# Essential Cookware Parts: A Quick Guide
Cookware is made up of several key components, each contributing to performance and durability. Understanding these parts can help you choose the right pots and pans for your kitchen.
### 1. Body
The main structure of the cookware, usually made from materials like stainless steel, cast iron, aluminum, or copper. The body determines heat conductivity and retention.
### 2. Base
The bottom of the pan, which comes in contact with the heat source. A thick, layered base (e.g., clad stainless steel) ensures even heat distribution and prevents warping.
### 3. Handles
Attached for gripping and moving cookware. Look for heat-resistant materials like stainless steel, silicone, or Bakelite. Riveted or welded handles offer better stability.
### 4. Lids
Help retain heat and moisture. Tempered glass lids allow visibility, while stainless steel or cast iron lids provide better insulation.
### 5. Cooking Surface
The interior layer where food is cooked. Non-stick coatings (PTFE or ceramic) prevent sticking, while seasoned cast iron develops a natural non-stick layer over time.
### 6. Rims & Spouts
Designed for easy pouring. Some cookware features rolled rims for drip-free pouring, while others have spouts for controlled liquid transfer.
### 7. Helper Handle
A secondary handle on larger pots for better balance when lifting.
Choosing cookware with high-quality parts ensures better cooking performance and longevity. Always consider material, construction, and ergonomics when making a purchase.