Cookware types (Which should you choose?) post #11
There are so many different types of cookware out there now, so for this post I decided to write about three of the most common and what the pros and cons are of each.
The three pans you see below are stainless steel, non stick, and cast iron. All are about the same size but perform differently, cost differently, and last differently.
When buying cookware, heat conduction (how well the cookware holds onto the heat after food is added), heat distribution (how well the heat spreads throughout the pan), cleaning, and price are important factors to consider.
Stainless steel
Pros: Good heat conduction and distribution.
They're great for cooking just about anything but avoid cooking delicate foods such as eggs and fish, chances are they will stick and get torn up. Most can be safely cooked over any heat including in the oven and broiler, but be sure to read the information provided in the packing to know for sure. They can also last a very long time is taken care of properly.
Cons: Can be hard to clean and pricey.
I usually have soak mine before I can thoroughly clean it and depending on where you shop, they can cost a pretty penny.
Non stick
Pros: Food doesn't stick, inexpensive, and easy to clean.
The fact that food can be turned and stirred whenever and comes off very easily when cleaning are the main reasons why these pans became so popular in the 60's/70's. They also tend to fairly inexpensive.
Cons: Poor heat conduction and limited safe heating.
These pans are usually thin, meaning they heat up quickly but also lose heat quickly as well. You're also not supposed to heat them past medium heat because the non stick coating can release toxic fumes :/ These pans were always meant for delicate foods such as eggs and fish, foods that require gentle cooking at lower temperatures yet some people use them for everything. They also won't last as long as the other pans mentioned because the non stick coating will eventually ware down even with proper care. Also be sure to avoid deep scratches by using wooden or plastic utensils.
Cast iron
Pros: Great heat conduction, distribution, can be non stick, and inexpensive.
These pans may take longer to heat up but once they do, they stay hot. They can be cooked over any heat including the oven and broiler. They will last more than a lifetime if taken care of properly. They also can be fairly non stick through the process of seasoning (bonding oil to the pan to make it non stick and prevent rusting.) More on that can be seen here: Cast iron care and use
Cons: Require more maintenance.
Cast iron is very susceptible to rusting, therefore if you don't properly maintain as seen in the link above, they will rust. They're also very heavy so if you have problems lifting you might want to avoid these.
Any questions? They've probably been answered in this great video: Which pan is right for you?
Where to buy?
I personally shop at Marshalls, Ross, and Homegoods. Their prices are considerably cheaper. I've seen the same items for three times the price at Macy's. Yes they might have minor damages on them so be sure to examine thoroughly.
The three pans you see below are stainless steel, non stick, and cast iron. All are about the same size but perform differently, cost differently, and last differently.
When buying cookware, heat conduction (how well the cookware holds onto the heat after food is added), heat distribution (how well the heat spreads throughout the pan), cleaning, and price are important factors to consider.
Stainless steel
Pros: Good heat conduction and distribution.
They're great for cooking just about anything but avoid cooking delicate foods such as eggs and fish, chances are they will stick and get torn up. Most can be safely cooked over any heat including in the oven and broiler, but be sure to read the information provided in the packing to know for sure. They can also last a very long time is taken care of properly.
Cons: Can be hard to clean and pricey.
I usually have soak mine before I can thoroughly clean it and depending on where you shop, they can cost a pretty penny.
Non stick
Pros: Food doesn't stick, inexpensive, and easy to clean.
The fact that food can be turned and stirred whenever and comes off very easily when cleaning are the main reasons why these pans became so popular in the 60's/70's. They also tend to fairly inexpensive.
Cons: Poor heat conduction and limited safe heating.
These pans are usually thin, meaning they heat up quickly but also lose heat quickly as well. You're also not supposed to heat them past medium heat because the non stick coating can release toxic fumes :/ These pans were always meant for delicate foods such as eggs and fish, foods that require gentle cooking at lower temperatures yet some people use them for everything. They also won't last as long as the other pans mentioned because the non stick coating will eventually ware down even with proper care. Also be sure to avoid deep scratches by using wooden or plastic utensils.
Cast iron
Pros: Great heat conduction, distribution, can be non stick, and inexpensive.
These pans may take longer to heat up but once they do, they stay hot. They can be cooked over any heat including the oven and broiler. They will last more than a lifetime if taken care of properly. They also can be fairly non stick through the process of seasoning (bonding oil to the pan to make it non stick and prevent rusting.) More on that can be seen here: Cast iron care and use
Cons: Require more maintenance.
Cast iron is very susceptible to rusting, therefore if you don't properly maintain as seen in the link above, they will rust. They're also very heavy so if you have problems lifting you might want to avoid these.
Any questions? They've probably been answered in this great video: Which pan is right for you?
Where to buy?
I personally shop at Marshalls, Ross, and Homegoods. Their prices are considerably cheaper. I've seen the same items for three times the price at Macy's. Yes they might have minor damages on them so be sure to examine thoroughly.
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