Cookware Materials Video: Overview About Different Kinds of Cookware Materials
Here is a really good video by Rita Heikenfeld where she gives a good overview about different kinds of cookware materials.
She starts out with cast-iron cookware
- needs to be seasoned and dried well
- will never will wear out
- heavy
- natural nonstick
- can use with metal cooking utensils
- don’t use any kinds of spray
- don’t use any kinds of spray to season, just wipe out with a little oil, 250 degree in oven, put a piece of foil on it and its okay.
Enameled cast-iron:
- oven-proof
- holds the heat (really good insulator)
- some can be used with metal cooking utensils, some can not
- don’t use any kinds of spray to season, just wipe out with a little oil, 250 degree in oven, put a piece of foil on it and its okay.
Aluminum pots:
- not anodized aluminum
- old aluminum pots might cause Alzheimers
- don’t put acidic ingredients inside (tomatoes, etc.)
- great conductor of heat
- you CAN cook acidic foods in ANODIZED aluminum cookware
- look for riveted handles that won’t fall off
- handles from stainless steel (on it’s own it is a bad conductor of heat, so you don’t burn your hands)
- always need some (real) oil, not spray
- just use a bit of olive oil or canola oil
Stainless steel cookware:
- beautiful and shiny
- nonreactive – you can cook anything with it
- can use stainless metal utensils
- look for: on bottom of the pan, should be a pressure plied disk, for better heat conduction (best with copper, but aluminum is okay too)
