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How to Choose the Perfect Cookware

Being a good cooker is not an easy task, you have to follow more certain things than your recipes.  You should have the right equipment and cookware, too. There are different kinds of cookware available with different materials and different materials have different uses and benefits. Now here in this article, we will provide you a guideline so that you can choose the right pans, pots, and other cookware for your home.

Copper

Copper is one of the strongest and handsome cookware materials that has the super ability to heat quickly. But on the other hand, it is like a top of the line sports car which means these cookwares are very premium, luxurious, costly, sophisticated and need high maintenance. To maintain its beauty and make it look tip-top you have to polish it frequently. If you use copper cookware regularly then it may cause tin lining which prevents reaction with acidic foods. To avoid susceptible copper poisoning you have to re tinned your pans by a craftsman.

Clad stainless steel

You can call a clad stainless steel a metal sandwich because it covers a layer of heat-conducting copper or aluminum coated with stainless steel. This type of cookware is very easy to take care of and many manufacturers go for the dishwasher safe pieces.

Cast Iron

Cast iron takes a while to get heated but when it warms up, it distributes the heat equally no matter if the cookware is enameled or not.  Another benefit is it lasts forever. But the matter is it is quite heavy and it needs to be seasoned with cooking oil to keep the rust away and to provide a nonstick cooking surface.

Aluminum

Aluminum can heat well and prevent corrosion, aluminum cookware are also lightweight. When you want to buy aluminum cookware for you, make sure that the pans and pots are protected by the anodized coating because uncoated aluminum may react with acidic ingredients, such as peppers and tomatoes that can pit the metal and leach aluminum in your foods.

Nonstick

Nonstick pans are super easy to clean but it can damage if you use it with high heat or when washed with abrasives.  High heat also releases a toxin into your food. Metal utensils create scratch on it so it is better to avoid metal utensils with it.

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