I know some people who find cooking a pleasing experience. The one thing that people dread about, however, is cleaning. That’s why nonstick cookware are so popular. Not all of them are created the same though. It can be quite confusing if this is the first time you want to buy. That’s why I write this article.
When it comes to nonstick cookware, more and more people turn away from Teflon. It does come with a big drawback though. Scraped Teflon contains toxic that can harm the body. It has gained popularity because of its ease of use and cleaning features. However, you may have heard it that the US Environmental Protection Agency (EPA) wants the use of this chemical phased out. For many people, that still sounds risky, especially when you don’t know if the process of driving out toxins are effective.
The question is, should you give up the idea of using a non-stick fry pan? Not by any means. The good news is, manufacturers are able to innovate new technology for nonstick surface. Besides its effectiveness, the price doesn’t burn hole in your pocket.
Many brands have been integrating this technology to their product lines. You may see different terms coined by each manufacturer. On one hand, it is able to satisfy the market needs. However, it does require that you handle it with care. If you want to lengthen the longevity of your cookware, there is no choice.
Two common metals used for cookware are aluminium and stainless steel. None of them are perfect though. Both have pros and cons.
Stainless steel is known for its resistant to scratch, hence very durable. It lasts for at least years. Cleaning stainless steel is not hard at all. Also, it doesn’t react with alkaline and acidic foods. The drawback is that it is not as well a heat conductor than aluminium.
Aluminium cookware tend to heat quickly as they are good conductor. As mentioned above, it is not suitable for cooking acidic foods. Reaction with the metal will release some of the particles into the food.
There are 3 types of aluminium cookware: anodized, cast and pressed. Among them, anodized is considered the best. Cast is thicker than pressed but it retains heat so cooking is faster. Pressed aluminium is less expensive but will wear out faster.
When choosing the right cookware, you have to take different factors into account. If you need to cook large volume of potato, perhaps pans are less suitable. Will you be entertaining and want to make sure you cook enough food? What features are most important to you? What will you use the cookware for?
Quality cookware sets are the way to go if you often cook. If you compare the price, many cookware sets are affordable. They look very nice too.