Cookware Set Basics

[tag]Pots and pans[/tag], more elegantly called [tag]cookware[/tag], have been an essential part of every kitchen since the first humans stayed overnight in the same location for more than few days. Unlike our ancient ancestors we have dozens of kitchen cookware choices. Coated or uncoated, nonstick, hard anodized, cast iron, stainless steel – the list goes on. How do you decide which cookware is best for you?

The decision process begins by understanding the most important characteristics of cookware. Most experts agree that cookware can be compared for ease of use, cleanability, browning, simmering, and heat distribution. Those are the nuts and bolts characteristics. Other, more personal, considerations are eye appeal, storage, and of course, price.
The most common materials for cookware are copper, aluminum, anodized aluminum, cast iron, and stainless steel. Copper cookware is the best heat conductor, but it’s expensive and difficult to clean. If you are going to showcase your cookware then nothing beats the brilliance of polished copper. The next best choice for heat conductivity is aluminum, but since the metal can turn food gray, aluminum cookware is almost always coated with a nonstick finish or made from anodized aluminum. The biggest downside to anodized aluminum is that it cannot be cleaned in the dishwasher. Cast iron, like Lodge Cast Iron, is a good heat conductor but requires pre-use seasoning and a little maintenance to keep it fresh and unrusted. Cast iron cookware may be too heavy for everyday use. Stainless steel cookware conducts heat less efficiently but is very durable and attractive. Keeping the finish shiny requires some elbow grease, but all stainless steel cookware is dishwasher safe. Top-end cookware manufacturers combine different metals in an attempt to provide the best of all worlds.

Heavier cookware tends to distribute heat more evenly than thinner cookware. Heavier cookware is best for browning and simmering. Heavy and thin can be subjective terms and you do not need to buy the heaviest or most expensive cookware to get good performance. You do want to avoid exceptionally thin and lightweight pots and pans which tend to burn food at the bottom of the pan while leaving the top uncooked. The basic idea of heat distribution is that you want the cooking utensil to distribute the heat and not the food.

Cookware sets are more economical than buying individual pieces — but only if you use every piece in the set. The essential cookware set for your kitchen should probably be:

* 8″ skillet for bacon and eggs or a couple burgers
* 9″ skillet for stir-fry, several burgers, chicken breasts or chops
* 12″ skillet with deep sides for one-dish meals like casseroles and for when the 9″ will not do
* 8″ stockpot for pasta, homemade soup and sauces
* 3 qt. saucepan for heating soup, cooking rice and steaming vegetables
* 4 – 6 qt. Dutch oven for stews and pot roasts

Nonstick finishes are almost always a good idea. They keep foods from sticking, so they reduce the amount of fat you need for cooking, and they make cleanup easy. Replace nonstick cookware if the finish peels or loses effectiveness. If you regularly super preheat your frying pan or tend to leave things on the burner too long – nonstick is not for you. The original nonstick finish is a well seasoned cast iron skillet.

Glass lids are OK. They are less breakable than you may think on anything other than a tile floor. Most cookware has silicone handles. Silicone stays cool and gives a good grip. However, it cannot withstand high oven heat and you can never “finish” a dish in the oven like professional chefs recommend.