How to Choose Cookware -TLS Recipe
Submitted by: Jack Labens
If you have done much shopping for new cookware then you know
about all of the choices that are out there. How to decide? We
help to break down the different choices in the article below.
The most important consideration in the cookware you buy is not
how it looks, what color it is or if it has glass lids. The key
consideration is the material of which the products are made.
You want to buy the best conductor of heat – that you can
afford. Copper is the best choice, but most people do not buy it
because it is too expensive. You also will find products that
have several materials in one pot. For example, you will see
pans that are mostly made from stainless steel, which is a good
conductor of heat but non-reactive (which means it will not
react chemically to food). And on the bottom of that pot, there
may be aluminum, which is reactive (can combine chemically with
food) but conducts heat better.
One of the big problems with many pots and pans is that the
conduction of heat is not even all through the pan. This means
that you will have different parts of your food cooking at
different temperatures. This will make certain types of cooking
more difficult. For example, you will have trouble braising food
properly in a pan that does not conduct heat evenly. If you have
a pan that will conduct heat evenly, it will get rid of hot
spots and your food will cook better. Many cheaper pans will
have a dead center in the middle of the pan so that it can make
it hard to brown your food evenly.
A pan with good heat conduction properties will respond fast to
an increase/decrease in temperature. This will give you more
control over your temperatures. You need this so that you can
sauté.
Below are the most common cookware choices and their advantages
and disadvantages:
• Copper: Great heat conductivity but it will react somewhat to
the food you are cooking in it. This can result in the food
having a metallic taste. Also, copper can scratch and discolor.
You probably will want to have one good bowl made of copper for
some tasks. For instance, for some reason, copper is very good
for beating egg whites and getting max volume.
• Aluminum: Also good for heat conductivity but also reactive.
Also, aluminum is a soft metal, and will wear down. Still,
aluminum is popular because it is cheap. You can buy an anodized
pan, which will not react with food.
• Cast iron: Doesn’t conduct heat well but after it gets hot, it
stays hot. Cast iron is very heavy and cheap. However, it can
rust, pit and food sticks to it. This is why you need to season
this type of cookware. This means you need to coat the pan with
shortening or oil and bake it to really seal the fat into your
pan. This will polymerize the metal and keep it longer and in
better condition.
As you can see by now, there is no perfect cookware for every
occasion. Every option has its good and bad aspects. If you have
to choose one type of cookware, probably the best is stainless
steel. It is midrange in price, and conducts heat fairly well.
It also is durable, cleans easily and is not reactive. One way
to improve on stainless steel is to get a pan that has aluminum
built in between two layers of the steel. This will improve the
heat conduction of your cookware.
About the Author: Lawrence Reaves is a freelance writer who
provides information on various topics including blenders, slow
cookers, and other kitchen appliances that can be found here
http://www.hamiltonbeach.com/products/kitchen-appliances.html
Source: http://www.isnare.com
Permanent Link: http://www.isnare.com/?aid=1666017&ca=Cooking
How to Choose Cookware-TLS Recipe