Kitchen Pans
How to Choose Kitchen Pans
By Wendy Astuti
Kitchen pans are the essentials for your kitchen, so you have to select kitchen pans carefully.
Consider these points before you buy kitchen pans:
1. Material
Stainless Steel. Stainless steel cookware is very durable but bad conductor. To improve heat conduction, these pans must be layered with another material, like aluminum or copper on the bottom of pans.
Aluminum. Aluminum bear up a high temperatures and it is lightweight. Aluminum cookware is usually cheaper than another cookware, but it can react with acidic and alkaline foods.
Anodized Aluminum. Anodized aluminum has a layer which prevents reaction between aluminum and food. Be careful when clean this pans because the layer/coating can damage. Do not put these pans in a dishwasher and avoid cook highly acidic and alkaline foods in these pans.
Cast Iron. Cast iron cookware holds the heat well but it takes longer time to heat up. These kitchen pans are good for slow cooking and frying. The downsides of these pans are very sensitive, stains, rusts and become pitted easily.
Lined Copper. Copper kitchen pans are good conductor, these pans heat up and cool down fast. The copper reacts with food that can make it poisonous so that these pans must be lined with another material. Copper kitchen pans should be relined every few years and hand washed.
Non-Stick. Coating in non stick cookware keeps foods from sticking to it. The coating can damage so do not wash in the dishwasher or with abrasive material.
2. Base type (the bottom of pan): thin, medium and heavy.
Thin-bottomed kitchen pans heat up and cool down fast so it’s ideal for quick cooking or to burst ingredients with low heat. Heavy-bottomed kitchen pans are ideal for long cooking over the fire and braise/steam methods and also to slap it into the oven. Heavy-bottomed provides better durability to high heat.
Kitchen Pans Review
| Product Description | Customer Review | |
 Kitchen pans: Cuisinart Chef's Classic 12-Inch Stainless Everyday Pan with Dome Cover |
Made of 18/10 stainless steel; aluminum encapsulated base enables quick, even heating, eliminates hot spots. Dome-shaped lid with handle, designed to condense vapors and flavors. Cool grip handles riveted for strength and durability | A remarkable value! I have a small range so I particularly favor this pan over the long-handled 12″ skillet with helper handle. Cleanup is also easier since the pan, without the longer handle, will sit flat in the sink. Read more |
 Cuisinart Chef's Classic Nonstick Hard-Anodized 12-Inch Everyday Pan with Medium Dome Cover |
The two loop-style, riveted stainless-steel handles make it more compact for fitting in an oven and the domed glass lid conveniently for cook monitoring. Hard-anodized aluminum with an encapsulated pure aluminum core for quick, even heating. Quantanium nonstick finish internally reinforced with titanium. | Great Price for a Great Pan! You really can use this everyday for everything! You cannot beat the price for the quality. For one, it uses a “quantanium” coating for its nonstick base…this is basically a nonstick coating reinforced with titanium, so it can withstand higher temps (oven safe to 500 degrees) and is scratch resistent. Read more |
 Calphalon Contemporary Nonstick 11-Inch Square Grill Pan |
The pan’s hard-anodized 98.7% pure aluminum construction ensures superior conductivity. Durable 3-ply nonstick interior allows for low or no fat/oil cooking. A capacity indicator line on the rim of the pan prevents over-filling. Ergonomic handle stays cool during stovetop cooking. | I have done steaks on it with excellent results. Cleanup, though not a breeze, is quick enough. Cooking residue tends to stick tighter on either side of the rounded ribs, but I have yet to need anything more than a little dish soap and hot water on a terry dish cloth. Read more |
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October 22, 2009
Tags: calphalon pan, calphalon pans, caphalon, cooking pan, Cookware, kitchen essential pan, kitchen essentials pans, kitchen pans, wendy astuti Posted in: Cookware
7 Responses
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