Posts Tagged ‘aluminum cookware’

Cookware Materials Video: Overview About Different Kinds of Cookware Materials

Saturday, August 21st, 2010

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)