Sometimes it's really hard to make a right choice between the huge varieties of cookware available in the market these days. Not only ingredients are responsible for a meal quality and taste, but the kitchenware as well in which the meal is cooked.
First of all, you must choose the right cookware material for a certain kitchen activity.
Pots made of enamel lining are best for soups, compotes, kissels, etc. and not recommended for frying. It's easily burnt, gets dark spots and sometimes even enamel breaks out.
Aluminum cookware is light and steady. It's perfect for porridges, pasta, buckwheat, and soups. However, you should not keep the food in aluminum cookware for long – immediately replace the utensil (e.g. enamel casserole) after preparing the meal. Also, it's better to avoid rasping the aluminum dish with a metal brush.
Cast iron is the most solid and durable material for cooking. Even though it's quite heavy, it will serve you for long. Cast iron dish heats up proportionally and keeps warmth for long. It's best for pilaf, stewed meals, meat and thick soups. Cast iron pan (which is basically in every grandma's kitchen) is ideal for pancakes and stewing vegetables.
Stainless steel cookware is light and comfortable to use. It's easy to wash and serves you forever. Stainless steel pans and pots are now produced with a double bottom, which enables the metal to heat up proportionally all over the surface.
Teflon-covered cookware is already a long time favorite. You should only use wooden or plastic utensils when cooking with Teflon, as metal instruments scratch and spoil the surface and make the cookware undesirable for cooking.
Georgians often use pottery, especially clay pots and clay pans (Ketsi, in Georgian). Meals made in pottery have a distinctive taste.