Cast Iron

Cast iron is probably one of the oldest types of cookware around. In fact, it was first used in 220 A.D. in China. The reason why so many cooks love cast iron is its durability, great heat retention, and affordability. The only disadvantages are that the cookware can be heavy and requires frequent seasoning. If you tried using cast iron cookware before and didn’t like it, it’s likely because the pot or pan wasn’t seasoned properly. Seasoning involves spreading a layer of oil over the inner surface of the pan and subjecting it to high heat. This cre
Commenti 0ates a smooth layer so that the pan eventually forms a ‘non-stick’ coating.

Cast iron cookware is great to use for just about anything: stir-fries, corn bread, burgers, steaks, and so much more! The only foods that experts say you should avoid cooking in cast iron, are acidic foods (said to destroy the seasoning) and fish (which is better left for your non-stick pan). If you want a pan you can pass down many generations, cast iron is the perfect choice!

Non-stick

Back in the day, non-stick pans were not so popular. Most were made with polytetrafluoroethylene (PTFE), which were found to release potentially toxic chemicals called PFOA into the air. Luckily, things soon changed and now reputable manufacturers are no longer using PFTE in their cookware.

Not much needs to be said on why you need a non-stick pan in your kitchen. Cooking foods that are prone to sticking, are made effortless. Expect salmon fillets, eggs, or even pancakes to come out perfect every time. Because of the non-stick coating, you need minimal amounts of fat during cooking. The other bonus is the super easy clean up afterwards. When investing in non-stick cookware, make sure to buy from a reputable brand whose cookware contains no PFTE or PFOA.

Stainless Steel

Stainless steel is usually a combination of other metals such as nickel, chromium, or carbon. When buying stainless steel, make sure to get heavy-bottomed cookware. This will avoid ‘hot spots’ which are often associated with stainless steel due to uneven heat conduction. When using this type of cookware, it’s best to use lower heat to avoid food sticking to the base.

It’s relatively inexpensive, durable, and also scratch resistant. One of the biggest selling points of stainless steel, is the fact that the material is non-reactive. This means it doesn’t matter whether you cook acidic (or alkaline) foods, neither will affect the base of the pan. So it’s a good pan to have in your collection!