We regret to inform you, but the saying “old pot makes good food” is not 100% true. In fact, the saying applies only to iron pots.

For all others, it is important that you know that a new, quality pan makes all the difference in your dish, your health and your pocket. More than that, it is essential that you choose the right material from which the pan is made.

The type of material can influence the cooking time, the taste of the food and also the durability, ease or not of cleaning and, of course, your health, since some materials release toxic metals in the food.

There are many options of brands, models, materials, technology, colors and prices. But none of this is for nothing, not even on a whim.

There are copper, iron, clay, ceramic, titanium and glass cookware. But the most recommended for durability, safety and ease of cleaning are stainless steel, non-stick and aluminum with ceramic coating.

Although the models of glass, ceramics, clay, porcelain, iron, soapstone and surgical steel are the ones that bring less risk to health, these pans are more expensive, require more care and are more difficult to clean.

The differential of the Tramontina pan is quality, durability, safety, innovation and beauty. This goes beyond the tradition of more than 100 years in the Brazilian market. The brand is present in more than 120 countries.

Tramontina has several product lines to please each profile and enhance the decor of your kitchen along with the need. From sophisticated to colorful, the brand presents utensils for all types and sizes of family.

Purchasing criteria: Factors to compare Tramontina pot models

To choose the ideal pan for your needs you need to note some key points that will make all the difference in your day-to-day. It is no use buying pans considering only the price or the beauty of the pieces. Here, the cheap and the beautiful can be expensive.

After all, you don’t want your recipe to be contaminated by toxic waste, much less that the same waste changes the color of the food.

Another negative surprise that can be avoided is spending more for a lower quality product that will have to be replaced in a shorter time. We believe you want a pan that will last a long time, don’t you think?

And, last but not least: whoever cooks always expects the cleaning part to be simple and uncomplicated. Therefore, we have listed here the main aspects that you must observe before choosing the right pan.

• Material Type
• Number of pieces
• Ease of cleaning

Check below the detailed explanation of each one so you can make the best choice when buying your Tramontina pan.

Material Type

The most used and recommended pans by chefs are made mainly of three materials: Stainless Steel, Nonstick or Aluminum.

Stainless steel

Stainless steel ones are the most recommended. This material makes the heat evenly distributed throughout the pan, accelerating the heating (so there is no need to use high heat!) And conserving the heat for a longer time.

In addition, stainless steel pans have a triple-ply bottom (stainless steel + aluminum + stainless steel) which speeds up the cooking of food, and therefore saves energy.

They are also stainless, meaning they are very resistant to corrosion, wear and rust. The durability of the material also influences the price and stainless steel pans are usually more expensive than aluminum pans, but they are also the ones that last the longest.

Nonstick

Non-stick pans are the most practical when cleaning. Since they don’t need fat to fry, they heat up faster and don’t let food stick together.

But, attention! The nonstick technology is due to polytetrafluoroethylene (PTFE), a material that is released from pots and reaches food. To avoid this contamination, it is essential to use silicone, plastic or wooden spoons to avoid scratching the bottom.

Aluminum

Finally, the aluminum pans. These are the most common, but also the least recommended by experts. Although cheaper and accessible, they cannot retain heat, they are very thin, more difficult to wash and still release substances during long cooking times.

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The World Health Organization approves the use of this material in pots, but a study by the University of São Paulo showed that when cooking for more than three hours, foods absorb an aluminum index six times higher than allowed.

For added safety, choose aluminum cookware with a Starflon T3 non-stick coating, which will not let food stick and is PFOA free. Below, we summarize the characteristics of each material in a comparative table for you to understand the pros and cons of each.

Number of Pieces

Something very personal is the choice of cookware models. With such a variety of shapes, sizes and functions, choosing which cookware to buy to compose your kitchen is not the easiest task.

Therefore, we recommend that you choose a basic cookware kit, with the models most used by those who cook. Nowadays it is possible to find sets of quality, efficient and with varied designers. The sets consist of 2 pieces reaching 12.

To help you, check out how a basic set of pans is formed:

• 2 pans of different sizes and depths;
• 2 casseroles for cooking vegetables, rice and desserts;
• 1 milkmaid;
• 1 pressure cooker.

With these pieces you already have enough to prepare a multitude of beautiful meals. And, from there, you can increase your set by buying other spare pans that you feel need.

Ease of Cleaning

Everyone agrees that this is one of the main points when choosing a pan. After all, after preparing meals for you, your family and friends, what you most want is to taste the delicious dishes.

Nobody wants to spend hours sanding pots, struggling to get food scraps stuck together or yellowish stains. For this, certain precautions with your pans are essential. And, as stated earlier, the material of the pan is a key point here.

With the non-stick pans the ease of cleaning is certain, since its technology was made thinking about not letting the food stick to the bottom. But, when washing it is important to use soft plugs to avoid scratching the bottom and preserving the non-stick component.

In the case of non-stick pans, the important thing so that the food does not stick is always to cook over low heat. This also helps not to create yellow spots, which are also difficult to remove during washing.