Summary about kitchen cookware by Bob Cummins

The most important things to consider when choosing kitchen cookware is what material it is made of and how easy is it to maintain.

When choosing cookware for you kitchen some of the basic types of material you will find cookware made from is copper, aluminum, cast iron and stainless steel.

Copper and aluminum (non anodized) are reactive materials and can alter the color and flavor of the food you are preparing. Also, copper cookware is expensive and will discolor. Also you have to be careful how you clean it because it will scratch very easily. Aluminum is very good at conducting heat it is relatively inexpensive but again it is reactive. To overcome this there are manufacturers that make anodized aluminum pots and pans. This type of aluminum cookware is chemically treated to prevent it from reacting with acidic foods. However, most manufacturers recommend that you do not ever put them in the dishwasher.

Another kitchen cookware material which can withstand high heat and is very good conductor of heat is cast iron, but it is reactive to acidic foods as well. Also cast iron cookware must be seasoned with oil or shortening to keep its non stick surface and to prevent it from rusting. Don’t put in the dishwasher to clean.

If you really prefer cast iron and don’t want to deal with the periodic re-seasoning another way to go is with cast iron coated with enamel. However enamel coated cast iron cannot withstand the high temperatures that plain cast iron can and if you are not careful the enamel coating can crack or chip.

One kitchen cookware material that has more Pro’s than Con’s is stainless steel. High quality stainless steel cookware will often have aluminum sandwiched between the internal layer to improve heat conduction and can withstand high heat. Stainless steel is also non reactive and will not alter the flavor or color of the food. If you are willing to spend the money these types of pots and pans will last you a lifetime.

Tips for Buying New Kitchen Cookware

Summary about kitchen cookware by Rodger Haroar

kitchenaid-cookware

Copper has been a favorite of chefs because it provides the best conductivity. It is very responsive to temperature changes, heating up fast and evenly, while cooling down quickly when the heat is lowered. Copper must be layered with another metal such as stainless steel because it reacts to acidic foods. Although, copper pans need to be hand washed and require some effort to keep them looking attractive.

Stainless steel is easy to clean, requires little maintenance and doesn’t scratch, corrode or react to acidic foods. The down side is that it is not a good conductor of heat. Stainless steel is best when it is paired with copper or aluminum for good heat distribution while maintaining the easy to care for exterior.

Aluminum is lightweight and a good thermal conductor but it is not durable and reacts with acidic foods. Aluminum cookware is usually clad or bonded with another metal, such as stainless steel. Aluminum can be made more durable through an electrolytic process called anodizing. This causes a durable oxide surface that makes aluminum hard and non-reactive while maintaining an attractive finish.

Another option is cookware with a non-stick interior surface, which definitely has its pros and cons. They are easy to clean and require less oil or fat to keep food from sticking. However, the non-stick surface can be damaged by high temperatures or metal utensils and cause toxic material to flake off into the food. Once the inside of the pan is ruined, it doesn’t matter how well the exterior had been maintained; the pan must be discarded.

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