Cookware Buying Guide

An Ultimate Guide to Choosing Suitable Cookware for All Your Cooking Needs

There are different kinds and brands of cookware pieces available in the market today.

You’ll have to choose between different styles and types of cookware, plus sift through multiple cookware materials, prices and many more.

These tasks make picking the best types of cookware a lot of hassle if you are not well-informed.

But, don’t worry we got you covered. Yes, getting familiar with the different cookware terminology will help you to choose the most suitable cookware for your specific needs.

Your starting point should be to figure out what is the best cookware material for the type of cooking you desire, the number of people that needs the meal and your cooking skills.

However, it is best to begin your selection from fundamental cookware pieces, and afterward, you can incorporate specialty cooking pans into your selections.

In this cookware buying guide, we will provide you with all the essential information you need for your buying decision.

Without further waste of time, let’s begin the journey!

Types of Cookware

The foremost factor to consider when shopping for cookware is the various types of cookware available. If you are shopping for your first sets of cookware, you may want to start with the basics.

The four basic types of cookware to include in your selection include the following:

Basic cookware essentials!

Stock Pots

Stock pots are full-sized and deep pots with flat bases. You can use them for preparing liquid foods which don’t require close proximity to the source of heat.

With stockpots, you can saute your food or make them brownish. They also work well for cooking stews, soups, and stocks. When using it to cook faster, you can easily submerge them inside water due to their tall sides.

You can get these in different sizes so you can choose the size that is the best for either cooking for a small or large family.

Frying Pan or Skillet

A Frying Pan or skillet is one of the basic kitchen essentials for every home. They commonly have a flat base and rounded sides to make them suitable for fast high-temperature oil cooking.

There are different sizes of frying pans but they commonly come without a lid to make it faster to turn foods around.

Pans & Skillets Buying Guide

Cast Iron Skillet

Cast Iron Skillets are similar to fry pans but made in a different type of material. They make great kitchen cookware due to their versatility and tolerance to high searing temperature, browning, and blackening.

Being made of cast iron, they are moderately heavy. Ensure you check out the weight before purchase for your comfort. Also, do not buy a cast iron skillet that is not pre-seasoned. They tend to stick to foods.

Saute Pan

The Saute Pan is used for sauteing or frying food and at the same time turning it fast around the pan, covered with a lid. Saute pans are designed like fry pans with a flat base but their sides are straight and not rounded like fry pans.

Because they are deeper than frying pans, you can also use saute pans for deep-frying, scorching food, and making specific food sauces.

Sauce Pan

The Sauce Pan comes in a round bottom with straight and tall sides. Because of their design, they are versatile and can be used for making soups and sauces like gravy. They work with or without a lid and you can equally use them for preparing rice and potatoes or for boiling and steaming vegetables.

Now, we are done with the basic cookware, let’s quickly talk about special cookware types:

Special Types of Cookware

When you have your hands on this basic kitchen cookware and is passionate about specialty cooking, it is time to add some special cookware to your selections. With specialty cookware, you can prepare many entertaining dishes and recipes. Some examples of specialty cookware are:

Pressure Cooker

Pressure Cookers allow you to a fast release option and minimizes your cooking time while at the same time helping you save water. They come in lids that entirely locks up liquid inside the pot.

The steam lock inside the pot creates the pressure that cooks the food under high temperatures and reduces the cooking time. Some Pressure Cookers feature a removable pressure knob that lets you adjust the setting to either low, medium or high pressure.

When the pressure is highest, the temperature inside the pot is at its highest and this minimizes the cooking time. To properly cook with a pressure cooker you need a timer accessory.

Roasting Pan

A roasting pan is a bulky rectangular pan with a low profile to let the heat of the over circulate easily and fast to the food in the pan. You’d frequently use a roasting pan together.

This way, your food is raised on top of the cooking surface. It’s your best choice for dry heat oven cooking at a comparatively high temperature. You can use a roasting pan for roasting foods like turkeys and chickens.

Dutch Oven

The Dutch Oven is a slow cooking big versatile cookware that you can use to prepare a large size of stocks, stews, roasted chicken and more. Dutch Ovens are commonly made with cast iron material and are rounded in shape.

Majority of Dutch Ovens features two short grips that make it easy and safe to lift. They can serve as a colorful addition to your cookware selection because of their multiple colors.

Besides, you can use a Dutch oven to bake bread or braise food. Their high profiles make them a great choice for deep frying especially if the product material is enameled cast iron dutch oven.

French Oven

The French Oven is a form of Dutch Oven that contains enamel interior and doesn’t require seasoning. For this reason, the French ovens are generally known as Enameled Dutch Ovens.

You need a French Oven is you want to prepare foods like beef, turkey, chicken, pork, and much more. They also come in multiple color choices like the regular Dutch oven.

Cookware Sets

As an alternative to buying different types of cookware, you can buy a set which is commonly more cost-effective. Cookware sets are the best option for you if you know precisely what you want and are looking to get a matching set of cookware. The cookware pieces in a set vary and can fall in the range of 10 to 18 pieces.

Cookware Set Buying Guides

Cookware Types Based On Lifestyle and Cooking Styles!

You can also choose cookware that suits your cooking style. Your cooking style will determine your preferred choice of cookware material. If you frequently cook scorched meat, you’ll require stainless steel cookware that is not coated to boost uniform browning.

And for things like slow-cooking tomato sauce or uniform creamy sauces, your best choice would be lined copper cookware. Add the following cookware into your selections according to your preferred cooking styles.

Braiser Pan

Braiser pans also known as Braisers are large pans with a flat bottom and a lid that locks in moisture during cooking. As a result of the structural design, it can serve multiple purposes including browning food on the cooking stove or low heat cooking in the oven. Some models of braisers can be used to serve cooked food.

Griddle / Grill Pan

What do you do with a griddle? This cookware has a wide flat or ridged interior that lets you prepare cooked breakfast like eggs and pancakes with a small quantity of oil. They can be squared or circle shape and comes in a short handle. Grill pan with ridged surfaces helps to make grill marks on the cooked food.

Wok

Next, you have the Woks. What are Woks? They are universal cooking pan of Asian origin with elevated and sloppy sides. These cookwares are made of carbon steel material and are by standard have a diameter of fourteen inches. The base of the pan contains a hot cooking surface whereas the sides are cooler.

They allow you to easily mix up the ingredients helping you to regulate the cooking heat and temperature. These cookwares are great for steaming, stir-frying or deep frying.

Best Carbon Steel Wok Buying Guide

The Best Carbon Steel Fry Pan For Your Cooking Style And Budget

Pasta Cooker or Steamer

These are versatile pots that you can put into multiple cooking uses including cooking stews, soups or lobster banquets. You’ll use this versatile pot several days a week for soups, stews, even lobster. It features a pasta insert for lifting it out for draining and a detachable upper basket for steaming veggies and different seafoods that can easily stick to the pot.

Choosing Your Cookware: Factors to Consider!

Handle Type

Choose cookware with a metal or silicone handle if you are looking for an easy way to transfer your food from stove to the oven. Cookware with wooden or silicon handle do not conduct heat and remains cold while the pan is on the stove.

Solid and Sturdy Rivets

Different parts of the cookware are joined together with the rivets. Some parts are joined together by welding or with the use of the screw. Ensure you select a study option.

Cookware Materials

The cookware material suitable for you depends on which food you want to cook. If you want to braise, you need a cookware material made of cast iron. And for browning your food, your best option is stainless steel cookware. It is also good if you need versatile cookware for multiple uses.

Cookware Surface

Cookware comes in multiple types of surface and each of these has pros and cons. Cookware with non-stick surface makes cleaning easy while the stainless steel pan works best when you want to brown your food and the cast-iron cooking surface, is non-stick and very durable.

Base Design

Cookware with a flat bottom is the ideal for electric stoves with smooth ranges. For induction cookware, look for ones with magnetic bottom. These commonly contain stainless steel material for easy response to the magnetic field.

The Interior Surface Material

Some type of stainless cookware feature numerous layers of metal base. These layers are made with conductive materials like aluminum and copper.

The Side Type

Cookware comes in multiple different types of sizes ranging from high, straight to the curved side. If you want to simmer liquids, go with the type with high sides. And for minimizing evaporation while cooking liquid foods, choose pans with flared sides.

The Rim Type

The type of rim you go for depends on what you want to achieve. To ease pouring of liquid, choose a pan with a rim that is raised a bit. And when your aim is to easily toss the ingredients, cookware with a straight is the best-preferred option.

Coated Cookware vs Cladded Cookware?

Coated cookware is commonly made up of anodized aluminum. It only means that aluminum pan has been hardened. Cladding, on the other hand, means the use of two different types of materials in the production of cookware. Such cookware would normally come in layers fused together.

Therefore, cookware can come with an outer stainless steel material while the cooking surface is made up of copper or aluminum material. It may also contain other types of conductors and magnetic material.

A clad-cookware may also be stainless steel cookware with a base made up of different material to enhance the transfer of heat.

Stainless steel cookware clad with aluminum gain the extra benefits of improved thickness and conductivity of heat while the stainless steel material makes it corrosion-resistant. However, a clad-cookware is commonly heavier and more costly. If you are looking for longevity and are not under a tight budget, it is a good choice of cookware to consider.

Types of Materials Used for Cookware

Your choice of cookware material commonly depends on your cooking method and style. For preparing sautéd foods, you require a cookware material that is made with a material that easily conducts heat.

If your desire is to braise foods, you should look for materials that can retain heat over a long period of time. You must not cook white sauces or tomato sauces with copper or aluminum cookware that is not lined. The metal commonly reacts with those cooking ingredients.

Also, you should consider the weight of the cookware. Heavier cookware is more secure on the cooking stove. However, ensure that the weight is moderate enough that you can easily lift it.

The following are the different types of cookware materials you’ll likely find in the market. Each of them serves specific purposes and come with specific pros and cons:

1. Aluminum

Aluminum cookware is the most widely utilized cookware material and one of the best cookware sets 2019. The reason is obvious. Aluminum is a good conductor of heat and electricity and easily transfers heat all through the pan. The thicker the pan, the more evenly distributed the heat. 

Aluminum cookware material is commonly lightweight but they commonly cause food staining and discoloration. You can prevent the issue by getting anodized and hardened aluminum surface. 

Hard-anodized aluminum material is stronger than steel material and is more durable. Besides, it the cheapest type of cookware available.

Aluminum cookware works both on the stovetop and inside the oven. They can serve multiple purposes and can cook foods like eggs and fish. You can sear or make sauté with them.

How to clean Anodized aluminum cookware

Clean an anodized aluminum the same way you clean stainless steel using soapy water. Use a plastic scouring brush to remove stiffer stains. Avoid harsh cleaning liquid or wool made of steel. You can safely wash most of them with dishwasher. However, cross-check with the producer!

Pros

• Good conductor of heat
• Cost-effective
• Lightweight
• Sturdy and durable
• Scratch-resistant

Cons

• Standard anodized aluminum cookware is unsuited for induction stovetops. However, you can get specially made anodized aluminum cookware that works on induction stovetops.
• They can cause food discoloration and infuse bitter taste into the food.
• Not suitable for sweet baked foods.

2. Carbon Steel

Carbon steel is a costly type of cookware frequently found in professional kitchens.  It is lighter than cast iron but the maintenance is similar. Use carbon steel cookware to cook food that needs fast temperature change. Most types of Woks and Stir-Fry pans are made with carbon steel. It has high heat retention capacity.

They are very sturdy and durable and helps you to cook more efficiently. Carbon steel pans come with the combination of the features of cast iron and stainless steel material.

They cost 50 percent less the price of stainless steel and two times more than the cast iron cookware. They need to be seasoned the same way as the carbon steel pans.

These types of cookware are suitable for both use on the stovetop, in the oven and over the broiler. You can use the pans for making foods like omelets, cooking meats and vegetables or baking bread and cakes.

How to clean a carbon steel cooking pan

They are not dishwasher-safe like the carbon steel cookware. Also, you must avoid letting them sit inside water or soap. They need only gentle cleaning with soap and water. And if there is any resistant stain, you can clean it a plastic scrub brush and leave it to dry completely before storage.

Pros

• Fairly non-stick surface
• Similar feature with cast iron but  lighter
• Easily reacts with a change of temperature
• Good heat retention capacity
• Works on an induction cooktop and other types of cooktop
• Good conductor of heat
• Cost-effective sturdy and durable

Cons

• Needs to be seasoned
• Prone to rust if not well-seasoned
• Non-seasoned type reacts with some foods
• Not dishwasher-safe

3. Cast Iron Cookware

Cast iron cookware is thick and durable. It takes quite a while to heat it up. However, it has a good heat retention capacity and can distribute heat uniformly.

You can use it for cooking stew, baking and cooking foods that require low heat.

Also, you can brown and braise your food with them. There are two types of cast iron cookware, and these include non-coated and enamel-coated cast iron.

Caring for Cast Iron cookware

You must never leave a cast iron soaking under the sink or submerged inside a bowl of water. Extended exposure of cast iron to water results in rusting.

They are very versatile, good heat conductors and are very sturdy. Besides, they are perfect for cooking in the oven or on the stove.

However, cast iron cookware is difficult to maintain. It requires seasoning which involves integrating a layer of a polymer of oil on the surface. All it requires is to, recurrently,  rub oil on the cast iron, warm it up, and allow it to cool.

When a cast iron is seasoned properly, it is almost non-stick.

Pros

• Good heat-retention capacity for searing meat.
• It can be put into multiple uses and works both on stovetop and oven
• Scratch resistant even with metal utensils
• Long lasting and sturdy
• It is cheap and cost-effective.
• A well-seasoned cast iron pan is non-stick

Cons

• It takes time to heat-up and without pre-heating it, the heat wouldn’t distribute uniformly.
• Without proper care, it can easily rust, flake, and snap
• It can react with acidic or alkaline foods
• It is heavyweight
• Maintenance needs a lot of efforts

How to clean a cast iron cookware

When you finish cooking with a cast iron, allow it to cool down. Once, it is cold, give it a gentle wash with a small amount of water and soap. Then, remove the resistant stain with a plastic scouring brush and dry it straight away. Utilizing a ball of steel wool for washing would damage the seasoning.

Anytime you use the pan, re-season it by heating it up on the burner over a high temperature. This drys up any locked-in moisture.  Once dry, rub it with one or two drops of vegetable oil and heat it up until it gets smokey. Then, turn off the heat. Rub the oil all over it again. Let it cool and store away.

3.1 Enamel-Coated Cast Iron

Enamel-Coated Cast Iron comes with all the good features of the cast iron except that they don’t require seasoning. They work safely on the stovetop and in the oven and can cook stew and used for bread-baking, slow cooking, meat roasting and braising.

They look more attractive than the non-coated model and come in multiple color selections. However, they are much more expensive. The enamel lining prevents the reaction that commonly occurs in a non-coated type so you don’t have to worry about any unhealthy reaction with your food.

Enameled cast iron pans are generally not lightweight and they don’t heat up easily. But when they do, they have good heat retention property.

Thus, are perfect for browning foods and when you want to quickly transfer foods from the stovetop to the oven. 

They are also the perfect choice if you want to sear, saute or fry your food. Their benefit over the non-enameled type is that they are easy to maintain and clean. 

Cleaning an enameled cast iron

You can clean these with just soapy water. To remove a resistant stain, let the pot soak for a while and softly scrub off with a plastic brush. Avoid using steel wool or abrasives.

A good number of enameled cast iron can safely go into the dishwasher. Nevertheless, you can easily erode the coating by using the dishwasher.

Pros

• They are non-reactive
• Perfect for cooking acidic or alkaline foods that require low heat
• No hassle of seasoning
• Great conductor of heat and  heat retention capacity
• Sturdy and long-lasting
• Tolerates high temperatures
• Attractive look with multiple color selections

Cons

• Heavyweight
• Chips easily
• Small-sized handle
• Lacks non-stick property and cannot be seasoned
• A bit pricier than the standard cast iron.

3.2 Non-Enameled Cast Iron

Before you can use an enameled cast iron, you need to season it. Seasoning the pan makes gives the surface non-stick coating and makes it more durable.

After seasoning, you must never leave it soaking in water or washing it with soap. All you need to do to clean it is to wipe it off with a cloth or paper towel.

They can serve as a good replacement for a non-stick pan. Besides, they tolerate higher oven temperatures compared to regular non-stick pans.

To use cast iron for browning meat, you need to preheat it to a suitable temperature for browning meat. 

Non-enameled cast iron is highly affordable, sturdy, and can last for a very long time. They easily manage the high temperatures required for frying food or searing.

And they also work well for cooking low-heat foods like low-simmering stews and dishes that require slow-roasting.

Non-coated cast iron as well releases tiny particles of iron into the food and this has been found to come with a boost of iron benefits on the food.

Cast iron is suitable for use with all cooking top including stovetops and with an induction cooker. It is thus, one of the best induction safe cookware.

Pros

• They are sturdy and durable
• High heat resistant properties
• Characteristically classic in nature
• Cost-effective
• Non-stick properties
• They are versatile and can be put into multiple uses
• Work for both high-temperature and low-temperature cooking

Cons

• Sometimes results in non-uniform cooking.
• Cleaning is a bit tasking
• Non-rust resistant
• They are not suitable for everyday use
• Need seasoning
• Non-dishwasher safe

Taking care of your Non-Enameled Cast Iron cookware

Before washing it with water, leave it to cool. After cooling, you can clean it fast with small soapy water or just plain water.  Once you finish washing and rinsing, go ahead and dry it instantly.

Rub the surface with a few drops of vegetable oil.

Heat it up to dry it, cool it down and store away. Avoid ever soaking it or submerging it inside water. Re-season it every year to maintain the quality.

4. Stainless Steel Cookware

Stainless steel is non-reactive metal. Thus, it doesn’t interact with the ingredients in the food. Cookware in a stainless steel material is highly durable and dishwasher-safe. They are scratch, rust, and dent-resistant. They also look very attractive.

The downside, however, is that they are a poor conductor of heat. Good stainless steel cookware is the one that has its core clad with another more conductive metal like copper or aluminum.

Aluminum-core stainless steel cookware is cheaper than those with core clad with copper. And this makes sense, giving that copper is a bit more conductive than aluminum. Cooking pans and pots with Copper-core are more reactive to the changes in temperature and this makes it easy for you to control the cooking.

You can find baking pans made with stainless steel. However, you must ensure that they are boosted with a more conductive metal if you want to go for it.

Non-coated stainless steel cookware is the best choice if you are looking to braise and brown your food. They are commonly sold as a set and are very practical for use in the kitchen due to their versatility.

They can be used for multiple purposes including pickling or making a sauce for pasta. Besides, it is lightweight and cleans easily due to its smooth surface. Besides, it safe to stick it into the dishwasher.

When it’s starting to discolor, you can restore the natural shine by cleaning with a stainless steel cleaner.

It works well with metal utensil just as much as cookware with aluminum materials.

The three-layered construction commonly contains a thick aluminum material in the core which extends from the base of the pan and moves up the sides to ensure uniform heat transfer.

The interior surface is commonly polished to stop it from getting discolored and the shiny exterior made in stainless still comes with a magnetic property which means that it is compatible with both standard cooktops and induction cooktops. Thus, they are one of the best induction compatible cookware.

They can safely go into the oven, broiler or on top of the stove. You can use them for sauteing foods, sauce-making, braising food like Braised Root Vegetables and to sear foods such as Perfect Pan-Seared Steaks.

The most commonly used side ranges between two to six quarts. You can also go for stainless steel skillet about ten to twelve inch. 

How cleaning a stainless steel cookware works

With a slight application of pressure scour through with soapy water. If you have tough and resistant stains, fill it with water and boil the pot for roughly fifteen to twenty minutes. Boiling helps to loosen up the stain. And once done, use a wooden spoon to scrape off the stain, pour water and soap and wash it as you would do normally.

If the stain is still resistant, soak the base of the pan in a baking soda or alternatively use a cleaner designed for stainless steel cookware like Bar Keeper’s Friend and wash.

How to  maintain and look after a Stainless Steel Cookware

It is durable and safe to let go on a trip inside the dishwasher. It works well both on induction and standard cooktops. You must never clean it with abrasives and bleaching materials. 

After every wash, give it a lustrous shine by drying it with hand. You can use any type of cooking utensil with the best stainless steel cookware including metal.

Pros

• Stainless steel is non-reactive and you don’t have to worry about infusing unwanted color or taste into your food.
• Very sturdy and commonly durable
• Not as expensive as some types of cookware like those made from copper materials.
• Safe to go inside the dishwasher.
• It is easy to clean and maintain
• Even distribution of heat and fast transfer of heat
• It has magnetic properties and is compatible with induction cooktops.
• It is oven and broiler-safe. However, bear in mind the material used for the handle.

Cons

• They are not good conductors of heat except those clad with aluminum or copper material.
• It is non-stick especially when uncoated and can make cleaning more tasking.

5. Nonstick Cookware

Non-stick pans are manufactured with the same materials used for other cookware types including copper, stainless steel and aluminum.

However, they have their inner cooking surface coated with non-stick materials.

The metal that is commonly used to infuse the non-stick properties is the anodized aluminum because of its benefits which include ultra-lightweight.

It is also cost-effective, and corrosion resistant and a good conductor of heat. Thus, it easily reacts to altering temperature.

Another more eco-friendly material found in a nonstick coating is from the food-grade PTFE, also known as the polytetrafluoroethylene. However, in recent times, many better eco-friendly options have sprung up.

There are a lot of controversies regarding the safety of non-stick coatings like those made with Teflon. However, research shows that they are safe to use in so far as they are not subjected to excessive heat.

Overheating makes them wear off and give off poisonous particles and gaseous substances which can be carcinogenic.  Thus, it is wise to replace your non-stick cookware once it starts to chip or flake. Although you may start to worry about the chances that you have eaten some flakes of the chemically coated pan, it is yet to be proven scientifically that there is such a possibility.

Nonstick coatings make it easy for you to cook delicate foods like delicate fish, eggs, crepes, and pancakes with little or no oil. They help you to prepare less fatty and healthier foods. 

Non-stick pans are generally easy to clean. However, they need gentle care as the surface can easily scratch. To avoid this, do not use stainless steel utensil with them.

The best compatible utensils are those made from nylon silicone materials.

The non-stick cookware is very popular because of its capacity to allow healthier and non-fat cooking.

They also allow the fast release of food and are easy to clean up after use. Besides, they commonly come in aluminum to ensure fast and uniform transfer of heat. You may want to check out the best nonstick cookware 2019.

They are safe to go on the stovetop. There are a few of them that stays safe in the oven to a specific manufacturer’s recommended temperature. Some best nonstick cookware materials are also oven-safe up to a certain temperature; check with the manufacturer to be safe.

There are also a few best nonstick induction cookware sets available in the market. Although they aren’t suitable for every type of cooking, they make a great addition to your cookware essentials.

Pros

•    They are very easy to clean.

•    You require a smaller quantity of oil to cook with them.

•    Healthier and less fatty food.

•    They commonly work on all forms of cooktops and these include induction cooker.

•    They are frequently safe to be used in the oven at a maximum temperature of 500° F. However, this depends on the handle type.

•    Non-reactive and more eco-friendly

•    They are great conductors of heat especially when the material is anodized aluminum or stainless steel cookware that features a base made of aluminum or copper.

•    They are characteristically less porous.

•    Great for cooking fragile foods like fish or eggs without sticking or breaking them.

Cons

• They are very easy to clean.
• You require a smaller quantity of oil to cook with them.
• Healthier and less fatty food.
• They commonly work on all forms of cooktops and these include induction cooker.
• They are frequently safe to be used in the oven at a maximum temperature of 500° F. However, this depends on the handle type.
• Non-reactive and more eco-friendly
• They are great conductors of heat especially when the material is anodized aluminum or stainless steel cookware that features a base made of aluminum or copper.
• They are characteristically less porous.
• Great for cooking fragile foods like fish or eggs without sticking or breaking them.

How to wash and maintain Nonstick cookware

Before you wash the pan, allow it to cool completely. Do not dip the hot pan inside cold water.  You can wash most non-stick cookware in the dishwasher depending on the type of types of non stick coatings.

However, if you do this regularly, the non-stick surface would dry-out.

To boost its longevity, you need to wash it with hand. You must never wash it with steel wool or other forms of abrasives. Wash with only soapy water. If you need to remove resistant stains, use a soft brush to wash it gently.

Also, any detergents you use must be bleach-free. You can use nonstick cookware on any type of stovetops. However, remember not to ever use any utensil except those made of nylon coating or made up of wood.

5.1 Ceramic Nonstick

If you are looking for environmental-friendly  or green pan ceramic cookware, this would be a good option. Ceramic nonstick cooking pans don’t contain PTFE and PFOA, and they are highly resistant to scratches.

It is commonly a three-layered completely clad three-ply cookware with an aluminum center to allow easy transfer of heat.

The outer part is made up of magnetic stainless steel to make it suitable for all types cooktops not excluding induction.

How to care for non-stick Ceramic cookware

Ceramic nonstick cookware is generally safe in the dishwasher. However, ensure you know ceramic cookware pros and cons. You might as well avoid sticking into the dishwasher and wash it with hands to make it last longer.

Before running cold water on top of it, let it cool down completely. You can useinduction ceramic cookwareon both stovetops and induction cooker.

However, for better care, it is best to use them with silicone or wooden utensils.

6. Copper Cookware

Copper is a very good conductor of heat and the most conductive among all the other cookware metal materials. Copper cookware is better for stovetop where you can easily regulate the temperature. They can also safely go into the oven or broiler. Nonetheless, copper is reactive with food and can become toxic.

To prevent such harm, copper cookware commonly lined with a stainless steel material. Besides, the reactive issue, copper cookware is difficult to maintain. They easily get discolored.

To maintain the natural look, you need to regularly polish it to eliminate any form of discoloration. Again, copper pots and pans are not scratch resistant and they can easily dent.

The good point, however, is that they make cooking quicker and results in a uniform heat transfer. They also cool down quicker and allow the cook optimal control.

They can be put into versatile uses including boiling foods, steam cooking, sautéing, or braising.

To start with, look for a medium-to-large copper sauté pan and saucier. You can use these types of pots and pans to prepare foods like Mushroom Risotto and homemade Salted Caramel Sauce.

Because of the high conductivity of copper, copper pots and pans are commonly more pricey than similar cookware materials.

Ensure you look for copper cookware lined with either stainless steel or tin except you want to use it to cook sugary foods where the reactivity doesn’t occur. 

Copper cookware doesn’t tolerate cooking under high temperature. However, this is hardly a problem because of its ability to distribute heat evenly. It also retains heat and doesn’t essentially require excessive heat to cook foods.

 How to clean  and care for a copper cookware

Use soapy water to give it a gentle scrub with a plastic brush. Avoid making use of steel wool or any type of abrasives while cleaning the pots. After a while the exterior part of a copper cookware age or discolors. If you are concerned about the aging look, you can get a copper cookware cleaner to polish it away. You can as well clean it off with a few homemade cleaners.

Pros

• Copper is the most conductive among all the other cookware materials
• It allows even distribution of heat through the food and can easily adjust to alterations of temperature.
• You don’t require excessive heat to cook with copper pots and pans
• No pre-heating required because it gets hot easily
• It can be put into multiple uses including high-temperature searing, frying and sautéing. Besides, you can use it for cooking slow-simmering sauces.
• They can be used to serve food on the table.
• Heavier models that have iron or brass grips can safely go into the oven.

 Cons

• They are pricey and less affordable than other cookware types
• Non-compatible with induction cooktops.
• Requires good maintenance and regular polishing to maintain the luster
• They are prone to dents
• Reacts with food except when lined with non-reactive metals.
• Copper develops a patina after a while which needs to be removed with a copper cleaner.
• Not machine washable.

7. Ceramic Cookware

Ceramic cookware is non-conductive and thus, they react slowly to heat. They are commonly used for making casserole dish or other dish designs meant for slow cooking at a steady temperature. It’s less heavy compared to cast iron. Also, it is less durable and more brittle.

It is safe for oven cooking and can be an ideal choice for cooking meals like 

Casseroles, pies, custard, baked noodle dishes like Lasagna and many more. You can get different shapes and sizes of ceramic cookware. Ceramic cookware doesn’t react with foods.

So, they work well for cooking alkaline foods and foods that are acidic like tomato dishes. You can as well use the dishes to store the cooked food. Because they are attractive and nice looking, they can be used to serve the cooked food on the table after cooking.

How to clean and care for Ceramic cookware

Allow the cooking pot or pan to cool. And if it contains resistant stains, soak it with water and soap and leave for a while to loosen up the residue. After, wash off the stain by scrubbing with a plastic sponge or brush.

Majority of ceramic cookware is safe to go into the dishwasher.

Ceramic cookware is commonly made up of three different types. Thes include the Porcelain ceramic, the Stoneware ceramic and Earthenware ceramic cookware. The features of each of these are explained below:

7.1 Porcelain

Porcelain cookware is hardened up under fire. Despite its delicate looking nature,  it is highly durable in reality. It works pretty well on any type of cooktop including the stoves, the oven and in the microwave ovens. Porcelain cookware are commonly whitish and this makes them look more prominent.

7.2 Stoneware

Stoneware is similarly hardened like the porcelain. However, Stoneware cookware is produced from another type of clay and is available in multiple colors apart from white. Stoneware cookware also features varieties of finishes.

7.3 Earthenware

Earthenware is not as strong as the other two types. It, therefore, chips and scratches easily. They work better for serving foods instead of cooking.

Pros

• They work well for cooking acidic foods like tomatoes because they are non-reactive.
• They heat up a little slower and this prevents excessive-browning.
• Nice looking dishes
• The baking pans can also be used to serve food
• It comes in a smooth and near non-stick surface.

Cons

• Can excessively brown sweet foods
• They snap and chip easily compared to other cookware types.

8. Glass Cookware

Glass cookware is multipurpose and can be a good addition to your cookware essentials. Glass doesn’t commonly react to food’s ingredients and is a good conductor of heat. The heat conducting property makes it a good choice for browning foods. They are used to safely cook in the oven and can cook savory sausage, chicken or beef casseroles, different types of pies, and bread puddings.

Glass baking pans can as well be utilized for roasting meat and veggies.

Although its capacity to conduct heat work fine when you want to cook savory casseroles that require the cheese or noodles to be browned or for making pies which require browning the crust, it is not suitable for food that contains large b amount of sugar.

Glass cookware tends to make the food get extremely caramelized.

How to clean  a Glass cookware

Glass cookware is very sturdy and tough. Thus, don’t be afraid to really scrub hard to remove any food stain. You can pre-soak it to soften the stain and scrub off with a plastic sponge or brush.

The easiest way to spoil your glass cookware is to run cold water over it when it is still hot. Allow it to cool completely before running cold water over it.

However, you can easily and safely wash a glass pan with a dishwasher.

Pros

• They don’t react with food material
• Suitable for cooking any type of food
• They can serve as food storage pan
• Great heat conductor
• Not as costly as ceramic cookware

Cons

• Glass cookware can break at high temperature
• Unsuitable for broiling.
• Increases heat conductivity in sweet and may result in burning.

Silicone cookware

You can currently get various kinds of silicone baking material in the market. One popular silicon cookware is the pan liner or mat that makes it easy for you to cook your cookies, pizzas, and others in the oven without worrying about sticking.

You can also use them to roll the dough without integrating excess flour to stop sticking. You can get silicone muffin pans or related silicone molds for baking. They are commonly non-stick but get sticky with foods that are textured on the inside.

They are most commonly used for oven baking and can be used for baking light-colored cakes, loaves of bread, and muffins that commonly stick to pans.

How  you can clean silicon cookware

Baking molds made of silicon materials are commonly safe in the dishwasher. You can also hand wash them with soapy water. A more resistant stain comes off by scrubbing off with a soft sponge.

Pros

• Non-sticking properties
•  Easy to remove baked items
• Safe to wash with the dishwasher although may leave some residues.
• They fold up for compact storage

Cons

• They are bad conductors of heat
• Doesn’t brown  baked food properly
• Leaves film which is lots of hassles to clean

The Wrap-Up

There you have it, virtually every information you need to shop for your cookware like a pro. The best cookware material depends on your particular situation and your cooking needs.

Always remember, heavier pots are better than lighter ones but not to the point that they compromise your safety.

Also, despite that the majority of cookware can safely go into the dishwasher, if you want the best value for your money, consider hand washing to boost longevity.

Bear in mind! The cookware market is filled with products from multiple producers and brands. You may want to only select products from reputable brands, if you want to get the best type of cookware material!