These days selecting the type of cookware for your kitchen is tricky, you don’t only have to consider safety but the ideal design, price and other features. Of course, the type of material needs to be the utmost consideration. There are many choices in the market; the last time I went, I spent a good 40 minutes buying a baking dish.
Here is a comprehensive guide that discusses the type of pots and pans you should be using in your kitchen:
Things to Consider:
Your cooking style is an important consideration. Now since I usually cook simple meals that require boiling and, braising only, I prefer Stainless steel. For stir-frying and slow cooking it’s better to choose a cast iron pot, and for baking, porcelain would be preferable.
Types of Materials-Pros and Cons:
Like I mentioned earlier this is my personal favorite; It is durable, easy to use and doesn’t require a lot of maintenance. If we talk a little about science, we understand that it is an alloy of iron. It contains nickel, chromium, and molybdenum but there are no confirmed studies as of yet that prove if it is toxic. The reason I love it is that you can create a non-stick surface on the pan. This makes life easy and protects you from poisonous gases.
When I was learning how to cook, what I hated most was when my food would get stuck on the surface. The simple task of frying an egg can become a great struggle if it gets stuck in the pan. Hence, non-stick cookware became famous for its ease of use. However, it is no longer my preference as research has indicated the emission of toxic gases.
Aluminum is another lightweight option for crockery; a drawback is that it can react with acidic foods. So you can’t use it to cook tomato frittata (my favorite breakfast recipe) or other such foods, sigh. It can also distort at high temperatures. Anodized aluminum is an alternative that is safer and more durable. It costs more so you’ll have to see if it fits your budget.
Cast iron is a material that has been used for centuries. The pans are heavy, but they are quite durable. Uncoated cookware leaches iron hence seasoned pans are used; they are safer for health. If you want to go for modern looking crockery then enameled cast iron pans are also a feasible option.
The FDA warns against the use of unlined copper for cooking as the metal is poisonous. Different ranges of pans lined with stainless steel are available in the market, but the coating might wear off due to damage. So I wouldn’t suggest copper at all.
Let’s talk a little about the brands.
A few companies are the leading giants in the market, and their quality and cost are somewhat equal. All-Clad vs. Calphalon is one difficult decision to make for me as I’ve used both and they’ve been durable. Cuisinart is also a renowned brand so you can consider it too.
About the author
Kelly Newman is a Fitness Trainer and blogger. She loves to write about everything related to fitness and diet and wants to help people adopt a healthier lifestyle. She works with the team behind Health Listed and does extensive research to provide people actionable health and nutrition information.
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