There are so many types of pots and pans available on the market, and all of them seem to have great traits. Whether you are a dinner-making pro or a cooking beginner, it can be overwhelming to decide what the best kind of cookware to use is. The truth is, it depends! Continue reading to see the pros and cons of several common cookware materials.
Stainless Steel
Pros: Easy to care for and clean, very versatile and hardy
Cons: Requires butter or oil to prevent sticking, cooking highly acidic foods could cause metal to leech into the food
Aluminum
Pros: Great heat distribution, great heat conductor (so food cooks evenly and quick)
Cons: Metal could leech into food if pan is scraped or gouged with utensils
Nonstick
Pros: Easy to clean, do not have to use butter or oil because the surface is already nonstick
Cons: Do not hold up to high heats, nonstick surface will eventually scratch or chip and it will no longer be “nonstick”
Glass
Pros: Zero chance of anything leeching into the food, does not absorb anything from the food (so properly preserves the flavor)
Cons: Sensitive to temperature changes and can break if temperatures change too quickly, takes longer to heat
Cast Iron
Pros: Great heat conductor, hardy and lasts for decades when taken care of
Cons: Need to be properly seasoned and cleaned differently than other kinds
Copper
Pros: Best heat conductor, cooks food evenly and efficiently
Cons: Tends to be more expensive, requires more regular maintenance and proper care
As you can see, there are clear benefits to all types. Before you pick which type of cookware to purchase, consider what type of chef you are and what you will be cooking. It is a good idea to have a few different kinds of pots and pans in your collection, so that you can change what you use based on what specific food you are cooking.
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