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Cookware

Cookware is an essential component to any kitchen so it is important that you buy the kind that suits you.  Read on for our guide.

Choosing Cookware

Cookware is made up of different types of pots and pans that are used for specific purposes.  It is available in different sizes and materials, and some are better than others when used for specific cooking methods.  When you are choosing your cookware, there are some things that you will need to take into consideration.  How much can you afford to spend?  It is a good idea to buy the best quality that you can afford as it will be worth it in the long run.  How much will you be cooking?  What type of food will you be cooking?  Finally, consider how many people you will be cooking for on a regular basis.

Types of Cookware

There are several different materials that are available when it comes to cookware.  The more common are outlined below:

• Aluminium – aluminium is relatively inexpensive when compared to other materials.  It is lightweight and strong, and is a good conductor of heat and does not easily distort when exposed to high temperatures.  It is good for sautéing and frying foods because of its heat responsiveness.  However, aluminium reacts to the acidity and alkalinity of foods, causing it to corrode and affect the taste of the food.  It is generally used as a core heat conductor or coated with stainless steel or another coating in order to protect the taste of the food.
• Anodised Aluminium – is aluminium that has been specially coated in order to protect it from corrosion.  It is a good heat conductor and the finish makes it resistant to food sticking.  Be aware that this cookware is not dishwasher safe.
• Cast Iron – is inexpensive to moderately priced.  It is fairly heavy and conducts heat evenly.  It heats up slowly, but once heated holds the heat well.  It is good for deep frying and slow cooking and can be used on the stove top or in the oven.  Cast iron, however, can rust, stain, and become pitted when exposed to air, moisture, and certain foods.
• Lined Copper – copper is one of the more expensive materials in cookware but it conducts heat evenly and is very responsive to heat.  It heats and cools down quickly; making it the best choice for frying and sautéing but it is good for all cooking methods.  Copper interacts with everything it comes into contact with – moisture in the air causes a poisonous film to form on it, and salty food causes a chemical reaction that make the food have a metallic taste.  To protect against this, copper is lined with tin, silver, or stainless steel.
• Non-stick – non-stick cookware has a coating applied to stop food from sticking to it and to make clean up easier.  The surface is an advantage when it comes to making certain foods such as omelettes and when reheating sticky foods.  It also reduces the amount of fat needed for cooking.  Non-stick is less efficient in certain cooking methods such as sautéing as the coating interferes with the transfer of heat from the underlying pan.
• Porcelain Enamel – is applied as a coating only on pots and pans made from other material such as cast iron or aluminium.  It stops them from corroding or reacting with food.  A pan coated with porcelain enamel cannot be used for sautéing or frying but it can be used as a saucepan and also in the oven.
• Stainless steel – is moderately priced and is the most versatile material to use as it keeps its shine and has good tensile strength, so it doesn’t dent easily.  It does not corrode, nor does it react with acid or alkaline materials.  Stainless steel does not conduct heat well, however, so cookware made from stainless steel should have a thick aluminium or copper core to help conduct heat more evenly and make it more responsive to heat.
• Tempered Glass – is available as both flameproof and ovenproof glassware.  Both types hold heat well but are not heat responsive.  Flameproof glassware can be used in the microwave, on the stovetop and in the oven.  Ovenproof glassware can be used in the microwave and the oven but not on the stovetop.
• Microwave - microwave cookware is different to other cookware as most cookware used on the stove or in the oven cannot be used in the microwave.  Microwave cookware is generally made from glass, ceramic, or plastic, and not all glass, ceramic and plastic containers are microwave safe.  You should always check the cookware to see if it states that it is microwave safe.

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