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.
One of the most popular choices of cookware is stainless steel. It is extremely durable and its attractive finish will not corrode or tarnish in time. Unfortunately, it is not very good at conducting heat, and that makes it not suitable as a bakeware. Nevertheless, being durable makes it suitable for a wide range of cooking style, like boiling soup or oriental dishes for hours, preparing stews and others.
Next is the cast iron. The cast iron is considered close to perfection as a cookware. Due to its excellence in heat conduction and cooking quality, it is claimed the best cookware by many people. The only thing that separates it from perfection is its practicability. Seasoning, whereby oil is used for coating the surface of the cookware to prevent rust and maintain quality.
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.
Aluminiun cookwares are also very good at conducting heat, and plus it is light and inexpensive. However, it can be hazardous to the body, as it is a soft metal and can scratch and dent easily. It can also react with certain foods which is why it is generally sandwiched between other metals. In addition, it is not suitable for acidic foods, as the acidity causes aluminium to leach out onto the food and this would result in toxicity in blood. Alzheimer’s disease is closely related to high consumption of aluminium.
In terms of heat conductivity, copper stands in the middle between aluminium and cast iron, thus makes it a practical choice. Not much heat is required when using copper cookware to cook. Unfortunately, it is not suitable for cooking sour or acidic dishes such as tomato, lemon and others. Copper is very reactive to acidity. Metals, usually tin, is now added to lower its reactivity towards acidity.
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.
In conclusion, an all round flexibility, usability and price, stainless steel would be the better choice. If heating is a main concern for you, copper with coatings would be recommended. Otherwise, for saving money, aluminium with additional metal content is also good. If you do not mind the maintenance work, cast iron would be good option.
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.
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