When
it comes to quality Cookware ~ (Or quality anything for that matter) ~
Remember: You don't always get what you pay for, but you never get what
you don't pay for. If your idea of cookery is centered on microwaves
and Hamburger Helper, you don't need or want top-quality cookware; if
you take cooking in the least seriously, then you should consider
buying cookware that you can, with only modest care, pass down to your
descendants. Ask yourself, what is its cost when amortized over its
useful lifetime? Not a major factor. (And no one says you have to buy
every piece of cookware you'll ever want all in one swoop ~ if budget
is a consideration, add pieces over time, making do with whatever you
can afford untill you can get the quality pieces that you really want.)
Cookware
is made from a variety of materials and choosing the cookware that is
best for your needs can be challenging. We have provided the
information below to help you choose the cookware that will meet your
expectations.
STAINLESS STEEL
- 18/0 VS 18/8 VS 18/10 Stainless
steel is an alloy that starts with basic iron with up to 8 alloys
added, depending on the quality. The major alloys in stainless steel
are chromium and nickel. The chromium provides rust and corrosion
resistance and durability. Nickel provides additional rust resistance,
hardness, and high polishing characteristics. The
numbers 18/0 and 18/8 refer to the percentage of content of chromium
and nickel. To be classified as stainless steel, the metal must contain
at least 11 % chromium (no nickel required). Stainless steel used in
cookware is normally 18% chromium and 8% to 10% nickel. Low
end stainless steel cookware, mixing bowls, stockpots and accessories
are usually 18/0, which are usually not highly polished, and could be
subject to some rust spotting. A
simple way to test whether or not a stainless steel pan is 18/0 or 18/8
is to place a magnet against it. If the pan is magnetic, it is
18/0...if not, it is 18/8 (or 18/10). The addition of nickel
neutralizes the natural ferrous properties of the iron in the stainless
steel.
COPPER Copper,
alone or in an alloyed form, has been used in cooking utensils almost
since the dawn of history. Copper's uniform heat conductivity makes it
a good material for top-of-range cooking because the heat is
distributed evenly. This property also enables copper serving utensils
to keep foods warm and palatable. Copper
cooking surfaces are usually lined with tin, nickel, or stainless steel
for two reasons: 1.
Copper will react to foods with a high acid content, which in some
cases could be toxic. 2.
Cooked foods left directly in contact with uncoated copper may become
discolored. While it is not necessarily injurious to health, the
discoloration tends to detract from the food's eye appeal. Tin
or nickel linings are not very durable, and therefore should be
recoated if these surfaces wear thru to the copper on the inside of the
pan. Another
manufacturing process bonds or laminates copper to stainless steel or
other metals. A core of solid copper sandwiched between two layers of
stainless steel is another way copper is used to distribute heat
uniformly.
CAST IRON Cast
iron cooking utensils have been with us for thousands of years, going
back to ancient China. In
Europe during the Middle Ages, cast iron utensils were considered so
valuable that they were listed along with gold, jewels, and other
riches of royalty. An iron foundry, where utensils and other cast iron
products were manufactured, was one of the first industries organized
in North America. Today's
cast iron utensils have been improved greatly over those of even the
recent past. They are made of iron alloys that give additional strength
to the utensil. And today there are cast iron utensils with colorful
porcelain enamel exterior and interior finishes. Cast iron
currently is used for utensils that include skillets, roasters and
Dutch ovens, broilers, griddles, and some specialty items, such as
muffin and corn bread pans. These utensils are excellent for browning,
frying, stewing and baking foods.
PORCELAIN
ON STEEL Porcelain
enamel is essentially a highly durable glass which, with coloring
oxides and other inorganic materials, is fused to metal at extremely
high temperatures. It first found its way into the kitchen as a
decorative finish for wood-burning ranges and cast iron utensils.
Later, when techniques were discovered for applying it to sheet steel,
it became a standard coating for coffee pots, roasting pans, and
saucepans. In
the manufacture of cooking utensils, porcelain enamel is applied after
the metal is formed into its final shape. It can be applied to carbon
steel, aluminum, stainless steel, and cast iron. It
is one of the most versatile finishes, offering virtually an unlimited
range of colors and design effects. Today's colors include many shades
of bright reds, vibrant greens, clear blues, sunny yellows, and warm
oranges, as well as earth tones. Plaids, stripes, decorator designs,
and even provincial prints can be found. There are also decorative
porcelain decals, mechanically applied that have the same scratch and
stain resistant qualities of the regular porcelain coating.
GLASS,
CERAMIC AND GLASS-CERAMIC In
the 20th century, heat-resistant glass and glass-ceramic were
developed. Like ceramic, they meet the need for attractive ware used
for mixing, cooking, serving, and storing. Major features are
attractiveness, one-dish convenience, and inert non-porous surfaces
that won't absorb food odors or flavors. For easy cleaning, both glass
and ceramic ovenware are available with nonstick interiors. While
most are very rugged, they can break under impact. However, some glass,
ceramic and glass-ceramic cookware manufacturers warranty their
products against thermal breakage, and offer free replacement should
the ware break in normal use within the warranty conditions.
Heat-resistant glass cookware may be made of clear or tinted
transparent material or opaque white (commonly called "opal" glass).
Glass-ceramic cookware may be white or transparent and tinted. Ceramic
cookware is available in white or a variety of colors. Heat
resistant glass can be used for storing, cooking and serving. Some
pieces 'can be used on the rangetop, while others are suitable only for
the oven. Those designed for baking can be taken from refrigerator and
put into preheated ovens after the utensil reaches room temperature. As
a rule, they should not be used on the rangetop or under the broiler.
Heat-resistant glass rangetop products should always be used with a
wire grid on an electric range but should never be taken from the
refrigerator or freezer and placed directly on a hot rangetop element.
Similarly sudden cooling may be harmful to glass cookware. Hot glass
cookware should not be allowed to come in contact with wet countertops,
nor should they be placed in water while they are still hot. Some
ceramic cookware is made of heat-resistant material which can go from
the freezer to a hot oven or microwave. None is suitable for
top-of-range or broiler use. Like glass cookware, ceramic cookware
holds heat for a long time while providing the additional benefit of an
attractive serving dish. Ceramic cookware is available in a wide
variety of shapes, colors, and designs. Among
the most thermally shock-resistant material ever developed by man,
glass-ceramic is a true space-age material. It was first used in rocket
nosecones because the glass-ceramic material could take the extreme
temperature changes encountered in their supersonic flight from the
earth's surface into outer space and back. Glass-ceramic cookware
offers wide food preparation versatility. It can be used for rangetop
cooking and is excellent for roasting, broiling or baking -in the
conventional or microwave oven. It can go directly from the freezer to
the rangetop, broiler or hot oven. Glass-ceramic cookware can be
immersed, hot off the stove, into sudsy dishwater for easy cleanup.
TRI-PLY CONSTRUCTION Different
types of metal can be laminated or bonded together, to combine the
advantages of different metals into a cookware body. An example would
be a 3 layer construction consisting of two outer layers of stainless
steel, with an inner layer of aluminum. This incorporates all of the
benefits of each metal into one piece of cookware. The lamination of
metals is done in the raw material stage, in sheets, and blanks are cut
from the sheets to be formed into cookware shapes in a press. The
entire process is very costly, and this construction is found only on
higher priced cookware.
HEAT
CONDUCTIVITY Materials
used in cookware vary greatly in their heat distribution properties.
Stainless steel by itself is not a good conductor of heat, which is the
reason that aluminum or copper is bonded to the bottom. There are
methods by which raw materials can be laminated together in sheets
(such as 2 layers of stainless steel with a layer of aluminum in
between), for cookware manufacturing, however, this process is
extremely expensive. Materials
used in cookware vary greatly in their heat distribution properties.
Stainless steel by itself is not a good conductor of heat, which is the
reason that aluminum or copper is bonded to the bottom. There are
methods by which raw materials can be laminated together in sheets
(such as 2 layers of stainless steel with a layer of aluminum in
between), for cookware manufacturing, however, this process is
extremely expensive.
GAUGE Gauge
refers to the thickness of the metal. Metal thickness can be stated in
inches (thousandths), millimeters, or gauge. In
the cookware industry, aluminum cookware is usually stated in gauges.
The point to remember in this terminology is: the lower the number, the
thicker the metal. Most stamped aluminum cookware in the mass market is
10 gauge on frypans and a thinner 12 gauge on saucepans and dutch oven.
Better quality aluminum cookware would use a heavier 8 gauge on frypans
and 10 gauge on other pieces. Cast aluminum cookware is equivalent to 6
gauge. Consumers are trading up to more durable open stock frypans in
recent years - either 6 gauge or a very heavy 4 gauge. Promotional
lightweight frypans with "generic" non-stick coatings are usually 12
gauge or 14 gauge. In
stainless steel cookware, the thickness is generally referred to in
millimeters, perhaps because of the influence of imports in this
category. The standard for top of range stainless steel cookware is 0.6
MM for bodies and lids. Premium department store brands will have
stainless steel bodies and lids in the range of 0.7 MM to 1.0 MM thick.
Low end stainless steel cookware and low end mixing bowls and
accessories are generally 0.5 MM thick. If
the cookware has an aluminum sandwich bottom, the aluminum is usually
3.0 MM thick, with a 0.5 MM stainless steel protector plate. In the
case of a copper sandwich bottom, the copper thickness will vary from
1.0 MM to 2.0 MM, depending on the brand. In the case of some copper
bottom cookware, the copper on the bottom is not a disk - it is applied
by dipping in a tank - and is very thin (less than 0.5 MM) and hardly
visible in a cross sectional view. That type of copper coating is more
cosmetic than functional. Aluminum
and copper sandwich bottoms normally include a stainless steel
protector plate to avoid the unsightly oxidization and stains that
otherwise would appear on the unfinished aluminum or copper disk.
Better quality stainless steel cookware will have a "capsule" style
protector plate, which wraps up the sides of the disk as well as the
bottom, completely concealing the disk in stainless steel.
