A Guide to Quality Pots and Pans

Many people over look the importance of pots and pans as tools in your kitchen. It does not matter if you cook a little or a lot, quality pots and pans make the task easier.

Many people have a collection of pots and pans inherited from their aunt or purchased at the grocery. Using worn-out and low quality cookware can lead to health problems and burnt food. Whatever reason you choose, when you replace your cookware you should look for quality pieces at least for the essentials

Essentials for kitchen pots and pans include two types of sauce pans usually one being at least 1 and ½ quarts, a small and large skillet, and at least two casserole dishes. Many people also consider a pasta pot and a wok for Asian cooking to be essential. The types of food that you cook and the number of people you cook for will determine what pan set is best for you. A good set should come with interchangeable lids. Style plays a lesser role in pan set selection for most people, but if you plan to display you pans on hooks you will want to take it into consideration.

Aluminum cookware is a command material in pot and pan sets. They are generally lightweight and conduct heat evenly. Aluminum cookware should always be coated as acidic foods react to the aluminous/ when aluminum cookware becomes, worn it must be replaced as consuming aluminum in food can become a health issue.

Stainless steel and polished aluminum cookware are less expensive than tiered anodized aluminum cookware counterparts. Many professional cooks like cast iron sets as they are known to last for ages and consistently provide even heating. Some cooks prefer copper materials because it conducts heat better than others. Copper cookware requires more care but is known to heat very quickly and evenly. Cooper cookware is also popular for the look it can provide a kitchen when displayed.

Enamel Cast Iron is a good alternative to cast iron because it does not need to be seasoned, is easy to clean, and does not react to acrid foods. You can also find the enamel coating in variety of bright colors to match your kitchen’s décor. Some people believe that enameled cast iron does not brown food as well and can be damaged if used at really high temperatures.

Carbon steel is a common material for woks. It is not generally a material for other pots and pans. It also must be seasoned to prevent rusting and food from sticking. If carbon steel is properly seasoned it can provide a very durable and easy to clean cooking surface.

Stainless steel cookware may or may not be magnetic so if you cook by an induction method you need to check the manufactory’s instructions. Stain steel cookware does not heat as evenly as some other materials but many stainless steel pans have copper bottoms to compensate for this issue. Many stainless steel pans require that you use a cooking spray or oil to keep food from sticking. Stainless steel does not rust and can last for years. High end clad stainless steel pots and pans use several different kinds of metals to over come issues of uneven heating and eliminate the down side of cooking in stainless steel pans.

Non stick Teflon cookware varies a great deal in quality. There is non stick cookware that will have Teflon flaking off after a few uses and Teflon cookware that will last for years with proper care. Exposure to metal cooking utensils and harsh chemicals in the dishwasher can shorten the life of non stick cookware. You should take care not to damage the non stick surface by washing the cookware by hand and using only plastic and wooden utensils on the non stick surface.

Picking the right pots and pans can make the difference between scorched foods that presents difficult clean up or evenly heated lovely browned dishes from pans that clean up in a breeze. Spending a little extra money on quality pots and pans can make cooking a joy and not a chore.