Guest Writer, Geoff Stiekes from The Traveling Kitchen
Over the
last few years, I have found that cooking really is my passion. I had to stop
working due to a back injury, so my wife picked up the baton and became the
main breadwinner. I wanted to contribute and though I couldn’t even make
scrambled eggs properly, I decided I wanted to start cooking to help out. It
has now become a genuine love and from what my wife, family, and friends say,
the role of chef suits me. I’ve definitely moved from a beginner cook to a more
experienced self-proclaimed chef and I must say, I rarely burn things, but the
smell was undeniably coming from the kitchen. Imagine my disappointment (and
surprise) to find my pot was actually on fire!
I was only steaming vegetables!
Apparently the water had evaporated
out and I’m not sure if this was user error or just how old the pot was (I’m
leaning more towards the pot being the problem). I had to throw the pot away and explain to my
wife why the house smelled like burned metal and that we would have to go out
to eat for dinner that night.
Of course, the silver lining was
that I would be getting a new set of pots and pans! Why would I not just
replace the one pan you ask? Then they wouldn’t all match and why not take the
opportunity to improve my kitchen? Besides, I was already daydreaming while
looking online and in the catalogs about a new set. I could already see myself in the kitchen
with a shiny set of new cookware cooking to my heart’s content. (I promise, I didn’t burn that pot on
purpose, really.)
I took my wife with me to pick out
my new set of friends, I mean, cookware. To someone who really enjoys cooking, your
cookware and utensils become very important to you. We went to a few different
kitchen stores and walked the aisles aimlessly asking that all too familiar
question: “What’s the difference between each product?” With choices between Stainless, Non-stick, Aluminum,
Copper, and Cast Iron, there were just too many choices. We were overwhelmed with our options and left
the store without making a purchase. We
decided to take the time to do our needed research to find exactly what would
best suit my cooking style so we didn’t waste our money. If you’re in the market for a set yourself,
let me share with you what we found.
As a note
of caution before you do anything, look to see what you have room for in your
budget. Don’t start looking at features
and cool designs before looking at what you can afford. Otherwise, you may just
find yourself in love with a set that you can’t afford and end up going into
debt just for some cookware. When
looking at your budget, decide whether this purchase is a short-term investment
or long-term.
Also think about how much
cooking you really do. For instance, if you’re
mostly a “weekend cook” and primarily use your kitchen for grilled cheese, mac
and cheese, and spaghetti with an occasional fancier meal, you could probably
get away with a more inexpensive set like a “starter set.” If you’re more of a “foodie” that likes to
try recipes out all of the time, then you may want to branch out to a larger
set with more functionality and possibility.
And if you’re the family cook that is almost always in the kitchen
making food for someone, it would be nice to have pots and pans that are going
to stand up to all the wear and tear you’re bound to put them through.
So, let’s look at the difference between each
set to see what’s going to be best for you.
First we’ll look at the basic designs and move up based on quality and
cost.
There are three parts to every piece of cookware. There is the external part that is often referred to as “the shell.” There is the middle of the product or the metals that are used to actually hold the product together, that is known as “the core.” And then there is the interior of the product, which we will call “the coating.” I’m going to review different types of cookware and try to cover a few of the different aspects of each product, weighing the benefits with the disadvantages.
Aluminum
Aluminum sets have come a long way over the years. You have basic Aluminum sets that are solid Aluminum
including the shell, the core, and the coating and then other sets that have a
Teflon coating on the inside to create a non-stick texture. The great thing about Aluminum is that it’s
inexpensive and if you want a set that is going to color-match the rest of your
kitchen, you can find it in almost any color.
If you do a lot of very basic cooking, Aluminum with a Teflon coating
wouldn’t be that bad for a “starter set.”
The downside to Aluminum is that it’s not conducive to a very high heat
which means that it’s easier to burn things in, and even burn up the bottom
itself, as well as easier to physically melt the pan, pot, and handles. Aluminum with non-stick interior coatings are
less likely to burn up and can handle a little bit more heat. Most Aluminum sets come with plastic handles,
which means that you can never move your cookware from the stove to the oven. Aluminum works almost only on an electric coil
range stove, not gas, and not convection.
Non-stick
There are two primary versions of pans within the non-stick
family, but between these two, there are many different brands and
features. The two primary types are a
sprayed on Teflon and Non-stick Calphalon.
Teflon is actually used for many different things but within cookware,
it has become a relatively sturdy interior coating. Most Teflon cookware comes with plastic
handles or rubberized handles.
Rubberized handles can normally handle higher heat, and some non-stick
cookware, even though it is made primarily of Aluminum, can still go into the
oven (always check your product manual first).
Almost all Teflon cookware is made from Aluminum (including the core), though
the shell can vary between other products (such as porcelain and enamel).
Teflon is a chemical coating that is sprayed
on the interior of the product and can chip away over time and after heavy
usage. Once the Teflon starts chipping,
it should be discarded and replaced because although the Teflon coating is good
for preventing foods from sticking to the pan, it is very bad for human
consumption.
The other non-stick choice
would be Non-stick Calphalon. Calphalon
is a brand of cookware but they have developed a non-stick inner coating that
is not sprayed on but is rather built in to the metal during their molding
process.
Calphalon tends to hold up
better over time and heavy usage compared to Teflon. Calphalon’s shell is made with an exterior
Anodized Aluminum, which makes it harder than stainless and very durable. Most Calphalon is made with stainless steel
handles and can go from the range right into the oven at heating temperatures
normally up to five hundred degree.
Calphalon
is not however impervious to the same wear and tear that Teflon gets, even
though it generally does last longer than Teflon. Calphalon will eventually
need to be replaced as it too breaks down from usage, but it will more than
likely give you a couple more years over the Teflon cookware.
The key in helping non-stick last longer is
to always use plastic spatulas and spoons when coming in contact with the
cookware; even wooden spoons can be too harsh at times. Hand washing these products will also prolong
the life of the cookware, as dishwashers tend to break down the chemical
coating much quicker.
Copper and Stainless Steel
There’s not a big difference between Copper and Stainless
Steel pans. Copper pans have a shell and
coating made of copper (hence the name), normally containing a large percentage
of the copper at the very base of the exterior to help build a better and more even
heating element.
The core is what is
most important with both Copper and Stainless.
Most pots and pans look the same from the outside but the core is what
actually allows the cookware to heat up and disperse that heat efficiently
throughout the piece. Aluminum pans are
almost always aluminum throughout. The
types of cookware that this really makes a difference in is Copper and
Stainless.
Copper can be a little more
efficient in heating than Stainless, depending on the quality of the product,
but what you will really need to consider is the cost and the upkeep of the
Copper compared to the Stainless. Copper
cookware is more expensive and requires special cleaning.
Although some Stainless cookware comes with a copper base,
most are stainless on the shell with mixed metals in the core and stainless
again for the coating. When looking at
Stainless, it’s important to look for one key item called “Tri-ply.” There can be single, double, and triple layers
that make up the base of the shell for proper heating. “Tri-ply” means that there is a triple layer
of metals that help to disperse the heat evenly throughout the entire product, even
up the sides, instead of only keeping the metals at the base. The most efficient pots and pans will have the
core layered all the way up the side walls so that no matter where your food is
sitting in the pan or pot, it is still getting efficient heat.
With Stainless, you don’t have to worry about a chemical
component ever chipping off from your pot or pan and mixing with your food. In
the end, this makes it safer for you to use over non-stick coated pots and pans. Consider though, that cooking is different
with Stainless compared to non-stick.
You need to pre-heat your pans first and keep them well coated with
cooking oil or butter for the duration of your cooking time. You may also need to keep the food moving in
the pan so that it doesn’t stick or burn up.
Stainless keeps you more active in the kitchen.
Stainless handles do get some of the heat transferred from
the pan so make sure that whenever you are working with stainless or copper
that you have a mitt ready to grab the handles.
Cast Iron
There are two primary types of Cast Iron. One type has the entire core, shell, and
coating all made of cast iron. The other
is normally cast iron on the shell with an enamel coating on the interior. Cast Iron cookware is more limited and can be
found in the form of Dutch ovens, baking dishes, and skillets, with skillets
being the most popular.
Although Cast Iron can be really nice to cook with, it would
be better for the average family chef to maybe have just one skillet on hand
and not a whole set. I would suggest a
skillet that is at least ten inches in size.
The reason I suggest only one is because cast iron is very heavy and hard
to maneuver in the kitchen.
The heat of
cast iron cookware is distributed throughout the length of the entire product, which
means an increased risk for burns when moving the handle if you’re not
careful. Cast iron cookware weighs more
than any other aluminum, stainless, or copper on the market. You also wouldn’t want to cook everything in
a full cast iron skillet because cookware that is entirely cast iron are
designed to absorb the seasonings that you use in each dish and the pan
actually becomes “flavored” or seasoned after time. Cast Iron is designed to constantly be “seasoning”
the pan with whatever it is that you made so that it builds up different
flavors that come through with the next thing that you cook. This is why it is best to use similar types
of dishes for cast iron cookware.
Care and Cleaning
One of the differences to consider as
well is the care and cleaning of your product.
Non-stick is cleaned with hot and sudsy soap and water. Stainless can be cleaned the same but will
start losing that pretty shine very quickly.
At least once a month, it is important to use a special cleaning agent
such as “bar keepers friend” to keep that Stainless shine. You have to do the same with copper, plus get
an exterior cleaner that is specified for only Copper to keep that shine. If you are using a Cast Iron with an Enamel
coating you can wash it just the same as non-stick. With full Cast Iron, you can clean it with
hot water if you desire but you mostly just scrape remnants off the interior
and let it sit and dry. Because of Cast Iron’s ability to “absorb” flavor, you never
want to use soap with a cast iron skillet.
A Few Side Notes
*Do not trust anything coming out of China. It doesn’t matter who puts their name on the
item, it is almost always a cheaper quality because their standards are not as
strong as USA standards.
*If you are looking for good name brands for Stainless, I
can suggest All-Clad, T-Fal, Cuisinart, and Calphalon. Most brands have a low end and a high end so
make sure you do your research to find out which brand and type is best for
your cooking style.
*Some cookware have well-known chef’s names attached to them,
but many times I have found these pans to be sub-par and you are only paying
for the name rather than the quality. For better quality cookware, look for
only the company name without any endorsements.
*Before making an in-store purchase, check with online
companies that don’t make money based on the endorsements of the product, like
Amazon. Amazon allows its customers to honestly
review the items that they purchase without any bias. The reviews can be
helpful in making your final decision.
*Always do your homework for big purchases. Don’t assume that just because some chef says
that their cookware is the best or that a whole set of cookware is on sale that
you will be getting the best quality for your money.
*Don’t be afraid to ask the pros. Ever go to a nice restaurant where you can
see the food being made? What kind of
cookware do they use or what do they suggest?
*Make sure you get something that is comfortable for you. Before choosing the set that looks the best
with your kitchen, pick up the handle and see how comfortable it is in your
hand and if it has any extra functions you may want. Make sure that it’s completely user friendly
for you. Shop around and look for something you really want. If you want to be able to see your food as it
cooks, make sure you get glass tops. If
you want to be able to measure out how much you’re putting into that pot, make
sure it’s the kind that has the built in measuring labels. Most pieces are different in one way or
another, the key is finding which one is the best for you. Don’t just get what everybody else is
getting; get the one that will meet your specific needs the best.
If you can, take your time finding the right product that best
suits your budget. Sometimes you can actually save money by ordering your
cookware online, but if at all possible, try to find a store where you can
check out the type of set you are looking for to make sure it is what is best
for you. If you can’t find a store that carries the set you want, go ahead and
order it online but make sure that you check the return policy in the event you
decide you don’t like the set after all.
Also, almost all sets are listed with fine print identifying
on what type of heating source they can be used, so always look carefully
before you buy. Make sure you look at
the package well and always read the fine print. There may even be a warranty
on your cookware, so be sure to read through and save your paperwork for the
unknown future. Some companies offer “lifetime warranties” with certain
limitations. You never know when you might need a replacement, one that could
be cheaper to pay the shipping than to buy a new one.
Take me for example. I ended up purchasing Calphalon’s Stainless
Steel set without any non-stick coating. I LOVE my set and it gets A LOT of
usage. When I first got the set, I felt like one of my primary pans was a
little crooked. As time has passed, I have confirmed that the cooking isn’t as
even because the pan really is crooked. I am now going to send the pan back to
the company and although I may have to pay shipping (depending on if it is a
defect or just my error in possibly making it crooked), in the end it will
still be less expensive to exchange it and still have the pan I really want to
use in cooking. I’m not sure what I will do with myself while I anxiously wait
for the new one to come, but my wife says I’ll just have to try new dishes.
Hmmm…guess I should get to that! There’s always a new recipe to try and I can’t
neglect my other pots and pans!
If you have any questions, you can contact Geoff at thetravelingkitchen(at)icloud(dot)com
Happy Hunting
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