FAQs About Types of Cookware

A quality set of cookware lasts for years with proper care. There are many choices available depending on the price range of the buyer. The different types of cookware have their own advantages and disadvantages. Selecting the best cookware is a personal choice. Some cooks want professional-quality cookware at their disposal, and others want the bare-boned basics.

Q: What is non-stick cookware?

A: Nonstick pans allow cooks to prepare foods without adding oils or other additives that help prevent sticking to the pan. This saves time and extra calories. These pans work well for cooking many foods due to the nonstick nature of the pans. They are easy to cook with using plastic, rubber or wooden utensils and easy to care for, using soapy water and a sponge or a nonabrasive scrubber. Nonstick cookware is not dishwasher safe due to the harsh abrasives in some dishwasher detergents.

Q: What are the benefits of stainless steel cookware?

A: Stainless steel cookware is a popular choice in affordable cookware. It is durable and scratch resistant, and it looks shiny and new for years. Stainless steel does not react with alkaline or acidic ingredients as aluminum cookware does. On the negative side, stainless steel is not a good conductor of heat. Foods cook unevenly in stainless steel pans, so look for cookware with an aluminum or copper core.

Q: What are some options besides stainless steel?

A: Clad cookware provides an excellent alternative to stainless steel. Clad cookware uses multiple layers of different metals. Some of this type of cookware has a copper base, and some of it has an aluminum base. Copper clad cookware is usually pricier than aluminum clad cookware, and it conducts heat better. However, aluminum is also an acceptable choice.