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There is a great variety of cookware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning.

Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves.

A good cooking pot design has an “overcook edge” which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.

Here you will find a variety of cookware like aluminum, cast iron, ceramic, copper like, non-stick and stainless steel. 

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