Choosing Effective Cookware Part 2

Choosing Effective Cookware Part 2

Part two the popular cookware essential article check out part one out if you missed it. Another main (affordable) competitor to stainless steel is called hard anodised. Without jumping head first into the technology, Manufacturers take aluminium, which is a very good conductor of heat and put it through a process that changes its look and feel without diminishing its ability to create very good heat distribution. Good quality hard anodised pans are fairly light, robust and produce great results

As with all things there are quality differences in both stainless steel and hard anodised cookware. If the price seems too good to be true, then it probably is!Finally, when making a choice between stainless steel and hard anodised cookware, it is important to know that stainless steel can go into the dishwasher time after time, but hard anodised pans will probably get worn down by the effects of continual dishwasher exposure, making them less effective over time.

So, if use of the dishwasher is a key criteria in your purchase then you are more likely to enjoy stainless steel. Oven safe. There are many recipes that begin on the hob and are finished in the oven. Perhaps you haven't used this technique before, but why limit your horizons by choosing pans that are not suitable for the oven. In general you should only choose pans that both the pan, lid and its handle are all safe to at least 1800C.

Lid and handle. Without getting manufacturer specific, there are a few out there who sell saucepans that have holes in the lids to allow steam to escape. One role of a lid is to preserve the steam while cooking, so why buy something that seems to work against good cooking? If the lid is jumping due to steam, then lower the heat. I accept that a few will argue that this type of lid makes it easier to strain after cooking. But so does a colander. Lids with holes create less effective cooking.

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Quality pans are equipped with handles that dissipate the heat. Typically, as long as the flame is not directly exposed to the handle, is should not get hot. If you test this at home and the handle gets hot, then I would generally conclude that the pans are not very good.

Conclusion. We all eat every day. Although we may not necessarily cook dinner party food every day, it is in my opinion that we strive to eat tasty, well cooked food whenever we can. Good ingredients, recipes that actually work, practice in the kitchen and good cookware are the key requirements. Cheers!

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