Cookware Sets – Too Many Choices
There is a time where our potential is limited by the choices, but there is also a time whereby we still do not do well in spite of being spoiled of choices because we lack of understanding and knowledge. Deep as it sound, it does apply in selecting the most suitable type of cookware, as the proper ones can help ones cooking.
One of the most popular choices of cookware is stainless steel. It is extremely durable and its attractive finish will not corrode or tarnish in time. Unfortunately, it is not very good at conducting heat, and that makes it not suitable as a bakeware. Nevertheless, being durable makes it suitable for a wide range of cooking style, like boiling soup or oriental dishes for hours, preparing stews and others.
As seen in the previous paragraph, heat conductivity is a main concern in choosing cookware. Cast iron is very good in this aspect. It is excellent for oil related dishes, frying and browning. The lack of practicability is the aspect that turns the cast iron away from being the ‘one’ cookware. Specifically, it requires frequent coating with oil. The purpose of this seasoning is to thwart rusting and reactivity to result in a non-stick surface.
A very special example of the cast iron is the Chinese wok. Contrary to the regular round or wide cylindrical shape many other cookwares, the Chinese wok is the only one with an inward curve shape. This shape contributes to better heat distribution as the center of the wok is close to the energy source. With better heat conductivity, consumers can save a lot on fuel bills. Unfortunately, like the cast iron, it requires seasoning to maintain wok quality.
For saving cost, the aluminium cookware fits into this category very well. Not only it is inexpensive, it also conducts heat very well and it is very light. However, it does pose to threat to human health, as it is easily corroded in acidic or high heat environment, and leak into the cooked food. Excessive intake of aluminium poses a high risk to Alzheimer’s disease.
Copper cookware is a better at heat conducting when compared to aluminium cookware. When using copper cookware, not much heat is required. Even though it has better heat conductivity than aluminum, it does have the same disadvantage, that is it is susceptible to acidic foods. Now, manufacturers usually add tin to make it more stable against acidity.
For the weight or waistline watchers, non stick cookware is a good choice, as no cooking oil is involved in cooking. Perfluorocarbon resin, the main constituent of non-stick cookware, contributes its resistant against corrosion and stability. Long period of cooking is not suitable as the materials are quite vulnerable. From here, forceful method like stir fry is also not suitable.
In conclusion, an all round flexibility, usability and price, stainless steel would be the better choice. If heating is a main concern for you, copper with coatings would be recommended. Otherwise, for saving money, aluminium with additional metal content is also good. If you do not mind the maintenance work, cast iron would be good option.
Susan Miller is an experience cook. She writes the best cookware set reviews in her blog. You will find hard anodized cookware reviews, nonstick cookware reviews and etc in her blog.
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