Cooking is an inseparable part of our lives. Otherwise, how else can we make healthy and yummy food. In many generations this has been quite a challenge. Problem being, finding a conductive and non-reactive metal since cooking requires heat conductivity and lack of chemical reactions with food. In the past, pans would be made of reactive materials and then coated with neutral ones. However, today's technology has made it possible to have safe baking pans for cooking made of aluminum, cast iron, stainless steel and carbon steel.
For along time now aluminum baking pans have been considered great for cooking. This is due to their exquisite thermal conductivity i.e. they heat fast and without creating any hot spots they do not corrode or rust. However, they react with certain acidic foods such as egg yolks, asparagus and artichokes thus influencing their taste.
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Copper pans are quality when it comes to models with stainless steel linings rather than tin. Traditionally they were made of tinned copper. They were great to heat conductivity and safe from chemical reactions with acidic foods. However, today they are expensive and require periodical re-tinning to their tin layer thinning.
In our homes today, stainless steel and carbon steel baking pans are mostly used. They are immune to corrosion and chemical reactions with acidic food. They however do not conduct heat evenly. Aluminum or copper core is mostly used to rectify this problem. Carbon steel on the other hand heats rapidly but not as well as other materials. Nevertheless, it's suitable for instance where pans require different cooking temperatures.
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