How to Compare Cookware
Cookware is available in a broad range of styles, metals, and collections. The key to selecting the right cookware is to understand what you need and expect from a pan. Consider your style of cooking; how much control you need in preparing meals; will pans be displayed or stored when not in use?
Costs and features can vary greatly among manufacturers, but most often a higher price indicates a higher quality piece which will serve your cooking needs in the long run.
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Instructions
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Consider the metals used in the construction of the pan. High quality cookware is often made from a single metal, such as copper or cast iron.
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Choose a cast iron pan for dishes that require long, slow, sustained heat. Cast iron can be found with enamel coatings which make cleaning and maintenance easier.
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Choose copper cookware for precision in cooking. It is more expensive than almost every other style pan, but the conductivity of copper allows unmatched speed for temperature adjustments and the even heat distribution needed in creating delicate sauces and gourmet preparations.
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Choose stainless steel surfaces around a core of aluminum to cook more effectively with lower temperatures and cook without burning or scorching foods. Such pans utilize the excellent heat distribution of the aluminum core, while the stainless layers prevent food from contacting the aluminum. Stainless steel surfaces resist scratching and provide a nice sear to food. Pans created from a pairing of metals offer improved performance over either metal used alone.
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Use non-coated pans. Pans manufactured without coating are a bit more tricky to cook with, but if you know the right procedure, they are as easy to clean as non-stick and create a better sear on food. Heat the pan, add oil, then add your food once the oil is hot. Soak a few minutes filling the pan with hot, soapy water to clean stubborn food stains.
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Note whether the pan and handle are oven-safe. More intricate recipes and simple convenience sometimes require starting a dish on the stove and finishing it in the oven. Better pans can go directly to and from these varying forms of heat without issue or scorching your ingredients.
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Look for extras. Pan handles come in ergonomic and heat-resistant forms. Helper handles ease the load when transferring pans or serving heavier dishes. Lids should fit tightly to form a seal which locks in juices, flavor and nutrients.
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Look for pans with a shine to the exterior if display is a factor in your decision. Stainless pans are made to retain their shine with little effort beyond normal washing and an occasional sprucing up with polish. Copper pans tarnish easily; however, the patina can be left intact to give them an antique feel.
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Tips & Warnings
Read customer reviews for an idea of how cookware might perform in your home. Hand wash your pans. Maintenance is generally more complex in more expensive, well made pans. These often contain metals which react badly to harsh dishwasher soaps. Even with hand washing, they are not much more labor intensive than nonstick varieties.
Cheap pans often turn out to be an expensive investment, as you must buy a replacement pan each time a bargain pan warps, flakes or fails to cook food thoroughly. Beware of pan sets. Occasionally a bargain can be found in a collection which provides matching pans at a price comparable to or even lower than their individual costs. Many times, however, sets contain pans of little use and the deal may not be worth the price.
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- Photo Credit Photo by uberculture @ Flickr via everystockphoto
