Cookware can literally last you a lifetime if you choose it well. However each type of cookware has unique features and the cost of various makes varies substantially. There is also a wide variety of cookware brands on the market, made of different materials including stainless steel, cast iron, aluminium and copper. So with all this in mind, how do you ultimately decide on the right type of cookware for you? The answer is to know exactly what you want before you buy – meaning that you need to know enough about cookware to enable you to make an informed decision from the onset.
What to look for
There are various considerations that need to be factored into your decision, including:
Heat conductivity: Various metals are better heat conductors than others. For example, copper is an exceptionally good heat conductor, but stainless steel on the other hand, is not as good. With regards to cookware, the better the heat conductivity, the better and the more evenly your food will cook. It also allows the pot in question to respond quicker to any heat changes, making accurately controlling heat whilst cooking that much easier.
Price: Cookware comes in a wide variety of price brackets – from the cheap-and-nasty, to the über exclusive. The general rule of thumb when it comes to investing in cookware is to buy the best cookware you can afford, as this will save you money in the long run as good cookware will never need to be replaced.
Durability: Some kinds of cookware boast better durability than others and will maintain their looks and functionality for longer. Stainless steel and cast iron are considered to be at the top of their game in this respect.
Reactivity: Some metals react with certain foods. Aluminium for example, has a tendency to react with acidic dishes, which means that the food can actually absorb some of the metal. It is therefore important to keep the reactivity of each metal in mind when choosing your cookware.
Maintenance: The amount of maintenance to keep your pots and pans looking good largely depends on what they are made of. Some, like copper for example, need to be polished regularly to keep them shiny and in tip-top condition. Cast iron cookware also requires a fair bit of maintenance, whilst stainless steel is generally a little easier to look after.
Heat source: If you are using traditional gas or electric, you can use any pots or pans you wish. However, if you are using an induction cook top, you are limited to stainless steel, steel or cast iron. Clad cookware will also work well, as long as the outer surface is stainless steel. A good way to test if the cookware will work on your induction cook top, is to see if a magnet sticks to the pot – if it does, it is suitable.
Stick or non-stick: Although there is room for both stick and non-stick cookware in your kitchen, non-stick is generally considered as disposable because it scratches easily, and once scarred, it can be disposed of. If you are going to make a sizeable investment in your pots and pans, it is generally advisable to stick with standard finishes, as they will last longer.
Different materials
To make the best choice, it is essential to understand the advantages and disadvantages of all the various cookware materials – they include:
Stainless steel: This is arguably the most common type of cookware material and is generally found in most households. Its advantages include the fact that it is relatively inexpensive, it is durable, scratch- and warp-resistant, it stays shiny for a long time, and it doesn't react with foods. Its disadvantage is that it is not the best heat conductor. For all-round flexibility, usability and price, stainless steel cookware is generally considered the best option.
Cast iron: This material has been used to create cookware for hundreds of years. It is exceptionally durable and is often passed from one generation to the next. Its advantages include the fact that it is relatively inexpensive, extremely durable and boasts good heat retention. Its disadvantages include the fact that it reacts with foods unless seasoned, it requires regular maintenance and can rust if left unseasoned. It is also much heavier than any of the other cookware materials. Cast iron cookware is great for long, low-temperature cooking and getting a good even sear on a piece of fish or meat.
Aluminium: Approximately 50% of all of today’s cookware is manufactured from aluminium, largely due to its excellent heat conduction. Aluminium is a soft metal and can scratch and dent easily, it can also react with certain foods which is why it is generally sandwiched between other metals. Often, you will find stainless steel cookware with a layer of aluminium, which offers users the best of both materials. Aluminium is also often treated through a process known as anodization, which involves including a layer of aluminium oxide onto the surface of the pot to make it scratch-resistant and to ensure that it doesn’t react with foods.
Copper: Commonly used amongst professional chefs because of its excellent heat conduction, copper cookware on its own is generally quite expensive so it is not often seen in many home kitchens. Copper is also often found sandwiched between layers of other materials, like stainless steel. Its disadvantages are that it reacts with acidic foods and it requires regular polishing.
Different types of cookware
You can either invest in a complete cookware set, or you can start by buying a few basic, good quality pots and pans, and then adding to your collection as time and budget allows. The basics would include:
A sauté pan: A sauté pan has a wide flat bottom, straight sides, a long handle and a lid. It can be used for sautéing steaks, chicken, fish and vegetables. It can double up as a wok or a frying pan.
A sauce pan: A heavy-bottomed, 2-litre sauce pan is essential in any kitchen. It is exceptionally versatile and can be used for a number of different uses, including making sauces, reheating food, steaming vegetables, cooking smaller quantities of pasta or potatoes, to name just a few.
Soup or stock pot: The size of this pot depends largely on how many or how much food you cook. Generally a 7- to 10-litre pot will suffice most homes. These pots are ideal for cooking soups, stocks, stews, pasta, as well as big quantities of sauce, corn, curries, stews or seafood, and a whole lot more.
Handles and lids
Handles come welded, riveted or screwed onto the pot. If the handles are welded, they need to be welded in a few different areas to ensure that they don’t break off. Rivets are better than screws, but both of them tend to collect residue over time. Good quality pans will feature metal handles that stay relatively cool when the pan is on the stove, because the handle is made from metals that are poor heat conductors. Plastic and wooden handles also stay cool, however they are not ovenproof and tend to get brittle and break over time.
With regards to lids, they should fit tightly on top of the pot or pan in question to keep the moisture in. They should also feature a heat-proof handle. Glass lids should also be checked to see if they are ovenproof. – Antonella Desi
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