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Choosing the right cooking pan is an important part of setting up a kitchen. Whether you enjoy preparing large meals or you like quick dinners, there is a type of cooking pan for you. The technology of cooking pans has evolved from the time they hit the market. New pans offer quick cooking and easy clean up. However, older pans still exist and work well in the kitchen.
Non-stick pans are ideal for cooks who like fast and easy cleanup. The non-stick surface allows excess food and waste to slide off easily when washing. A health benefit to using a non-stick pan is that they require a minimal use of oil, so food has less fat and is healthier. However, a disadvantage is that non-stick pans scratch easily. Avoid using metal utensils to keep these pans looking like new. These pans also lose their non-stick ability if washed in a dishwasher. Non-stick pans contain the chemical Teflon or PFOA (perfluorooctanoic acid). The use of non-stick pans is controversial because of the PFOA chemical emissions from extremely hot or scratched pans. However, research from Psychology Today in 2007 suggests that non-stick pans pose no health risk when cooking. Also, the Environmental Protection Agency backs the pans, saying there is no reason for concern about PFOA emissions.
Environmentalists at greenliving.com advise cooks to avoid the allegedly hazardous non-stick coating, and opt for an uncoated pan. If you are seeking to “go green,” this type of cooking pan may be the option for you. This pan gives off no chemical emission when cooking. Uncoated pans are more expensive than their competitors are, but they have a longer life. In addition, uncoated pans are best for browning foods because there is no coating to block direct heat. This type of pan is difficult to clean because there is no non-stick coating. There are many different options for uncoated pans like, copper, tempered glass, and porcelain.
Cast iron pans may not be practical for everyday use, but they are great to pull out when cooking large meals. These heavy pans keep food warm for a long time after cooking. Though cast iron can be hard to clean, the benefit is that food cooks nicely as the heat evenly distributes in the pan. Another great benefit to using cast iron pans is the chemical digestion of iron in your diet. According to cookingincastiron.com, the rise in use of aluminum and non-stick pans in the mid-twentieth century led to an increase of people with iron deficiencies. Lastly, buying cast iron pans is worth the money because they can last for generations if cared for properly. Some pans can last 70 years or more and be passed from grandmother to grandchildren with memories.
