You've finally decided on what to cook for dinner. You are ready to start except for one thing - selecting the cookware you are going to use. When you started out, there may have only been one choice and if the food fit the pan you were good to go. But now there are more choices, and selecting the right item can make a big difference in the results you put on the table.
Today we have a lot more choices when it comes to cookware. There are pots and pans of all sizes as well as materials - stainless steel, enameled cast iron, copper, ceramic, aluminum, non stick. There are several reasons why different materials are used. Are you going to fry, sauté, slow simmer, make soup, bake macaroni and cheese or finish a sauce. Each one of these turns out better when you choose the right cookware product.
But there is also one not so obvious reason, that food looks and tastes better when cooked with a certain type of cookware. It may sound obvious, but you have to understand that food will make contact with your cookware. There will be a certain synergy and it's up to you to make sure that it works for the cookware and the food.
Copper cookware works exceptionally well for recipes that require you to accurately control the temperature for the recipe such as delicate sauces or sugar based deserts. Plus, because copper is so heat efficient, you can cook food at a lower temperature - no burnt chili beans or pot roast on the bottom of your pot. Never turn your stove top control knobs to high. Great results with lower heat!
Have you ever tried to make caramel without a cooper pan? Did it turn into a rock when you reached for a spoon? For centuries restaurant and home chefs have had at least one copper pan in their kitchen arsenal for these special recipes.
Nonstick cookware works best if you're trying to loose those extra 10 pounds. Low fat or no oil cooking will make your favorite recipes healthier. Perfect eggs can easily be achieved; chicken and fish turn out moist and tasty; and pancakes love non stick grills. Of course, the obvious advantage of non stick is how easily it cleans up. There is also new technology in non stick cookware that answers recent health concerns. Try it!
If you're cooking a cut of meat that requires several hours to tenderize or if you just want to speed up the cooking process for a quick dinner a pressure cooker is a must for your kitchen. It will save you time and be energy efficient. 21st century designs have made these cooking workhorses sleek, safe and user friendly.
Stainless steel cookware is so versatile one sauté or fry pan can be used to sear chicken breasts, cook a frittata, stir fry veggies, or roast nuts. 11 inch stainless steel skillets far outsell all other cookware pans because they can be used for so many dishes. Stainless is a good choice when starting a recipe on the stove top and then finishing in the oven. Quality stainless steel should last a life time.
Enameled cast iron cookware can do almost every kitchen job, but it really shines when you're baking, roasting, or long slow simmering. Your grandmother surely had a black cast iron pot that need "seasoning" and special care to keep it from rusting. She was willing to do this because she loved her pot. But with enameled cast iron that's not necessary. You get the same great results without the need to "season" and it's a lot easier to clean. With a variety of great colors you can match your cookware to your kitchen.
Learning cooking basics is not a lifelong process, but great results takes a little more time, effort and the right equipment. Knowing what to use is half the battle.
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