I spend hours each day in the kitchen preparing meals for the family. Most of our cookware is of poor quality so I thought that it was time to update the pots and pans we used. Being the methodical type, I thought I would start my cookware review looking at the different materials that are available.
Cast Iron
- Non-toxic, according to Wikipedia small amounts of the iron leaches into the food being cooked. This could be harmful to people that have excess iron in their systems.
- A well seasoned cast iron pan is nearly as stick resistant as manufactured nonstick surfaces.
- The entire pan will heat up evenly without creating hot spots. Our current pans either boil or food sticks directly above the gas flame.
- Ability to withstand high temperatures and can be moved from the stove top to the oven.
- New pans need to be seasoned and old pans require minor maintenance.
- Can react with highly acidic foods like tomatoes and wine.
- Inexpensive compared to other high-quality pots and pans.
- Clean-up, must be hand washed and cannot sit in a sink full of water.
- Durable, imagine pans that have been multi-generational.
- Heavy.
Stainless Steel
- Stainless is made of iron, chromium and nickel. Some people do have allergic reactions to nickel. There are studies that indicate nickel intake from stainless steel cookware is minimal.
- Poor heat conductor, requires a layer of copper or aluminum to diffuse the heat and eliminate hot spots.
- Ability to handle high heat. Pans with oven safe handles can be moved from the stove top to the oven for one pot cooking.
- Resists corrosion and does not react with alkaline or acidic foods.
- Costs span the spectrum. Higher quality will cost more in the short term.
- Clean-up, dishwasher safe for quick cleaning.
- Durable, high quality cookware can be passed down.
- Weight depends more on the quality of the pans.
Aluminum
- In 1965 aluminum was circumstantially linked to Alzheimer’s disease, however to date no proof has been found.
- Bare aluminum can burn food easily. Anodized aluminum and non-stick coatings are available to reduce burning and sticking that can occur.
- It is a great heat conductor and heats up quickly.
- Non-stick coatings cannot handle high heat and will give off toxic fumes when heated over 500 degrees.
- Bare aluminum pans can react with highly acidic foods.
- Anodized pots and pans are not dishwasher safe and must be hand washed. Non-stick pans can be washed in the dishwasher but increase the risk of damaging the surface.
- Costs span the spectrum. Higher quality will cost more in the short term.
- Aluminum is just not as durable as cast iron or stainless steel.
- Aluminum is a light weight cookware material.
Copper
- Copper pots and pans are lined with stainless steel or tin. This reduces the interaction of the copper with food. Copper is a necessary trace element, however excess amounts can cause an upset stomach.
- Copper is the best conductor of heat for cooking. Twice the conductivity of aluminum and ten times of stainless steel.
- Can react with highly acidic foods like tomatoes and wine.
- Copper is expensive.
- Clean-up, must be hand washed.
- Heavy.
Based on the above material cookware review, the first thing to explore will be cast iron skillets. A clear benefit over some of the Teflon coated pans that we have will be the ability to stack them in the cabinet without worrying about scratches.
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