How to choose the right cookware material?
With the amount of cookware available these days, it's sometimes difficult to choose which material is best for what we cook. We wil try to help by explaining each type of metal and its uses.
Here are the materials that are covered in this blog:
- Stainless steel
- Tri-ply Stainless steel
- Aluminum
- Hard anodized aluminum
- Forged aluminum
- Cast iron
- Cast aluminum
- Extremely durable
- Won't corrode
- Its non-porous surface is very resistant to wear
- Increased scratch resistance compared to standard aluminum
- Increased durability compared to standard aluminum
- Stick resistant
- Heat spreads quickly and evenly across the bottom, up the sides and across the cover to surround the food being cooked
- Twice as hard as stainless steel
- Excellent heat conductor
- Thick base to maximize heat distribution and retention
- Heat spreads quickly and evenly across the bottom, up the sides and across the cover to surround the food being cooked
- Resists many types of corrosion
- Very efficient at distributing and retaining heat
- Incredibly durable, if properly cared for
- Excellent heat conductor
- Thick base to maximize heat distribution and retention while protecting the non-stick coating
- Tapered walls for faster heat up and energy saving
- Heat spreads quickly and evenly across the bottom, up the sides and across the cover to surround the food being cooked
- Thick rim to avoid warping
- Resist many types of corrosion