Pots and pans are used regularly to cook food. We must choose the best ones to have a comfortable and safe cooking experience. When choosing pots and pans, keep the following tips in mind:
If you are a newer cook, you will need a few basic pots and pans to start with. A frying pan, saucepan and stockpot are the essentials. If you are grilling food, also buy a grill pan. Expand your collection of cookware after you are confident of your preferred cooking style and quantities.
Cast iron is a traditional favourite for a good reason. It is sturdy, durable and oven-safe. Cast iron takes time to heat up but holds heat evenly and well. It also adds iron to the food, which is good for health. If you have iron overload problems, also called hemochromatosis, please avoid using cast iron cookware. Enamel covered iron cookware would be a better option.
Cast iron pans form a seasoning layer that prevents rusting. Washing with soap and water can remove that seasoning layer. It is better to clean with lemon and salt. Coat the pan with a thin layer of oil after washing to keep it from rusting.
Stainless steel is a very popular option for cookware. It is attractive, durable, heats quickly and is non-toxic. Stainless steel is also a lot lighter than cast iron. Stainless steel needs a bit more oil in it to prevent food from sticking to the base.
Glass cookware that is both attractive and non-toxic. Glass cookware can go straight from the oven to the dining table. But it severely lacks in durability. There are varieties of glass cookware that can be used on a stovetop, but they do not hold heat very well.