Metal Match: A Cookware Materials Guide
Choosing the right cookware starts with understanding how different materials perform in real kitchens. From the high-heat power of carbon steel, to the everyday durability of stainless steel, to aluminum's fast, even heating, each option brings distinct advantages and a few important considerations. Knowing what sets these materials apart can help you match your cookware to your cooking style, optimize performance, and get the most out of every dish.
We caught up with Vollrath chef and product trainer Rich Rupp in the kitchen to discuss his favorite uses for each type of cookware.
Carbon Steel
Best use: High-heat performance
Carbon steel cookware is ideal for chefs who love the high-heat tolerance, versatility and longevity of cast iron but don’t love its weight. Carbon steel preheats quickly and is ready to go, making it more responsive than cast iron.
An alloy of carbon and iron, carbon steel handles the heat better than aluminum and won’t warp as easily over high temperatures. It can be used in the oven and on any type of cooktop, including induction. Its ability to handle high heat makes it ideal for searing and stir-frying.
“These pans quickly become a favorite for chefs! Their durability and nonstick properties quickly make them your go-to pan because they are tough and easily reseasoned, versus throwing a pan away when the coating fails.” - Chef Rich Rupp
Volllrath carbon steel fry pans and stir-fry pans are available with a natural or nonstick finish. A natural finish, when properly seasoned and maintained, develops a naturally nonstick surface that’s easy to care for.
“These pans quickly become a favorite for chefs! Their durability and nonstick properties quickly make them your go-to pan because they are tough and easily reseasoned, versus throwing a pan away when the coating fails,” Chef Rich said.
Because carbon steel is a reactive material, it requires care (for instance, you wouldn’t want to leave it in a sink full of water), and cooking with acidic ingredients also can require reseasoning. See how easy it is to season and maintain carbon steel cookware.
Overall, carbon steel is lightweight and easy to handle day after day. Why Vollrath? Because our carbon steel fry pans, woks, and stir-fry pans offer impressive quality and durability made right here in the USA and feature a one-year warranty. Learn more.
Stainless Steel
Best use: All-purpose durability
It’s tough to beat the superior durability of Vollrath commercial stainless steel cookware. Made of steel, chromium, and nickel, stainless steel’s strength is its nonreactive surface that’s corrosion resistant and dishwasher safe. An excellent all-around choice for general cooking, stainless steel complements any surface, including induction ranges. Chef Rich reminds us that not all stainless is induction ready; make sure you select a multi-ply or clad pan that’s labeled for use on induction.
For stainless steel that heats more quickly and evenly, choose Vollrath Tri-Ply cookware. Our Tribute® line is fully clad from top to bottom, and Centurion®, Intrigue®, and Optio™ all feature clad bottoms. Layering steel with aluminum helps distribute heat more evenly while maximizing its quick-heating capabilities. To learn how different grades of material impact performance, visit our stainless steel basics page.
The best way to elevate your results with stainless steel is to learn best practices, for example, heating the pan, then adding the food to the hot pan and letting it cook before flipping. Although seasoning isn’t necessary, it can help improve cooking and release. Chef Rich recommends a light application of oil, heating until it wisps, removing, letting the pan cool, and then heating again to the desired temperature.
“Learning to cook on stainless steel is easy. With a few practice runs and some patience — don’t try to lift the food too early — you will be on your way to better results,” Chef Rich said.
Overall, stainless steel is an excellent choice for cooking on any surface and for exceptional durability, with most lines backed by our JP Lifetime Guarantee. From heavy-duty Tribute, Centurion, and Intrigue, to our Miramar display cookware and budget-friendly Optio, we have a perfect line for every kitchen. Learn more about Vollrath stainless steel cookware.
Aluminum
Best use: Low-heat consistency
Offering excellent heat transfer, professional aluminum cookware can be the sweet spot between weight and durability. Although not as tolerant of super high heat, it certainly handles all normal cooking tasks. It offers exceptional conductivity, lighter weight, and lower cost. Aluminum is a popular choice for budget-conscious operations and those who prioritize even heating and, if coated, its nonstick capabilities.
There are several aluminum grades/alloys to choose from, each with specific properties and benefits. When choosing cookware for your commercial foodservice operation, it’s important to understand how these different grades of material impact performance. Learn more about aluminum basics.
Like stainless steel, aluminum resists oxidation and corrosion, but it’s lightweight and an excellent heat conductor. “Ideal for everyday cooking, aluminum pans with nonstick coating are perfect for cooking eggs and other foods that might stick to natural surfaces,” according to Chef Rich.
Nonstick coatings can break down when exposed to long durations of high heat. Natural finish pans, when used with butter or oil, offer an alternative nonstick choice.
From Wear-Ever® Classic Select® with the JP Lifetime Guarantee, to our budget-friendly essential line, aluminum is our largest line of cookware and bakeware and there’s something for every kitchen. Explore Vollrath professional aluminum cookware.