Copper is the most heat conductive cookware. Copper will permit the cook to have total control over the heating of the pan. When heat is applied the pan responds immediately by transmitting heat quickly and evenly to all sides of the pan. Likewise when the heat is removed the pan immediately begins to cool rather than retaining heat. Control over the temperature is extremely important when cooking delicate recipes such as those for sauces.

Aluminium is second to copper in heat conductivity. When heat is applied the pan responds immediately by transmitting heat quickly and evenly to all sides. Aluminium cookware can be found in an anodized state or natural. Anodized aluminium has become popular in the last few years because it makes the surface harder and therefore it is easier to clean. The anodized aluminium is less reactive with acidic foods than the non-anodized aluminium.

Carbon steel follows behind aluminium in its heat conductivity. Carbon steel is typically used in woks. You also find this as the core metal on some enamel covered cookware lines. High Carbon steel is noted for its increased hardness and strong ness derived from the higher carbon content. Carbon steel, unless seasoned well or lined with another material, will rust.

Stainless steel is a poor conductor of heat by itself. As a result most stainless steel cookware will be clad with another metal, such as aluminium or copper to aid in heat conduction. A good grade of stainless steel is 18/10 though you can find 18/8 in some cookware products. 18/10 Stainless steel is essentially a low carbon steel which contains chromium at 10% or more by weight. It is this addition of chromium that gives the steel its unique stainless, corrosion resisting properties. The chromium content of the steel allows the formation of a tough, adherent, invisible, corrosion-resisting chromium oxide film on the steel surface.
Benefits of 18/10 Stainless Steel are :- corrosion resistance, fire & heat resistance, hygiene, aesthetic appearance, strength-to-weight advantage, ease of fabrication, impact resistance and long term value.

This is a high grade stainless steel made to exacting Swiss standards. 100% of their steel production is based on recycled scrap metal. As a major recycling company, Swiss Steel therefore makes an important economic contribution to the disposal of scrap metal.

Global knives are made from the finest high carbon stainless steel available for producing professional quality kitchen knives. Global uses its own proprietary stainless steel which it calls CROMOVA 18 Stainless Steel. This steel is hard enough for Global knives to keep their edge for a long time, but soft enough so that it is not too difficult to sharpen the knives. The CRO in CROMOVA 18 stands for chromium and the 18 is the percentage of chromium in the steel. This high percentage of chromium contributes to Global's good stain resistance. Care should be taken to keep your Global knives stain and rust free. The MO and VA in CROMOVA 18 stand for molybdenum and vanadium. These two elements give a knife good edge retention.

Tinned bake ware is made from sheets of steel that have been covered with a thin coat of tin, making it a good conductor of heat. The tin coating allows the bake ware to heat slowly and evenly. Tinned steel bake ware will darken after extended use, which may have an effect on baking times.

Cast iron is a poor conductor of heat; however once it has reached the desired temperature it will retain heat for a long time. Therefore cast iron is often preferred in casseroles or Dutch ovens where slow cooking is required. Cast iron cookware can be found in its natural state which is a grey colour. Following purchase, you should season your cast iron to prevent rusting. Some cookware lines are enamel coated cast iron. This cookware offers all the benefits of cast iron, the weightiness of the iron and the heat retention, while the enamel makes it possible to use the cookware in both the kitchen and at the table as serve ware.

There are many non-stick surfaces. Generally speaking one should be careful with cookware that is non-stick because the surface can scratch. It is suggested that one use utensils recommended for non-stick surfaces such as wooden or nylon and this does not include metal utensils. Non-stick surfaces are not only popular because of their ease during clean-up but also because they lend themselves to healthy cooking. Most non-sticks allow the cook to omit or use minimal amounts of oil while cooking.

Silicone bake ware can go right from the freezer to the oven due to its ability to withstand a wide temperature range, and can go in the microwave because of its non-metallic nature. It is very flexible, with a non-stick surface allowing easy removal of baking contents, and it imparts no flavour or odour to baked or cooked goods. Finally, silicone bake ware can be safely and easily cleaned in the dishwasher.