You know better than anyone that not all pots or pans are made the same. What works for someone else may not work for you. Choosing your cookware can take a lot of experimentation before you zero in on the right type for your kitchen. Here are some things to consider, before making your decision:
What’s your metal?
Stainless steel is the unfussy all-rounder. Great for cooking all kinds of food and it is dishwasher-safe. But, it doesn’t heat up evenly and things will get sticky. Copper and aluminium conduct heat really well, but they are both reactive and impart a taste to the food. Aluminium can wear down easily too.
Your best bet is to look for anodized aluminium, or stainless steel cookware with a core of copper/aluminium. It is the best of both worlds.
Can you handle it?
Don’t overlook the handle. Your hands will thank you for it. If the design or material of the handle causes blisters as you grab it all day, you won’t be using it much, however stylish it looks. The handle can also get too hot to handle. You could get silicon handles that are nice to your hands or riveted ones that last longer.
How heavy is it?
You might want cast iron pots, because they heat up evenly and retain heat better. Besides, they are durable. On the flip side, they can be quite bulky and heavy. So, you really don’t want your cooks to lug them around the kitchen during service.
How big is too big?
Cookware tends to move around the kitchen a lot. The bigger they are, the more troublesome this is. You also want to make sure they fit on your stovetops, shelves and ovens. Your kitchen real estate is precious, so make sure you absolutely need that huge cast iron pot, before you get it.
You will never regret investing in the right cookware. Having high quality pots and pans can make a world of difference to the way you cook. It keeps the kitchen running smoothly as well. The important thing is to know what’s right for the type of cooking you do, and what’s not.