Cookware and todays Cooktops

Cookware for todays kitchens can be very confusing to all but the most knowledgeable of home chef. Although cooktops have changed in style over the years, gas and electric still make up most of the new product sales. Induction cooking has come on very strong in recent years and it offers many unique features. These I will discuss in more detail in future blogs.

All of us tend to over heat our cookware. By overheating I mean putting pans on the heat source and getting the pans in some cases red hot. This will not only destroy most pans but create a fire hazard in the kitchen.

The  cookware sold today varies in composition and material. Stainless steel and aluminum tend to be the most common. Stainless steel tends to be easy to maintain but it is not overly conductive. (Conductivity is the transfer of heat). Aluminum is extremely conductive but not as easy to clean.

When chosing stainless steel cookware consider your cooking style and what you cook on (your cooktop). If you cook on a glass cooktop or gas cooktop and like to cook with high heat make sure you choose a brand that is made up of multiple layers of metal.

3 ply cookware generally has an outer layer and inner layer of stainless steel of easy cleaning. The inner core is generally a layer of Aluminum and acts as the conducter of the heat.

5 ply cookware wcan have again stainless outer and inner layers but the middle 3 layers will include: aluminum, copper and stainless.  3 ply and 5 ply pans will have superior conductivity as well as strength to handle the excess heat (meaning they will tend to stay flat).

With Copper being a extremely conductive metal, copper pans have had a long history. If considering copper look at a 3ply option. Single ply copper pans tend to be extremely flexible and not always a good option in high heat. Remember copper can be more difficult maintain.

Cookware made with single wall sides and a welded bottom is considered to be the least expensive cookware to manufacture. Heat transfer can be inconsistent and hotspots (areas of high heat where food can burn) a consiquence of the manufacturing process.

Come into Entertaining Elements and we will be happy to discuss the 3 manufactures of Stainless Cookware we carry: All-Clad, Le Creuset and Cuisinox. Remember any quality cookware purchased should last over 20 years. Some even have a lifetime warranty. (Yes this type of warranty is still available from some suppliers)

Cooking hint with Stainless cookware. Heat your pan before adding oil. This will facilitate the cooking process and give your pan better non-stick properties.

I will get into non-stick and induction cooking at another time.