat up faster.
Heat distribution depends on metal structure—thicker, denser pans spread heat more evenly.
Reactive metals like bare copper and aluminum can alter food taste if uncoated.
Modern multi-layer pans combine metals (like aluminum cores with steel exteriors) for performance and durability.