FAQs About Cookware Materials

Choosing the right kind of cookware is sometimes daunting. There are so many materials out there that it is tough to know which one works best for your situation. Here are some basic FAQs about cookware materials to help you learn what you need to know before you start shopping.

Q: What are the various types of aluminum cookware?

A: Aluminum cookware is very common, but you may notice several types as you shop. Pure aluminum is noted for its high heat transfer. However, its disadvantage is that it sometimes reacts with certain ingredients when cooking. The other type of aluminum pan that is readily available is anodized aluminum. This is not as reactive, and you can use it with all types of ingredients, though not for storage.

Q: What type of steel pans are best?

A: Since aluminum is so touch and go, many cooks choose steel pans, though the heat transfer rate is lower. Carbon steel is used in woks and pans that are heated to high temperatures. Aside from this, stainless steel is a safe bet as it does not rust and is easy to clean.

Q: Why do so many people buy cast iron pans and swear by them?

A: Having one good cast iron pan is sure to come in handy, so put this on your list. This type of pan provides very even heat, is easy to season and resists temperature changes. A pan that is seasoned well does not get sticky, and can increase the iron content of the food that is cooked in it.