Cookware Buying Guide
Written by admin on May 14, 2009 – 12:43 pm -Even if you’re not a whiz in the kitchen, you still need a great set of pots and pans to get you through the days when take-out just doesn’t cut it. It’s hard enough to understand the stocks from the crocks so we’ve assembled this straightforward guide that will break down all the different types of cookware and how to buy them.
Buy a Set vs. Build a Set
If you buy a complete cookware set, it will probably be cheaper than building a set, but you might be stuck with pieces you’ll never use. Conversely, if you decide to build a set one piece at a time, you might find yourself reaching for a skillet when the job really calls for a sauté pan. You can find a happy compromise by buying a quality basic set comprising of a 10” sauté pan, a 2-quart sauce pan, a 7- or 8-quart stock pot and a roasting pan. Continue building on this set with items that fit your budget, lifestyle and cooking needs.
How Much to Spend
How much you spend on pots and pans is a personal choice determinate on how often you cook, what it is you actually enjoy cooking and how diligent you’re going to be in caring for them. In general, cookware sets can run anymore from under a hundred dollars to up to $1,500 plus, with the quality of the materials used and the construction (not to mention brand names) resulting in the disparate price points. However, you can get great deals on cookware at department stores during the holidays since sets are dramatically reduced to entice harried shoppers. Also, for some types of pots and pans, such as cast iron, you can find quality pieces sold at discount stores—even garage sales—that are on par in terms of quality with department or kitchen specialty stores.
Different Cookware Materials
Stainless Steel
Stainless steel is the queen-bee of cookware for its beautiful, shiny appearance. The fraction you see on the outside of the packaging refers to how much nickel is in the stainless steel which correlates to how shiny it will be. For instance, an 18/10 will be shinier than an 18/0. However, stainless steel doesn't distribute heat well and requires the addition of a heat conductor attached to the bottom (inexpensive) or better yet sandwiched between the stainless steel throughout the piece (expensive). If you’re looking for heat retention, choose a piece with an aluminum conductor. If it’s control you’re after (quicker heat-up and cool-downs), go for a copper conductor. Be careful when washing your stainless steel cookware, only use nylon scouring pads and scrapers—no metal.
Non-Stick
Non-stick cookware is actually regular stainless steel sprayed with a non-stick spray that permanently bonds to the surface. A conductor is also required for non-stick pans and the thicker the base, the better the cooking performance and the fewer hot spots. Don’t get overconfident—constantly overheating your non-stick pots and pans will lead to irreversible damage. Don’t wash your non-stick pans with stainless steel or any kind of abrasive pads or powders or you’ll remove the non-stick coating. Instead use a nylon pad or scraper and only use wooden or plastic utensils when cooking.
Aluminum
Aluminum is a cookware powerhouse: it’s cheaper than stainless steel or copper, it’s a great heat conductor and it doesn’t warp before your eyes when exposed to high temperatures. Its greatest fault is that it does hold up well to acidic or alkaline foods which results in corrosion, not to mention altering the actual taste of the food. You can wash your aluminum pots and pans in hot, soapy water and use a cream of tarter or water paste to get rid of tough stains.
Copper
Not only are copper pots and pans gorgeous to look at (they lend your kitchen that old-world charm) they are also very responsive to heat. Chef’s love them because they heat up quickly and cool down just as fast providing the control professional cooks crave. However, with all these great features comes a high price tag to match. Also, you have to be careful with copper pots and pans as they are receptive to damage from various sources. For safety, copper pots are lined with tin, silver or stainless steel. Hand-wash your copper cookware and use a copper polish to keep it shiny. Depending on how often you use them, they may have to be re-tinned every few years.
Cast Iron
It turns out your grandmother was on to something: cast iron pots and pans are inexpensive, heat evenly and consistently and if you take care of them, you’ll be passing them down to your kids (and your kids’ kids). One of the greatest cast iron features is that they become non-stick once you season them. To season, simply scrub a new pan with steel wool to remove its protective coating and then wash it with mild soapy water. Next, rub vegetable oil into the surface and heat in the oven for 2 hours at 120 degrees C. Clean your pan with a damp cloth after every use, but avoid actually scrubbing it with scouring pads or washing it with soap.
What to Look For in Lids and Handles
Besides the actual material the pot is constructed from it’s also important to note the handles and lids. In general, the tighter the lid fits to the pot or pan, the better it will be at doing its job—trapping heat. You might notice that some lids include a little hole or vent to allow excessive steam to escape; this keeps the lid from rattling. Different types of handles have different benefits and detractions. Handles that are welded on are permanent and very durable, but some people find them unattractive. Screw-on handles can give you a more streamlined look, but they do loosen over time and would require replacing. Riveted handles are what restaurants use because they are so durable, however the rivet heads on the inside can make it difficult to stir properly and food can build up in the crevices if not cleaned properly.
Buying cookware can seem intimidating if you don't know what to look for. With these simple tips and insider advice you'll have a great set of pots and pans to grace your kitchen in no time.
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