What Type of Cookware Do More Professionals Recommend?
Aluminium, steel, cast iron and copper are amongst the most commonly used metals to construct cookware from. This reference document will focus on a number of different metals and their respective pros and cons when used in the construction of cookware.
While cast iron has a number of downsides, its advantages far outweigh these making it hugely popular amongst professional and recreational chefs alike. It’s heavy, is known to rust and heats slowly. On the other hand, it heats evenly, is durable and can withstand high temperatures. This makes it ideal for construction of French ovens, terrines, tagines and a variety of camping cookware. Most family winter favourites are cooked best in cast iron pots and pans, from leading manufacturers Le Chasseur, Le Creuset, Lodge Cast Iron and Staub.
Copper was considered to be the best material for pots and pans because of the metal’s superior conductivity, which resulted in the most even heating. The items also looked distinctive. The weaknesses? Copper is expensive, heavy and reactive with acidic foods. To amend the last issue, copper cookware used to be lined with tin, but pieces subjected to regular and heavy use would have to be retinned. Today’s copper cookware is clad with stainless steel, so durability is no longer an issue. Copper is great for high-heat and fast-cooking jobs, such as sautéing. Scanpan’s Fusion CS5 range makes beautiful use of copper, and some other brands, such as Jamie Oliver, will use copper in the bases of its pots and pans.
Many of today’s cookware manufacturers have jumped on the stainless steel bandwagon. And why wouldn’t they? After all, it’s virtually stain proof, doesn’t react to food or liquid and is exceptionally durable. While that might all sound good and well, stainless steel cookware is susceptive to poor heat conductivity. The workaround of this is to include either copper or aluminium in the base of the pots or pans. Much of the latest Cuisinart cookware features this type of alloy.
While cookware can be made from a vast number of different metals, aluminium, stainless, copper and cast iron cookware remains the most preferred. As was touched upon in the above, linings and bases are often used to counteract the limitations of the chief construction material.