Simply put, your cookware is what you use to heat and cook food. Unless you’re running a restaurant, chances are you probably only need one set of cookware. This is because there are many types of cookware on the market, each with its own advantages and disadvantages. Which type of cookware you choose depends on your needs.
Aluminum: Aluminium is lightweight and inexpensive, making it an ideal first purchase for new cooks just getting into the kitchen. It’s also easy to clean and maintain, as it doesn’t react badly with acidic foods like tomatoes or citrusy aromas found in strong smelling herbs like oregano or thyme. On the downside, aluminum does react poorly with acidic foods or strong odors found in strongly smelling herbs like thyme or oregano – so choose wisely when purchasing an aluminum frying pan or Dutch oven.