Cookware Buying Guide
Choosing a cookware some time can be hideous and exhausting, not forget to mention the safety of these cookwares. Also, choosing a cookware should suit the cooking technique. For example, braised foods requires pans which retain heats, Sautéed foods require pans which deliver heats quickly.
General tips before buying cookwares:
Choose items from safe, non-toxic materials such carbon steel, ceramic, lava rock, porcelain enamel, or tempered glass. There are two materials you should avoid in cookware: aluminum and teflon. Research linked these two to causing Alzheimer, ALS, and Autism spectrum disorder. The issues with these pans it contains polytetrafluoroethylene (PTFE) coating that turns into toxic material known Perfluorooctanoic acid (PFOA) at high heat
The following are the types of most popular cookware types:
Stainless steel:
Long-lasting, classic, uncoated stainless steel
Great for: Braising, Broiling
Pros: Durable, Does not react with foods, provide uniform heating
Cons: Tough in cleaning
Non-stick:
Durable and optimum for delicate foods such eggs and pancake because little or no oil needed
Great for: low-fat or non-fat dishes
Pros: easy to clean and good for eliminating fat from the diet and most pieces are oven-safe foods to 500 F.
Cons: Can not be used with metal utensils
Enameled Cast Iron:
Classic, colorful pieces transition
Great for: searing, sautéing, browning, frying, braising, stewing, slow-cooking, and roasting meat
Pros: durable coating does not react with acids, dishwasher safe corrosion resistant and oven-safe to 500 F
Cons: heavy and get heavier with foods, and take time to transfer heat
Carbon-Steel and Blue-steel:
these are extremely durable and efficient
Great for: omelet, and crepe pans
Pros: they are designed for high performance cooking, so they are ideal for woks
Cons: Not dishwasher safe, Hand wash only with mild soapy water and soft brush
Source: ConsumerReport.com
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