Pots and pans are made of a variety of materials. Heavy pans heat foods evenly and gently. Copper-bottom, cast iron, enameled cast iron, anodized aluminum, and clad aluminum are all good choices for heavy-bottom pans.
I always prefer stainless steel. Some of my favorite brands are All-Clad and Calphalon. These are the high-end brands, made in the USA. They have several lines of cookware, including non-stick coatings. Le creuset is good choice for enameled cast iron.
Calphalon
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