Usa-Made Pots And Pans

There are several brands that manufacture pots and pans in the USA. These include All-Clad, Viking, Stargazer, Lodge, Nordic Ware, 360 Cookware, American Kitchen, and Brooklyn Copper Cookware. While some companies manufacture all their products in the USA, others produce only select items domestically. For instance, All-Clad manufactures its non-stick pieces and stainless lids in China, while Viking's 5-Ply Professional line is the only range made in the USA.

Stainless steel vs non-stick

When it comes to choosing between stainless steel and non-stick pans, there are several factors to consider, including the type of food being cooked, the desired level of durability, and budget constraints. Here is a detailed comparison to help you decide which option is best for your needs:

Durability and Maintenance:

Stainless Steel: Stainless steel pans are generally more durable and built to last. They can withstand higher temperatures and are suitable for both stovetop and oven use. Stainless steel pans are also low-maintenance and relatively easy to clean, although they may require more effort to remove stuck-on stains.

Non-Stick: Non-stick pans, on the other hand, tend to degrade over time due to the nature of their coating. The non-stick coating can be damaged by high heat, metal utensils, and abrasive cleaners. While non-stick pans are known for their easy release and cleanup, it is important to follow specific care instructions to prolong their lifespan.

Versatility and Performance:

Stainless Steel: Stainless steel offers versatility in terms of cooking techniques. You can use it for frying, sautéing, boiling, braising, browning, and searing. Stainless steel pans are ideal for high-heat cooking and can handle a wide range of foods, including acidic dishes. They are also suitable for searing meats and creating a fond for sauces.

Non-Stick: Non-stick pans excel at preventing food from sticking, making them ideal for delicate foods like eggs, crepes, pancakes, and fish. However, they are not designed for high-heat cooking and are typically not meant for oven use. Non-stick pans are perfect for low to medium heat cooking and can help reduce the amount of oil or butter needed.

Budget:

Stainless Steel: Stainless steel pans tend to be more expensive than non-stick options. High-quality stainless steel pans from reputable brands can cost upwards of $100 to $250 or more.

Non-Stick: Non-stick pans are generally more affordable, with options available under $100. However, it is important to note that non-stick pans may need to be replaced more frequently due to the coating degradation over time.

Health Considerations:

Stainless Steel: Stainless steel is considered a safe and non-toxic option for cookware. It does not contain potentially hazardous elements or coatings that can seep into your food.

Non-Stick: The safety of non-stick coatings has been a topic of discussion. While traditional non-stick coatings containing PFOA have been replaced with PTFE (polytetrafluoroethylene), it is still important to avoid overheating non-stick pans as high heat can damage the coating and release unhealthy fumes.

In conclusion, both stainless steel and non-stick pans have their advantages and disadvantages. Stainless steel offers durability, versatility, and high-heat performance, while non-stick pans provide excellent food release, ease of cleaning, and lower prices. The best option for you will depend on your specific needs and cooking habits. Most home cooks will benefit from having at least one of each type of pan in their kitchen.

Best pans for high-heat cooking

When it comes to high-heat cooking, you'll want to reach for the safest, best-quality cookware to avoid ruining your pan and incinerating your dinner. Here are some of the best pans for high-heat cooking:

Carbon Steel Frying Pan

Carbon steel is a top choice for high-heat cooking. It can withstand temperatures of up to 1200°F and has excellent searing power and natural non-stick properties. Carbon steel pans are also relatively lightweight and manoeuvrable, making them a popular choice for chefs.

Stainless Steel Frying Pan

Stainless steel is incredibly durable, responsive, and offers excellent heat distribution. It can handle extremely high temperatures of up to 800°F, making it a worthy competitor to carbon steel. Stainless steel pans are a favourite among chefs and are ideal for almost any food that needs frying, browning, or searing.

Enameled Cast Iron Skillet

If you're looking for a pan that will last a lifetime, the enameled cast iron skillet is a great option. The cast iron core makes it an heirloom-quality pan that is much less prone to warping and cracking, even at temperatures of up to 580°F. The enameled surface also resists rust and other deterioration. However, keep in mind that cast iron takes time to heat up and cool down, so it's important to heat the pan slowly.

Copper Frying Pan

Copper frying pans are expensive, but they offer superb heat conductivity. They heat up and cool down quickly, giving you more control when cooking. Copper pans are ideal for delicate proteins like fish and seafood, melting sugar, making candy, and sauces. However, they cannot take as much heat as cast iron or stainless steel, with a maximum temperature of around 450°F.

Carbon Steel Griddle

If you're looking for a pan with a large cooking surface, the carbon steel griddle is a great option. It has several times the amount of cooking space as a standard carbon steel frying pan, making it perfect for cooking for a crowd. Carbon steel heats evenly and responds quickly to temperature changes, giving you better control over cooking speed and heat levels than cast iron. This griddle can handle temperatures of up to 1200°F and can be used on the stove, grill, or over an open fire.

If you're specifically looking for high-heat cooking pans made in the USA, here are some options:

• 360 Cookware: Heirloom-quality cookware handcrafted in Wisconsin.
• All-Clad: Bonded, engineered, and assembled in Pennsylvania (select products only).
• American Kitchen: Handcrafted in Wisconsin.
• Belkraft International: Manufactured in Tennessee.
• Heritage Steel: Made in Tennessee.
• USA Pan: Manufactured in Wisconsin.
• Viking: 5-Ply Professional line of stainless steel cookware made in the USA.

How to care for your pans

Knowing how to care for your pans is essential to ensure they last a long time. Here are some tips on how to care for your pans:

Stainless Steel Pans

Stainless steel is a durable material that is easy to maintain. It doesn't corrode or scratch easily and can be washed in a dishwasher. If washing by hand, use hot water, dish soap, and a scouring pad or sponge. Avoid leaving dirty pans overnight, as food can dry out and stick to the surface. If you can't wash your pan right away, soak it in hot, soapy water. However, avoid fully submerging hot pans in cool water, as the temperature change could cause warping.

Cast-Iron Pans

Cast-iron pans require seasoning before use to maintain a layer of oil on the surface, giving it non-stick qualities and preventing rusting. To season, rub a thin layer of cooking oil on the inside and outside of the pan, place it upside down in a preheated oven at 450-500 degrees Fahrenheit, with a baking pan below to catch any drips. Bake for an hour, let cool, then rub with a thin layer of oil and wipe away excess with a paper towel.

Never put cast-iron pans in the dishwasher, as this could degrade the seasoning and lead to corrosion. Instead, wash with hot water and a small amount of soap, using a pan scraper or brush to remove stuck-on food. Avoid soaking, as this can cause rusting. If rust spots appear, scour them with hot soapy water, steel wool, and then rinse and dry. Re-season the pan after drying.

Copper Pans

Copper is a highly reactive material, so avoid cooking acidic foods in copper pans. Always clean copper cookware by hand using hot water, dish soap, and a non-stick sponge or soft brush. Avoid abrasive materials like steel wool, which can damage the surface. For stubborn stains, soak the pans in hot, soapy water for 10-15 minutes, then rinse. To remove tarnishing, rub with a lemon dipped in kosher salt and scrub with a brush. Always dry copper thoroughly after cleaning to preserve its colour and sheen.

Aluminum Pans

Aluminum is also a reactive material, so avoid cooking acidic foods in aluminum pans. Hand wash with hot water, mild dish soap, and a non-scratch sponge or pad. To reduce natural discoloration, combine water and white vinegar or lemon juice in the pan, bring to a boil, let sit for up to 15 minutes, then pour out, clean, rinse, and dry.

Non-Stick Pans

To maintain the coating on non-stick pans, avoid using metal utensils as they can scratch the surface. Even if the manufacturer claims the pan is dishwasher-safe, it's best to hand wash to prolong its lifespan. Wash with hot water, dish soap, and a soft sponge or cloth. For stubborn food residue, use a mix of baking soda and water, or simmer water and vinegar in the pan, then cool, wash, and dry. After drying, protect the surface with a teaspoon of oil. If stacking non-stick pans, place a paper towel or dry dish towel between them.

Different types of metal used in pans

Metal is an essential component of pots and pans, and different types of metals offer unique advantages and disadvantages. Here is an overview of the various metals used in pans and their characteristics:

Stainless Steel

Stainless steel is a prevalent material for cookware due to its durability and corrosion resistance. It is created by adding chromium and nickel to steel, resulting in a highly anti-corrosive alloy. The ideal composition is indicated by the ratio "18/10," denoting the optimal proportion of chromium to nickel. Stainless steel is valued for its non-reactivity, ensuring that food retains its natural flavour and colour. It is also dishwasher, oven, and broiler safe. However, its heat distribution is not ideal, and higher-end lines with an aluminium or copper core address this issue. Stainless steel is often used as a cladding material for other metals like copper and aluminium to enhance their durability.

Copper

Copper is renowned for its exceptional heat conductivity, making it highly sought-after by professional chefs. It heats up quickly, cools down rapidly, and provides maximum temperature control. Copper is typically lined with tin or stainless steel to prevent reactions with acidic foods, which can cause discolouration and a metallic taste. Tin is more reactive and requires re-application over time, while stainless steel is more durable but may affect copper's responsiveness. Copper is also relatively expensive and requires polishing to maintain its lustre.

Aluminum

Aluminium is second only to copper in heat conductivity and is widely used in cookware due to its affordability and lightweight nature. However, it can react with acidic foods, imparting a metallic taste. To address this, aluminium may be lined with a non-stick coating, clad with stainless steel, or anodized to enhance durability and scratch resistance. Anodized aluminium is a popular choice for non-stick cookware and the core material for stainless steel clad cookware. It is important to note that aluminium may not be compatible with induction cooktops unless it has a steel exterior.

Carbon Steel

Carbon steel is known for its durability and heat retention, making it ideal for high-heat cooking techniques. It requires seasoning (oiling) to prevent rust and create a non-stick surface. Carbon steel pans are relatively heavy and slow to heat up, and they may react with highly acidic foods. They are commonly used as skillets or woks and are valued for their ability to achieve high temperatures, making them a favourite for restaurant-style cooking.

Cast Iron

Cast iron is a poor heat conductor but excels in retaining heat, making it ideal for Dutch ovens, fry pans, griddles, and grill pans. It is available in its natural state or enamel-coated, with the latter being easier to clean and maintain. Natural cast iron is more affordable but requires seasoning to prevent rust and create a non-stick surface. Enameled cast iron is maintenance-free, non-reactive, and available in various colours, but it is more expensive. Cast iron is heavy, and its weight should be considered before purchase.

The best pans for induction hobs

When it comes to the best pans for induction hobs, there are a few key things to keep in mind. Firstly, not all pans are compatible with induction cooktops. Induction burners require the use of ferrous or ferromagnetic metals such as cast iron and stainless steel. Non-metal materials like glass and ceramic are not induction-friendly.

So, what are some of the best pans for induction hobs? Here are some options:

Stainless Steel Pots and Pans

High-quality stainless steel cookware, such as those from All-Clad, Misen, Tramontina, and Cuisinart, are great options for induction cooking. They are durable, versatile, and induction-compatible.

Raw Cast Iron Pans

Cast iron pans, such as those from Victoria and Lodge, are also a great choice for induction cooking. They are affordable, oven-safe, and seamlessly transition from stovetop to oven.

Enameled Cast Iron Pots and Pans

Enameled cast iron, such as those from Le Creuset, Lodge, and Staub, is another versatile option for induction cooking. It is oven and dishwasher-safe, and most pieces are also induction-friendly.

Nonstick Pans

While nonstick cookware may not be as durable as other options, it can still be a good choice for induction cooking. Options from Zwilling, GreenPan, and Caraway Home offer induction-compatible nonstick pans.

When shopping for pans for induction hobs, it is important to pay attention to the composition and induction compatibility. Look for pans made from ferrous or ferromagnetic metals, such as cast iron and stainless steel. Additionally, some retailers may note induction compatibility in product descriptions, making it easier to find the right pans for your needs.

Frequently asked questions