While I’m a massive proponent of cast iron, your choice of pan should be based on your cooking style. If you’ve ever started a dish using a recipe, and everything has gone wrong even though you followed the instructions perfectly, it’s probably the pan that wreaked havoc. Let’s look at the four most prevalent materials on the market and what they work best for so that you can stop cobbling together a meal despite your kitchenware and start achieving success.

Nonstick

Nonstick pans are excellent for certain meals because you won’t need to use much oil, and they’re incredibly lightweight. However, if you’re looking for that perfect sear on a steak or thick slab of salmon or are trying to make a blackened dish, nonstick is the wrong choice. It doesn’t handle high heat like stainless steel or cast iron. Nonstick pans aren’t very durable, either, and will need to be replaced frequently. As soon as you’ve scratched that nonstick coating, it’s been compromised. You can avoid this by only using wood or silicone when cooking with a nonstick pan.

These pans should be used for pancakes, bacon, eggs, flaky fish, crepes, and super cheesy dishes. Avoid anything acidic, such as tomatoes, and don’t brown butter or make sauces.

Stainless Steel

Stainless steel pans are the most versatile of the bunch. They are incredibly durable and work well on both the stove and oven. When browning meat, the shining surface can help you quickly identify when the food is ready. The downside is that stuck-on food can be tough to get off, though some brands are easier to clean than others. You’ll also find that the middle tends to cook a good bit hotter than the edges. If you’re purchasing stainless steel pans, make sure they’re relatively thick and high quality; otherwise, they’ll dent and warp, leaving you without the ability to throw a lid on top and get a good seal.

These pans are best for stews, sauces, and soups. They’re also perfect for anything you need to sear or simmer or any meal that has high acidity. Choose this for sautéing and browning butter, as well.

Cast Iron

Cast iron pans are my personal favorite for a reason. They share the qualities of both non-stick and stainless steel if properly seasoned, and just like stainless steel, they easily move from the stove to the oven. They also have an even heating surface. However, like non-stick pans, you need to steer clear of acidic and highly aromatic foods (unless you don’t mind your next three meals tasting like garlic).

Cast iron is best for baking breads, searing, broiling, and braising meats, and sautéing vegetables. Depending on the depth, you can fry up delicious fish nuggets and hush puppies. It’s also the best choice for one-pan meals.

Be warned that cooking foods like eggs and pancakes aren’t a good idea until you’ve had your cast iron pan for a few years. The longer you’ve kept it well seasoned, the better its non-stick properties will be. Similarly, as the years go by, it will get easier to clean.

Copper

Copper pans are the most expensive of the bunch. They provide even heating and quickly cool once removed from the heat source (unlike cast iron which will remain hot for half an hour). They’re easy to clean, last a long time, but shouldn’t be used in the oven for any lengthy period. They cannot handle high temperatures in either the oven or on the stove.

Copper pans are best for making things like caramel and candy, cooking seafood, and simmering sauces. Again, like cast iron and non-stick, avoid highly acidic foods.