We all know food is an essential part of our lives. Some people choose to boil what they eat electrically and some choose to use the traditional cookware, the cooking pots.
The choice of material for cookware and bake ware items has a significant effect on the item's performance, particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation.
Food creates culture and gives us a sense of being. The cook wares we use adds taste to the food we prepare.
When purchasing cook wares, there are few things you need to consider. Here below;
Heat conductivity – Some metals are better heat conductors than others. For instance, copper is a particularly good heat conductor whereas stainless steel is not. What this means in terms of Pots & Pans is that the higher the heat conductivity, the better and the more evenly your food will cook.
In ranking Diamond comes first, then the Metals, followed by thermal insulators like Glass and Aluminates
It’s Stickiness? – How often things can stick to the surface of your cooking pans or pots contributes to its value. This is usually determined by how hard the material in which it’s made with.
How Resistant the material is - This singular factor also decided how easily your pots will scratch.
Here again, diamond rank first on the list, followed by ceramics, steel, aluminum and copper comes last here because they are really soft metals.
This is the reason why Aluminum pots are coated with Aluminate on the inside and Copper/Stainless Steel by Teflon.
Price – The amount you pay for your cookware will most likely be a determining factor in what you end up buying. It may not always be true but often times, the more expensive the cookware are, the more value you will get.
Durability – How long will they last? No one wants to lose their precious pots because it slipped off their hand while holding it, right? Exactly.
So also, some types of cookware will maintain their good look and last longer than others. Stainless steel is considered to be one of the best in this regard.
In terms of how long they will last, you know? coated cookwares like aluminum, copper and stainless steel, because they are made up of two or more different materials. The different materials will not expand evenly when they are heated. Added to that they will not return to their normal form at the same rate together during cooling. This pull and push effect damages the lifetime of your cookware faster, if they are coated components.
Cast iron and Ceramic pots takes the lead because they are made of single material.
Reactivity – Some metals react with certain foods. Aluminum for instance has a tendency to react with tomato and other acidic dishes.
Reason why you will see moulds on some pots that haven’t been used in a while. Also discoloration of the top of your soup, when kept there for a while.
Maintenance – If you would prefer to not to have to shine your cookware every night just to keep it looking good then you will need to consider the amount of maintenance required to keep it in tip-top shape.
Even though cook wares might look the same, they are made out of different materials. These materials, somehow, have some their pros and cons while in comparison.
Termed as one the most versatile kinds of cookware. They are durable, non-reactive, and relatively light.
Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting.
Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and its non-magnetic property
Because steel do not conduct heat very well, Stainless steel pots are made by encapsulating aluminum in steel so as to make up for their deficiencies.
The gleaming look on a well-polished stainless steel pots will make you buy them even before considering their real values.
It will be a hard task to find pure Aluminum pots in today’s market. They rather come in other forms as pots made with steels.
Aluminum is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminum for pots making are physically combined with other metals.
Uncoated and un-anodized aluminum can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables may cause oxidation of non-anodized aluminum.
On health grounds, Aluminum cookware coated with Alumina provides great health benefits. It’s non-toxic, and very stable at extremely high temperatures. In medicinal practice, it’s often used in human bodies. So it’s quite safe.
However, Teflon is reported to disintegrate when exposed to temperatures above 290 degrees. Results of such decomposition is known to cause flu like illness and cough. On the extreme side, they say people who are over exposed to these conditions may experience lung damage.
May I ask, how many times do we use our pots to cook above 100 degrees let alone 290 degrees? Most stoves will not heat beyond 100 degrees but some ovens can do very high temperatures though.
Cast iron pots are Durable, inexpensive, naturally non-stick , distributes heat evenly, can be used in the ovens and imparts iron to foods (an added benefit for many). Together with all these, cast iron pots are great for long.
Cast iron is a porous material that rusts easily though. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.
Casts are made of Iron and carbon. Of course we all know that Iron is good. In fact our body needs iron. Carbon on the other side is what our body is made of. Think of your bones constitution and you will get the gist. The plants too. For a fact, the entire study of Biochemistry is almost centered upon carbon as a topic.
Because Cast Iron pots are made of a single material, they last more than a lifetime. They do not react with food and they have very good conductivity.
Ceramic Pots are made of Titanium diboride, Tungsten carbide, Aluminate, glass and so on. Given the high temperature stability of these components and general biocompatibility, ceramic pots are quite safe.
As stated above they last far longer than coated pots.
Copper pots have excellent thermal conductivity, cooks food evenly but are reactive with alkaline or acidic foods, which can take on a metallic taste after being cooked in a copper pot. A good example of acidic food is our normal soup – Very rich in tomato.
You‘ve heard of copper toxicity so there is no point, re-inventing the wheels on that.
Cookware and Utensils are of different types, mainly classified for purpose and who is using them. We have Grill pans, Broiler pans, Chef’ pans, Dutch ovens, Frying pans, glass baking pans, roasting pans and Stock pots.
At Cookware Store, we always do our best to curate your unique and high quality cooking sets. They are affordable and of the best quality. For your sumpcious meals(in Abuja, Lagos, Port harcourt and anywhere else in Nigeria), buy your cookware from lane7.ng.