The first thing to consider is the type of CONDUCTIBLE METAL the cookware is constructed of.
COPPER is highly conductible (heats up fast and evenly and cools down quickly), making it ideal when temperature control is a must, like for delicate sauces. The pros are its conductivity, its beauty, and it's one of the first choices for the professional kitchen. Solid copper is a bit pricey, though, and needs to be polished from time to time.
The other pro in the kitchen is ALUMINUM. Aluminum is also a highly conductible metal that heats quickly, evenly, and will retain heat longer. It is also somewhat pliable, so it is usually combined with layers of another metal, such as copper or stainless steel.
You might notice something called ANODIZED ALUMINUM. The anodization process makes the aluminum harder, non-porous, and darker so that helps it to heat up quicker and hotter. Anodized aluminum has a smooth, durable surface that won't chip, crack or peel. It can withstand a lot of use (and abuse) in the kitchen.
When you are shopping around, look for cookware that has a conductible metal throughout the pan. Some pans have a plate or base core of the conductible metal, as opposed to the entire core. Cookware with this entire core construction will have the heat conductor extending all the way up the sides of the pan, which is better for more even cooking.
A lot of cookware will be primarily STAINLESS STEEL. Stainless steel by itself is not the best heat conductor, so it should be combined with a conductible metal. Did you ever wonder why a watched pot never boils? It's probably because it's made of only stainless steel. If there was aluminum or copper sandwiched somewhere in there, the water would heat up much quicker and your food will cook more evenly. You know when you have sauce or soup in a pot and you see a bubble here and there? That's because of the uneven distribution of heat. Conductible metals, like aluminum and copper, help everything boil or cook more evenly. Stainless steel is also durable, has an exceptional surface, and looks beautiful.
Cookware constructed of highly conductible metals do not need to be used with a high flame. Since it gets hot, hot, hot, it can make things burn, burn, burn. Remember, it's called highly conductible for a reason, so turn that heat down. For most of your cooking, these pans should only be used on low to medium heat.
COPPER is highly conductible (heats up fast and evenly and cools down quickly), making it ideal when temperature control is a must, like for delicate sauces. The pros are its conductivity, its beauty, and it's one of the first choices for the professional kitchen. Solid copper is a bit pricey, though, and needs to be polished from time to time.
CAST IRON is an old favorite, and with good reason. It may be slow to respond to heat, but once it's at the temperature you want it holds its heat extremely well. It is also incredibly durable and heavy, lasting literally a lifetime in some kitchens.
The good news about top quality cookware is that this will make cooking quicker and subsequently require less effort on your part. The even better news is that good cookware is a real investment. Check the packages since some offer a lifetime warranty. This cookware could become a family heirloom.
The next thing to consider is the cookware's COOKING SURFACE.
NON-STICK has a purpose in every kitchen. Its coating is applied to the cooking surface and allows for lighter, healthier cooking because you do not need to coat the surface with oils or shortening. It is ideal for preventing foods from sticking to its surface and cleans up easily and beautifully. Every kitchen should include a non-stick frying pan. Even a true professional cook will have one quality non-stick pan.
Aerosol cooking sprays should never be used on non-stick cookware, due to the residue they leave behind. If you are using these for taste, consider spraying them directly on the food before it goes into the pan.
STICK-RESISTANT pans have a non-coated surface and are most commonly used to achieve searing and deglazing. Stainless steel and pre-seasoned cast iron pans are stick-resistant when used at a moderate temperature with some oil or shortening.
An INFUSED surface is created by infusing a polymer to the pores of the metal. It cooks like stainless steel, making it great for searing and deglazing, while also providing the food release and easy clean-up of a non-stick surface.
PORCELAIN ENAMEL is a coating applied to a cooking surface. It is often combined with a good heat conductor like cast iron, and features a smooth surface that is easy to clean. Porcelain enamel surfaces are the perfect choice for Dutch ovens, stock pots and roasters where slow, even cooking is the key.
Another feature to consider is the HANDLE APPLICATION AND CONSTRUCTION.
A RIVETED handle is permanent and extremely sturdy, making it the best choice. Applied through the pan, it is permanently attached and never needs tightening. Pans with rivets need to be properly cleaned to prevent food buildup around the interior rivet.
WELDED or SCREWED ON handles are applied to the outside of the pan with either a heating technique or a screw. These are not as sturdy as riveted handles; however they do provide a smooth interior surface.
COOL V construction, also known as an arch vent, is a hollowed out and rolled handle design that disperses heat and enables handles to stay relatively cool during stovetop cooking. Stainless steel is a good material for these handles because it is durable but conducts heat poorly.
Finally, the last thing to consider is a cookware's VERSATILITY. Versatile cookware can go from the stovetop to the oven to the table. Better cookware can withstand the highest temperatures, including going under the broiler. Non-stick coated pans generally cannot withstand high oven temperatures. Be sure to check each line of cookware for specifics.
|
 |
| |
|
|
