What is the best kind of cookware?
I need new cookware and I have no idea what kind is the best. I’ve heard that cookware with tephlon is harmful. What kind is easy to cook with and food doesn’t stick but has no harmful disadvantages?
Without a doubt stainless steel with an aluminum core sandwiched in between the stainless steel is the best.
Many brand names are available but look for 18/10 nickle to chromium alloy ratio for the ideal cookware.
All-Clad is an expensive standard but you can find others with comparable quality at a more affordabe price.
http://www.consumersearch.com/www/kitchen/cookware/
http://store.foodnetwork.com/shop/product.asp?product_code=4782&department_code=6&category_code=87&subcategory_code=87&search_type=viewall
http://www.hsn.com/cnt/prod/default.aspx?webp_id=2025448&web_id=2025448&sf=qc&attr=181&prev=hp!sf!181
June 2nd, 2010 at 3:55 am
pyrex and corningware
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June 2nd, 2010 at 4:35 am
Stainless steel!
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June 2nd, 2010 at 5:11 am
Without a doubt stainless steel with an aluminum core sandwiched in between the stainless steel is the best.
Many brand names are available but look for 18/10 nickle to chromium alloy ratio for the ideal cookware.
All-Clad is an expensive standard but you can find others with comparable quality at a more affordabe price.
http://www.consumersearch.com/www/kitchen/cookware/
http://store.foodnetwork.com/shop/product.asp?product_code=4782&department_code=6&category_code=87&subcategory_code=87&search_type=viewall
http://www.hsn.com/cnt/prod/default.aspx?webp_id=2025448&web_id=2025448&sf=qc&attr=181&prev=hp!sf!181
References :
June 2nd, 2010 at 5:37 am
not the real cheap stuff, too thin of material. Walmart has some inexpensive sets of pretty good and very good cookware, I got two fry pans for 20 bucks, and they are great…..got up to look on bottom of pan, no name. They are deep pans which are great. T-fal is a good brand also.
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June 2nd, 2010 at 6:10 am
How about what restaurants and professional chefs use?
Get solid stainless steel with insulated handles so you down burn yourself –such as Revereware. You want stainless lids for the pots , aelsewhere.
If you burn something, you can soak it and get rid of the charcoal. Very clean surface. Long lasting.
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June 2nd, 2010 at 6:35 am
Stainless steel with copper bottoms is good. You will still need to either grease it or use some cooking spray, it’s not naturally non stick. I have a cast iron skillet that I couldn’t live without. (-:
You’re supposed to season cast iron and wash them with hot water and a scrubby and they’ll be naturally non stick. I, however, wash it in hot soapy water and scrub it (if it needs it) with a metal scrubber. It always cleans easily and I dry it after I rinse it so it doesn’t rust. I’m happy using it that way. I just prefer washing my cookware with soap in the water. Did you know that when you cook with cast iron it adds iron to your food? It’s another way to get iron in your system. You can put the cast iron on the stove or bake in it in the oven. I use it for cornbread in the oven. It’s indestructible, it’ll last forever.
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June 2nd, 2010 at 7:20 am
Copper is the best heat conductor…. VERY EXPENSIVE and not practical for home use.
I like calphalon for versatility and price. It is also non-stick, but is treated differently than tephlon. Stainless steel is also a very good choice, but may be hard to clean if you are not used to cooking at high temperature……. I’m a professional chef and I find that Calphalon works just fine for me at home and the non-stick surface does not come off like some of the less expensive pans. Hope this helps.
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My point about not being able to clean non-stick cookware is this: People at home do not preheat their pans nearly hot enough to properly saute or sear, which causes sticking. A properly heated pan will almost smoke before you add the cooking medium (fat)… it is then ok to turn down the heat and finish cooking….. If only it were this easy to explain to my interns!!
June 2nd, 2010 at 7:56 am
my mom’s a certified chef, so I’ve been cooking since i was able to pull a chair to the stove. you will not find any type of cook ware in my kitchen that has a coating in it. i use good stainless, cast iron and glassware, none of it cheap. i have a set of knives that are over 15 yrs old (paid $450.00) and still have an edge. a lot of people are scared that the non-stick type of cook ware is hard to clean when in fact it is quite easy, but that is to be explained in another question.
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June 2nd, 2010 at 8:11 am
I LOVE my stainless steel cookware, but it is hard to care for. You have be very careful when you clean it, and you can’t use the scratchy side of the sponge. I use Mr. Metal with the soft side of the sponge, and it works great. I hate the Teflon kind after having my stainless steel. Oh, and stainless steel cookware can be a little pricey.
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