What is the best cookware?

Answer 1

The recent increase in reality television shows, featuring cooking has prompted a glut of home chefs in need of tool, tip, and technique suggestions. What is the best cookware is a question that you must look at with a relative eye. What would be classified as "best" of course depends on what you plan to cook in the cookware and your price point. The most important consideration you must make when choosing the proper cookware FOR YOU is of course the constructed material of the cookware. For example if you are purchasing cookware because you intend to do a lot of braising where you will need even distribution of heat, cooper cookware is the way to go. However, cooper cookware can be expensive, so if you are on a limited budget you may not want to invest in this type of cookware. Cooper is also a reactive metal. Copper does not hold up well under cleaning or lots of cooking. It scratches and loses its color and also tends to meld into whatever you're cooking in it. Aluminum is another reactive metal, however, a great choice if you want great even heat. It is a soft metal so it wont hold up. It is however inexpensive, therefore, if cost is a large issue for you, consider Aluminum. If you make this choice I suggest anodized, chemically treated, to reduce the reactivity. Cast Iron can be a consideration if you are going the lesser expensive route. It is a great for very high temperature cooking. It can go straight from the stovetop to the oven. Cast Iron is another reactive metal that will rust, pit, and stick to your food. Most of these things can be avoided if you "season" your cast iron before you use it to cook in. In my opinion, Stainless Steel is a great choice. It provides great conductivity of heat, it's priced reasonably, and it's durable. If you select a high quality Stainless Steel pan, like those sold by the pampered chef, you will notice the sides and bottoms are reinforced with aluminum. For a quality Stainless Steel pan you will not have to worry about scratching, wear and tear, or your food tasting like metal. The bottom line really is, if you want to create culinary delights you must make the investment in high quality cookware. The degree of your choice really depends on the type of cooking, and your wallet. Get yourself a good 12" covered stainless steel skillet; this should be suitable for most needs.

Answer 2

The best pots are made out of highly heat conductive metals

Hi >> lo

Copper >> Aluminum >> Stainless Steel

Copper is the most conductive. Can be expensive. If your not serious about cooking it may not be worth it. Also the oxidization of copper doesn't appeal to everyone. Copper can also be sandwiched with other metals or added to just the base to reduce cost.

Adding conductive materials to the base of pots does not help the sides any and adds useless weight.

Brand: Paderno Copper or Lagostina tri-ply

Aluminum is cheap lightweight and not very good for you.

( http://en.wikipedia.org/wiki/Aluminum#Precautions )

Anodized aluminum is stronger and non stick, where as Teflon chips off in your food and has been linked to alzheimers.

Brand: Analon Anodized

Stainless steel is the low end of conductivity but with the copper or aluminum between it is just as good. Its also heavier but widely available because its cheap and has a good clean finish.

Cast iron is best for slow cooking. holds heat for long periods. Brand: Le Cruset

Handles on your pots should be either phenolic or have a silicone grab (most kitchenaid) Anything hollow will trap steam and burn you.

Answer 3

This depends on what your needs are for the pots and pans. If you are looking for something to last a long time then a castiron skillet is great. If you are looking for something with a little less care required, I would go with the pampered chef which offers a large variety of shapes and sizes, and comes in non-stick which makes clean up a lot easier. Pampered chef does tend to be a little pricey though.

Answer 4

Browne-Halco stainless steel pots and pans are definitely a favorite in our restaurant. I'm no cook (I'm the manager), but the pros seem to love them. :)

Answer 5

A good conductor that has a high melting point, is lightweight and relatively cheap. Steel, aluminum etc