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Originally Posted by KYHeirloomer  Also, don't forget there are many materials in addition to stainless. Check out, for instance, some of the carbon steel pots and pans, which are just as good and usually a lot cheaper.
Cast iron---either coated or not---has uses that cannot be duplicated with other materails, and you might look into at least one iron skillet and "Dutch oven." |
If you are relatively new to cooking, think carefully before you get into cast iron and carbon steel. There are some maintenance issues you will have to deal with: they must be seasoned and then taken care of properly to avoid rust, and in the case of carbon steel, in order to make them work really well. I think it's probably worth it if you have no particular habits as yet and are willing to start developing some good ones, but if you're not willing or able to put extra time and effort into your equipment you're probably better off with rust-free materials.
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And, despite the potential health issues (for most of which the jury is still out), you'll find that most commercial kitchen are loaded with aluminum pots and pans.
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I heard an interesting story on NPR about this a year ago. Apparently the jury isn't still out, if we're talking about scientists and doctors. The original studies that suggested aluminum pots and pans might be dangerous, because the aluminum would go into your brain, turn out to have been misinterpreted. There have been subsequent studies focused on the question directly, and there is no evidence that aluminum pans can hurt you. The NPR story was so interesting because this medical scientist was discussing how difficult it is to convince anyone: everyone seems to have heard that aluminum pans are deadly, and nothing will convince them otherwise. Practically speaking, of course, you may have some trouble finding such pans outside a restaurant supply house, because there isn't much demand -- everyone "knows" they're deadly, right?