Cookware Buying Guide

There are many options to consider when attempting to select the right cookware. This is due to the fact that there are so many options available on the market. Of course, good cookware must be made of a material that is thick enough to be durable and yet light enough to be easily handled. The metal should be capable of conducting heat rapidly and evenly across the pan surface. It should also be able to resist bending and denting and be easy to clean. Let's consider, first of all, the various metals that cookware may be made of.

Cast iron is a good conductor and it maintains temperatures well, due to the density of the metal. Unfortunately, cast iron is also very heavy and it will rust quickly if it is not kept conditioned and dry at all times. These factors limit its use within the commercial kitchen.

Stainless steel is generally considered to be a poor heat conductor. Stainless steel pans are more prone to hot spots and scorching. On the other hand, stainless steel has the benefits of being extremely durable and it will not react with foods or cause them to be discolored. To solve the problems with stainless steel, it is often combined with other metals. This is done through multi-ply construction. Often a circular plate of aluminum or copper is sandwiched between layers of stainless steel in the bottom of the pan. The result is a highly heat conductive pan with all of the strength and non-reactivity of stainless steel. For these reasons, this is the most desirable type of cookware. We stock a number of stockpots, saucepots, braziers, double boilers and fry pans that feature this type of construction.

Aluminum is an excellent heat conductor, reasonably durable and lightweight. It sounds like the perfect material for cookware, however it does have a drawback. It can react with certain highly acidic foods such as tomatoes and it can discolor light colored foods and sauces. This reaction will cause bitterness of the food as well as pitting and discoloration of the cookware.

Copper is the best heat conductor for cookware, but it has some major drawbacks. For one, it is very heavy. Secondly, copper is a soft metal, which bends and dents easily. Also, it reacts chemically with some foods to create poisonous compounds. For this reason, copper cookware is usually lined with some other metal so that it does not come into contact with food.

Another consideration to make when selecting cookware is how readily it may be cleaned. Non-stick finishes are frequently used to help in this regard. These are plastic-like coatings that are chemically bonded to the metal. We offer a wide variety of fry pans that have various types of non-stick coatings. Metal utensils should never come in contact with cookware that has a non-stick coating. Only plastic utensils should be used with these pans. Abrasives should not be used in the cleaning of these pans. If properly cared for, non-stick coatings will last a long time and save a lot of time when it comes to cleaning.

Now that we have looked at the physical construction of cookware, let’s look into some of the various types of cookware that are available.

	Fry Pan Curved side walls for easy stirring and sliding food out of the pan Ideal for frying, scrambling, sautéing or searing Sloped sides prevent steam from forming in the pan
	Sauté Pan Wide bottom area for maximum heat conduction Ideal for sautéing, searing, deglazing, poaching, and stir frying Straight, high sides help contain food and expose all sides to heat
	Stir Fry Pan Ideal for stir frying or wok applications Deep curved sides promote excellent food movement Flat bottom sits level on cooking surface
	Tapered Sauce Pan Small bottom diameter for less heat exposure Flared sides allows for good stirring action Ideal for cooking at lower temperatures for a longer time
	Straight Sided Sauce Pan Wide bottom area for maximum heat conduction Ideal for creating and reducing sauces and cooking vegetables Use with a lid to control evaporation and accelerate cooking
	Brazier/Rondo Wide heating surface allows the cooking of meats and vegetables in limited amounts of liquid Ideal for long, slow cooking which allows the liquid to add juices and flavor Also used as a hot bath in conjunction with tapered sauce pans for melting butters, heating sauces or for blanching vegetables
	Sauce Pot Wide bottom area for maximum heat conduction Ideal for slow cooking stews, sauces, soups, casseroles and roasts while reducing the content Two loop handles for easier pouring and movement
	Stock pot Thick base for a good slow simmer Ideal for stocks, soups, pastas, bulk vegetables and seafood Smaller diameter and taller height of pot preserves liquids longer and forces the liquid to bubble up through the ingredients, maximizing flavor transfer

Please Note: For all cookware, if a lid is not included but sold separately, you will see the compatible lid listed below it.