This cookware is specially treated or coated to prevent foods from sticking. The special finishes permit the elimination of the fat usually required to lubricate cooking surfaces, and generally can be easily cleaned without scrubbing. The processes used to create the nonstick finish vary; some finishes can flake or scratch over time or if used with metal utensils. (Although some manufacturers claim that their cookware is completely scratch-resistant.) In general nonstick finishes should not be subjected to the high heat of broilers; manufacturers generally recommend a maximum temperature. Most nonstick cookware is dishwasher safe, but read the manufacturers’ use instructions before cooking with and washing any nonstick cookware.
Cookware refers to the specially designed cooking containers used on the stove top or range. In general, it is distinguished from bake ware, which is containers used for baking, like cookie sheets and pie plates. But containers for foods that goes in the oven, but do not have flour as an important ingredient, such as a roasting pan, Dutch oven, or grain dish, may be considered cookware, rather than bake ware. Also, cookware does not include the tools and utensils used in food preparation.
--Pots and Pans--
The two main types of cookware are pots and pans. The difference between them may not be clear at first. Both are round containers. Some pots and most pans have long handles. The key is the depth. Pots are deeper than pans, which tend to be rather shallow. Pots are also more likely to have lids.
Pots :: There are two main kinds of pots: saucepans and stock pots. Despite their name, saucepans are pots. They have straight sides, long handles, and lids are sized by quarts. They are good for boiling eggs, heating canned soup, and preparing hot breakfast cereals.
A stockpot is a large pot of more than 8 quarts (7.57 liters). Some pots of this type are sold with pasta and vegetable steamer inserts, allowing one to lift the food from the water and drain it in one step. Using just the stockpot, one can prepare soups, stews, chowders, and chilis.
A third type of pot, the Dutch oven or braiser, is a heavy duty pot designed to move from stove top to oven. Because of this flexibility, it is a good choice for dishes that involve browning on the stove top prior to oven time, like pot roast. It can also be used for stews that begin with browning, such as boeuf bourguignon.
Pans :: Sauté pans, alternatively called frying pans, fry pans, and skillets, are the most popular all-purpose pan. They come with straight or sloped sides and in a variety of sizes, measured by inches. The same pan can be used to cook hamburgers, make a cheese sauce, or fry sunny-side-up eggs.
There are several more specialized pans used on the stove top. A griddle is a specialized pan for cooking pancakes, toasted cheese sandwiches, and other items that need a large, flat surface. Griddles, unlike most pans, are often square or rectangular. Grill pans have ridges and are used to cook meat and vegetables while allowing the fat and juices to run off into small troughs. The roasting pan, as mentioned above, is classified as cookware, but used in the oven for roasting. Some come with a roasting rack, or a rack can be purchased separately. The rack is equally good for holding a roast beef or a whole chicken.
--Specialized Cookware--
This cookware is specially treated or coated to prevent foods from sticking. The special finishes permit the elimination of the fat usually required to lubricate cooking surfaces, and generally can be easily cleaned without scrubbing. The processes used to create the nonstick finish vary; some finishes can flake or scratch over time or if used with metal utensils. (Although some manufacturers claim that their cookware is completely scratch-resistant.) In general nonstick finishes should not be subjected to the high heat of broilers; manufacturers generally recommend a maximum temperature. Most nonstick cookware is dishwasher safe, but read the manufacturers’ use instructions before cooking with and washing any nonstick cookware.
There are several kinds of specialty cookware that are of interest to many.
Wok :: Originating in China, the wok is good for any quick cooking, not just cooking Chinese cuisine. Stir frying can involve any number of ingredients and flavors, and this container is a useful one for the purpose. For those who prefer traditional pots, some manufacturers make wok frying pans: the container has a wok-like shape, but the pan has a long handle and may feel more familiar.
Double Boiler :: Known for its use in making custard and melting chocolate, a double boiler has a lower chamber in which water is heated to a boil, and an upper chamber that benefits from the gentle heat delivered from beneath. Some double boilers have an alternative vegetable steamer upper chamber, which makes them even more versatile.
Tea Kettle :: Not always included in cookware lists, but made to match the major manufacturer’s sets, the tea kettle prepares water not only for tea and cocoa, but for an ever-growing number of quick preparation snack foods, such as cups of noodles and similar items. Although specialized in function, it is one of the basic pieces of kitchen gear.
--Types of Non Stick Cookware--
Nonstick cookware, first made available in the 1960s, has become ubiquitous due to its easy cooking and cleaning properties. It requires less oil or grease to keep food from sticking, it disperses heat evenly, and cleanup is a breeze with soap and water. Over the years, improved techniques for adhering nonstick coatings to pans have led to different grades of nonstick cookware.
The least expensive type of nonstick cookware features a single, thin layer of nonstick coating. This type of nonstick cookware tends to scratch easily, and in some cases might even begin to peel off after repeated use, particularly if abused. This is most often generic nonstick cookware intended for mass-market use. A better grade of nonstick cookware has a dual layer coating: the nonstick layer is followed by a sealer that helps adhere the first layer and protect it. Dual layer nonstick cookware is more resistant to scratching and peeling, and with proper care should last longer than single layer nonstick cookware.
As price increases, so should the layers of coating. Triple-layer nonstick coating is incrementally more durable than dual-layer, and so forth up to four or more layers. A high quality finish is easy to tell from a single layer coating. The better finish feels smooth to the touch, unlike a single layer in which one can feel tiny ridges. If the finish is shiny, it has likely been coated with silicone. This is fine for bakeware, but is not recommended for cookware.
Nonstick coating is made with chemicals that have been deemed carcinogens or likely carcinogens by the Environmental Protection Agency (EPA). Though a nonstick surface is inert, as it heats up, it can begin releasing harmful gases that can be fatal to pet birds and cause flu-like symptoms in humans. It is recommended to cook with low-to-medium heat with nonstick cookware. Do not leave empty nonstick cookware on a burner, as it will get hot quickly and may begin to release harmful fumes. An alternate type of nonstick cookware that does not use potentially harmful coatings features a baked enamel or porcelain finish. Baked enamel cookware is inert at any temperature, does not scratch or peel, and cooks food evenly and deliciously. Baked enamel can be applied to cast iron and other metals and is heavier than most types of nonstick cookware. Brand names of standard nonstick cookware include Teflon, Silverstone, T-Fal, Calphalon, Fluon, and Debron. Brand names of baked enamel cookware lines include Chantal, Staub, Mario Batali, Innova ColorCast, and Le Creuset. Each line of cookware has its own features that may differ from information provided in this article. Follow manufacturer’s specifications as to which models have stay-cool handles, are dishwasher-safe, and so on. Some manufacturers that provide enamel finishes might also have a line of Teflon-style nonstick cookware.
--Advantages--
When choosing cookware for your kitchen, a variety of styles and materials are available. Nonstick cookware is a well-known option. These pots and pans are treated with a special coating that prevents food from sticking to the surface during cooking. If you are undecided on whether to add a nonstick pot or pan to your kitchen arsenal, you may want to consider several benefits to help you decide if it is the right fit for your cooking needs and habits.
::Affordable::
Nonstick cookware is available at a variety of price points, so you should be able to find an option that fits your budget. There is such a wide range of prices for the cookware because a variety of metals may be treated with a nonstick coating. As a result, you can choose between an inexpensive aluminum nonstick pan or a more expensive stainless steel nonstick pan with a copper core. You can also find nonstick pans made from porcelain enamel, bronze and titanium.
::Cooking Performance::
Because food does not stick to the surface of the pan, you typically get a better cooking performance with nonstick cookware. Your food is less likely to burn because it doesn't adhere to the hot surface of the pan. You don't have to flip or stir your food either, so it is easier to multitask in the kitchen. In addition, a nonstick pan is ideal for preparing fried foods with a breaded coating that tends to fall off if the item sticks to the cooking surface.
::Easy Cleanup::
Nonstick cookware is typically the easiest type to clean because food does not become stuck and burned onto the surface. You do not have to scrub or soak your cookware to remove residue when you are done cooking. In many cases, simply wiping the pan or pot with a damp, soapy rag or sponge is enough to clean the surface of any remaining debris. In fact, scrubbing too hard on a nonstick pan can scratch the coating and reduce the pan's effectiveness. Look for nonabrasive cleaners that specifically state that they are safe for nonstick cookware.
::Healthier Cooking::
Nonstick cookware can help make your meals healthier. Because foods do not stick to the pan, you can cut back on the amount of butter, oil and others fats that you use to help food slide around the pan. In fact, in some cases, you may be able to eliminate the use of fat in your recipes altogether. As a result, you can enjoy low-fat meals without much effort or added expense.
--Pots and Pans--
The two main types of cookware are pots and pans. The difference between them may not be clear at first. Both are round containers. Some pots and most pans have long handles. The key is the depth. Pots are deeper than pans, which tend to be rather shallow. Pots are also more likely to have lids.
Pots :: There are two main kinds of pots: saucepans and stock pots. Despite their name, saucepans are pots. They have straight sides, long handles, and lids are sized by quarts. They are good for boiling eggs, heating canned soup, and preparing hot breakfast cereals.
A stockpot is a large pot of more than 8 quarts (7.57 liters). Some pots of this type are sold with pasta and vegetable steamer inserts, allowing one to lift the food from the water and drain it in one step. Using just the stockpot, one can prepare soups, stews, chowders, and chilis.
A third type of pot, the Dutch oven or braiser, is a heavy duty pot designed to move from stove top to oven. Because of this flexibility, it is a good choice for dishes that involve browning on the stove top prior to oven time, like pot roast. It can also be used for stews that begin with browning, such as boeuf bourguignon.
Pans :: Sauté pans, alternatively called frying pans, fry pans, and skillets, are the most popular all-purpose pan. They come with straight or sloped sides and in a variety of sizes, measured by inches. The same pan can be used to cook hamburgers, make a cheese sauce, or fry sunny-side-up eggs.
There are several more specialized pans used on the stove top. A griddle is a specialized pan for cooking pancakes, toasted cheese sandwiches, and other items that need a large, flat surface. Griddles, unlike most pans, are often square or rectangular. Grill pans have ridges and are used to cook meat and vegetables while allowing the fat and juices to run off into small troughs. The roasting pan, as mentioned above, is classified as cookware, but used in the oven for roasting. Some come with a roasting rack, or a rack can be purchased separately. The rack is equally good for holding a roast beef or a whole chicken.
--Specialized Cookware--
This cookware is specially treated or coated to prevent foods from sticking. The special finishes permit the elimination of the fat usually required to lubricate cooking surfaces, and generally can be easily cleaned without scrubbing. The processes used to create the nonstick finish vary; some finishes can flake or scratch over time or if used with metal utensils. (Although some manufacturers claim that their cookware is completely scratch-resistant.) In general nonstick finishes should not be subjected to the high heat of broilers; manufacturers generally recommend a maximum temperature. Most nonstick cookware is dishwasher safe, but read the manufacturers’ use instructions before cooking with and washing any nonstick cookware.
There are several kinds of specialty cookware that are of interest to many.
Wok :: Originating in China, the wok is good for any quick cooking, not just cooking Chinese cuisine. Stir frying can involve any number of ingredients and flavors, and this container is a useful one for the purpose. For those who prefer traditional pots, some manufacturers make wok frying pans: the container has a wok-like shape, but the pan has a long handle and may feel more familiar.
Double Boiler :: Known for its use in making custard and melting chocolate, a double boiler has a lower chamber in which water is heated to a boil, and an upper chamber that benefits from the gentle heat delivered from beneath. Some double boilers have an alternative vegetable steamer upper chamber, which makes them even more versatile.
Tea Kettle :: Not always included in cookware lists, but made to match the major manufacturer’s sets, the tea kettle prepares water not only for tea and cocoa, but for an ever-growing number of quick preparation snack foods, such as cups of noodles and similar items. Although specialized in function, it is one of the basic pieces of kitchen gear.
--Types of Non Stick Cookware--
Nonstick cookware, first made available in the 1960s, has become ubiquitous due to its easy cooking and cleaning properties. It requires less oil or grease to keep food from sticking, it disperses heat evenly, and cleanup is a breeze with soap and water. Over the years, improved techniques for adhering nonstick coatings to pans have led to different grades of nonstick cookware.
The least expensive type of nonstick cookware features a single, thin layer of nonstick coating. This type of nonstick cookware tends to scratch easily, and in some cases might even begin to peel off after repeated use, particularly if abused. This is most often generic nonstick cookware intended for mass-market use. A better grade of nonstick cookware has a dual layer coating: the nonstick layer is followed by a sealer that helps adhere the first layer and protect it. Dual layer nonstick cookware is more resistant to scratching and peeling, and with proper care should last longer than single layer nonstick cookware.
As price increases, so should the layers of coating. Triple-layer nonstick coating is incrementally more durable than dual-layer, and so forth up to four or more layers. A high quality finish is easy to tell from a single layer coating. The better finish feels smooth to the touch, unlike a single layer in which one can feel tiny ridges. If the finish is shiny, it has likely been coated with silicone. This is fine for bakeware, but is not recommended for cookware.
Nonstick coating is made with chemicals that have been deemed carcinogens or likely carcinogens by the Environmental Protection Agency (EPA). Though a nonstick surface is inert, as it heats up, it can begin releasing harmful gases that can be fatal to pet birds and cause flu-like symptoms in humans. It is recommended to cook with low-to-medium heat with nonstick cookware. Do not leave empty nonstick cookware on a burner, as it will get hot quickly and may begin to release harmful fumes. An alternate type of nonstick cookware that does not use potentially harmful coatings features a baked enamel or porcelain finish. Baked enamel cookware is inert at any temperature, does not scratch or peel, and cooks food evenly and deliciously. Baked enamel can be applied to cast iron and other metals and is heavier than most types of nonstick cookware. Brand names of standard nonstick cookware include Teflon, Silverstone, T-Fal, Calphalon, Fluon, and Debron. Brand names of baked enamel cookware lines include Chantal, Staub, Mario Batali, Innova ColorCast, and Le Creuset. Each line of cookware has its own features that may differ from information provided in this article. Follow manufacturer’s specifications as to which models have stay-cool handles, are dishwasher-safe, and so on. Some manufacturers that provide enamel finishes might also have a line of Teflon-style nonstick cookware.
--Advantages--
When choosing cookware for your kitchen, a variety of styles and materials are available. Nonstick cookware is a well-known option. These pots and pans are treated with a special coating that prevents food from sticking to the surface during cooking. If you are undecided on whether to add a nonstick pot or pan to your kitchen arsenal, you may want to consider several benefits to help you decide if it is the right fit for your cooking needs and habits.
::Affordable::
Nonstick cookware is available at a variety of price points, so you should be able to find an option that fits your budget. There is such a wide range of prices for the cookware because a variety of metals may be treated with a nonstick coating. As a result, you can choose between an inexpensive aluminum nonstick pan or a more expensive stainless steel nonstick pan with a copper core. You can also find nonstick pans made from porcelain enamel, bronze and titanium.
::Cooking Performance::
Because food does not stick to the surface of the pan, you typically get a better cooking performance with nonstick cookware. Your food is less likely to burn because it doesn't adhere to the hot surface of the pan. You don't have to flip or stir your food either, so it is easier to multitask in the kitchen. In addition, a nonstick pan is ideal for preparing fried foods with a breaded coating that tends to fall off if the item sticks to the cooking surface.
::Easy Cleanup::
Nonstick cookware is typically the easiest type to clean because food does not become stuck and burned onto the surface. You do not have to scrub or soak your cookware to remove residue when you are done cooking. In many cases, simply wiping the pan or pot with a damp, soapy rag or sponge is enough to clean the surface of any remaining debris. In fact, scrubbing too hard on a nonstick pan can scratch the coating and reduce the pan's effectiveness. Look for nonabrasive cleaners that specifically state that they are safe for nonstick cookware.
::Healthier Cooking::
Nonstick cookware can help make your meals healthier. Because foods do not stick to the pan, you can cut back on the amount of butter, oil and others fats that you use to help food slide around the pan. In fact, in some cases, you may be able to eliminate the use of fat in your recipes altogether. As a result, you can enjoy low-fat meals without much effort or added expense.
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