Cookware that suits your taste, style, health requirements and pocket can be considered as the best cookware option for you. Other factors that you could consider are material, storage ease, capacity and maintenance requirements. You must choose materials that heat uniformly and do not chemically react with food.
Materials to choose from:
Cookware made from cast iron, although heavy, is long lasting and good for cooking. It heats slowly and uniformly, and also cools down slowly. This property allows food to be cooked evenly and also remain warm for a longer time, thus preserving nutrients that are lost by reheating. Moreover, iron that leaches from cast iron cookware into the food is beneficial for those suffering from a lack of iron.
Iron cookware is on the heavier side. It also requires some care, as it is prone to rusting, and food can get stuck to its surface. However this is just for the non-enameled version of cast iron cookware. Click here for more information about cast iron cookware.
Copper is considered as the best cookware material as it heats quickly and uniformly, making it best suited for braising and browning. Moreover this ability to get heated quickly results in saving of time and energy.
Copper cookware, especially mirror-finished copper cookware, has a shine that is good to look at. Copper cookware is costlier than cast iron cookware.
Being a soft metal, copper dents, scratches and can react with food coming in contact with its surface. It also requires some care, as it can get tarnished with time. The copper cookware that has been coated with a strong inner surface metal such as stainless steel is the best type to use. Click here for more information about the best type of copper cookware.
Aluminum is lightweight and conducts heat quickly and uniformly, making the heat spread from the base of the cookware to its sides without burning food. As a result it saves cooking time and energy.
Aluminum, being a soft metal, dents, scratches and reacts with food in contact with its surface. Therefore it becomes necessary to coat it with non-stick material or to anodize it, making it tough, scratch proof and chemically stable. Click here for more information about the best type of aluminum cookware.
Stainless steel is a hard and durable alloy. It therefore does not get dented, scratched or rusted, nor does food react with it. Its shiny surface makes it visually appealing, and is easy to clean. Stainless steel utensils are good to be used individually, and also make the best cookware sets.
Stainless steel does not conduct heat very well and therefore heats unevenly. Therefore it may burn the food. To overcome this problem, manufacturers use aluminum or copper core sandwiched between two steel layers. Click here for more information about the best type of stainless steel cookware.
Titanium cookware, being non-stick, is better than Teflon-coated cookware. It has the toughness of steel and the lightness of aluminum, making it easy to handle.
Titanium cookware does not catch rust, and does not stick or react with food in contact with its surface. Food can therefore be cooked in little or no oil, resulting in a healthier waistline.
It is ideal for camping and other outdoor activities as it is light to be carried around, and also durable.
Titanium cookware does not distribute heat evenly, resulting in hot-spots and burning of food. Therefore it must comprise of an aluminum base or an aluminum core. Click here for more information about the best type of titanium cookware.
Foods cooked in water lose flavor and nutrients, and may also lose their visual appeal. Waterless cookware allows foods to be cooked in their own juices, making them crunchier and tastier. Also, minerals and vitamins are retained, making the foods healthier.
The finest waterless cookware is usually made from high quality stainless steel of surgical grade, which is not affected by heat. Such cookware is manufactured with aluminum or copper core and distributes heat uniformly. This keeps the food from getting burnt and enables oil less and waterless cooking. Also, an iron core is added to the vessel so that it can retain heat for a long time.
Although waterless cookware may cost over $1000, it helps save time and energy costs, and has proved to be cost-effective in the long run. Click here for more information about the best type of waterless cookware cookware.
Best cookware buying tips:
- The thicker the cookware the better, as this increases conductivity, allows heat to evenly spread, and prevents warping.
- Buy oven-safe cookware which will allow you to transfer your cookware directly from the stove to the oven and save cooking time.
- Special care should be taken to buy heat-proof handles and fitting lids.
- The best cookware sets are the ones that consist of all your required cookware items. They come cheaper than buying individual items.
- The best cookware is the one which spells quality, as it will last a lifetime.
- The best cookware sets come with the manufacturer’s warranty which guarantees a replacement for breakages.
- In case you use an induction stove, the best cookware is one with a magnetic exterior.
What do you think?
Do you have a suggestion or comment about the best cookware? Let me know by filling in the form below.
12 thoughts on “What is the Best Cookware to Buy For Your Kitchen?”
I agree that stainless steel cookware is good. however, i think that surgical stainless steel cookware is better. I have had several different types of cookware; cast iron, aluminum, glass, stainless steel, surgical stainless steel, I have cook professionally with all of them and my choice is always surgical stainless steel. I have found a web site that has most of their products made from surgical stainless steel, it is: topchoicecookware.com
I see that you are talking about waterless cookware. It is a special kind of cookware and you can find more information about it on page http://helpful-kitchen-tips.com/2008/11/13/waterless-cookware-review/.
Nice review of a wide variety of kitchen cookware choices available. I personally own some of each, but use stainless steel for my basic cooking needs.
The only place to find authentic Wagner and Griswold cast iron products is through http://www.americanculinarycorp.com. Don’t be fooled by cheap imitations sold online and through eBay.
I have a set of stainless Logistina cook ware. The pots are good, but the frying pan is awful. Every time I use it even with oil to prevent sticking it always sticks. Does this happen with other stainless frying pans?
My cast iron is good for some things, but forget frying fish. It gets too hot and the second round of fish gets the blackened bits remaining on the pan from the first batch, it seems to absorb so much oil and then I need to add more or it will burn.
I am looking for a good line of frying pans that will last a long time. I want to fry with little oil or fat and I don’t like when the surface of the pan scratches off and bits may end up in the food.
Any suggestions are appreciated.
Please read the above mentioned pages about aluminum and titanium cookware to see what kind of non-stick pots and pans I recommend. At the moment I am using Berndes cookware (a leading manufacturer of world class aluminum cookware) and I am very happy with the results.
It is normal that food sticks to stainless steel pans.
I switched to a basic wok that a friend bought in Chinatown for me. It’s simple, no-nonsense and BIG. It has a flat bottom but I fantasize about getting one of those rings to put on the burner and getting a rounded bottom.
I just want to say that I found your kitchen blog via Yahoo and I am glad I did. Keep up the good work… I will subscribe to your RSS feed when I have more free time away from the books.
To me, I find a nonstick cookware advantageous. Food doesn’t stick to the pans while cooking which makes clean up very easy. You can cook foods with less fat than you would need to use with uncoated cookware. For as long as you don’t bring your pan to extreme high heats, I believe it’s safe. Great blog. Thanks.
I agree with you, Vanessa. The nonstick cookware is very easy to clean and maintain. It is also healthy as we do indeed need to use less fat during cooking.
Hello Ganka. Thanks for the note, you made me smile. I got the pans handed down to me from mother and with that great experience, I started my own nonstick kitchen pieces and I love it. You’re right, not just easy companion but healthy as well. Your words are inspiration. Thank you and all my best to you. Vanessa
Great article, similar to what I’ve read from https://www.ledomaine.com.au/blog/2011/02/how-to-choose-and-buy-cookware/ too. I personally love cast iron cookware the most coz of durability, they just don’t wear and tear as much as the others. Raise my attention to titanium cookware though – never seen much of those around here!