28 Apr Choosing Cookware
There are many pots and pans available on the market, but in my and most chefs’ opinions, one type stands out from the rest and that’s stainless steel cookware! It tends to be on the pricier side, but (occasionally) you can find them on sale; I have found many at a California discount store named: “Tuesday Morning.” If you’re serious about cooking, then your pots and pans as well as your knives are an investment that (if cared for properly) can last a lifetime. Stainless steel by itself is not the best conductor of heat, which is why it is usually layered over a core of aluminum or has a copper base. When paired with one of these metals, the stainless steel pan is the best cookware option available and can be used for any type of cooking while also being non-reactive to the acids in foods as well as not altering your food’s taste. In addition, they are terrific for deglazing a pan (scraping up bits off the bottom) that makes cleanup a snap. These pans are also dishwasher safe and impervious to scrapes! Another type of cookware I tend to fancy is cast iron, although it tends to be heavy and must be cleaned carefully with salt and a hot cloth (no soap), for it retains heat very well and is great for “low and slow” cooking (e.g., stews, cassoulets, etc.). Choosing the right pots and pans is really a personal decision and careful thought and consideration are always important. Below I have pasted a link to Wikipedia’s list of the various types of cookware. The information on this website will help you make a decision that is best for you and your personal needs. Happy cooking everyone!