buying guide
Aluminum – Probably the most popular
material in cookware with a lot of upsides.
It is an excellent heat conductor that
spreads heat evenly throughout the pan.
The thicker the aluminum, the more evenly
the heat spreads. Aluminum can be
anodized to harden
the surface. Hardanodized cookware
is harder than steel
and is extremely
durable. Aluminum
is also dishwasher
safe. It’s also
relatively inexpensive
compared to other materials. Untreated
aluminum, however, is prone to staining
and reacting with foods. For this reason,
we recommend aluminum with a non-stick
interior because it’s much less likely to
discolor or react with foods.
Cast Iron – Very thick and heavy duty.
Although it is slow to heat up, cast iron
has the ability to retain and evenly
disburse heat. This means it’s an excellent
choice for browning, drying, braising,
stewing, slow cooking
and baking foods.
Comes in either
bare iron or with
enamel coating. Bare
iron needs to be
“seasoned” before
it is used. To season
it, thoroughly wash
and dry the pan, lightly rub shortening
on the surface and bake it in the oven
at 300 degrees for about 60-75 minutes.
The seasoning process will give your pots
and pans a non-stick surface that lasts
forever!
Once your pots and pans are seasoned,
you should avoid soaking and washing
them with soap. The best way to clean is
to just wipe it with a cloth (you actually
want to leave the grease on them).
Enamel-coated cast iron provides all the
benefits of cast iron, but requires less
maintenance, and clean-up is easier.
However, some foods do not cook well
in cast iron. Acidic foods will react with
Cookware
it, and will strip off the coating. If that
should happen, don’t panic, just season
your pan again! Also,
note that cast iron is
not recommended for
the dishwasher, and
should be cleaned by
hand.
You should also never
use cast iron on a
glass top stove or cooking surface.
Ceramic – A great insulator, as it does
not react quickly to heat. It can usually be
found in the form of a casserole dish or
other shapes that are great for cooking
slowly at constant temperatures. It’s
lighter than cast iron, but it is also more
fragile. It can be characterized under
different categories, including: porcelain
and stoneware.
Porcelain, the strongest of them all, is
fired to become very
hard and durable.
This type can usually
be used on the
stove, in ovens and
microwaves.
Clad – developed
by using 2 types of
cookware materials together to get all
the benefits of both materials. Most of the
time, stainless steel is clad with aluminum.
This gives you the thickness and excellent
heat conductivity of aluminum and the
easy-to-maintain corrosion-resistance of
stainless steel. Quality clad cookware will
last through a lifetime of cooking, so if
you’re looking for true
investment pieces, this
might be your best
bet. The downside of
this type of cookware
is that it is generally
heavy and expensive.
Copper – The very
best conductor of heat. Because of this, it
is especially great when cooking on top of
the range where the food must be cooked
at precisely controlled temperatures.
Copper can, however, react with foods
and be toxic in large amounts. Therefore,
copper pots and
pans are usually lined
with another material
like stainless steel.
Traditionally, they
were lined with tin,
but the tin tended
to wear out too
quickly. The biggest
disadvantage of using copper cookware
is the maintenance. Copper can discolor
from being air dried and washed in a
dishwasher. Polishing it will remove the
discoloration. Also, copper dents and
scratches easily.
Stainless Steel – Very good allaround general-purpose cookware. It’s
lightweight, durable and easy to care for.
Plus, it won’t corrode or tarnish, and its
nonporous surface is resistant to wear.
It is, however, a poor conductor of heat
and does not distribute heat evenly.
Because of this, many stainless steel
pots and pans are made with a copper
or aluminum disc in the bottom to help
absorb heat more evenly. Because of its
smooth surface, stainless steel is easy to
clean and maintain. Plus, it’s dishwasher
safe. If discoloration occurs, a stainless
steel cleanser can be
used to restore the
natural luster. Stainless
steel is great on the
range top or in the
oven. If your application
calls for changes in
the temperature while
cooking, it’s the perfect
choice! Metal utensils can be used on
stainless steel or aluminum surfaces.
Non-stick – Has a coating on the interior
surface that makes it difficult for foods
to stick to. This makes it very easy to
cook healthy, non-fat foods. Plus, since
foods don’t stick to the surface, clean-up
is a breeze! Non-stick cookware can be
found in combination with many metals
that produce cookware. There is, however,
one disadvantage: the non-stick coating
can be easily scratched. Stainless steel
or other metal utensils can scratch the
surface. Nylon utensils are recommended
when cooking with this type of surface.
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buying guide
Cookware
About Hard Anodized &
Stainless Steel Cookware
Features and Benefits of
Cookware Handles
What is “hard-anodizing?”
It is an electro-chemical process that hardens aluminum (hardanodized aluminum is 30% harder than stainless steel). During
hard anodization, aluminum is submerged in an acid bath, then
subjected to electrical charges. The result is a chemical reaction
wherein the surface of the aluminum combines with oxygen
to become aluminum oxide. This reaction is also known as
oxidation – a process which occurs spontaneously in nature. What does it do?
Hard-anodized surfaces resist abrasion and corrosion. A hardanodized pan is the most durable pan you can buy. Anodized
materials have an extremely long life span. Anodized surfaces
do not chip or peel. In fact, anodized aluminum is used to
protect satellites from the harsh environment of space, to harden
automotive racing parts against friction and heat, as well as for
display cases, coolers and grills for the food industry.
An anodized finish is chemically stable. It does not decompose,
and is non-toxic. High heat levels will not damage an anodized
finish. Anodized surfaces are heat-resistant to the melting point
of aluminum (1,221°F).
Most importantly, hard anodizing makes cookware surfaces so
ultra-smooth that they become virtually non-porous (without
pores). Pores in metal cookware are one of the leading reasons
why foods stick while cooking.
So, because hard-anodized aluminum cooking surfaces are
virtually non-porous, you have fewer problems with stuck-on
foods. The surfaces are stick-resistant. When you use the simple
steps to non-stick cooking you’ll be amazed at how easy and
trouble free cooking can be.
Stainless Steel - 18/0 vs. 18/8
Stainless steel is an alloy that starts with basic iron with up to
8 alloys added, depending on the quality. The major alloys in
stainless steel are chromium and nickel. The chromium provides
rust resistance, corrosion resistance and durability. Nickel
provides additional rust resistance, hardness and high-polishing
characteristics.
The numbers 18/0 and 18/8 refer to the percentage of content
of chromium and nickel. To be classified as stainless steel, the
metal must contain at least 11% chromium (no nickel; required). Stainless steel used in cookware is normally 18% chromium and
8% to 10% nickel (300 series).
Glass/Ceramic - Molded parts of the cookware. Durability is
directly related to the strength of the glass/ceramic. Since glass/
ceramic is an insulator of heat, the handle will not get hot during
stove top use.
Phenolic (high heat plastic) - Stays cool on the stovetop.
Generally oven safe up to 350° F/ 180° C. Though durable with
normal use, they can chip, crack, break or blister if abused by
overheating or exposure to heavy and repeated impact.
Metal Handles - Hollow Core Stainless Steel - Stays cool longer
than solid cast stainless steel handles and are oven safe to 500°
F. The air in the core insulates against heat during stovetop
cooking. Cast stainless steel - Oven safe, durable and expensive. A
long handle stays cool for a reasonable stovetop cooking
period. They do, however, conduct heat very slowly. Of course,
the heat setting and length of the handle determine how long it
will stay cool to the touch.
Cast brass - Oven safe, durable and very expensive. However,
because they get hot so quickly, pot holders are always
necessary. Commonly found on copper cookware, and
occasionally on enamel-on-steel and stainless steel cookware. Cast Iron Handles - Sturdy and oven safe (up to 400°F), but get
hot quickly. To prevent injury, pot holders or special rubber grips
must be used.
Silicone Rubber Handles - Stay cool on the stovetop. They are
oven safe up to 350 - 400° F. These can be produced in many
colors and are riveted to the pan. Provides a comfortable nonslip grip that feels secure. Silicone rubber can be molded over
either cast or tubular stainless steel.
Handle Attachment Methods
Riveted – The sturdiest type of handle. In this
application, the handle is permanently applied to the
pot or pan with rivets. Welded – Just as the name implies, the handles
are welded onto the pot or pan, providing a smooth
interior. Not as durable as a riveted handled.
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