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Cookware - The Different Kinds

By: David L Retterer

Stainless steel cookware is considered one of the best and safest choices in cookware. Enameled Cast Iron Cookware is so durable it will outlast Teflon by years. Copper cookware is usually lined with tin or stainless steel. Nonstick cookware is good for those watching their weight, since less oil is needed for cooking. And if you feel that good cookware is too expensive, consider how many cheap ones of lesser quality you would have to buy to last as long as one good quality set. The rule of thumb with cookware is to buy the highest qaulity you can afford.

Cookware

Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove. The quality of cookware generally refers to the kind of materials and their gauge or weight. Use medium- to heavy-gauge cookware with a flat bottom. Any kind of pan left empty on a heated burner will become damaged, and glass cookware may shatter. First, we recommend you review this tutorial on choosing and using cookware. And whether or not a high quality set of cookware makes sense for you, over an cheap set you'll need to replace over and over.

Cookware Choices Metal Types Characteristics COPPER (Bourgeat,Alessi, Mauviel) Best heat conductivity; most responsive to heat source; cooking surface must be lined; maintenance required to maintain original luster, scratches easily Aluminum Cold Drawn stamped 3004 alloy (Wearever Professional) Heavy gauge is highly conductive; even heating; inexpensive; acidic foods can cause discoloration, metallic taste; light gauge could get hot spots, warp Hard anodized (Calphalon) As above; anodized surface reacts less with acidic foods, is more stick-resistant Non-stick (Wearever Professional, Calphalon, All-Clad, Swiss Diamond) Highly conductive; allows for reduced fat cooking; does not react with foods; quick release; surface may wear off; should use non-metal utensils on most surfaces CLAD Copper bonded to stainless steel cooking surface (Bourgeat, Alessi, Mauviel) Extremely conductive; even heating; durable; very responsive to heat source; expensive; high maintenance exterior Aluminum core bonded to Stainless steel cooking surface (All-Clad's Master Chef, LTD, Stainless, KitchenAid Stainless) Highly conductive; non-reactive; easy to clean; durable; even heating aluminum core throughout. Knowing the characteristics of each kind of cookware, you can match them to your needs and lifestyle.

Stainless

Stainless has advantages that make it a favorite for two reasons. Stainless steel cookware and bakeware is highly durable. Stainless steel is great on the cooktop or in the oven. Stainless cookware sets are available in various sizes, from a starter 5-piece to a complete 10-piece set. Stainless steel cookware is considered among the best and safest choices in cookware. Stainless Steel is a very good all-around general-purpose cookware. Stainless Steel is lightweight; durable; easy to clean/maintain; doesn't corrode or tarnish; won't scratch.

Copper

Copper is a relatively soft metal and scratches easily. Copper and aluminum perform excellent when used on low-to-medium heat. Copper has ten times the heat conductivity of stainless and glass, and two times that of aluminum. Copper heats up extremely fast and evenly. Copper, although generally the most expensive, is a great heat conductor and allows for even cooking. Copper cookware has always been the first choice of traditional chefs for effective cooking.

Nonstick

Nonstick coatings on the interiors of pots and pans will make cooking and cleaning very easy. Avoid preheating nonstick pots and pans before adding food. Nonstick cookware should always have a dull finish. Like cooks everywhere, I found myself looking into a nonstick pan and wondering if it was safe to use. Nonstick cookware appears to be safe if used as directed. Nonstick surfaces can scratch easily and should be used with nylon and wooden utensils. Nonsticks have greatly improved, but they still shouldn't be used with metal utensils or very high heat. In the world of low fat cooking in particular, nonstick pans are a necessity, since they require little or no oil for cooking.

Anodized

Calphalon is the leading manufacturer of anodized aluminum cookware, but newer offerings from All Clad (endorsed by celebrity chef Emeril Lagasse) and others are coming on strong. The strength of the anodized finish is resultant primarily from the kind of pre-treatment, the coating thickness, and the kind of anodizing. You can probably use metal utensils with hard anodized, but not with non-stick. Anodized aluminum will not chip, crack or peel. Anodized aluminum is an excellent conductor of heat and is reasonably lightweight; it's durable, but easily stained and not dishwasher-safe. Hard-anodized cookware is harder than steel and is extremely durable. Hard-anodized aluminum goes through a process that hardens the aluminum and gives it a grey finish, eliminating most of the problems associated with regular aluminum. You can't really brown things in a non-stick pan the way you can in a hard anodized pan.

Glass

Glass conducts heat well, but does not distribute it evenly. Glass is stain and scratch resistant and does not pick up odors. Glass allows food to be observed while the lid is on. Glass can be used in a microwave oven. Glass is heavy, because it must be thick enough to prevent shattering. Glass cookware that is allowed to boil dry is likely to shatter. Glass is generally clear or white, the latter known as Corning Ware, a product designed for missile nose cones. Some ceramic glass stovetop makers recommend against using glass cooking utensils directly on the cooktop, so be sure to double-check the manufacturer's instructions for your stovetop.

Great cookware is one of the best investments you can make, but with so many choices, how do you know what you're supposed to use. With that said, here are the main ingredients for selecting the kind of material your cookware is constructed of. Clad cookware is developed by using two types of cookware materials together to get all the benefits of both materials. The downside of this type of cookware is that it is generally heavy and expensive. OUR VERDICT: The Calphalon One Non-Stick range of cookware is rated highly by users for its non-stick qualities and easy clean up. My advice on cookware is to invest in the better pieces and buy them as you can afford to.

Article Source: http://www.articlekingpro.com

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