The right cookware can make working in the kitchen a real joy, especially when you receive so much adoring praise from friends and family after whipping up a delicious meal. Before that can happen, though, you need to know what kinds of cookware will work best for you. To help you find success with your culinary creations, this cookware buying guide will provide you with some basic information on purchasing quality pots and pans.
When it comes to cookware, it's all about the metal, because that is the vehicle that delivers heat to food. Following are some of the basics about the metals that make up most pots and pans: stainless steel, cast iron, carbon steel, aluminum and copper. Nonstick surfaces and mutli-ply cookware will also be touched on.
The cookware of choice for most cooks is stainless steel. It is easy to clean and requires little maintenance. You also don't need to worry about the metal reacting with food. Pure stainless steel cookware does not conduct heat very well, however. It tends to develop hotspots. For that reason, it is important to get "encapsulated" stainless steel cookware. That means the bottom of the pan includes a layer of copper or aluminum to ensure even heat distribution.
Another benefit of stainless steel is its resistance to rust, stains and corrosion. It is also dishwasher safe, though hand washing will help it keep its luster better. Overheated stainless steel cookware sometimes develops a rainbow-like discoloration that can be removed with stainless steel cleaner.
If you need to cook food on a low, steady temperature, cast iron cookware will serve you best. Cast iron heats up and cools down slowly, which means it retains heat better than any other metal used for cooking. That is why cast iron skillets and Dutch ovens are perfect for outdoor cooking. The metal heats up and stays that way for a long time, even when the temperature around it constantly fluctuates.
Bare cast iron should be seasoned by cooking some oil on it and letting it cool several times. It should not be washed, as that will remove the seasoning. Bare cast iron is also prone to rust, so most cooks just wipe it clean with a damp cloth. You can find cast iron skillets and griddles with an enamel coating that makes for easier cleaning and maintenance. These do not need to be seasoned.
Chinese woks are usually made of carbon steel because it heats and cools so quickly and evenly. Carbon steel cookware also needs to be seasoned before the first use, and it requires a little more work to keep it in good shape.
Aluminum pots and pans have their benefits too. Aluminum is an excellent lightweight heat conductor that is usually dishwasher safe. In its pure form, though, aluminum is soft and stains easily.
Hard-anodized aluminum goes through a process that hardens the aluminum and gives it a grey finish, eliminating many of the problems associated with regular aluminum. Hard-anodized aluminum is prone to discoloration in the dishwasher, though. Cast aluminum is another variation that is thicker and stronger than regular pressed aluminum. However, because of its heavier weight, cast aluminum cookware it is not dishwasher safe.
The most efficient heat conductor is copper. It heats quickly and uniformly, and it responds immediately to changes in temperature. Copper cookware does require more work to keep it in good shape, and overheating it can cause discoloration. It can also react with some food, changing the color and taste. In order to remedy that problem, many copper pots and sauce pans are lined with stainless steel or tin.
Nonstick coatings on the interiors of pots and pans can make cooking and cleaning very easy. Nonstick cookware is especially good for those watching their waistline, since less oil is needed for cooking. You just need to be careful not to scratch it.
Good nonstick cookware will have several layers of nonstick coating. Decent pots and pans have at least three layers, and the best will have up to seven. This will ensure a smoother surface and longer lasting pans. You want to avoid nonstick cookware with a silicone coating, which reacts badly with animal fats. If it has a silicone coating, the surface will be shiny. Nonstick cookware should always have a dull finish.
Since no one material is perfect, multi-ply cookware combines several metals in one pot or pan. Multi-ply cookware usually has a copper or aluminum core, with a stainless steel or nonstick interior. The exterior could be a number of different metals. This combination of strengths makes multi-ply cookware the most versatile and user-friendly.
I often see "18/10" describing stainless steel cookware. What does that mean?
Stainless steel is actually a combination of metals. Most of the stainless steel used in cookware and flatware is composed of 18 percent chromium and 10 percent nickel. The more nickel it has, the more resistant to corrosion it is. Some stainless steel cookware is 18/8 or 18/0. This is less expensive, but over time will probably not hold up as well as 18/10 stainless steel.
How can I make my nonstick cookware last longer?
Hand washing your non-stick cookware will help it last longer, as dishwasher detergents are usually too harsh. Just make sure you thoroughly clean the pan immediately after each use, because any oil residue could bake into the coating the next time you use it, reducing the effectiveness of the nonstick surface. Clean it with a nylon sponge or dishcloth. If, by some odd chance, you happen to burn food in your nonstick cookware, don't try to get the stains off with steel wool. Let the cookware soak in warm water for a little while and use a nylon scrubbing pad.
Avoid preheating nonstick pots and pans before adding food. Heating an empty nonstick pan beyond 600 degrees Fahrenheit could release harmful gasses and break down the coating. Also, don't use metal utensils when using nonstick pots and pans. Overstock.com offers plenty of plastic and wooden cooking utensils that won't scratch the coating.
Here are some suggestions for the college student, the family cook and the seasoned chef. Each has different skill levels that will require different combinations of cookware and utensils.
College student
The student cook will want something nonstick that responds quickly (but not too quickly) to changes in temperature. Overstock.com has lots of affordable aluminum starter cookware sets with nonstick coatings for quick cooking and cleaning. You can also find complete sets of plastic cooking utensils with every kitchen tool a college student would ever need to make a good meal.
Family cook
Easy cleaning and versatility are most important when it comes to home kitchen cookware. Overstock.com's wide selection of stainless steel cookware sets has plenty of pots and pans that provide both. Browse through our kitchen appliances to find food processors and other handy tools to help you quickly get the food ready for cooking.
Professional chef
Overstock.com offers lots of durable cookware sets in bulk, so you'll never be without enough pots and pans to feed a crowd. We also have an excellent selection of specialty cookware for those dishes that require a little more technique in order to come out right. You'll find the perfect sets of cutlery and mixing bowls for efficient preparation. Look for high-volume aluminum stock pots and other necessities for less in the restaurant supplies store.
Make cooking enjoyable again with some new, quality cookware. Your culinary creations will have your friends and family smiling, and you can be so pleased knowing you got a great deal at Overstock.com.