Types of Cookware

Today we're going to cover types of cookware.

Stainless Steel

Advantages
Relatively inexpensive
Durable
Scratch resistent
Keeps shiny look for a long time, easy to shine with Stainless Steel cleaner
Doesn't react with foods
Doesn't warp

Disadvantages
generally not a good conductor of heat, unless it's multi-ply

Non-stick

Advantages
Easy to cook with and clean
Healthier to cook with – need less oil, butter to keep foods from sticking to cookware
Good nonstick cookware will have several layers of nonstick coating. Decent pots and pans have at least three layers, and the best will have up to seven. This will ensure a smoother surface and longer lasting pans. More inexpensive ones, the coating is sprayed on. Higher quality ones will have it baked on.

Disadvantages
Can be easy to scratch, don't use metal utensils
Not-dishwasher safe
Shouldn't be used on high heat, us medium-high heat at the most, preferably medium

Multi-Ply

Multi-ply cookware combines several materials into one piece of cookware. For example, a stainless steel or non-stick pot/pan will have a copper or aluminum core. This combination of advantages make multi-ply cookware user-friendly and versatile.

Ceramic

Advantages
Inexpensive
Lighter weight
Easy to clean
Non-stick without the teflon

Disadvantages
Not as high quality as other options

Cast Iron 

Advantages 
Excellent at retaining and distributing heat
Durability
good for deep frying
also good for dishes requiring long cooking periods
Relatively inexpensive

Disadvantages 
Heavy
require effort to maintain
Seasoning process

Aluminum

Advantages 
Excellent at distributing heat

Disadvantages 
Reacts to acidic food
Scratches and Dents easily

Copper 

Advantages
Best Conductor of heat among cookware metals
Distributes heat evenly
Holds heat well to keep food warm

Disadvantages
Expensive
Heavy
Dents and tarnishes easily, requires regular polishing
Foods left in contact with uncoated copper become discolored, usually not harmful

What to Look for When Buying Cookware

  Today we're going to look at what qualities to look for when buying cookware.

 Heat Conductivity

The better the heat conductivity of your cookware, the more evenly and quickly your food will cook.  Some metals conduct heat better than others.  Since no one material is perfect, multi-ply cookware is ideal.  Multi-ply cookware combines several metals in one pot or pan.  Multi-ply cookware usually has a copper or aluminum core (great heat conductors) with a stainless steel or nonstick interior (for cooking style).  The exterior can be a number of different materials.  This combination of strengths makes multi-ply cookware the most versatile and user-friendly.

Price

Your budget will most likely determine what you end up buying.  Keep in mind that your cookware purchase is an investment.  The general rule of thumb with cookware is to buy the best you can afford.  Saving and investing in one piece at a time is better than a "great deal" on a cheap set that does not perform well.

Durability 

Durability in cookware varies.  Some types last longer and some look better longer.  Stainless steel is often thought to be one of the best.  Cast-iron is also known for its durability and, if well maintained, is often handed down within families.

Gauge is the thickness of metal used in cookware.  The lower the gauge number, the thicker the metal.  For example 18 gauge is thicker than 22 gauge.  Range-top cookware is generally 10-18 gauge.  Cookware any thinner than 20 gauge is too thin for use over direct heat and can result in anything from burnt food to a warped pan. 

Reactivity

Some metals react to some foods.  For example, aluminum tends to react to acidic foods, such as tomatoes.  Your food can absorb some of the metal and your metal can become discolored.  Make sure

Maintenance

Do you enjoy and have time for shining your cookware every night?  Neither do I.  Therefore, you need to consider the amount of maintenance needed to keep your cookware in good shape.  Copper and cast-iron cookware can require a lot of work to keep it looking great.  Stainless steel is pretty easy to maintain, while non-stick is even easier.


Coming up:
Thursday - Type of Cookware

Let's Talk Cookware

Cookware is an investment. You use your cookware day in and day out.  It can make your time in the kitchen easy or miserable.  The problem is that there are many different types of cookware and often we don't know the appropriate type to use for the desired job.  Also, we tend to be intimidated by the price of good cookware.  So instead of investing in a piece that will last, we look for the latest deal.  The problem is that cheap cookware doesn't perform well and doesn't last, costing us frustration in the short term and more money in the long term as we regularly replace under-performing pieces.  So, as you shop for cookware, keep the following in mind:

1. Better cookware will cook your food better
2. How much cooking you do (and how much you anticipate doing with tools you enjoy using)
3. What type of cooking you do
4. What you can afford
5. In general, you get what you pay for

This week, lets take the mystery out of cookware.  We will cover what to look for when buying cookware and different types of cookware.