If you are in the market for a new set of cookware, then chances are you are contemplating the different places that you can look as well as trying to make sure that you can get the best deal and value for your money. One of the biggest factors in choosing cookware is always the price. Choosing the perfect cookware set involves much more than color and the availability of nifty glass lids that you can see through. If you are a serious cook, or simply want the best deal for the price, you will need to be more practical in making your decision.
You first need to think about the type of material that the cookware is made from when choosing. A really good conductive material for cookware is copper although it is quite expensive. Heat conduction allows your food to cook evenly. I am quite sure that you will find many different stainless steel cookware sets equipped with copper cladding on the bottom. The problem with this type of cookware is that the bottom of the food will cook faster than the rest, making it very difficult to avoiding burning and/or scorching your food. Braising is out of the question in a stainless steel pan with a copper reinforced bottom.
You really need to get some cookware that will distribute the heat evenly. Chances are that you’ve had experience with pans with hot spots. Hot spots are places in the pan where the food cooks disproportionately faster than in the rest of the pan. If you are serious about cooking than even heat distribution is imperative. The problem with copper, cast iron, and aluminum cookware is that certain foods will absorb a metal taste and color from the pans, not to mention you will ingest some of the metal that is transferred to the food. Copper will scratch and discolors easily, but every cook should have at least one copper bowl for beating egg whites. Egg whites beat up to their maximum volume and copper bowls.
You will find that aluminum cookware is rather inexpensive, but as I mentioned above it can have the tendency to give food unfavorable tastes. Aluminum wears down quickly, although there are anodized pans that will cut down on reactivity and increase durability. Anodized aluminum cookware is the best choice if you must go with aluminum.
One of the best types of pans for searing a steak is cast-iron, but you need to make sure that you season it every time you cook with it to avoid any type of sticking.
There really isn’t any perfect cookware. Each has its own benefits and drawbacks. You will probably be way ahead though in this compromise by choosing stainless steel. Stainless steel is in the middle price range and heat conductivity. Stainless steel it is incredibly durable, it doesn’t react with any type of food you cook, and it is somewhat easy to keep clean. You probably won’t find any better cookware than the type that has stainless steel on the outside with aluminum bonded in between the two layers.
In finishing, it is apparent that for quality cookware you are definitely going to have to spend a bit of money, but that doesn’t necessarily mean you have to go out and buy the most expensive set. Getting a stainless steel cookware set with a few extras like a copper bowl, a nonstick frying pan, and a few extras that you might desire would probably be the ideal choice.
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