Why is Cookware Important?
Proper cookware will reduce cooking times, use less energy and cook food more evenly.
When choosing cookware, consider five factors: material, flatness, size, gauge and balance.
Today we will focus on material.
The pan material determines how evenly and quickly heat is transferred to the pan bottom:
• Aluminum heats quickly and evenly. If aluminum pans are slid across glass-ceramic surfaces, they may leave metal marks. These marks must be removed promptly to prevent permanent discolouration. However, an anodizing process makes aluminum harder and more stain resistant. Aluminum will not work on induction cooktops.
• Copper is an excellent heat conductor. However, copper discolours easily. It is often used as a bottom coating to improve the heating of stainless steel.
• Stainless Steel , when used alone, is a slow conductor of heat, develops hot spots and produces uneven cooking results. It is durable, attractive, easy to clean and resists stains. However, stainless steel heats quickly and evenly when aluminum or copper is sandwiched between two layers of stainless or when the bottom is clad with aluminum or copper.
• Cast Iron is slow to heat but cooks more evenly once temperature is reached. Use for long, low heat cooking or for browning and frying. Cast iron should be seasoned before use to make cleaning easier and prevent rusting.
• Porcelain Enamel-on-Steel or Porcelain Enamel-on-Cast Iron has heating characteristics that depend on the base material. Porcelain enamel cookware should be used according to manufacturer's directions. Attention should be given to the finish of the base material.
• Glass-ceramic is a slow conductor of heat. It is not recommended for glass-ceramic cooking surfaces.
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