In this modern era, cooking skills are not only beneficial for the sake of surviving or saving budget. However, most people will feel happy every time they get compliment from friend or family about the cooking result. No wonder, the more they get recognition, the more they are interested to try the other diverse culinary recipes. But do you realize if different culinary require different types of cooking pots?
It is not only the distinctions between types of pots and pans for cooking which deserve to be discussed, but also important to consider the materials and usability. So, there is no more confusion about what cookware you should use on various ingredients ranging from vegetables and meat.
Different Types of Cookware Material: What You Should Choose?
Leaving aside the mindset that cookware material is like black and white. Turns out, it is always a grey area between them which people are free to perceive everything, give personal opinion and preference. But at least, we still can get a general understanding of each material.
It is the most common material for any cookware, eating utensils, and other house appliances. This combination of chromium, nickel, and steel makes it extremely anti-corrosive, durable, and visually pleasing. If you want to cook something contains acid or alkaline, this is your best option. Moreover, it will not pit and scratch easily while foods’ color will remain the same. And no matter what they are, metallic flavors will not get imparted. Want to use stainless steel inside oven, dishwasher, or broiler? It is totally safe! But, it is not flawless anyway. Due to it’s lacking to conduct heat, it is not recommended to use it as a pan.
Unlike stainless steel, copper is the best heat conductor to be made as cookware. Using copper means you have all the power to control the heat because it heats swiftly and cools down rapidly when we remove the source of heat. Unfortunately, it is hard to use it as standalone material because it reacts with acid and natural mineral. The impact is, your food will get a yellow spot and give a little bit of metallic taste. To balance its natural characteristics, we can combine it with the other materials. For example, stainless steel or tint. The function is to increase the safety level of the cookware.
In terms of becoming a heat conductor, copper is the second best after copper. It’s not only inexpensive but also light and responsive to heat when strengthened by adding copper, magnesium, or another metal. Similar to copper, its reaction through acidic food will give dull gray tint and slightly metallic taste. To overcome this problem, coat it with nonstick material or stainless less. Besides its capability to improve the reactiveness of aluminum, it makes easier to clean, more durable, and attractive.
Different from the other, cast iron hardly conducts the heat. In other words we can say, it is hard to heat up and hard to cool down as well. But, this quality makes cast iron suitable for grill pan, griddles, and fry pan. The one that makes you feel satisfied is its durability and resistant from warping, chipping, denting.
How to Adjust Food with Various Types of Cooking Pots and Pans
If you love to do window shopping, you must know if most cookware is not cheap. Sometimes it triggers people to find the more affordable one. Even though they know the quality will be compromised, but they think it does not affect the food. Considering the point of each characteristic of materials above, of course, your cooking pots and pans determine the quality of the food. Indeed, a good set of cookware will be expensive. Before going to buy new cookware, let’s find out on the chef’s recommendation on pots and pans. It does not stop there, you will get tips and tricks to maintain it for long period of time.
Stainless Steel Cookware
Some culinary require quick-fire need. For example, Chinese food or western food contains wine. This frying pan made from stainless steel is an essential piece of culinary tools.
Cast Iron Cookware
This is a must-have item for meat lovers. Whenever you want to sear the meat, this is the perfect tool. But, takes some notes for the cleaning guidance. After you use oil or butter to make the finish not sticky, do not soap, dishwasher, or something like that. Heating the cookware on a dry burner and wait a moment until the smoke is seen. Pour salt and rub it with kitchen cloth to clean the remaining residue.
Anodized Nonstick Cookware
Do not be shocked but culinary experts are rarely to recommend a non sticky pan. The reason is, it is hard to be maintained, especially in terms of high heat cooking and washing. Once you cook on high heat or rub the surface, the Teflon coat will flake and it totally ruins your food. You must know if that Teflon piece is harmful to our body. Either way, you still need this Teflon coated nonstick pan for eggs, you can check this list of Best Non Stick Pots and Pans recommended by Cookware Ninja.
Sautéuse or sauté pan is ideal for cooking sauce based on its shape which the edges are higher. Unlike skillet or any other cookware, the depth and straight sides are enough to cook sauce.
Cooking soup, pasta, or braised food is perfectly used of stock pot. You can choose two different materials, cast iron or stainless steel. Both materials have their own names. When it comes to stainless steel, we call it stock pot and cast iron as Dutch oven.
In a nutshell, now we know if the numerous materials and types of cooking pots are not something that one-size-fits-all. In order to bring you’re A game in cooking skill, you have this diverse cookware for each culinary. Because different food requires different way to cook. Especially if it contains sensitive ingredients like acid, alcohol, or such. So, ready to collect all of them?