Choosing Cookware

There is definitely a difference between an eight dollar pan and a hundred dollar pan, but you don’t need the most expensive cookware to cook well. There are plenty of choices in the moderate price range that have the qualities of good cookware. You also don’t need to buy a whole set at once and can acquire pots and pans over time as they fit your needs and your budget. Your research can be as extensive as you want it to be, so here is a guide to what questions to ask and what features to look for:

MATERIAL AND HEAT CONDUCTIVITY:

The most important function of cookware is to conduct heat evenly to the food.

Aluminum - a good conductor but the eight dollar aluminum pan will be lightweight and thin, making it very easy to burn food. It may also warp and then it will not heat evenly. You also want to avoid uncoated aluminum which can migrate from the cookware to the food.

Anodized aluminum - is hard, strong and durable. Often the interior finish that has contact with food is a different material, so you’ll want to investigate and evaluate that.

Stainless steel – browns food well, is easy to care for but needs to have an aluminum or copper core to enhance its naturally poor conductivity. This is a very popular combination.

Cast iron - is heavy and needs care to keep it seasoned, but my 10-inch cast iron frying pan is my favorite cooking vessel. Its seasoned surface is naturally non-stick and it browns everything nicely. I’d love a bigger pan but they are just too heavy to handle easily. As for iron leeching into your food, it’s considered a health benefit.

Copper - is a great conductor and all-copper pots and pans are a chef’s dream for those who have them, and an unrealized dream for many who find their cost prohibitive. Copper is often used in the core of stainless steel cookware.

INTERIORS:

Nonstick surfaces are a great feature. On the plus side, they allow you to cook with less oil and an omelet will roll neatly out of your pan. The pan will also be easy to clean. On the negative side, the surface scratches easily and you must use only plastic or wooden utensils with it. As careful as you are, the nonstick surface will probably not last forever. Nonstick surfaces also fail to produce good browning results, and most importantly there are concerns about their safety with respect to the toxicity of the nonstick coatings when overheated. You should do your own research on this before you make a decision.

HANDLES:

Make sure the handles are firmly attached with rivets, not screws that can loosen. Handles should be an ovenproof material and also stay cool when the pan is hot from the stovetop, although this won’t be the case with cast iron and you’ll just have to use an oven mitt.

BOTTOMS:

Make sure the bottom of your pots and pans are suited to your cooking surface. A flat surface maximizes contact with the heat source and will work well with standard gas and electric coil stovetops. If you have a high tech appliance, make sure to check the manufacturer’s recommendations.

COVERS: Make sure they fit tightly. Glass covers are not essential but they have the advantage of letting you check the progress of your cooking without letting heat and steam escape.