Posts Tagged ‘cookware materials’

Buying Cookware – Which Material To Choose?

Saturday, November 20th, 2010

Everybody dreams owning an aesthetically beautiful cookware set for his or her kitchen. It’s the fascination of each and every master cook. While spending some time to cook the best meal is important, a technically superior cookware normally builds the great foundation to begin with.

Whenever we think about purchasing a high-quality cookware occur different sizes and processes, first of all , usually involves our thoughts are your budget. Maybe if you’re the type of who’re seriously interested in the adventures of cooking, you most likely won’t have second thoughts purchasing the quality cookware in store after considering all its quality aspects.

That will help you find a very good cookware set, you need to find out what you really are buying. Do you really need one pot along with a pan, or a whole set? After you have decided which cookware you’ll need, the following step to consider may be the type of material by which it’s made. Although notions that some materials can go into the food that people cook inside them, care ought to be taken with a few materials, in the end it’s generally harmless.

The very first option may be the stainless. These components is popular being minimal reactive metal that doesn’t interact with food. It’s durable, highly-resistant against corrosion, efficient and fewer pricey, but a stainless cookware doesn’t conduct heat well. So, in selecting a stainless cookware, ensure that you search for medium to heavy weight, or thick-layered bottom pans and pots to make sure better heat conduction.

Ceramic, enamel or glass material is yet another option. Each one of these materials are able to hold heat for a long period, and may be heated to extremely high temperatures. A ceramic cookware specially emits a far-infra red heat that’s mainly valuable to cook. Enamel is really a porcelain fused glass coating providing you with a tough and very heat and corrosion resistant finish, developing a durable barrier between your food and also the iron base. See-though glass ceramic material stands extreme temperatures, however they can break under impact. Apart from cooking, the heat-resistant glass may be used for both storing and serving.

Clay material and surefire would be the classy traditional option. Clay is absorbent that when saturated with water and heated within the oven, allows steam to evaporate in the pores bringing on a heightened flavor within the food. Clay pots are efficient, requiring less fat, less liquid, and fewer tending. For that surefire, even with no porcelain coating, it’s an excellent material for any cookware. It’s generally pre-coated with unsalted fat that’s heated to prevent rusting. It conducts heat efficiently and it is very economical. While surefire requires a while to warm up, its temperature stays consistently hot retaining heat evenly.

Plastic ware employed for both cooking and storing may be the newest addition to cookware. Plastic is usually lightweight, unbreakable and also the most suitable to be used in microwave ovens where other metals aren’t suitable.This microwave safe cookware is specifically premeditated to permit transparency in microwave transmission with the cookware and also the food.

Stainless cookware could be washed in soap and water easily. To avoid water spots about the pot, rinse the cookware and dry thoroughly. Only use mild cleansers. Stainless cookware with copper bottom could be cleaned in a dish detergent. Ceramic, enameled and glass cookware are merely washed having a mild cleanser, but you will find ready-made dish detergents for these materials which you can use. Clay pots should not be washed inside a dishwasher, or with any detergent since the porous clay will absorb the odor and taste from the cleaning material. The advisable thing is to clean the cookware with tepid to warm water using brush and bake soda.

Nobody can tell which material may be the correct one for any cookware to become of quality. In my opinion the perfect cookware set depends upon your personal food habits, lifestyle, personal choices and budget. A more economical cookware sounds most practical, or an inclination for aesthetic fascination will make you purchase the high-end cookware set, provided you recognize your need a lot more than your desires, you’re heading for the perfect and quality cookware set for the kitchen needs.

Cookware Materials Video

Tuesday, April 29th, 2008

I hope you find this video useful – if you prefer to read it just click here to read the “Cookware Materials” post.

Cookware Materials

Tuesday, April 22nd, 2008

There are different kinds of high quality cookware materials:

Stainless steel
Stainless steel is generally the most versatile and durable material for cookware. It’s the most popular kind of cookware among chefs because you can get really good quality for a reasonable price.
Downside of stainless steel is that it conducts heat not very good – thus stainless steel cookware should have a copper core.

Copper
Specially gourmet cooks go for copper when they have to cook foods at exact temperatures. Copper is the best choice in this case because there is no better conductor of heat. You can cook at exactly the temperature you want, e.g. you can cook at 78 degrees celsius if you wanted to. Great for frying and sauteing.
Downsides of copper are high price and the fact that copper reacts with food when heated and thus needs special coating (most of the time stainless steel).

Aluminium
Great heat conducter (almost as good as copper) and it’s cheap and strong and durable.
But it reacts with acidic foods and thus should generally have a coating to prevent leakage or taste alterations (this is specially true for spinach).

Non-Stick
Non-Stick cookware is great because it allows for low fat cooking and is easy to clean.
Downsides is that non-stick cookware doesn’t last very long and has to be maintained carefully.

Cast Iron
Cast iron cookware is kind of a special case. It needs to be conditioned before using it because it will otherwise react with certain kinds of acidic foods and absorb the flavors of the food. (There’s a special kind of cast iron that doesn’t need conditioning – enameled cast iron cookware. A hard procelain enamel coating protects the cast iron from the food and vice versa.) The advantages of cast iron are that it provides even heating at high cooking temperatures and retains the heat excellently. One downside of this material though is that it heats up slowly.
Cast iron cookware is excellent for baking, browning and frying foods.

Anodized Aluminum
Anodized aluminum cookware has all the advantages of normal aluminum (except for the low price) but makes up for some of regular aluminums disadvantages. A chemical process makes aluminum much more durable and gives it a kind of non-stick surface and also prevents leakage of toxic substances into the food. It really is kind of the cheap version of stainless steel. Can be great for roasters, Dutch ovens, stockpots and saute pans.
However, you’ll have to handwash it because dishwashers might damage the surface. You also should not use steel wool or other aggressive scrubbing tools or corrosive detergents.
Another problem can be that because of it’s dark color it can be hard to observe the food – sometimes you’ll have to judge your food by it’s color and that might be difficult with anodized aluminum if you don’t have optimal lighting.

Glass
Glass cookware is a good choice if you use your microwave a lot. While most of the times it’s used for baking, there is also stovetop glass cookware available (it usually needs special handling though). Foods sticking to glass cookware is pretty unusual because glass is in itself already a non-stick material.
Disadvantages are that it’s heavy weight, and it’s heat distribution (not evenly) and that it’s not easy to handle. Glass is a very save cooking material, I have never heard of negative health effects from glass cookware.

Ceramic
Ceramic cookware has very similar characteristics to glass cookware (and can also be used for microwave cooking and is pretty non-sticky) but retains the heat better than usual glass cookware, distributes heat very evenly and is oftentimes also non-sticky. Oftentimes it’s used to make creme brulee, flan and custard.
Unglazed ceramics like terra cotta have are kind of spongy (that means they have lots of tiny little wholes inside) and thus can make the food a little juice, because the surface of the cookware add moisture in the form of steam to the food.
One thing that you have to be very cautious of when purchasing unglazed ceramic cookware is that the clay doesn’t contain lead.
Ceramic cookware might brake if you don’t handle it careful – but it’s also pretty cheap generally.