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_Pots And Pans |
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Print this Recipe Different materials have different properties, which means there is no line of cookware that will do all forms of cooking flawlessly. There are four criteria by which to judge a cooking vessel: * How it takes on heat * How it transfers heat * How it holds heat * How it interacts with its environment The chart below describes the benefits and inefficiencies of the most common materials used in manufacturing cookware. Note that regardless of the material, the heavier its gauge the better it will manifest its properties. KNOW YOUR POTS AND PANS MATERIAL: Copper lined with tin HEATING: Very quick and even HEAT TRANSFER: Very quick and even HEAT RETENTION: Cools down very quickly TOXICITY: Toxic if not lined; must be relined occasionally GOOD FOR: Sauté pans, skillets UPKEEP: Must be polished frequently; lining scratches easily COST: Expensive MATERIAL: Copper lined with steel HEATING: Quick and even HEAT TRANSFER: Quick and even HEAT RETENTION: Cools down quickly TOXICITY: Toxic if not lined; lining will not scratch easily GOOD FOR: Sauté pans, skillets UPKEEP: Must be polished frequently COST: Expensive MATERIAL: Aluminum HEATING: Quick and even, depending on gauge of metal HEAT TRANSFER: Quick and even, depending on gauge of metal HEAT RETENTION: Cools down quickly TOXICITY: If pan is scratched it can leach aluminum into the food; do not use with high-acid foods GOOD FOR: Sauté pans, skillets, saucepans, stockpots, roasting pans UPKEEP: Wash and dry; food can stick COST: Moderate MATERIAL: Anodized aluminum HEATING: Quick and even, depending HEAT TRANSFER: Quick and even, depending on gauge of metal HEAT RETENTION: Cools down quickly on gauge of metal TOXICITY: Pan is scratch-resistant and will not interact with food GOOD FOR: Sauté pans, skillets, saucepans UPKEEP: Wash and dry; food can stick COST: Expensive MATERIAL: Nonstick aluminum HEATING: Heats up gradually HEAT TRANSFER: Does not transfer heat well HEAT RETENTION: Holds heat moderately well TOXICITY: Safe, although there is some evidence that the plastic lining can break down at very high temperatures GOOD FOR: Omelet pans UPKEEP: Wash and dry COST: Inexpensive MATERIAL: Stainless steel HEATING: Heats up slowly; better if thicker gauge HEAT TRANSFER: Does not transfer heat well HEAT RETENTION: Holds heat moderately well TOXICITY: Completely safe GOOD FOR: Saucepans, stockpots UPKEEP: Wash and dry COST: Price depends on gauge of metal MATERIAL: Stainless steel with copper or aluminum core HEATING: Quick and even HEAT TRANSFER: Quick and even HEAT RETENTION: Cools down quickly TOXICITY: Completely safe GOOD FOR: Sauté pans, skillets, saucepans UPKEEP: Wash and dry; food can stick COST: Expensive MATERIAL: Copper-bottom stainless steel HEATING: Heats up slowly; better if copper is thicker gauge HEAT TRANSFER: Does not transfer heat well HEAT RETENTION: Holds heat moderately well TOXICITY: Completely safe GOOD FOR: Saucepans, stockpots UPKEEP: Wash and dry COST: Price depends on gauge of metal MATERIAL: Iron HEATING: Heats up slowly HEAT TRANSFER: Transfers heat slowly HEAT RETENTION: Holds heat well TOXICITY: Safe; does leach iron into food GOOD FOR: Dutch ovens, deep skillets, griddles UPKEEP: Must be seasoned; rinse; dry quickly; can rust COST: Inexpensive MATERIAL: Enamel-coated iron HEATING: Heats up slowly HEAT TRANSFER: Transfers heat slowly HEAT RETENTION: Holds heat well TOXICITY: Completely safe GOOD FOR: Dutch ovens, deep skillets, casseroles UPKEEP: Wash and dry COST: Expensive MATERIAL: Heat-resistant glass HEATING: Heats up slowly HEAT TRANSFER: Transfers heat slowly HEAT RETENTION: Holds heat well TOXICITY: Completely safe GOOD FOR: Baking dishes, casseroles UPKEEP: Wash and dry COST: Expensive MATERIAL: Ceramic HEATING: Heats up slowly HEAT TRANSFER: Transfers heat slowly HEAT RETENTION: Holds heat well TOXICITY: Completely safe GOOD FOR: Baking dishes, casseroles UPKEEP: Wash and dry COST: Expensive This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02-What's Your Hurry? 03-The Ingredients 04-Organic and All-Natural Ingredients 05-Setting Up A Pantry 06-Using the Recipes _What Makes An Onion Sweet? _Flavored Oils _Chiles-Too Hot To Handle _Instant Polenta _What Is Bruschetta? _Ponzu _Refried Beans _Puff Pastry _Canned Pumpkin Is Better Than Fresh _The Allure Of Pouched Fish _Melting Cheese _Defining Fruit _V8: A Garden In A Jar _Making Substitutions For Cream _Ready-To-Serve Precooked Bacon _Endives _Precut Produce _Salting To Cook, Not Just For Flavor _Sprouts: An Instant Salad _Cooking Without Heat _Choosing Meat _Hanger Steak _Mesquite Sauces _Chimichurri _Frozen Dough _Restaurant-Style Stock And Sauce Concentrates _Preservatives In Jarred Garlic _Tough Cuts Of Meat _Pots And Pans _Food In A Tube _Refrigerated Guacamole _The Joy Of Soy _Making Substitutions: Salsa And Dressing _Mole Paste _Leftovers: Turkey Salad Reinvented _Keep Your Skin On _Fishing For Broth _Lean Fish / Fat Fish _How Do You Know When The Fish Is Done? _Judging Freshness _Fish On The Bone _Dry-Pack, Day-Boat, Unsoaked Scallops _Don't Overlook (Seafood) _Tofu _Quorn _Asian Quick-Soak Noodles _Seitan _Meatless Protein _Flavored Salsa _The Two Faces Of Veggie Burgers _Frozen Potatoes _Techniques For Cooking Vegetables _Speed-Baking Potatoes _Edamame _Cook Your Vegetables By Color _Buying Leafy Vegetables _Vegetables That Are Fruit _Shopping For Root Vegetables _Fennel, Celery, And Other Stem Vegetables _Quick-Cooking Whole-Grain Rice _Risotto _Instant And Precooked Polenta _Buckwheat _You Say Tabbouleh, I Say Tabouli _Quinoa _Lemon Zest _Canned Tomatoes _Tomatoes And Cream _Dried Wild Mushrooms _Cooking With Salad Dressing _Resting Lasagna (Or Any Casserole) _Couscous _White Beans _Curry Paste _Microwave Steaming _How Does A Slow-Cooker Work? _The Theory Behind Slow-Roasting _Perfect Cheesecake _Prepared Pie Crust _Chai Concentrate _Buying And Storing Honey _The Sweet Side Of Pepper Spread _Cornbread Mixes _Canned Dairy _Baby Carrots _Quick Tomato Sauces |
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