Choosing a cookware can be a very challenging task, as there are many types, and each has its own unique properties that by knowing some basic things about them can help you in making better decisions on buying cookwares. As there was a saying : ” an unskilled artist blames his tools”, so as the choice of tools determine the greatness of the artist.
The stainless steel cookware, as the name suggest, is one of the most versatile cookware as it is of tough material. The tough feature of the stainless steel contributes to its safety as a cookware, and from here, it can used be prepare dishes which requires long time cooking. Despite its toughness, it does not distribute heat evenly as it has low heat conductivity, thus making it unsuitable for bakery.
As seen in the previous paragraph, heat conductivity is a main concern in choosing cookware. Cast iron is very good in this aspect. It is excellent for oil related dishes, frying and browning. The lack of practicability is the aspect that turns the cast iron away from being the ‘one’ cookware. Specifically, it requires frequent coating with oil. The purpose of this seasoning is to thwart rusting and reactivity to result in a non-stick surface.
A very special example of the cast iron is the Chinese wok. Contrary to the regular round or wide cylindrical shape many other cookwares, the Chinese wok is the only one with an inward curve shape. This shape contributes to better heat distribution as the center of the wok is close to the energy source. With better heat conductivity, consumers can save a lot on fuel bills. Unfortunately, like the cast iron, it requires seasoning to maintain wok quality.
For saving cost, the aluminium cookware fits into this category very well. Not only it is inexpensive, it also conducts heat very well and it is very light. However, it does pose to threat to human health, as it is easily corroded in acidic or high heat environment, and leak into the cooked food. Excessive intake of aluminium poses a high risk to Alzheimer’s disease.
Copper cookware are traditional cooking utensils and it serve as an excellent heat conductor too, thus making it requires moderate heating for cooking. Copper has about ten times the heat conductivity of stainless and glass, and twice that of aluminum. So watch the amount of heat you give it. Its primary disadvantage is that it is reactive to acidic foods, so it is usually lined with another metal, the most common and practical of which is tin, unlike stainless steel or nickel, can be readily refurbished.
For the weight or waistline watchers, non stick cookware is a good choice, as no cooking oil is involved in cooking. Perfluorocarbon resin, the main constituent of non-stick cookware, contributes its resistant against corrosion and stability. Long period of cooking is not suitable as the materials are quite vulnerable. From here, forceful method like stir fry is also not suitable.
As stated above, each has its pros and cons. For overall goodness, stainless steel, that is if you do not mind the heat issue. For high quality cooking, cast iron would be good. If the seasoning is a concern, you can buy the cooper ones, or the aluminium ones to save budget. Do remember to choose those with coatings or metal additives. If you always cook simple dishes, a non stick will do.
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.
