Published at Wednesday, 06 November 2019. cookware. By Won-Shik Yu.
Copper is used for a lot of high end cookware on the market. But most cookware made with copper has a cooking surface made of stainless steel, nickel, or tin. And while cookware made of copper is excellent for heat conductivity, there are some advantages and disadvantages.Because copper is a malleable and ductile metal, it is used in a lot of high end cookware, which is why high end cookware manufacturers prefer it above other materials. And of course, the look of copper is distinct and very attractive, making copper cookware the popular choice of many households.
Non-stick cookware is most preferred when cooking and reheating sticky kinds of food. It has a coated surface which means less oil, fat or butter used. Foods do not stick to the surface of a non-stick cookware. Some cooks like non-stick pans for its easy cleaning, although care must be given while washing a non-stick cookware. To make sure not to scratch the surface, use only wooden or coated utensils like plastic when cooking, and wash in hot soapy water but not in a dishwasher.
Cast iron is probably the most inexpensive cookware. It provides a non-toxic cooking surface that heats evenly and quickly. Once heated, a cast iron cookware maintains the heat for a long time and is ideal for slow cooking and deep-frying. The downside is that cast iron cookware can rust, stain and rough when exposed to air, moisture and certain foods. Do not wash your cast-iron with soap and water. Wipe it with a clean paper towel instead. To put off rust, eliminate any excess moisture from the surface and coat it with oil before storing.
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