Cookware - A Beginner's Guide

Cooking can be enjoyable. The one thing that people dread about, however, is cleaning. No wonder people are choosing for nonstick cookware to ease the cleaning part. Not all of them are created the same though. This article walks you through the factors you need to consider when choosing cookware.

Among the first generation of nonstick cookware, Teflon has become popular for years. As a consumer, you should know about the drawback. Teflon coated pans become toxic if scratched. For years, people have been using it for the nonstick feature. However, you may have heard it that the US Environmental Protection Agency (EPA) wants the use of this chemical phased out. For many people, that still sounds risky, especially when you don't know if the process of driving out toxins are effective.

So, should you fall back to traditional cookware? Not by any means. Over the years, technology to create safe nonstick surface has been introduced to the market. Besides its effectiveness, the price doesn't burn hole in your pocket.

You can find products with this new technology in many popular brands. However, this thing is relatively new. Users reported very good experience with it. However, it does require that you handle it with care. Otherwise it may not last for too long.

Stainless steel and aluminum are two types of materials often used to construct cookware. Both have their own benefits and drawbacks.

Stainless steel is known for its resistant to scratch, hence very durable. It lasts for at least years. For those who hate cleaning, it is also ideal because it is relatively easy to clean. When you often cook acidic and alkaline foods, stainless steel cookware is the right tool to do it. The drawback is that it is not as well a heat conductor than aluminium.

Exactly the opposite is aluminium. It is a good conductor. It also reacts to foods with acidic and alkaline elements. Reaction with the metal will release some of the particles into the food.

There are 3 types of aluminium cookware: anodized, cast and pressed. Among them, anodized is considered the best. Cast is thicker than pressed but it retains heat so cooking is faster. Pressed aluminium is less expensive but will wear out faster.

While choosing cookware is a subjective process, at least you have to assess a few criteria. If you need to cook large volume of potato, perhaps pans are less suitable. Do you often cook for special event? What about size? What are your main concerns? How large a stockpot will you need?

If you want the best tool for the job, look out for cookware sets as they are more complete. If you compare the price, many cookware sets are affordable. They look very nice too.