There is a time where our potential is limited by the choices, but there is also a time whereby we still do not do well in spite of being spoiled of choices because we lack of understanding and knowledge. Deep as it sound, it does apply in selecting the most suitable type of cookware, as the proper ones can help ones cooking.

Durability is a main concern in choosing cookware, and the popular stainless steel cookware is considered a champion in this. Other than that, it is also corrosion resistant and with simple maintenance, it can retain its lustrous look for a long time. This also makes it a safe cookware, where you can prepare dishes which require long period of heating without safety concern. However, it does not do well in conducting heat, therefore it is not suitable for baking.

The cast iron is one of the most traditional yet the best cookware that has ever made. It is well known for providing high cooking quality. It heats slowly and evenly, therefore it is suitable for browning and frying. However, it requires seasoning, that is coating it with oil or shortening and baking it to seal the fat into the pan. Just by reading the previous sentence, it does feel a bit tiring, well so as the actual thing, and it is not practical for individual with busy lifestyle.

The Chinese wok is also getting more popularity among consumers internationally. Not only it has the heat conducting ability of an cast iron, it also has a shape that is not found in any other cookware. This shape further contributes to its heat conductivity, as the food is cooking in the center of the curved surface. From here, less cooking oil is required for cooking, thus the money used to buying them. However, it also needs regular seasoning, which is deemed troublesome by many people.

Aluminiun cookwares are also very good at conducting heat, and plus it is light and inexpensive. However, it can be hazardous to the body, as it is a soft metal and can scratch and dent easily. It can also react with certain foods which is why it is generally sandwiched between other metals. In addition, it is not suitable for acidic foods, as the acidity causes aluminium to leach out onto the food and this would result in toxicity in blood. Alzheimer’s disease is closely related to high consumption of aluminium.

Copper cookware is a better at heat conducting when compared to aluminium cookware. When using copper cookware, not much heat is required. Even though it has better heat conductivity than aluminum, it does have the same disadvantage, that is it is susceptible to acidic foods. Now, manufacturers usually add tin to make it more stable against acidity.

Non stick cookware can be considered a breakthrough in the development of cookwares. As the name suggests, non-stick cookware does not require oil for cooking. A non-corrosive, stable plastic coating called perfluorocarbon resin is commonly used in non-stick cookware. The disadvantages of this sort of cookware include not suitable for long period of heating and susceptible to hard use. Therefore non-stick cookware is most suitable for simple cooking with moderate heat.

In conclusion, an all round flexibility, usability and price, stainless steel would be the better choice. If heating is a main concern for you, copper with coatings would be recommended. Otherwise, for saving money, aluminium with additional metal content is also good. If you do not mind the maintenance work, cast iron would be good option.

Susan Miller writes a best cookware sets blog. Her blog contains many articles about cookware and reviews for Cuisinart cookware, Rachael Ray cookware, Lodge cookware and many more.

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