How to choose the right cookware
September 22, 2009
Its difficult to think something novel about spoon, knives, forks and plates but you cannot say so for new age cookware that are fast becoming choice of your kitchen collection.
To build a good kitchen, you need to have a good collection of cookware but mind it, selecting the right cookware can be a daunting experience due to extensive cookware ranges in different materials and brands.
Whenever you are out in the market to buy your favorite cookware keep these 4 things in mind as material, price, maintenance and durability.
Lets talk about materials. Since materials for cookware come in many types, choice of a particular material will somehow depend on your individual needs. Popular materials include stainless steel, copper, aluminum and cast iron. Different materials have their own advantages and disadvantages.
Aluminum is a very good conductor of heat. It’s a good choice as it is lightweight but its not very durable and catches scratches and dents easily. It may also react with some foods. Its pricing is reasonable.
Due to its greater heat conduction ability, it’s often used as a base layer in most cookwares. Aluminum cookware is easy to maintain. If possible buy an aluminum cookware that is anodized to make it strong.
Stainless steel cookwares are a good choice as they are easy to clean, durable, does not react with foods and reasonably priced. However they are not very good conductors of heat. So prefer stainless steel cookware with aluminum or a copper base so as to increase its conductivity ability.
Copper cookwares are the best conductors of heat. However they are heavily priced and requires regular polishing to keep them shining. Not only this they can react with some foods too.
Cast iron cookwares are not regarded as a good choice although they are extremely durable, low priced and very good conductors of heat. They are heavy to use, difficult to maintain as they rust very easily.
If cast iron is not seasoned, the food will stick and can be contaminated. Go for cast iron cookwares only when you think you can do their seasoning well as it require quite an effort.
Titanium cookwares are super-lightweight and extremely strong and durable. Their negatives include that they are too expensive and conduct heat unevenly even than stainless steel.
Cookwares with non-stick coatings are easy to clean but are less durable and slightly expensive.
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