WHAT'S AVAILABLE.
Choices abound. You can find aluminum, stainless steel, copper, cast iron, tempered glass, or porcelain on carbon steel; nonstick, porcelain-coated, or uncoated; lightweight or heavy-duty commercial-style; handles of metal, plastic, or wood. Commercial-style cookware is typically made of aluminum or stainless steel. Cooking enthusiasts will appreciate the fact that these sturdy pots and pans are built to conduct heat evenly up the sides. Price range: $50 or less for a low-end set;
less than $100 to $ 200 for mid level; $200 and up for high-end or commercial-style.
IMPORTANT FEATURES.
The most versatile materials for pots and pans are the most common ones: aluminum and stainless steel. Aluminum, when it's sufficiently heavy-gage, heats quickly. On the other hand, aluminum, is prone to denting and warping. Anodized aluminum is an excellent conductor of heat; but easily stained and not dishwasher-safe. Enamel-coated aluminum, typically found in low-end lines, can chip easily.You might want some tempered-glass pieces. Tempered glass breaks easily and cooks unevenly on the stove, but it can go directly from the freezer to the stove, oven, broiler, or microwave--and then on to the table.Copper heats and cools quickly, ideal when temperature control is important. It's good for, say, making caramel sauce. Provided that it's kept polished, copper looks great hanging on a kitchen wall or from the ceiling. Because copper reacts with acidic foods such as tomatoes, it's usually lined with tin, which may blister and wear out over time.
Solid-copper cookware, thin-gage or heavy-gage, is expensive.Introduced on cookware some 40 years ago, the first nonstick coatings were thin and easily scratched. Non sticks have greatly
improved, but still shouldn't't be used with metal utensils or very high heat. To improve durability, some manufacturers use a thicker nonstick coating or pair such coatings with ceramic titanium. Many nonstick pots and pans aren't meant for the dishwasher, but they're easy to wash by hand.There are some advantages to uncoated cookware. It's dishwasher-safe, it can handle metal utensils, and it's good for browning. Stainless steel can go in the dishwasher. Some stainless-steel pots have a bottom with a copper or aluminum core. Handles are typically made from heat-resistant plastic.Uncoated cookware is also better when you want food to stick a little--say, when you want particles of meat left behind in a pan after sautéing so you can make a flavorful pan sauce. Solid metal handles are unwieldy but sturdy. Solid or hollow metal handles can get hot but can go from stove top to broiler without damage. (Check the label first; some can warp or discolor when used that way.) Lightweight plastic handles won't get as hot as metal ones, but can't go in ovens above 350° F--and they occasionally break. While wooden handles stay cool, they can't go in the oven or dishwasher. And they may deteriorate over time. Handles are either welded, screwed, or riveted onto cookware. Riveted handles are the strongest. Some sets have removable handles that are used with different pieces, but we've found that the handles may fit with some pieces better than others.Porcelain coatings are easy to maintain and they're tough (although they can be chipped).
HOW TO CHOOSE
Stainless Steel cookware is better for browning and can stand up to metal utensils.
Consider looking for sets rather than individual pieces. Sets offer a better price, though you don’t get to choose the pieces. Sets generally have five pieces in common: a stockpot with lid, a 2- to 3-quart saucepan with lid, and a 9.5- to 11-inch fry pan. Most have at least one or two other components--a small omelet pan or another saucepan and lid. Choose a set with pots and pans that best match your cooking style. Then, once you have a serviceable cookware set, you can add
individual pieces of different sizes.Consider comfort. While commercial-style sets are sturdy, they’re also relatively heavy and their metal handles get hot. Imagine how they will feel when full. You might be happier using lightweight pots and pans with comfortable plastic handles that stay better insulated from the heat.
WHAT MAKES STEEL STAINLESS?
Stainless steel is one of the most popular materials for cookware because it is smooth, doesn't stick easily, is resistant to corrosion, and because its natural gleam is very attractive. But what makes stainless steel different from regular steel?
Steel itself is an alloy, or combination of different metals, that is made up mostly of iron. Steel is made harder and more durable than iron by adding other metals such as carbon. However, steel remains prone to corrosion, rusting and pitting easily – which is far from ideal in cookware.
In order to make steel more suitable for use in the kitchen, another metal is added to the alloy – chromium. Chromium has a chemical property that causes the steel to react with elements in the atmosphere, forming a protective layer over its surface. This protective layer resists corrosion, far removing the chance of stains and rust marring the surface of your pans.
The first number in 18/10 stainless steel refers to the percentage of the alloy that is made up of chromium. In order to be considered stainless steel at all, that number must be at least 10.5%. A higher value of chromium means that the protective layer will be thicker and will repair itself more quickly if damaged. Therefore, 18/10 stainless steel has a high level of chromium, and will be more resistant to staining and corrosion.
WHAT MAKES STAINLESS STEEL BRIGHT?
Chromium alone is not enough to create the most durable and beautiful stainless steel cookware possible. The addition of another element to the alloy increases the effectiveness of the protective layer that forms over the steel surface, and also makes the cookware gleam more brightly. That element is nickel.The second number in 18/10 stainless steel refers to the percentage of nickel in the cookware. Although 18/8 also indicates high quality stainless steel cookware, the higher both numbers are, the better the cookware.
IN CONCLUSION
The number 18/10 in stainless steel cookware indicates a very high-quality, durable construction that will be highly resistant to stains, rust, and corrosion while maintaining a bright, attractive shine.
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