DIY Network

Buying Cookware Find out what to look for when cookware shopping. From "Home Made Easy" episode DHME-109

Guest Carolyn Forte, Good Housekeeping Institute's home care director, joins host Stephanie Lydecker and shares tips on buying cookware.

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	Carolyn shares tips on buying a skillet and other cookware items.
	Figure A
	Figure B

Buying Cookware

• The first thing you need to do is decide on how many pieces of cookware you really need. If you do a lot of cooking, or if you are starting from scratch, then buying a set that includes 10-12 pieces is probably your best bet if you can make the investment. But, if you are somewhat of a novice, or do not do a lot of complicated cooking then buying a selection of MVP's will probably work for you, at least to start with.

• You should have three skillets--one 8" skillet for omelets or hamburgers, one 10" skillet for all-purpose use--eggs, chicken breast, etc. and a 12-14" skillet with high sides (figure A) for sauteing, steaming veggies, heating up soup, etc.

• Also needed is a 2-quart saucepan for rice, steaming veggies, heating up soup, etc., an 8-quart stock pot for soups, stews and pasta and a 5- to7-quart Dutch oven for stews and one dish meals.

• Be aware that when a manufacturer talks about a "10-piece" set, they include the lids in this number. So, a 9-piece set will typically include a fry pan, two saucepans with lids, a saute pan with a lid and a stockpot with a lid. Larger sets of cookware--14 pieces for example--usually include a Dutch oven and various other sizes of saucepans, fry pans and stockpots.

• The other major difference in choosing cookware is the material that it is made out of. There are several main types of cookware materials--hard anodized aluminum, stainless steel, porcelain enamel, copper, cast iron, aluminum and nonstick. All have their positives and negatives and all conduct heat differently.

• Copper is the best conductor of heat in cookware. It is even and responsive and does not have hot spots, but is very expensive and hard to clean. It is not recommended for everyday cooking.

• Aluminum is soft and dents very easily. It also interacts with the food and cooking in it can discolor the food as well as the pan. Because of this, you won't find pure aluminum cookware. Anodized aluminum is the next best conductor and they make it hard to prevent interaction with the food. It can be pricey and can't go in the dishwasher. Much anodized aluminum is now coated with non-stick inside (figure B). Aluminum with non-stick is aluminum sandwiched between non-stick inside and out or non-stick inside and porcelain enamel outside.

• Cast iron is also another great option. It is relatively inexpensive, but it is heavy and needs special care to keep it from rusting. Some companies make cast iron with porcelain enamel inside and out.

• Stainless steel is the poorest conductor of heat. It is very durable and beautiful, but needs a base or core of aluminum to give good cooking results. You can certainly mix and match different materials among your collection.

• There are some other fun options to consider. Some cookware comes with hot spots or "thermal spots" in the center of the pan to let you know when the pan is hot and ready for use. Other pans come with convenient features like measuring marks on the saucepans and contoured silicone handles which make them very easy to grip. And still others come with spouts for pouring and lids that strain. Also, cookware can be an extremely attractive addition to your kitchen, so make sure you buy a set that appeals to you visually as well as functionally. Glass lids have also become popular lately.

GUESTS :

Carolyn Forte
Home Care Director
Good Housekeeping Institute
E-mail: cforte@hearst.com
Website: www.goodhousekeeping.com