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Selecting Cookware That’s Right for You
Some care should be taken when choosing a new cookware set, as it is something you will be using for many years. Don't pick your cookware because you like the color. Now that I've said that, I must admit that I own red cookware, but it is of very high quality and I have been pleased with it for a long time. Some of the things to keep in mind when choosing new cookware are outlined below.
One of the most important things to consider is what the cookware is made from. There is a wide range to choose from and some of the more preferred options are copper, stainless steel, and aluminum.
Professional chefs have long preferred copper, due to its excellent conductivity, its ability to heat up quickly and evenly, and the way it can rapidly cool when the heat is decreased. Due to the way copper reacts to the acidity in some foods, it must be combined with other materials such as stainless steel. Hand washing is needed for copper cookware, but some cooks think it is worth the time and effort.
Stainless steel is low maintenance, cleans easily, doesn't rust or scratch, and won't react to acidic foods. Unfortunately, it is a poor conductor of heat. Stainless steel functions better when combined with aluminum or copper to aid in heat conduction while still maintaining an easy cleanup.
Aluminum is both lightweight and a good heat conductor, but it is not very strong and reacts poorly to foods containing acid. Cookware made from aluminum is generally coated or bonded with a different metal such as stainless steel. An electrolytic process referred to as anodizing can make aluminum more durable. This process creates a durable oxide surface causing aluminum to become hard and non-reactive; it also has a nice-looking finish.
Some sets have non-stick surfaces on the inside. There are positives and negatives to this. Clean up is simple with them, plus they require less oil to keep foods from adhering to the surface. But keep in mind that high temperatures and metal utensils can remove the non-stick surface, causing flakes of metal to end up in your food. If the inside of the pan is damaged, it doesn't matter if the outside looks good. You need to throw the pan out.
Try to find more substantial cookware that will stay firmly in place on the stove and not shift too easily. Rivets should be used to attach the handle to the pan. Make sure that the handle is heat resistant so that you can touch it without using a pot holder. Big, solid skillets should be manufactured with an extra little handle opposite the large one to help with lifting. Right now glass lids that you can see through are quite popular. They should fit tightly and have handles that resist heat.
There are many types of coating and combinations of cookware available today, allowing for the use of color on the outside. Benefit by searching for a set that is just right for you, knowing that your choice will last for a long time.
About the Author
When Chef Rodger Haroar is looking for replacement parts for his commercial kitchen equipment parts, NBS is where he shops. In his line of work the need for good equipment is a must, and Roger can trust NBS to have everything he needs. They carry parts for name-brand equipment such as meat grinder parts, Meat slicer parts, and Regal parts – all at an affordable price.
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