There are a few things to consider when choosing cookware for your kitchen: budget, cooking and eating habits, your family size, etc. One of the most important points in the selection of cookware is the material from which it is made. Often, such an important detail is simply overlooked or considered unimportant. In fact, a proper understanding of the differences between cookware materials will help you make the best choice and, moreover, keep your cookware in good condition.
Stainless steel cookware is very common thanks to its reasonable price and a number of qualities such as good tensile strength, excellent corrosion resistance and no reaction with alkaline or acidic materials. Using stainless steel cookware uses less oil and better preserves the nutritional value of food. The downside is that stainless steel does not conduct heat well, so cookware requires a thick aluminum or copper core on the bottom and sometimes on the sides to conduct heat more evenly and make cookware more sensitive to heat. Stainless steel cookware is fairly simple to care for, as it can be washed in the dishwasher and scraped with nylon pads. Special stainless steel cleaners will help restore shine.
Non-stick cookware is a godsend when cooking and reheating sticky foods. This coated surface also means you'll need less oil when frying on it. However, you should be careful when using and washing non-stick cookware. Avoid scratches on the surface or it will lose its properties. Use only wooden, plastic or coated utensils for cooking. Wash in hot soapy water, but never in the dishwasher.
Cast iron is relatively inexpensive, conducts heat evenly and, once heated, retains it for a long time. These types of cookware are good for deep frying and slow cooking. The main problem is that it will rust, stain and pit when exposed to air, moisture and some foods. Don't wash cast iron pots in soapy water, try wiping them down with a paper towel instead. To prevent rusting, remove excess moisture from the surface and coat with oil before storage.
Aluminum cookware is quite cheap compared to other materials. It is very light but strong. It is a good conductor of heat and is not easily deformed when exposed to high temperatures. Its obvious disadvantage is that its reaction to acidic and alkaline foods causes corrosion and spoils the taste of the cooked food. For this reason, it is usually coated with stainless steel or anodized coating to protect food. It does not require any special care, normal washing in soapy water is sufficient. However, if the surface has an anodized finish, avoid washing the cookware in the dishwasher and be careful not to scratch the surface.
Lined copper cookware is quite expensive, but it has a number of advantages. It conducts and responds to heat very well, cools quickly when removed from heat, prevents food from burning and overcooking. Copper cookware is a good choice for many cooking methods. The real problem is that copper interacts with everything it comes in contact with. Moisture in the air causes a toxic film to form on it, and salty foods cause a chemical reaction that can cause food to have a metallic taste. That's why copper pots are plated with tin, silver or stainless steel to enhance their quality. Maintenance includes gentle washing with soapy water and regular polishing with a special copper polish to maintain the shiny copper shine.
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