Whether you are shopping online or at your local market, there are many different types of cookware on the market today. With an ever-increasing number of factors to consider, it has become more difficult to pick out the right cookware with choices ranging from brand, style, design, color, material, quality, weight, and country of origin. Today, many folks consider the manufacturing process and would like a product that is environmentally friendly but for the most part many focus on style and design.

The style of a pan depends on the shape of the pan itself, the lid, and the material used to put together the handles. The majority of pans you find today are round: sauce and sauté pans, stock pots, Dutch Ovens, steamers, pasta pans, fry pans, etc. Some of the more specialized equipment that’s round includes woks, crepe pans, pizza pans and griddles. A small portion of pans on the market is actually oval, rectangular, or square shaped. Newer griddle pans used to make Panini sandwiches are square, but oven bake pans and roasters are more likely to be oval or rectangular.

Lids are designed to fit the pan no matter the shape and should be snug to trap steam. This design creates a self-basting effect (waterless cooking). Lids are either constructed of the same material as the pan itself, or they may be built from a different material. Glass lids allow the cook to see the food as it cooks preventing unnecessary lifting of the lid to check on food, losing precious steam and heat. They can take quite a bit of punishment but they are not shatter proof. Metal lids are aluminum, hard anodized aluminum, or stainless steel. Plain aluminum, unlike cast aluminum, will tarnish and is subject to denting which can affect the fit of the lid. Hard-anodized aluminum lids are usually flat and have the same non-stick benefits as the pan. Stainless steel varies in quality based on the polish and thickness of the lid. Stainless steel will retain its shape under most circumstances.

The materials used to construct the handle of the pan are an important aspect to consider when purchasing new equipment. Handles range from glass or ceramic, phenolic, wood, or even metal. Glass is molded as part of the cookware and remains cool when used on top of the stove. Phenolic and wood handles stay cool during stovetop cooking as well. Wood handles can become damaged if allowed to soak in water and phenolic handles can become damaged from improper use by overheating or if dropped. Stainless steel and cast stainless handles stay cool for a period of time with stovetop cooking depending upon the length of the handle, heat settings, and cooking time. Both are oven safe and durable but also more expensive. Plated cast iron handles are durable but get very hot very quickly so it’s a good idea to use a potholder or rubber grip.

The best way to pick out cookware is to buy the best quality affordable with your current budget. However, knowing the pros and cons of the different materials used will benefit you in narrowing down the many types of cookware on the market and allow you to make the best decision.

Article Source:http://www.articlesbase.com/kitchens-articles/how-to-choose-cookware-based-on-style-and-design-3971643.html

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