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Skillet and Cookware Basics

When purchasing skillets and cookware, one of the most important things to understand is that all cookware is not created equal.  There are different materials and some materials are more efficient at transferring and maintaining heat than others.  Before buying cookware, ask yourself 3  questions.

1. What everyday cooking tasks do you want to perform?
2. What materials will work best for those tasks?
3. How much are you willing to spend?

 What Everyday Cooking Tasks do You Want to Perform?

This is important because there are cookware pieces with varying colors, shapes, sizes and costs for almost every cooking task.  Which do you need to get a meal on the table in a timely manner?  If you want to make sauces, there are saucepans, if you want to make stock, there are stock pots, if you want to fry chicken, there are skillets and fry pans. Do you just want a non-stick skillet or a copper skillet?  If you’re like me, you just want to add the latest color or size. If you know what tasks you want to perform, you can make an informed decision on what piece(s) to purchase or if you already own a piece that can be used for the task.

What Materials Will Work Best for Those Tasks?

Over the years when looking at cookware, I read all the detailed technical information on most every material used to produce cookware.  I became so confused, I started buying pieces based on word-of-mouth.  This was not all bad.  But it doesn’t have to be so complicated. To keep things simple for busy cook enthusiasts, remember cookware materials are different in two important areas:  reactivity and thermal properties.

Reactive Properties - How food taste when it comes in contact with the cookware piece. Is it distasteful? Some highly reactive cookware materials include iron, copper, aluminum and carbon steel. Nonreactive cookware materials include stainless steel and enamel.

Heat Properties – heat and temperature.  You want to have a cookware piece that gives even heat, can hold a lot of heat and that responds rather quickly to changes when heat is raised or lowered.

Let’s take an abbreviated look at the most common cookware materials.

Aluminum
- good heat properties, generally provides even heat when the cookware is thick enough.  Highly reactive with   both acidic and alkaline foods, which can cause a bad taste with food and colors.
- Affordable

Cast Iron
- Cast iron is slow to heat up and slow to cool down.  Will keep its heat for a time when taken off heat. Is
more reactive to alkaline foods when not seasoned.  Must be seasoned with a layer of fat
that will help it not react with certain foods. http://theskilletconnection.com/how-to-preseason-your-cast-iron-skillet-2.
Very heavy.
- Affordable.
- Lodge is the only company still manufacturing cast iron cookware.

Copper
- Copper has the best thermal properties for most cooking. Provides even
heat, is very responsive and holds a lot of heat.
- Copper needs maintenance.  It will tarnish and dull.
- Expensive.

Enameled Cast Iron
- Like cast iron it has low heat properties but has a coating of nonreactive enamel on
the inside and outside.  Very heavy.
-Moderately Priced.

Stainless Steel
- Stainless steel has the lowest heat properties of all the metals used to make cookware. Is
non-reactive. Does not have an evenness of heat when cooking.
- Durable and strong.
- Fairly inexpensive.

How Much are You Willing to Spend?

After you have decided what everyday cooking tasks you want to perform and what materials will work best for those tasks, you need to decide how much you are willing to spend.  If you have budget restraints but want to start somewhere, I recommend that you buy a few quality pieces and add others over time.

Click on the Skillet Store Tab above for product information and selections.