Getting To Know The Different Types Of Cookware
Eating plays a major role in our daily lives. Whether you are an experienced chef, a complete novice or the occasional cook, a set of the best cookware that you can afford is essential for efficient cooking. Whether it is the tri-ply 18/10 stainless steel cookware or the non-stick hard-anodized cookware, good quality cooking utensils are sound investment. They are long-lasting, do not dent and crack easily or develop 'hot spots' of burnt food. Flimsy tools take the joy out of cooking.
It is amazing the countless types of cookware available, catering to the modern cook's fancies. What constitutes the perfect and best cookware suited for the modern kitchen?
Pots and pans with heavy bases, sturdy and stay-cool handles and knobs that do not get hot during cooking, as well as tight-fitting lids are good choices. Non-slip bottoms, quick and even cooking and easy to clean are also important considerations.
There are a number of materials used to manufacture pots and pans. A point worth taking note of is the gauge of the metal. The thicker the gauge, the more uniform the heat distribution. Efficiency of the cookware will also be affected by the finish on the metal.
1. Aluminum cookware:
Inexpensive and yet an excellent heat conductor, but stains easily. Pitting can occurred if used for cooking alkaline foods for a long period of time. The more modern version of electrochemically-hardened aluminum cookware, the hard-anodized aluminum cookware, heats quickly and evenly, resists scratching, and is incredibly durable.
2. Copper cookware:
Copper cookware provides excellent, even heat distribution all over. Beautiful and a good heat conductor but expensive, copper cookware usually comes with a layer of tin lining which prevents excessive copper from leaching into the food. This tin lining needs to be replaced as it will wear out through prolonged usage. Acidic food increases the release of copper into the food.
3. Cast iron cookware:
Cast iron has the advantage of holding heat well. The pot heats up slowly and evenly and for this reason, is ideal for soups and stews. The disadvantage is that it is heavy and rusts easily. Careful usage is necessary to maintain it in top condition. It is important to wipe dry before storing. Potency of vitamin C in food cooked in iron pots is reduced due to the reaction by the metal ions released during cooking.
4. Enamel cookware:
Basically metal cookware, usually cast iron, coated with a layer of enamel. Powdered glass fused into the metal results in an easy to clean and attractive enamel covering. The disadvantage is that it chips easily and cannot withstand rapid, drastic change in temperature such as from hot stove straight into cold water.
5. Glass cookware:
Sudden, rapid temperature changes will result in cracks in most glass cookware. Being able to conduct heat slowly and evenly makes it a good choice for baking pies, puddings and casseroles. Corning ware and Pyrex are good examples of glass cookware.
6. Stainless steel cookware:
Relatively maintenance free but expensive. It does not rust or scratch easily and has characteristics of strength and durability. High quality stainless steel cookware has a layer of aluminum or copper in the base of the pot as well as the sides, resulting in great heat retention along with even heat distribution.
It is amazing the countless types of cookware available, catering to the modern cook's fancies. What constitutes the perfect and best cookware suited for the modern kitchen?
Pots and pans with heavy bases, sturdy and stay-cool handles and knobs that do not get hot during cooking, as well as tight-fitting lids are good choices. Non-slip bottoms, quick and even cooking and easy to clean are also important considerations.
There are a number of materials used to manufacture pots and pans. A point worth taking note of is the gauge of the metal. The thicker the gauge, the more uniform the heat distribution. Efficiency of the cookware will also be affected by the finish on the metal.
1. Aluminum cookware:
Inexpensive and yet an excellent heat conductor, but stains easily. Pitting can occurred if used for cooking alkaline foods for a long period of time. The more modern version of electrochemically-hardened aluminum cookware, the hard-anodized aluminum cookware, heats quickly and evenly, resists scratching, and is incredibly durable.
2. Copper cookware:
Copper cookware provides excellent, even heat distribution all over. Beautiful and a good heat conductor but expensive, copper cookware usually comes with a layer of tin lining which prevents excessive copper from leaching into the food. This tin lining needs to be replaced as it will wear out through prolonged usage. Acidic food increases the release of copper into the food.
3. Cast iron cookware:
Cast iron has the advantage of holding heat well. The pot heats up slowly and evenly and for this reason, is ideal for soups and stews. The disadvantage is that it is heavy and rusts easily. Careful usage is necessary to maintain it in top condition. It is important to wipe dry before storing. Potency of vitamin C in food cooked in iron pots is reduced due to the reaction by the metal ions released during cooking.
4. Enamel cookware:
Basically metal cookware, usually cast iron, coated with a layer of enamel. Powdered glass fused into the metal results in an easy to clean and attractive enamel covering. The disadvantage is that it chips easily and cannot withstand rapid, drastic change in temperature such as from hot stove straight into cold water.
5. Glass cookware:
Sudden, rapid temperature changes will result in cracks in most glass cookware. Being able to conduct heat slowly and evenly makes it a good choice for baking pies, puddings and casseroles. Corning ware and Pyrex are good examples of glass cookware.
6. Stainless steel cookware:
Relatively maintenance free but expensive. It does not rust or scratch easily and has characteristics of strength and durability. High quality stainless steel cookware has a layer of aluminum or copper in the base of the pot as well as the sides, resulting in great heat retention along with even heat distribution.
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