What materials for what types of cooking?

Cast iron, robust Cast iron is made from an iron alloy, rich in carbon. It retains heat and diffuses it slowly and evenly. There is no better than a cast iron casserole for the simmered dishes , over low heat: stew, beef bourguignon ... It has the great advantage of being compatible all fires and baking.
Used for grills, planchas, cast iron is also ideal for grilling meats.
We would almost forget its weight!
The famous cast iron casserole is the kitchen utensil that is often passed from mother to daughter.   

Steel or iron, the indestructible This is without context the ideal material to grasp, roast and roast since it supports high temperatures. You will say, yes but ... but no, if you take the time to pellet, maintain properly, cooking after cooking, the bottom of the pan will skate, brown and become naturally anti-stick. Find out how to pummel your steel pan or iron.
Steel as iron allows uses on all types of fires and even in the oven.   

Aluminum and cast aluminum, so light Both are excellent heat conductors and their weight is a real asset. Moreover it is a matter that does not require any particular maintenance. However, it is not recommended to use it for acidic cooking: lemon, tomato, wine that would alter the material or to cook leafy vegetables such as spinach, green beans, cabbage ... that would tend to blacken. Aluminum containers are ideal for roasting and braising. This metal is not suitable for hobs on induction. Except for the Scanpan range, which offers a selection of ceramic-coated thick alumina stoves with an induction bottom.   

Different coatings: non-stick performance and maintenance facilities  

Enamel Mineral product, has high resistance to heat and thermal shock, protects against corrosion, acids and detergents.  

Teflon The best known anti-adhesive coating. Long appreciated for this asset, it was, in the early 2000s, challenged for one of its components. It is for this reason that today a large number of brands offer Teflon coatings guaranteed without PFOA.  

Ceramic It resists the different temperatures, distributes the heat more quickly and allows cooking without using too much fat.  

Stone This is a process that incorporates stone particles into cast aluminum for fast and even cooking. Nonstick, it allows cooking without adding fat.   

Stainless steel, the unalterable Commonly called stainless steel, it is an iron alloy to which are added chromium so that it is stainless and nickel for resistance. It has the advantage of not tying, of being light and its maintenance is easy. Unfortunately, he is a bad conductor of heat. It is recommended for slow and liquid cooking on gas, on electric plates, vitroceramic or induction.   

Aluinox, the infallible It is the result of the combination of two materials: stainless steel and aluminum, which assembled give only the best of themselves: excellent thermal conductivity (12 times more conductive than stainless steel), great robustness and easy maintenance. It allows to control all cooking on all types of fire and is particularly suitable for induction.   

Ceramics, the culinary trend The ceramic distributes a homogeneous heat, but gradually increases in temperature. It is ideal for cooking over low heat. Attention it does not support the direct contact with the flame. Aesthetic, it is often offered in different colors which allows it to go from the oven to the table. This smooth material is very easy to clean, check out our ceramic cookware .
Today, Emile Henry, with his brand new Delight collection, offers a new and revolutionary ceramic that withstands all temperatures without being damaged. It can even be used on the booster induction hobs. Simmer, grab quickly, roast, jump ... it's still