STAINLESS STEELCommonly used for kitchen equipment and widely used because it does not react with alkaline or acidic food. The best one comes with a disk of copper or aluminum base, which helps it to conduct the heat across sufficiently. Nevertheless, it can wrap and develop hot spot.
GLASSThe greatest advantage of glass cookware is that they can be used in the oven, microwave or stovetop to the dining table and into the freezer. It is an impressive heat conductor although it takes up a bit longer time to heat up but retains the heat well. Therefore it is time and energy saving in cooking by using the retained heat to finish the cooking.
GLASS CERAMIC The best part is, it can be taken directly from deep freeze to the stovetop and to the dining table. It is proven resistant to extreme heat, is suitable for roasting, broiling and baking in both conventional and microwave oven. As its cousin sister, glass ceramic cookware as well, retains and distributes heat across satisfactorily.
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