Metal Cookware
Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food.
Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases, like copper, the pot may be made out of a more reactive metal, and then tinned or clad with another so the food is not impaired
- Aluminium
- Aluminium is a lightweight metal with Very Good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminium can, however, react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium.
- Sheet aluminum is commonly used for baking sheets, Pie Plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum.
- Cast Aluminum produces a thicker product than sheet aluminium, making it suitable for saucepots, Dutch ovens, and heavyweight Baking Pans such as bundt pans.
- Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.
- Copper
- Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper Pans provide the best conductivity, and therefore the most even heating. They do tend to be a bit heavy and can be expensive. They are now available with Stainless Steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.
- Cast Iron Cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods (such as spinach) cooked on bare cast iron will turn black.
- Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of fat and carbon over the iron that coats and protects the surface, and prevents sticking.
- Stainless Steel
- Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel,called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor. As a result, stainless Steel Cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base.
- Carbon Steel
- Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time the cooking surface will become dark and nonstick. Carbon steel is often used for woks and crepe pans.
- Non-stick
- Modern metal cooking pans are frequently coated with a substance such as teflon (PTFE) coating in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause fond (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans should not be left on the stove at a high temperature. On the other hand, they are much easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is necessary to use additional vegetable or animal fat to prevent sticking.