Different Types of Pots/Pans

October 13, 2021

Different Types of Pots/Pans

Different Types of Pots/Pans


 

Have you ever wondered what kind of cookware is ideal for your family's requirements? Pots and pans come in such a wide variety that the choice might be a bit bewildering. You'll find yourself asking which material is more durable? Which material can you use in the most different ways?

The fact is that there are several pots and pans to choose from these days. There's a pot or pan for just about anything these days. They all have pros and cons, though. Always select your cookware based on the method of cooking. Listed below are various kinds of pots and pans commercially available as a reference for you:

Stainless Steel

When it comes to browning or braising, choose traditional, uncoated stainless steel because it lasts long. If you buy stainless kitchenware together as a set, you'll have all you need to make everything from pickles to spaghetti sauces in one pot.

Pros: Long-lasting and low-maintenance. In addition, it heats quickly and evenly. Based on the handle's material, this material is feasible for the dishwasher, broiler, and oven. 

Cons: Cleaning might be more complex at times. If you go with uncoated, you may still need a few nonstick frying pans.

Nonstick

Hard to cook meals like eggs and pancakes are quickly released thanks to long-lasting nonstick surfaces. Non-stick pots are an excellent option for low-fat or fat-free recipes since they require very little oil.

Pros: They are effortless to maintain. You'll use less oil in the kitchen and so consume fewer calories from fat. Most items may be used on almost any stove, such as induction, based on the core metal (usually aluminum). Most items are oven-safe up to 500 degrees Fahrenheit but pay attention to the material of the handles.

Cons: A non-stick pan's meal does not quite brown as nicely. Even though some companies currently indicate their cookware is appropriate with metallic cutlery, they scratch readily. Although they are safe to wash in dishwashers, the intense heat and abrasive detergents might reduce the pans lifespan.

Cast Iron with an Enamel Coating

These traditional, vibrant pieces are excellent for sautéing, frying, browning, and searing, and they go from the burner or ovens to the dinner table with ease. Meat is ideal for braising, simmering, stewing, and grilling in covered containers such as Dutch ovens.

Pros: It doesn't heat up quickly or evenly, but it does hold its heat effectively. With acidic chemicals, its lasting coatings do not react. The dishware is dishwasher-safe, rust-proof, and oven-safe up to 500 degrees Fahrenheit.

Cons: Their disadvantage is that they are cumbersome, which is compounded when they are fully loaded with food. Moving a Dutch oven from the burner to the stove might be difficult due to the small handles on the pot. It's not an issue with frying pans. Enamel can crack.

Glass

When it comes to using it, casserole dishes are usually the only thing you can use them for. However, there aren't many individuals who cook using glass cookware around. They're not as commonly accessible, but you can still find them.

Pros: The significant advantage is that you can watch the meal cooking in real-time so that you can monitor its development more closely. As a bonus, they work well as serving bowls, saving you the trouble of switching bowls before a meal.

Cons: It's partially non-sticky, and because of this, your food will be more likely to burn than with a nonstick pan. Its heat dispersion is poor when compared to that of other materials.

Uncoated Cast Iron

It is an excellent substitute for nonstick utensils when it comes to cooking. "Natural nonstick" is a term coined by Lodge, the country's oldest cookware company. Cast iron is a long-lasting cookware material that may be warmed to ideal temperatures for preparing brown meat. Even at oven heat much over the recommended safe range for nonstick cookware, it will not burn or scorch.

Pros: Sturdy construction; classic design. When using this pan, you may sear meat on the cooktop and continue to cook it in the cooker with ease.

Cons:  While they're challenging to clean first, cleaning them becomes more straightforward as your pan acquires a patina. You'll have to re-oil it occasionally to keep it from sticking. Dishwasher not recommended. They will rust if maintained in a moist atmosphere for an extended period without being seasoned.

Carbon Steel & Blue Steel

Professional chefs prefer this cookware due to its exceptional durability and efficiency and their focus on quality cooking.

Pros: It is suitable for all types of cooktops, including inductive. It is the recommended product for woks, egg pans, and crêpes pans. It is easy to clean and durable. Use napkins to clean up after use. While still heavy, it's far more manageable than working with heavy-gauge steel.

Cons: Often, the pan design is for a single function. Un-ideal for washing using Dishwashers. If you don't want your equipment to rust, make sure it's well seasoned. Do not machine wash; instead, hand-wash using soap and warm water using a delicate brush.

Silicone

Concerns about Teflon nonstick pans have increased the popularity of this cookware, which is constructed of bonded silicon dioxide..

Pros: Excellent stain resistance, ease of cleaning, and nonstick properties. These are the most significant advantages.

Cons: Because it's so new, there's not a lot of information available on how safe it is. Although preliminary research indicates it is safe, no more research has been conducted.

Copper

In addition to speedy and uniform heating, real copper pots and pans have a rapid cool-down time, giving you complete control over the cooking process. The best choice for long-term use is heavy-gauge copper. 

Pros: Ranging from basic sautéing, searing, and frying at high temperatures to slowly simmering subtle dishes can be done with this pan. The food is presented beautifully, from the kitchen to the table. Oven-safe variants have strong grips made of iron or brass.

Cons: It's a bit on the expensive side. Cookware made of copper, which is reactive, is coated with nonreactive metal liner, like tin or stainless steel, making it safe to use. Induction cooktops cannot be used with this product. You should only wash it by hand.

Aluminum

Ordinary aluminum and anodized aluminum are the two varieties of aluminum you'll see in the marketplaces. Each one has advantages and disadvantages.

Pros: Light and inexpensive, regular aluminum is an excellent material for most applications. It also does an excellent job of retaining heat. Compared to ordinary aluminum, anodized aluminum is more rigid, robust, and resistant to scratches.

Cons: A disadvantage of using regular aluminum is that it reacts with some foods, making anodized aluminum a better choice for cooking. Anodized aluminum, on the other hand, is more costly.

Let Us Support You

It's up to you to research the many varieties of cookware on the marketplace and pick one suitable for your style and functionality. Still not sure of what best suits your kitchen? Ensure you contact us today at Fossil Blu to give you more insights on current kitchen trends and the best cookware for your kitchen.






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