When consumers are shopping for cookware, it can be confusing when comparing similar sets, or comparing cookware pieces made of different materials. This quick guide will help you learn about different materials and their uses at a glance. Making a decision on a cookware set is easier when you know what to look for and know the advantages and disadvantages of their material.
Aluminum:
Aluminum can be found in the kitchen in pots, pans, bakeware, roasting pans, soup and stock pots, and of course, wrapping foil. In higher grades, aluminum conducts heat quite evenly and efficiently. Aluminum is cost-effective, but beware of lightweight grades as they can warp under high heat. Discoloring can be a problem too, though stains can be cleaned with a vinegar and water solution. Aluminum can also react with food and give it a metallic taste.
Anodized Aluminum:
Standard cookware pieces like roasters, pots, pans, skillets, and roasters can be made of anodized aluminum. The process of anodizing aluminum changes the molecular structure to make the cookware piece harder than steel. Its efficient heat distribution is not decreased. Anodized aluminum cookware should be hand-washed, as dishwasher machine detergents can discolor the aluminum. Use a soft cloth when you wash it to maintain the smooth and shiny look of your cookware.
Stainless Steel:
Everything in the kitchen can, and usually is, made from stainless steel. Bowls, pots, pans, skillets, saut￩ pans, tools and silverware are made from stainless steel. The easy cleaning and self-repairing qualities of stainless steel make it popular. It does not conduct heat as well as other materials, but higher grades will always look shiny and new with little maintenance. Stainless steel is often combined with other materials to boost heat distribution. Baked on stains may need a special stainless steel cleaner to remove.
Cast Iron:
Heavy and durable, cast iron is used in pans, pots, griddles, and Dutch Ovens. When you think of camping or cabin cookware, think of cast iron. Cast iron conducts heat quite well and will not warp. It is an excellent material for cooking over both high and low heat. Seasoning cast iron from time to time will help its cooking performance. Proper seasoning will eliminate or greatly reduce the need for oiling or using cooking sprays. To season a piece of cast iron cookware, thoroughly coat with cooking oil and heat at 300 degrees for two hours. Recoat and heat for one hour at 200 degrees.
Copper:
Copper used in every day pots, pans, molds, roasting pans, and gratin dishes. It probably conducts heat the fastest of all cooking materials. For that reason, you see copper used along with other material, such as stainless steel and aluminum. It will last forever, too. Copper does need to be maintained and taken care of more than other materials. Overheating can cause blistering and discoloring of the tin lining, but when it is well maintained, almost nothing can beat the attractiveness of copper in the kitchen.
Earthenware:
Earthenware has a unique habit of experiencing a comeback every 20 years or so as being a popular choice in the kitchen. It is easy to see why. Mixing bowls, baking stones, casseroles, and gratin dishes made of earthenware have a certain timelessness. Normally inexpensive and durable, it does retain heat well. Earthenware is excellent for slow cooking in the oven at lower temperatures. But be careful, because excessively high heat can lead to heat fracture. Breakage can also result from sudden temperature changes. Keep your earthenware consistently charming with care in handling and cleaning.
