Kitchenware Essentials: Pots, Pans, And Knives

Pots, pans, and knives are essential kitchen equipment. While there are many types of pots and pans available on the market, there are six essential categories for prime functionality in the kitchen. These include skillets (or frying pans), Dutch ovens, woks, stock pots, saucepans, and sauté pans. Knives also have various types, such as paring knives, chef's knives, bread knives, and serrated knives.

When it comes to pots and pans, the material used is an important consideration. Common materials include stainless steel, non-stick coatings, cast iron, copper, aluminum, carbon steel, and clay or stoneware. Each material has its own advantages and disadvantages in terms of heat conduction, durability, maintenance, and reactivity with food. For example, stainless steel is durable and attractive but a poor conductor of heat, while cast iron is versatile but slow to heat up and cool down.

When building a cookware collection, it is essential to choose pieces that are appropriate for the types of food you cook and the specific methods of cooking you use. Additionally, factors such as space availability, cooking frequency, and the number of people you usually cook for should be considered.

Stainless steel

One downside of stainless steel is that it is a poor conductor of heat, which can lead to hot spots and scorching. To combat this, some manufacturers include an aluminium or copper core in the base of their stainless steel products to improve heat distribution. Stainless steel with a disc of copper or aluminium in the base is also more durable and resistant to corrosion.

Non-stick

There are two main types of non-stick cookware to consider: traditional non-stick and ceramic non-stick. While the body of each can be made from any common cookware material like aluminum or stainless steel, it is the coating that makes them non-stick. Traditional non-stick cookware is often made with polytetrafluoroethylene (PTFE), also known as Teflon. Ceramic non-stick cookware, on the other hand, can be made with a ceramic coating or glaze.

Traditional non-stick cookware tends to be more non-stick than ceramic and lasts longer. However, some people prefer ceramic because it is not usually made with the same chemicals as traditional non-stick cookware. It is worth noting that traditional non-stick pans have gotten a bad rap because most are made with Teflon, which can release gaseous and particulate compounds at high temperatures that have been linked to health concerns.

When shopping for non-stick cookware, here are some things to keep in mind:

• Weight: Mid-weight cookware sets are versatile and easy to handle. Lighter pots and pans heat up quickly, so food may burn if you're not careful.
• Handles: Look for long, thick, or wide handles that are comfortable to hold and designed to stay cool. Some handles have grips that encourage a particular hold for better balance.
• Dishwasher and oven safety: While some non-stick cookware is dishwasher-safe, hand washing is recommended to preserve the coating. Additionally, check the oven-safe temperatures of the cookware.
• Cooktop compatibility: If you have an induction cooktop, make sure the cookware is compatible.

To maintain the non-stick properties of your cookware, follow these tips:

• Use medium or low heat.
• Avoid heating an empty non-stick pan, as it can quickly approach temperatures that can break down the coating.
• Use less oil than you would with a stainless steel pan.
• Avoid using metal utensils, as they can damage the coating.

In summary, non-stick cookware and knives offer a convenient and easy-to-clean option for your kitchen. With their slippery surfaces, non-stick pots, pans, and knives can handle a variety of tasks, from frying eggs to slicing sushi rolls, all while keeping cleanup to a minimum.

Cast iron

There are two types of cast iron: bare cast iron and enamel-coated cast iron. Bare cast iron needs to be seasoned before use to create a non-stick surface. Enamel-coated cast iron requires less maintenance and cleaning but is more prone to stripping if used with acidic foods.

Carbon steel

When it comes to choosing a carbon steel pan, there are several factors to consider. Firstly, carbon steel pans require seasoning to create a protective barrier and build a patina that makes the pan naturally non-stick. Some pans come pre-seasoned, while others will need to be seasoned at home. It is also important to note that carbon steel pans should not be washed with dish detergent or placed in the dishwasher as this will remove the seasoning.

Another factor to consider is the weight and handle design of the pan. Carbon steel pans are lighter than cast iron but heavier than stainless steel or non-stick pans. The handles should be easy to grab and not too short, as they can get hot during cooking. Riveted handles are generally sturdier than welded handles, but welded handles offer a smooth interior that is easier to clean.

Some popular brands that offer carbon steel cookware include Made In, Matfer Bourgeat, Lodge, De Buyer, and BK Cookware. When purchasing a carbon steel pan, it is also worth considering the size and type of pan that best suits your cooking needs, such as a frying pan, skillet, wok, or paella pan.

Aluminium

However, one drawback of aluminium cookware is its reactivity with acidic foods, which can alter the flavour of recipes. Untreated aluminium is also more prone to staining and reacting with food. To mitigate this, some aluminium cookware has a hard-anodized or non-stick layer to prevent discolouration and reaction with food.

Frequently asked questions