Tin-lined copper cookware provides the most even heating of foods. Copper is beautiful, but it needs to be polished regularly to keep it that way.
Whether you cook a little or a lot, your pots and pans are likely your most frequently used kitchen tools. Today there are many varieties of cookware on the market -- each with its own advantages. Here are some basic facts from expert chef Paul Sturkey about some of the most popular kinds of cookware.
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Plain aluminum (figure A) is the least expensive option for cookware. Aluminum conducts heat well, but may discolor some kinds of food. It's also less durable than other cookware options.
Some aluminum cookware is coated with a non-stick surface (figure B), which typically makes it more expensive.
Figure A
Figure B
Stainless steel (figure C) is probably the most commonly used type of cookware. It's durable and low-maintenance. Its greatest disadvantage is that it doesn't conduct heat very evenly.
To combat the problem of uneven heating, some stainless steel cookware comes with a copper bottom (figure D). The copper helps to even out the heat.
Figure C
Figure D
Figure E
Cast-iron is an old-school favorite among chefs who like to blacken and sear foods. Cast-iron is extremely durable and cooks with very even heat.
It's critical to season cast-iron skillets before using them. Here's how to do it:
Wash the skillet with soap and water.
Dry the skillet and coat it with vegetable oil, working it in with a paper towel (figure E).
Heat the coated skillet in an oven set to about 250 degrees, and leave it for about 2 hours.
Seasoning a cast-iron skillet will protect it from rusting.
Important: Clean a seasoned cast-iron using only a damp cloth. Avoid scouring pads or detergent.
If food begins to stick to the cast-iron skillet, simply season it again.
Figure F
If you take your cooking very seriously, tin-lined copper cookware (figure F) may be the way to go. It cooks more evenly than any other type of cookware. Copper is beautiful, but it needs to be polished regularly to keep it that way. Every few years, the interior of this type of cookware may need to be re-tinned.
Recap: Cookware Basics
Aluminum cookware is the cheapest, and best reserved only for casual cooks.
Stainless steel is the easiest cookware to maintain.
Copper distributes the heat more evenly, but copper cookware requires more TLC.
If you use a cast-iron skillet, be sure to season it before using.
RESOURCES : The Joy of Cooking
Model: 0452279232
Author: Irma S. Rombauer, et. al.
(November, 1997)
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