| Selecting the cookware for your kitchen | | | | it for a long time. Such cookware is good for |
| implies a few certain points you should | | | | deep-frying and slow cooking. The main |
| consider: budget, cooking and eating habits, | | | | problem is that it rusts, stains and becomes |
| your family size, etc. One of the most | | | | pitted when exposed to air, moisture and |
| essential points in choosing cookware is the | | | | certain foods. Do not wash cast-iron cookware |
| material it is made of. Often, such an | | | | in soapy water, instead try wiping clean with |
| important detail is simply overlooked or is | | | | a paper towel. To prevent rusting, remove any |
| considered to be minor. In fact, proper | | | | excess moisture from the surface and coat |
| understanding of differences between cookware | | | | with oil before storing. |
| materials will assist you in making the best | | | | |
| choice and further on, will help maintain | | | | Aluminum cookware is quite cheap compared to |
| your cookware in a good shape. | | | | other materials. It?s very lightweight yet |
| | | | strong. It is a good conductor of heat and |
| Stainless steel cookware is very common thank | | | | does not easily distort when exposed to high |
| to its moderate price and a number of | | | | temperatures. The obvious drawback is its |
| qualities, such as good tensile strength, | | | | reaction to acidic and alkaline foods leading |
| excellent corrosion resistance and | | | | to corrosion and spoiling the taste of the |
| non-reaction with alkaline or acidic | | | | food cooked. That?s why it is often coated |
| materials. Using stainless steel cookware | | | | with stainless steel or anodized coating to |
| allows using less oil and it better preserves | | | | protect the food. It doesn?t require any |
| the nutritious value of food. The drawback is | | | | special care, usual washing in a soapy water |
| that stainless steel does not conduct heat | | | | is enough. However, if the surface has |
| well, so the cookware requires a thick | | | | anodized coating, you better avoid washing |
| aluminum or copper core in the bottom and, | | | | the cookware in a dishwasher and be careful |
| sometimes, the sides to conduct heat more | | | | not to scratch the finish. |
| evenly and make the cookware more responsive | | | | |
| to heat. Stainless steel cookware care is | | | | Lined copper cookware is quite expensive, |
| quite simple as it can be washed in a | | | | though has a number of advantages. It |
| dishwasher and scraped with nylon pads. | | | | conducts and responses to heat very well, |
| Special stainless steel cleaners will help | | | | cools down quickly when removed from the |
| bring the shine back. | | | | heat, preventing food from burning and |
| | | | becoming overdone. Copper cookware is a good |
| Non-stick cookware is a blessing when cooking | | | | choice for many cooking methods. The main |
| and reheating sticky kinds of food. This | | | | problem is that copper interacts with |
| coated surface also means you will need less | | | | everything it comes in contact with. Moisture |
| oil or fat while frying on it. But you have | | | | in the air causes it to form a film on it |
| to be careful while using and washing | | | | that is poisonous and salty food causes a |
| non-stick cookware. Avoid scratches on the | | | | chemical reaction that can make food have a |
| surface or it?ll lose its properties. Use | | | | metallic taste. For that reason copper |
| only wooden, plastic, or coated utensils when | | | | cookware is lined with tin, silver or |
| cooking. Wash in hot soapy water but never in | | | | stainless steel to enhance its qualities. |
| a dishwasher. | | | | Care includes delicate washing with soapy |
| | | | water and regular polishing with special |
| Cast iron is comparatively inexpensive, | | | | copper polish to keep its bright copper |
| conducts heat evenly and once heated, keeps | | | | shine. |