Kitchen Guides
Which Type of Cookware is Best for You?
Here's a mini-guide on what cookware to use in the kitchen and why
Stainless steel or copper? Cast iron or non-stick? While we usually pick cookware based on the type of cooking – frying, sautéing, boiling and so on – it is also important to take the other factors into account. For example, some may burn your food quickly, or some metals are reactive to heat and may release harmful toxins into the food. Read on to know more about the type of cookware and utensils that are right for your family.
Con:
Stainless steel cookware may leach small amounts of nickel when cooking, which can pose problems for people with nickel allergies.
With minimal health risks, stainless steel is considered one of the safest types of cookware for the kitchen.
6 Ways to Let Your Kitchen Sizzle With Steel
Stainless steel cookware may leach small amounts of nickel when cooking, which can pose problems for people with nickel allergies.
With minimal health risks, stainless steel is considered one of the safest types of cookware for the kitchen.
6 Ways to Let Your Kitchen Sizzle With Steel
Copper
Copper utensils have been used in Indian kitchens for centuries, because copper is a good conductor of heat – making it popular with both home and professional chefs.
Pros:
Copper utensils have been used in Indian kitchens for centuries, because copper is a good conductor of heat – making it popular with both home and professional chefs.
Pros:
- The metal warms quickly and evenly, also retaining this temperature for a longer period.
- Copper is sturdy and durable.
- Copper is an attractive-looking metal, which can be used to serve too.
Con:
According to Dietary Reference Intakes (DRIs) established by the National Academy of Sciences there’s a risk of copper releasing into the food, which may cause side effects.
Tip: Get copper cookware lined with non-reactive materials like tin. They are safe to use and don’t react with acidic foods like tomatoes to release toxins.
According to Dietary Reference Intakes (DRIs) established by the National Academy of Sciences there’s a risk of copper releasing into the food, which may cause side effects.
Tip: Get copper cookware lined with non-reactive materials like tin. They are safe to use and don’t react with acidic foods like tomatoes to release toxins.
Nonstick
Indicative of the name, nonstick pots, pans and kadais are coated with a material called polytetrafluoroethylene (PTFE), commonly known as Teflon, or other similar materials.
Pros:
Indicative of the name, nonstick pots, pans and kadais are coated with a material called polytetrafluoroethylene (PTFE), commonly known as Teflon, or other similar materials.
Pros:
- PTFE makes it easier to cook meals with minimal or no oil in them.
- It makes cooking of sticky foods a breeze – things like pancakes, dosas and cheelas lose their terrors.
- Special scratch-resistant non-stick pans are compatible with metal spatulas and spoons.
- Uniform distribution of heat makes cooking faster and convenient.
Con:
Nonstick cookware may release perfluorooctanoic acid (PFOA) into the food when exposed to very high temperatures (more than 260 degrees centigrade). This also causes the Teflon layer to peel off, in turn reducing the lifespan of the cookware.
Tip: Using these for low-temperature cooking ensures longevity and health safety too.
Nonstick cookware may release perfluorooctanoic acid (PFOA) into the food when exposed to very high temperatures (more than 260 degrees centigrade). This also causes the Teflon layer to peel off, in turn reducing the lifespan of the cookware.
Tip: Using these for low-temperature cooking ensures longevity and health safety too.
Cast iron
Made from a hard, relatively brittle alloy of iron and carbon, cast iron cookware is another option for your kitchen.
Pros:
Made from a hard, relatively brittle alloy of iron and carbon, cast iron cookware is another option for your kitchen.
Pros:
- Cast iron cookware is durable and stands up to everyday wear and tear.
- While traditional skillets required seasoning or prepping to enhance natural non-stick properties and to prevent rust, modern ironware comes with enamel or ceramic coating for easier care.
- Cast iron fortifies food with iron making it a source of this nutrient – but that’s not an excuse to avoid iron-rich green veggies!
Glass and ceramic cookware
With similar properties, both glass and ceramic cookware is a good conductor of heat, cooks food evenly and is not reactive to high oven temperatures.
Pros:
With similar properties, both glass and ceramic cookware is a good conductor of heat, cooks food evenly and is not reactive to high oven temperatures.
Pros:
- Though usually used for microwave or convection oven cooking, some forms of ceramic and glass cookware can be used on the stove too.
- An added advantage is that they go straight from oven to table.
- Glass is a hard and impermeable material made by heating sand, with various additives to impart particular qualities. Ceramic cookware is made by baking clay with other materials such as ash and powdered stone, and encompasses stoneware, porcelain, and earthenware. I am slightly biased towards the latter because it sure looks prettier.
- Special kinds of glass can be used for baking and even stove-top cooking. Plain earthenware and some kinds of stoneware and ceramic are also used for cooking.
Both ceramic and glassware are brittle and thus prone to breakage. Ceramics can leach lead from their colours and the glazing, so it is best to avoid cooking in them. Look for safety labels when buying ceramic and china dishes, and eat only from undamaged good-quality products.
Wooden Bowls
Bamboo and wood
Bamboo is usually used for steaming purposes (think dumplings), and wood is used in chopping boards and salad bowls.
This material is used just steaming and not other forms of cooking.
Disclaimer: Consult the manufacturer’s instructions to determine whether a product is microwave or oven safe, and for its ideal heating limits. The responsibility of ensuring that a product meets all safety standards lies with the reader.
Read more:
Top 9 Handles & Latches for Flat-Panel Kitchen Cabinets
Kitchen Storage: 9 Ingenious Ways to Stash Those Bulky Utensils
Tell us:
What types of cookware do you have in your kitchen? Tell us in Comments below.
Bamboo is usually used for steaming purposes (think dumplings), and wood is used in chopping boards and salad bowls.
- Natural bamboo and wood both have antibacterial properties, which makes them great for kitchen use.
- They double as excellent serving dishes.
This material is used just steaming and not other forms of cooking.
Disclaimer: Consult the manufacturer’s instructions to determine whether a product is microwave or oven safe, and for its ideal heating limits. The responsibility of ensuring that a product meets all safety standards lies with the reader.
Read more:
Top 9 Handles & Latches for Flat-Panel Kitchen Cabinets
Kitchen Storage: 9 Ingenious Ways to Stash Those Bulky Utensils
Tell us:
What types of cookware do you have in your kitchen? Tell us in Comments below.
Stainless steel cookware is generally a combination of steel and other elements, such as nickel, chromium, molybdenum and carbon.
Pros: