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