What cookware do most chefs prefer?

Chefs prefer cookware made of cast iron, copper, or carbon steel pans. Chefs do not usually use non-stick pans as they cannot withstand the daily use required by chefs. When used in restaurant kitchens, cookware usually has a short lifespan, and non-stick pans are more expensive than carbon steel pans.

Best conductors for cooking :

The best conductors for cooking are materials that efficiently and evenly distribute heat across the cooking surface. Here are some common materials used for cookware and their conductivity properties:

1. Copper: Copper is an excellent conductor of heat known for its ability to quickly and evenly distribute heat across the cooking surface. Copper cookware is often lined with a non-reactive material, such as stainless steel, to prevent copper from reacting with acidic foods.

2. Aluminum: Aluminum is also a good conductor of heat and is often used in cookware because of its lightweight and affordable properties. However, aluminum is a soft metal that can easily scratch and dent, affecting its ability to conduct heat evenly.

3. Cast iron: Cast iron is a heavy and durable material that retains heat well, making it ideal for cooking at low temperatures over long periods. Cast iron cookware can take a while to heat up, but once it does, it can hold heat for a long time.

4. Stainless steel: Stainless steel is not as good a conductor of heat as copper or aluminum, but it is durable and easy to clean. It also doesn't react with acidic foods, so it's a good choice for cooking sour dishes.

Ultimately, the best conductor for cooking will depend on your preference, cooking style, and the food you are cooking.