Raise your hand if you've ever tried to fry a perfect sunny side-up egg in a stainless steel skillet, only to groan in frustration as you realize you'll never get the whites unstuck. Or maybe you've dumped a couple of cans of tomatoes in your prized cast iron skillet before remembering that you didn't want your spaghetti sauce to taste like, well, cast iron.
The key is to know what types of metal cookware to use, and when. Most cookware has a place in the kitchen, but some equipment is better suited to cooking tomato sauce or frying eggs than others. Here's a handy guide to choosing the proper material to cook your next meal, no matter what's on your menu.
Infographic by Amanda Pharis for Southern Kitchen