If you've ever been struck with indecision while shopping for cookware, not knowing whether to go with the anodized or the stainless steel pots and pans, then keep reading -- we've got help for you. Buying cookware can be difficult and confusing, to say the least. Do you go by price? Do you choose the most professional looking? Do you select the most popular brand? It's actually none of the above -- you want to pick the one that's best for you, and we're going to show you how to do it.

First, you should understand that each material works differently. Some cookware is better for heat conduction than others. Certain metals react with acidic foods, so you wouldn't want to cook a tomato sauce in them. Other pots and pans are very durable and easy to care for. Browse the slideshow below to learn more.

What type of cookware do you prefer to use? Let us know below.

Copper
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Traditionally copper pots and pans were made with a copper exterior and tin interior, which prevented food from reacting with the copper. Modern-day copper cookware is lined with stainless-steel for the added benefit of durability and ease of cleaning.

Pros
Professional look.
Excellent heat conduction.

Cons
Very expensive.
Requires polishing.
Old copper cookware requires retinning.
Copper bowls (which are copper inside and out) react with acidic foods.

Mauviel Cuprinox Style Copper Saucepan with Lid, 1.2 qt, $240 at Amazon.com

Image courtesy of detzelpretzel, Flickr.

Sources:
WhatCookingInAmerica.com, TheKitchn.com, eHow.com, BestCookwareFinds.com, SparkPeople.com.