After Some New Cookware? Follow this Advice for Hassle-Free Purchasing
There are a number of different metals used to make cookware. Among the most popular types are aluminium, carbon steel, cast iron, copper, stainless steel and a combination of different metals, also known as alloys. Whilst metal cookware is traditionally favoured for oven and stovetop use, cookware made from glass, silicone and other ceramics can be used for baking and microwave use.
While cast iron has a number of downsides, its advantages far outweigh these making it hugely popular amongst professional and recreational chefs alike. It’s heavy, is known to rust and heats slowly. On the other hand, it heats evenly, is durable and can withstand high temperatures. This makes it perfect for construction of French ovens, terrines, tagines and a variety of camping cookware. French-made Staub, Le Chasseur and Le Creuset are industry leaders in quality cast iron cookware.
For decades, more professional chefs have chosen copper over any type of cookware available. Copper is not nearly as heavy as cast iron, and even more importantly it is a far superior conductor of heat. Hot spots rarely occur with copper, and a change in temperature on a stove top is instantly transferred to copper cookware. The results? Superior braising and browning of foods. The downside to copper, however, is it is easily the most expensive type of cookware available and copper is highly reactive with foods. To combat this, manufacturers of leading copper cookware including Scanpan and Jamie Oliver use a copper-based alloy in many of it’s highest selling ranges of cookware. Scanpan Coppernox and the Jamie Oliver Professional Series are prime examples.
Stainless steel cookware is produced by countless companies around the world. After all, it’s virtually stain proof, doesn’t react to food or liquid and is exceptionally durable. While that might all sound good and well, stainless steel cookware is susceptive to poor heat conductivity. The workaround of this is to include either copper or aluminium in the base of the pots or pans. All-Clad, Cuisinart and Baccarat all use a stainless-steel based alloy in the construction of much of their cookware.
With a variety of metals that can be used in the construction of cookware, it is vital to weigh up the pros and cons of each. Often a combination of different metals works best, but depending on your budget and cooking needs, one particularly metal may far outweigh the others.
