There is a variety of cookware materials, each with different virtues, so you'll probably want to stock your kitchen with more than one type. Look for copper or copper-bottomed pots and pans lined with stainless steel, nickel or tin to prevent your cookware from reacting with acidic foods. Aluminum is lightweight and, like copper, is a good heat conductor. Look for heavy gauge, anodized aluminum, which is less likely to warp and resists stains and scratches. Aluminum is especially good for cake pans and cookie sheets.
Stainless steel is extremely durable and resistant to stains, scratches, tarnish and corrosion.
But it doesn't conduct heat as well as other metals, so it is best combined with other materials, such as copper. Cast iron is great for browning and broiling. Though it heats slowly, it retains heat for a long time. It also requires more care than stainless steel or aluminum and may rust if it is not carefully dried after washing. Porcelain enamel cookware is available in a wide range of aesthetically pleasing colors.