With so many brands, shapes, price points and material out in the market purchasing cookware becomes a very confusing thing for most of us. But it shouldn’t be like that. With a little knowledge about different shapes and your own cooking style you can start purchasing cookware.
First, let’s talk about shapes and cooking styles. There are so many shapes of cookware out in the market today. From skillets to fish poachers, the shapes of cookware vary significantly. You should familiarize yourself with different shapes of cookware, their names and their usage. Buying a 7-10 piece set may seem like a good deal, but don’t purchase one until you’re sure that you’ll use all the pieces of that set on a regular basis. I’m saying this because such sets are often a combination o few useful pieces with some other odd shapes that we use the least in our lives. Instead of purchasing a set, purchase your desired cookware overtime and build your personal collection of cookware that you use frequently. Given below are a few pointers that’ll help you in getting started: For further information regarding this, feel free to visit them at Cookingpotsnpans.
A medium size skillet (10 – 12 inches) works well for stir-frying and sautéing
A nonstick skillet works fine for cooking eggs
A saucepan is ideal or cooking small batches of anything
A 6-8 quart Dutch oven is fine for cooking soups, stews and for boiling water
Once you’ve collected these basic items, you can increase your collection overtime with other useful items. For example:
A wok if you do stir-frying on a frequent basis
A smaller saucepan of 1 – 2 quarts for melting boiling an egg or melting butter
A few additional skillets
A grill pan
A saucier for cooking grains, custards and delicious sauces
A double boiler for making egg-based sauces or melting chocolates
Now once you’ve learned about different shapes and their uses, it’s time to learn a bit about the metals. So here we go:
Aluminum: This metal conducts heat quickly and evenly in the whole pan. However, it’s sensitive to temperature changes, due to which it cools quickly as well. It also remains lightweight and durable, but reacts adversely with acidic or alkaline foods. Due to this reason it’s coated with any other metal like cast iron or stainless steel.
Stainless steel: Durability is the finest quality of this metal. It also remains nonreactive, non-porous and resistant to corrosion and rust. However, it’s not very conductive so it’s combined with other metals (i.e. copper and aluminum).