Pick the right pan

Copper or cast iron? Stainless or aluminum? The choices make shopping for kitchen equipment a bit daunting. Here's a quick guide to choosing the right metal for your needs.

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COPPER

Pros Holds heat more evenly than any other metal, so sautes brown better and sauces don't curdle or burn. Cons Expensive, heavy and requires regular polishing. Look for Brands like Mauviel and Calphalon with stainless steel linings so copper can't leach into food.

ALUMINUM

Pros Lightweight, inexpensive and good for simple tasks like melting butter and boiling water. Also best for baked goods; the fast-heating metal keeps crusts from getting tough. Cons Aluminum can be too light and thin, causing foods to stick and burn; can also cause acidic foods to discolor. Look for Professional-grade brands, like Chicago Metallic.

STAINLESS STEEL

Pros Heavy-duty and all-purpose; not cheap, but stainless sets last a lifetime. Cons Loses luster if washed with an abrasive sponge. Needs plenty of oil or a nonstick surface to keep food from sticking. Look for Brands such as All-Clad and Sitram.

CAST IRON

Pros Holds low heat, withstands high temperatures and lasts forever. Good for searing, slow cooking and dishes that go from stovetop to oven. Cons Can be pricy; uncoated skillets must be kept seasoned. Look for Various shapes and sizes that can serve many purposes--you don't need a big collection.

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