You’re ready. You just moved into your new place and it’s about time you started cooking for yourself—who else will feed you? Or maybe you’re finally getting rid of that old cookware you borrowed from your roommate in college and are ready to invest in something you can pass on to your kids.

You already know you want Tramontina. We’re a consistent, trusted brand and you’ve always loved our products. So how do you know which material and line of cookware is right for you? Aluminum or stainless steel? What about cast iron? Does it even make a difference? Let’s find out!

18/10 STAINLESS STEEL

TRI-PLY CLAD

Pros: An aluminum core sandwiched between an interior layer of 18/10 stainless steel and a magnetic stainless steel outer layer makes this cookware durable and a superb conductor of heat. Since the entire vessel is made from tri-ply clad material, heat is distributed evenly throughout the vessel. Resistant to rust, corrosion and stains, the metal is non-reactive and works for almost any form of cooking: searing, sautéing, braising, creating sauces, etc. It is compatible with all cooktops, including induction. It is oven-safe up to 500°F, and will last for generations. Oh, and it’s just as sleek and professional as it looks.

Cons: This cookware is less affordable and can also be tougher to clean if you aren’t using enough oil or if you’ve grown accustomed to using lightweight nonstick cookware

TRI-PLY BASE:   ROTONDA    |    PRIMA    |    STOCK POTS

Pros: The construction process for these product lines is similar to the durable tri-ply clad formula, except the aluminum is only in the base of the vessel. It’s also more affordable than tri-ply clad, is induction-ready and oven safe up to 500°F.

Cons: The cookware sides may not heat as evenly as tri-ply clad.

ALUMINUM

COLD-FORGED HEAVY GAUGE:   LYON

Pros: Heavy-gauge, forged aluminum construction makes it durable and an excellent conductor of heat. This particular line is nonstick with a four-layer ceramic-reinforced cooking surface and many pieces within the line work as an oven on your stovetop. It’s also compatible with induction and oven safe, making it a versatile cookware material.

Cons: This cookware is heavier and more expensive than other types of aluminum cookware.

HARD ANODIZED

Pros: The exterior of aluminum cookware is anodized to provide exceptional durability and is an excellent conductor of heat. The smooth nonstick interior releases food easily without needing much oil and clean-up is quick.

Cons: More costly than regular aluminum or a basic nonstick line and must be washed by hand.

PORCELAIN ENAMEL:   CERAMICA DELUXE    |    PRO 3004    |    CERAMICA     |    SIMPLE COOKING

Pros: Made from heavy-gauge aluminum, making it great for even and quick heat distribution. Comes in at an affordable price, is lightweight, dishwasher-safe and ideal for everyday use. Many of the lines come in a variety of colors and finishes, with the option of different cooking surfaces, like nonstick or ceramic. Nonstick sauté and sauce pans in this finish are the true workhorses of the kitchen!

Cons: Not as heavyweight and won’t brown as perfectly as some of the other materials.

CAST IRON

ENAMELED CAST IRON 

Pros: Extremely durable cookware you can pass down to your kids. It’s fabulous for conducting and retaining heat and once it’s hot, it stays hot, which is perfect for slow simmers (think stews and braises). The enamel finish makes it easy to clean, and is also great for searing and browning. Did we mention the fun colors? Express yourself and show off these pieces at the dinner table.

Cons: This is some heavy-duty cookware that may require you to spend some extra time lifting weights at the gym. It is also, much like any well-made long-lasting cookware, more expensive.