Which Cookware Should You Choose?

If you are looking for new cookware for your household use, there are many types available and in many different price ranges. You can buy individual pieces or a complete cookware set for your specific needs. Choosing a cookware set usually saves you money and a set ensures that all the pieces you have will match in quality, appearance and use. But which cookware set should you choose? Read these cookware set reviews to see which may be best suited to your needs:

all clad stainless steel cookware

Calphalon Cookware

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The Calphalon cookware is created from a process invented by NASA to create anodized aluminum cookware, which has the advantage of being very hard and smooth, naturally resistant to corrosion, and being non-stick as well. The first cookware products were created for professional chefs, but later the Calphalon products were brought to the consumer market.

Calphalon has a couple of different cookware product lines. The Calphalon One Infused cookware combines the hard anodized aluminum material with a non-stick surface to produce extremely durable pots and pans. They are safe to use on the stove, in the oven or under the broiler, and you can even use metallic utensils with them. As a note, the Calphalon One also comes in a standard non-stick version.

The simply Calphalon Stainless product line is designed for home cooks on a budget. This line is made of 18/10 stainless steel and is easy to use and maintain. There is also the Calphalon Everyday cookware that is still very durable, with a non-stick surface. With both of these product lines, it is recommended that you do not use metal utensils with them, or use them under a broiler.

The Calphalon cookware pans heat very quickly, so it is recommended to heat and cook on low to medium heat only to avoid food overcooking and burning. This line of cookware is contemporary in design, easy to clean, and varying-sized sets include frying pans, omelet pans, saucepans, saute pans and stockpots. Prices range from about 0 up to approximately 0.

Le Crueset Cookware

The Le Crueset cookware company in France has been making cookware for over 80 years. This cookware is made from enameled cast iron. After the cast iron has been molded and enameled, much of the finishing on the cookware is done by hand so each Le Crueset Cast Iron piece is completely unique. In several publications, Le Crueset cookware has been rated as the best enameled cast iron cookware on the market today.

The cookware has a heavy cast iron core which is consistent in quality and thickness up the side walls and in the lids. This creates great heat conductivity and allows the food within it to remain hot for a considerable length of time when you take it to the table. It is reputed to be able to withstand high temperatures without warping, and can be used on the stove top, in the oven or for broiler cooking.

The downside to Le Crueset cookware is that it is considered to be a bit on the expensive side, but most considered the cookware to be worth the price. A 5 ½" Round French Oven is about 9 and a 7 ¼" Round Enameled Cast Iron Dutch Over is approx. 8.

Le Crueset also makes a stainless steel non-stick set of cookware that starts at about 8 for an 8 piece set. Superior heat conduction is ensured with these 3-ply stainless steel cookware pieces with a pure aluminum core. The pans heat quickly and food cooks evenly, and they are ergonomically designed for comfort.

Farberware Advantage Cookware

The name of Farberware has been long known for its classic stainless steel cookware. Farberware has now introduced the Advantage line of cookware which is constructed from quality 18/10 brushed stainless steel with a number of special features. The pans have a thick disk base with an inner core of dense aluminum sandwiched between layers of stainless steel that create even heat distribution for ease in cooking. The pans are designed for easier pouring, and the flared design works with Epicurean style lids to create a reduction chamber that locks in food flavors as it cooks.

The long stainless steel handles on the pans are riveted in place and are open at the ends to assure minimal heat transfer so they stay cool to the touch throughout cooking. The Farberware cookware is oven and broiler safe, up to 500° F and is also dishwasher safe for easy cleaning. It is suitable to use on all stove types, including solid burner plates, ceramic, gas, electric, halogen and induction. The Farberware Cookware can be obtained at quite reasonable prices. A 12 piece set can cost about 0.

All-Clad Cookware

All-Clad cookware is reputed to be one of the more popular brands of cookware on the market today, but it is considered quite pricey with a single frying pan over a hundred dollars. But All-Clad is mostly considered to be worth the price, being created from cutting edge technology which pioneered the process of bonding metals together to enhance the benefits of each, while minimizing the drawbacks. The result is adequate heat conduction is maintained ensuring that food cooks evenly.

All-Clad has extremely high standards and good quality construction. Each stage of the manufacturing process is hand inspected to ensure quality. This is sleek, contemporary cookware with flowing lines and attention paid to every detail. It is a quality product good for the home cook or professional chef.

All-Clad offers a few different product lines for you to choose from. All-Clad Stainless is one of the original products which boasts an aluminum core for faster, more even heating. The Master Chef 2 line is crafted after the original design but re-imaged with the input from professional chefs. It boasts a brushed aluminum exterior lined with non-reactive stainless steel in a contemporary style.

The Copper Core All-Clad line blends stainless steel with a copper core for those who want the precision of copper cooking with the fuss and hassle. It is easy to clean and use. There is also the All-Clad LTD cookware set that features layers of anodized steel, aluminum and stainless style for excellent heat conductivity. It has a gleaming black exterior for an impressive appearance. The Cop R Chef is cookware designed for the professional chef.

When using All-Clad cookware, you should avoid using high heats which could burn or tarnish the exterior, and unless it states otherwise, this cookware should not be placed in a dishwasher.

Anolon Titanium Cookware

There are many advantages to using titanium cookware. It is reputed to be healthier because you use less oil while cooking. The pans are supposed to be truly non-stick so you don't need to use oil or water to cook your food, and which makes it easy to clean. Titanium cookware is very light, weighing less than other pots and pans which still retaining the strength needed for a solid piece. It also is very durable and lasts literally forever, and it resists dents and scratches. This type of cookware also heats quickly which reduces cooking times, but as a downside, titanium can be prone to 'hot spots' which if not watched can cause food to burn.

Anolon provides a set of titanium cookware that is fairly reasonably priced at about 0 for a 10 piece set. This cookware is composed of heavy-gauge hand-anodized aluminum coated with titanium composite that is non-porous and easy to clean.

Whichever cookware set you decide to choose, you will be assured of many years of use. Of course, price may be an issue, but buying the best quality cookware that you can afford will offer you years of cooking joy. 

Which Cookware Should You Choose?

For more cooking articles, recipes, and cookware guides please visit my website at http://www.potsandpanscity.com/blog.

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Choose Your Wok Wisely

So you've made up your mind to purchase your very own wok. Perhaps you've selected a few recipes you'll try with your future wok and are ready to purchase. If you've decided to select one on the Internet, you found a sea of models claiming to be the one just for you.

I could list dozens of woks from various manufacturers but I only list what I consider to be the best quality woks. I list the woks that can withstand years of use and which are designed to improve your cooking experience. I've had varied experiences with low and high end woks and today, revert to the basics in selection, curing, maintenance, and use of my beloved woks.

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You may be lured to purchase the "better deal" when it comes to pricing but will soon experience break down of Teflon coating (found in cheaper woks), bending and misshaping of wok bowl, broken handles, and worse, bad tasting food! The shape and materials it's made of will affect the wok's performance and life.

When purchasing a wok, it's important to invest in cast iron or steel and not necessarily the most expensive one your money can afford.

Western designs often have flat bottoms, which make it easier to cook on electric stoves. If you have the luxury of using a gas stove, I highly recommend the round bottom wok designs as they conduct heat more evenly and allow the ladle to pick up and move food at the bottom more easily.

Wok handles are a personal preference. The most commonly used is the loop handle wok. It can take a lot of strength and some practice to toss contents with the stick handle. Woks with stick handles are long and usually made of steel. Larger quality stick handle woks usually have a loop at the opposite end to provide support while tossing the food.

Assuming you are purchasing a quality wok in steel or iron, the handles are a personal preference. A simple stick handle may suffice if you have the strength and practice to toss the food with one or two hands on the handle. A stick handle with a loop handle at the opposite end affords gripping from two sides of the wok. You decide which is most comfortable for you.

Cast Iron or Carbon Steel

The million-dollar question has led to a million divided opinions on which are best. Carbon steel woks are most commonly used. They weigh less than cast iron and heat faster. However, for the highest and most uniform heat retention, cast iron woks are superior to carbon steel. The cast iron wok also achieves a more stable carbonized layer of seasoning, which greatly reduces food sticking to the pan surface.

The forming technique affects the quality and price. Some woks are stamped from a single piece of steel and should be avoided. It is wise to invest in a hand-hammered or forged wok made from two sheets of carbon steel

Woks to avoid include non-stick, steel coated with Teflon, Xylan coated, Clad, and aluminum woks. These varieties easily scratch, may not withstand higher heat, and or don't cook any better than carbon steel or cast iron woks! If you do a search on the Internet, you'll find these types of woks have many negative reviews. The price was great but that was the only great detail.

Initially, they may be easier to clean but sacrifice the better results in the finished and served dish. Some swear by them but I suggest staying away from a wok for its non-stick feature. Many first time users are unaware that the carbon steel variety must be properly seasoned. The traditional iron and steel woks can be seasoned with salt and fat. Once you've seasoned your wok, you are on your way to some day owning that perfect wok that has been with you through hundreds and hundreds of perfectly prepared dishes. It WILL have that seasoned look, feel, and texture that does not stick and yields perfectly cooked food.

This will not be just another piece of cookware piled among others. No, this will be YOUR wok which will be used to cook your favorite meals.

Finally, How to season your new wok.

Disclaimer & Warning

You will be working with very hot oil. LoveThatKimchi.com or its owner is not liable or responsible for fire or damages resulting from these instructions. Stay alert and attentive, remove children from work area, do not leave the work area while wok is on heated surface, and exercise extreme care throughout the seasoning process.

Turn on hood ventilation or provide as much ventilation as possible. Open any nearby doors or windows if possible. This process will create a little smoke but best to have maximum ventilation possible. Clear stove top and warm the wok for a few minutes. Brush the entire surface (every inch of inner pan) using lard or palm oil. Grab wok by the handle(s) and tilt to heat and burn all areas of the wok's bottom. This will burn the oil into the new wok surface. Once done with this step, remove the wok from heat and allow to fully cool. Next, using the lard or oil that has collected in the wok center, smear the lard/oil back onto the inside surface and reheat and tilt as in step one. Repeat these steps three or four more times.

When cooking with the wok, always heat it until it smokes before adding lard. Your first few uses may have some food stick but this will be reduced with further use. After each use, allow to cool, wash with water and clean sponge but do not towel dry. Place wet wok on a hot burner and allow to dry and cool before storing. If you haven't achieved a shiny patina look by now, rub a thing layer of lard onto the surface during drying and heating before storing.

The golden rule of never using soapy water on your seasoned wok is true and necessary. If you have gone several months without using the wok, you may find the last layer of lard/oil had become moldy or just became unacceptably dirty. If this is the case, then a little soap is fine and make sure to season the wok again. Best of luck to you during your search for the right wok. I hope you enjoy the experience as much as I did and armed with this information, you'll surely wok the wok.

Choose Your Wok Wisely

Randy Stewart is owner/webmaster of http://www.LoveThatKimchi.com - a site dedicated to Kimchi and Korean cuisine.

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