If you love to cook there is nothing more important than having the right tools. Just as a carpenter needs his favorite saw and hammer, so too does the gourmet cook need that perfect piece of cookware. Of course not all of us are as fortunate as others when it comes to affording cookware, and some of us must consider our budget, the eating habits of our family, as well as finding time to cook the perfect meal; but once those bridges are crossed, the sweet aroma of dinner will soon be wafting it way from your kitchen.
One of the most important points when choosing your cookware is to consider how it's made and what material (metals) make up its core. While those details can easily be overlooked when basing your decision on price, it's a detail that should most certainly be considered. If you'll take the time to learn about how the various cooking surfaces affect the outcome, you'll understand how to make the best choice, based on time, budget, and cooking preferences.
One of the best types of cookware is made primarily from stainless steel; it's usually priced moderately, is durable, strong, resistant to corrosion and does not react to alkaline or acidic materials. You'll find you can use less cooking oil, thus the nutritional value is maintained, and you'll find cleanup are a snap.
Of course everything comes with their good and bad points, with stainless steel the minus is the way it conducts heat, which in a word is inefficiently. Not to be daunted and coming to the rescue is a thick aluminum or copper core in the bottom. When this is combined with stainless steel, you have a piece of cookware that heats evenly, is easy to clean, and maintains its appearance for years into the future.
Nonstick pans, which are praised by cooks everywhere, especially those who are cooking low fat meals, are a tool of the trade and allow intricate (and flavorful) meals to be cooked without a messy clean up. There are some concerns you need to take note of (environmental questions have been raised concerning perfluorooctanoic acid (PFOA) a chemical used to bond the nonstick coating to the pan) and while there is no direct evidence that this is transferred to the food being cooked, it is a point to be considered. Laying that negative to rest (but do your own checking) cleanup is a breeze but be careful not to scratch the surface, or it will quickly lose its nonstick properties.
This is easily accomplished by using wooden, plastic, or coated utensils when cooking and keeping the piece out of the dishwasher, only washing in hot soapy water. Do this and you'll have a shining centerpiece of cooking elegance for years to come.
The old standard (been around for hundreds of years) is cast iron which is relatively inexpensive, conducts heat evenly and is perfect for searing or frying. Of course it's not a perfect world, nor is cast iron the perfect cookware and you need to keep your piece clean and dry to avoid rust, stains or pitting. A light application of cooking oil is suggested if you'll be storing it for long periods.
NOTE: Cast iron cookware should not be washed in soapy water; instead it should be wiped clean, and dry with a paper towel.
Of course a miracle of the modern age is aluminum cookware, which is usually inexpensive, light weight, and an excellent conductor of heat. The negative? Aluminum will react to acidic or alkaline foods, and over time could begin to spoil the taste of your meal.
Because of this aluminum cookware is normally coated with stainless steel or an anodized coating, with this combination it's an excellent cookware choice and your food will be protected. In most cases aluminum cookware doesn't require any special type of cleaning, and hot soapy water if just find.
DISHWASHING NOTE: While we all enjoy the ease and convenience of a dishwasher, it's best to hand wash and dry your choice cookware, this will maintain it's quality finish well into the future.
An expensive, but beautiful cookware choice is copper; it conducts and responds to heat quickly, cooks evening, cools quickly when heat is removed and allows your food to achieve that perfect blend of culinary perfection.
Personally I love copper cookware, but I've learned (the hard way) that copper can react to moisture, salty food, and sometimes high humidity. Left unchecked this could cause your food to have a slightly metallic taste. Of course the cooking engineers understood this and normally will line copper cookware with silver or stainless steel, which will enhance its qualities and for the most case eliminate the negatives.
If you're someone who enjoys cooking, or simply enjoy the taste of a well cooked meal, take the time to do a little research, then you'll know exactly what your need to be the perfect gourmet cook.
Using the just the right piece of cookware can spell the difference between a meal hastily thrown together and a true gourmet experience. For those interested in learning more about cooking with premium cookware, please stop by and peruse what we have to offer.
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