It's easy to get confused with all the choices out there. So, I may be getting a little technical here, but here goes:
For saucepans, the best ones are made from copper but these are usually expensive, so a great alternative are those with layered aluminium core and clad in stainless steel, as these heat evenly and can be used in induction ranges. Scanpan Impact
is a popular choice.
For frypans, aluminium browns well, but for best performance it must be clad in layered copper or aluminium cores. Those made from cast iron are also great but must be seasoned properly.
Always check the specs before settling for one.
Edited by Airene, 03 January 2013 - 02:12 PM.