How to Handle Your Cookware Like a Pro

The vice president of merchandising at Sur La Table helps The Daily Meal master the intricacies of buying and maintaining cookware


As cooking tools become more advanced and more options are made available to consumers, more decisions need to be made when it comes to buying cookware. With so many selections to choose from, completing your cookware set can become quite a headache if you don’t know what you need or what you want.

With so many brands, makes, and sizes to consider, shopping for cookware can become a confusing process, so we turned to the experts, Sur La Table, to help us assess our options, in the store and at home. As vice president of merchandising at Sur La Table, Jacob Maurer knows a thing or two about the cookware industry, and he not only helped us come up with a buying strategy, but also helped us understand the different kinds of tools to consider and shared a few insider tips that will help make anyone a pro when it comes to their cookware.

Things to Consider

  • Look. Your cookware is an accent to your kitchen, and is often the room's focal point, depending on how often you cook. The look and design of your cookware is something to consider when you’re deciding which type to buy. While copper looks beautiful in a French countryside-themed kitchen, it might look out of place if you’re cooking in a more modern space.
  • Price. Cookware is one of the few things you don’t want to take a financial shortcut on, says Maurer. In other words, you pay for what you get, so go with the best you can afford. He also recommends buying in sets when you can, as it will be cheaper than buying pieces individually.
  • Maintenance. Polishing and seasoning are necessary when cleaning certain types of cookware, so consider how much time and effort you want to put into taking care of your set.
  • Heat Conductivity. Different types of cookware material conduct heat differently, so you’ll want to consider what strength you’re looking for based on what level of cooking you are at. For novice cooks, says Maurer, a low conductivity is safest because it will prevent cooks from burning their food easily, whereas professionals are probably looking for something strong so they can cook faster.

The Different Types to Consider and Their Pro's and Con's

Type Pro's

Con's

Stainless Steel Stainless steel is a very popular style because it’s easy to care for and pretty durable. Along with being a no-fuss type of cookware, it’s relatively inexpensive, so it is great for stocking a college kitchen or starter home. As we mentioned earlier, cookware comes at a cost, so with the low price of stainless steel comes a low level of heat conductivity. The best way to work around this is to find stainless steel cookware that has a layer of another good heat-conducting material built in. 

Copper

Along with being one of the most beautiful types of cookware, copper is one of the best conductors of heat available, so it guarantees fast and even cooking every time.  Because it is such a great heat conductor, it’s also one of the more expensive types of cookware out there, and requires a little more upkeep, such as polishing, to maintain that glistening shine. Copper is also highly reactive, so it is not the best type of cookware when you’re cooking with acidic foods.
Aluminum Aluminum is the second-best heat conductor next to copper, and is also fairly inexpensive.  While inexpensive, it’s not great on its own because it is extremely porous and reacts badly with acid, says Maurer. You’ll usually find aluminum cookware that has been anodized, or wrapped in another metal, which can make it more expensive. Because aluminum is often found wrapped in another material, it can wear and tear easily and will have to be replaced more than other lines of cookware.
Cast Iron Cast iron is also another relatively inexpensive line of cookware, and is also known for being incredibly durable. As one of the oldest types of cookware, it’s been known to be passed down from generation to generation in some families, so you can be sure you’ll get your money’s worth. Cast iron is considered one of the high-maintenance types of cookware because it requires seasoning from time to time to prevent it from rusting. Because it is so durable, its weight makes it often inconvenient for different types of cooking. Maurer suggests investing in just one cast-iron skillet, which will serve most purposes you’d want cast iron for anyway.

 



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).

Comments 2
3.5
Ratings4


Like this story? Get updates by email, facebook and twitter
Get daily food and wine coverage


Latest from The Daily Meal

The Daily Meal Video Network
DIY VS. BUY: Potato Chips

2 Comments

tdm-35-icon.png

Great article. Copper Cookware comment: unlined copper is never sold as cookware, so there is no likelihood of it reacting with acidic foods. Cooking acidic foods in unlined copper cookware is dangerous and can result in copper toxicity.The only copper cooking implement that is widely sold is an unlined copper mixing bowl. The copper interacts with protein egg whites and forms a highly stable foam. You should look for stainless lined copper cookware vs. tinned lined as the stainless is more durable. Tin lined cookware must be re-tinned over time and can be expensive. Cast Iron comment: there are two distinct types of cast iron. “Raw” or enamel coated. Raw cast iron must be seasoned (pre-seasoned pans are available and will save you innumerable hours of seasoning!). Enamel coated cast iron (like Le Creuset) offer may of the advantages of cooking on cast iron, but without the need for upkeep. Also, the advantage of cast iron is that it is a even, but slow conductor of heat. Once it reaches the desired temp, it holds it. For example, cast iron is ideal for low and slow cooking or searing. When searing, you place a colder item in the pan (think meat). In other types of cookware, the meat will hit the surface and lower the overall temp of the pan whereas with cast iron, it will hold its heat, resulting in a better sear.

tdm-35-icon.png

Pros and Cons are plural not possessive - no apostrophe needed.

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human