Cookware
Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically non-reactive so that they do not alter the flavour of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.
Aluminium
Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms and may be physically combined with other metals.
Sheet aluminium is spun or stamped into form. Due to the softness of the metal it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet aluminium.
Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate for irregular shapes and thicknesses. Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast aluminium cookware has become less common. It is used for Dutch ovens, heavyweight baking pans, and wares such as ladles or handles where low thermal conductivity is desired.
Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used commonly for sauté pans, stockpots, roasters, and Dutch ovens.
Uncoated and un-anodized aluminium can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium.
Health Risk : Aluminium exposure has been suggested as a risk factor for neurodegenerative diseases such as Alzheimer's disease. The Rondeau, Commenges et al. article cited below states "These findings support the hypothesis that aluminium in drinking water is a risk factor for AD." (Alzheimer's disease)". The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's. Few experts believe that everyday sources of aluminum pose any threat.
Copper
Copper provides the best thermal conductivity of common metals and therefore results in even heating. Pots are formed from thick copper sheets. In some cases unlined copper is desirable, for instance in the preparation of meringues and foams. But copper is reactive with acidic foods which can result in copper toxicity.
The solution was to line the pot with a thin inner layer of tin. A tin lining prevents copper from reacting with acidic foods. Lead-free and cadmium-free tin linings are susceptible to tin pest. Tin-lined copper pots are expensive, require re-tinning and, when made with thick copper plates, are heavy.
Copper cookware lined with a thin layer of stainless steel does exist. This cookware is more expensive and slightly less conductive than tin lined, but stainless steel is non-reactive and more durable than other types of lining.
Cast iron
Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods such as spinach cooked on bare cast iron will turn black.
Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.
Stainless steel
Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and its non-magnetic property, although recent developments have allowed the production of magnetic 18/10 alloys, and which thereby provides compatibility with induction cooktops, which require magnetic cookware. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. In "tri-ply" cookware, the central aluminum layer is obviously non-magnetic, and the interior 18/10 layer need not be magnetic, but the exterior 18/10 layer must be magnetic to be compatible with induction cooktops.
Carbon steel
Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is often used for woks and crêpe pans.
Non-stick
An example of this is a Teflon coated frying pan
Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking.
A non-stick pan should not be used where a pan sauce is desired and must not be overheated. Non-stick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.
There is a potential danger in the use of PTFE-based coatings: while decomposition of the coating does not occur at normal cooking temperatures (below about 465 °F/240 °C),[i.e. 500 °F/260 °C and above] overheating, particularly likely when heating an empty pan, can produce decomposition products that are toxic to humans. The main difference in coating quality is due to the formulas of the liquid coating, the thickness of each layer and the number of layers used. Higher-quality non-stick cookware use powdered ceramic or titanium mixed with the non-stick material to strengthen them and to make them more resistant to abrasion and deterioration.
Coated and composite cookware
Enameled cast iron
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.
Enamel over steel
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.
Clad aluminium or copper
Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, covered by a non-reactive material, such as stainless steel. Some pans feature a copper or aluminium layer that extends over the entire pan rather than just a heat-distributing disk on the base.
Aluminium pans are typically clad on both their inside and the outside surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.
Die-Cast Aluminum with Ceramic coating
Some of the newer technology combines all the attibutes of Aluminium with all the non-stick and eco-benefits of a ceramic coating. The better brands will use cermamic coatings from well respected companies such as from the German company Greblon and include features such as induction base. You need to check each brand but the good ones will be PTFE and PFOA free. It must be pointed out that you must always use cookware with this type of construction on a low heat (not exceeding 180 degrees).
Bakeware
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and Bread pans.
Crepe Pan
A crêpe pan is a frying pan for cooking crêpes. Crêpes are the French version of very thin pancakes,
Baking pan
Bake pans come in a variety of shapes and sizes. They are typlically molds for your baking that set the shape and size of the finished baked item.
Dutch ovens are heavy, relatively deep pots with a heavy lid, designed to re-create oven conditions on the stovetop or campfire. They can be used for stews, braised meats, soups and a large variety of other dishes that benefit from low heat, slow cooking.
Casserole
Resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stovetop.
Material Types
Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically non-reactive so that they do not alter the flavour of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.
Aluminium
Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms and may be physically combined with other metals.
Sheet aluminium is spun or stamped into form. Due to the softness of the metal it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet aluminium.
Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate for irregular shapes and thicknesses. Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast aluminium cookware has become less common. It is used for Dutch ovens, heavyweight baking pans, and wares such as ladles or handles where low thermal conductivity is desired.
Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used commonly for sauté pans, stockpots, roasters, and Dutch ovens.
Uncoated and un-anodized aluminium can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium.
Health Risk : Aluminium exposure has been suggested as a risk factor for neurodegenerative diseases such as Alzheimer's disease. The Rondeau, Commenges et al. article cited below states "These findings support the hypothesis that aluminium in drinking water is a risk factor for AD." (Alzheimer's disease)". The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's. Few experts believe that everyday sources of aluminum pose any threat.
Copper
Copper provides the best thermal conductivity of common metals and therefore results in even heating. Pots are formed from thick copper sheets. In some cases unlined copper is desirable, for instance in the preparation of meringues and foams. But copper is reactive with acidic foods which can result in copper toxicity.
The solution was to line the pot with a thin inner layer of tin. A tin lining prevents copper from reacting with acidic foods. Lead-free and cadmium-free tin linings are susceptible to tin pest. Tin-lined copper pots are expensive, require re-tinning and, when made with thick copper plates, are heavy.
Copper cookware lined with a thin layer of stainless steel does exist. This cookware is more expensive and slightly less conductive than tin lined, but stainless steel is non-reactive and more durable than other types of lining.
Cast iron
Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods such as spinach cooked on bare cast iron will turn black.
Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.
Stainless steel
Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and its non-magnetic property, although recent developments have allowed the production of magnetic 18/10 alloys, and which thereby provides compatibility with induction cooktops, which require magnetic cookware. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. In "tri-ply" cookware, the central aluminum layer is obviously non-magnetic, and the interior 18/10 layer need not be magnetic, but the exterior 18/10 layer must be magnetic to be compatible with induction cooktops.
Carbon steel
Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is often used for woks and crêpe pans.
Non-stick
An example of this is a Teflon coated frying pan Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE) in order to minimize food sticking to the pan surface. There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking.
A non-stick pan should not be used where a pan sauce is desired and must not be overheated. Non-stick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.
There is a potential danger in the use of PTFE-based coatings: while decomposition of the coating does not occur at normal cooking temperatures (below about 465 °F/240 °C),[i.e. 500 °F/260 °C and above] overheating, particularly likely when heating an empty pan, can produce decomposition products that are toxic to humans. The main difference in coating quality is due to the formulas of the liquid coating, the thickness of each layer and the number of layers used. Higher-quality non-stick cookware use powdered ceramic or titanium mixed with the non-stick material to strengthen them and to make them more resistant to abrasion and deterioration.
Coated and composite cookware
Enameled cast iron
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.
Enamel over steel
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.
Clad aluminium or copper
Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, covered by a non-reactive material, such as stainless steel. Some pans feature a copper or aluminium layer that extends over the entire pan rather than just a heat-distributing disk on the base.
Aluminium pans are typically clad on both their inside and the outside surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.
Die-Cast Aluminum with Ceramic coating
Some of the newer technology combines all the attibutes of Aluminium with all the non-stick and eco-benefits of a ceramic coating. The better brands will use cermamic coatings from well respected companies such as from the German company Greblon and include features such as induction base. You need to check each brand but the good ones will be PTFE and PFOA free. It must be pointed out that you must always use cookware with this type of construction on a low heat (not exceeding 180 degrees).
Bakeware
Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and Bread pans.
Types of Cookware and Bakeware
Frypans or skillets provide a large flat heating surface and shallow sides. Many King of Knives stores and Chef King stores stock Frypans such Leuchtend, Circulon, Raco and others.
Griddles are flat plates of metal used for frying, grilling and making pan breads such as pancakes, injera, tortillas, chapatis and crepes.
A pressure cooker is an airtight pot in which food can be cooked quickly under steam pressure.
A ramekin is a small dish for baking and serving an individual portion of food.
Also known as braisers are large, wide and shallow, to provide space to cook a roast. Roasters are usually made of heavy gauge metal so that they may be used safely on a cooktop following roasting in an oven.
A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings.
Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Very small saucepans used for heating milk are referred to as milk pans, they usually have a lip for pouring the heated milk.
Sauté pans, used for sautéing, have a large surface area and low sides to permit steam to escape and allow the cook to toss the food
A springform pan is a type of bakeware that features sides that can removed from the base.
Stockpots are large pots with sides at least as tall as their diameter. This allows stock to simmer for extended periods of time without reducing too much. Stockpots are typically measured in volume
A tag one is a unique type of ceramic or clay cookware that's popular in North Africa. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone.
Woks are wide, roughly bowl-shaped vessels with one or two handles at or near the rim. This shape allows a small pool of cooking oil in the centre of the wok to be heated to a high temperature