How to Select the Right Cookware

On the other hand, larger pots that are usually intended for boiling fluids no longer require even heat distribution thus a disk is no longer necessary. Non-stick cookware has the stainless appeal as well as the ease of non-stick cooking. There are three types of stainless steel cookware namely, 18/10, 18/8 and 18/0. This type of cookware contains nickel. The higher the nickel content, the better its quality.

Cast iron. This is a poor heat conductor but retains and distributes heat evenly. Cast iron can scratch food unless you apply shortening on the cooking surface and then baking it for about 2 ½ hours. Enamel-coated cast iron software is also available, which no longer scratches food or requires ‘seasoning'.

Glass. This is a poor heat conductor which easily leads to hot spots. Because of this, glass cookware is mostly used for casserole dishes and as lids.

Also, there are other attributes that you need to consider when buying cookware. Check the cookware's material, construction and thickness to make sure that heat is evenly distributed. The handle should also make you comfortable when using it as well. Handles are available in glass, metal, plastic and wood. Metal is the most durable but may heat up on the range top. Meanwhile, wood and plastic stay cool over burners but may only go from stovetop to oven at low heat while glass handles typically keep cool over burners as well. Moreover, handle attachments come in rivets, welding and screw-on. Rivets are the most durable but can be hard to clean while screw-on is the least durable type.

In addition, check whether the cookware is dishwasher safe. Consider non-stick cookware, as this is easier to clean up and promotes healthier cooking with lesser use of oil in cooking. Lastly, go for a brand that offers warranty on their cookware.

With the right cookware, you can cook your dishes easier and even tastier.

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