Cookware is the same as shopping for anything else; as we are spoilt for choices, yet lack the knowledge to choose wisely. By understanding the way different types of cookware function can help us a lot in our cooking. Good skills, in this context, cooking, match with the proper use of tools, the suitable kind of cookware, will create wonders.
The stainless steel cookware, as the name suggest, is one of the most versatile cookware as it is of tough material. The tough feature of the stainless steel contributes to its safety as a cookware, and from here, it can used be prepare dishes which requires long time cooking. Despite its toughness, it does not distribute heat evenly as it has low heat conductivity, thus making it unsuitable for bakery.
Next is the cast iron. The cast iron is considered close to perfection as a cookware. Due to its excellence in heat conduction and cooking quality, it is claimed the best cookware by many people. The only thing that separates it from perfection is its practicability. Seasoning, whereby oil is used for coating the surface of the cookware to prevent rust and maintain quality.
A very special example of the cast iron is the Chinese wok. Contrary to the regular round or wide cylindrical shape many other cookwares, the Chinese wok is the only one with an inward curve shape. This shape contributes to better heat distribution as the center of the wok is close to the energy source. With better heat conductivity, consumers can save a lot on fuel bills. Unfortunately, like the cast iron, it requires seasoning to maintain wok quality.
The aluminium cookware has gained its popularity among consumers by being light, good at conducting heat and pretty much affordable. Similar to many other things, the price determines the overall quality. Many reports showed aluminium cookware is not safe, as the aluminium particles easily leaked when cooking in high heat or acidic foods like tomatoes, thus dangerous to the human body.
Copper cookware is a better at heat conducting when compared to aluminium cookware. When using copper cookware, not much heat is required. Even though it has better heat conductivity than aluminum, it does have the same disadvantage, that is it is susceptible to acidic foods. Now, manufacturers usually add tin to make it more stable against acidity.
Non-stick cookware also has many advantages. One of them is being able to cook without using oil, thus helps those who are watching their pounds. Perfluorocarbon resin is the key constituent of the non stick cookware, and it provides stability. Despite of all that, it is recommended for light cooking, as heavy cooking will easily caused damage to the utensil.
In conclusion, an all round flexibility, usability and price, stainless steel would be the better choice. If heating is a main concern for you, copper with coatings would be recommended. Otherwise, for saving money, aluminium with additional metal content is also good. If you do not mind the maintenance work, cast iron would be good option.
Susan Miller is an experience cook. She writes the best cookware set reviews in her blog. You will find hard anodized cookware reviews, nonstick cookware reviews and etc in her blog.