Types of Cookware
The type of cookware best suited to each individual varies according to her cooking style, the number of people she cooks for, and the time she wishes to spend caring for the cookware. When choosing what you want to buy, take into consideration price, durability, reactivity and conductivity.
Significance
Cookware consists of pots, pans, baking sheets and other utensils used to prepare and cook food. Depending on your budget and the cookware's purpose, it can be made of a variety of materials. Cookware requires different levels of care and handling depending on its composition.
Types
Consumers can choose from aluminum, anodized aluminum, cast iron, copper, stainless steel, nonstick, glass, stone and several other types of cookware. There is an array of specialty cookware available for making specific meals, such as paella pans or tagines or fondue pots. Bakers can choose from many types of specialty pans to make particular cakes or cookies.
Features
You can buy cookware that is dishwasher-safe, but some types must be cleaned with specific cleaners. Copper, for example, is difficult to keep shiny without regular maintenance. If you wish to cook without oils or sprays, non-stick cookware offers easy cleanup and the ability to cook without added fats. Some cookware brands offer a lifetime warranty while others offer one that lasts a year or less.
Considerations
While a less-expensive brand of cookware might look shiny and perfect when it comes out of the box, it's worthwhile to think about what it will look like after regular use. Heat conductivity measures the ability of cookware to transmit heat efficiently from a heating source to the food you are cooking. In general, the more expensive types of cookware often conduct heat more efficiently, which means cooking temperatures will be more consistent. Reactivity is the way certain metals affect foods. For example, aluminum and copper tend to react to different acids, making them a poor choice for cooking tomato sauce. The reactivity can change the taste and color of your meal.
Theories
According to the Alzheimer's Society, there is some circumstantial evidence linking high aluminum levels to Alzheimer's disease, but no research that indicates any direct correlation. Some people prefer to avoid exposure to aluminum as much as possible, however, to minimize any risk of developing this illness.
The chemicals used in Teflon and other non-stick cookware have also been implicated as potential carcinogens. In a study conducted by Good Housekeeping magazine, Dr. Robert L. Wolke, a professor emeritus of chemistry at the University of Pittsburgh, declared non-stick cookware safe as long as it's not heated to over 500 degrees F., the point at which the coating begins to break down.
