"Cookware Material Types! The good, the okay, and the great!"

Good morning everyone!  In our last conversation we discussed different types of cookware and what they're meant to be used for.  Of course, I couldn't just stop at telling you the types of cookware.  So this inspired today's conversation.

"Cookware Material Types! The good, the okay, and the great!"

Cast Iron
We'll start with my personal favorite.  Cast iron cookware does require some extra love and attention but it is considered to be one of the best cookware materials out there because of its even heat distribution and ability to last for generations when cared for properly.  According to roseindia.net, it can be beneficial to people with anemia and pregnant women.  Cast iron, when cared for and seasoned properly, can distribute iron into the food that is prepared in it.  If your food sticks, your pan has not been seasoned properly.

Copper Cookware
This is considered to be the top of line, the creme de la creme, favorite of all time cookware because it is the best at proper heat distribution.  While the cookware that is total copper can be very expensive, it is worth the investment.  For those of you that want the benefits of the even heat distribution you get from solid copper, but don't want to spend that cash, consider investing in the cookware that have copper bottoms.  These are a great alternative!  Just like the Cast Iron, Copper cookware requires a little more attention.  They are not dishwasher safe and must be well maintained to get the most shelf life out of it.  If the internal layers become exposed it is toxic!

Stainless Steel
Not only is this one of the "prettiest" cookware types out there, it is also very durable.  It is easy to clean, usually dishwasher safe (but not always recommended so it can keep its luster), and is considered "low stick" so less oil or butter is needed when preparing meals therefore providing healthier cooking.

Anodized Aluminum
This is the most common cookware. Fairly inexpensive and distributes heat well so it reduces hot spots. Lighter than steel, and twice as strong. Even without a nonstick surface, it is considered "low stick." Insides usually have a nonstick surface now.  They do not recommend putting these in the dishwasher and the dark color can make it a little harder to see problems on/in your food.

Nonstick Cookware
Easiest to clean, great for short cooking times, and healthier since no oil is really needed when utilizing this cookware.  Some, but not all, are dishwasher safe.  Never use scouring pads when cleaning and do not use metal utensils when cooking.  This will eventually scrape off the nonstick coating and can get into your food making it potentially hazardous.

Stoneware, Ceramic, and Glass
These types can be pretty, and useful because of its ability to go from the refrigerator straight to the oven.  These are great for casseroles, they do not absorb food smells, and they retain heat very well.  But, on the down side, they usually cannot be used on the stoves higher than medium heat, and they do not distribute heat very well.

Remember, I am always here to answer any of your cooking and kitchen questions! 

"Follow the Food" with JBistro Style Catering!