WHAT IS THE BEST MATERIAL TO COOK YOUR FOOD??
Frankly speaking it all depends on your choice or your priority and of-course what cooking method you want to adopt For cooking your dish.!!
- Certain cooking methods work better in certain materials. For example, the ideal pan for stir fry will be different from the one you want to use for baking – some material are very sensitive to temperature changes, whereas some will hold and regulate heat despite temperature changes
- Then what is the best cooking material to cook? Whenever you cook for your loved ones, you make sure that you choose the best possible ingredients, cooking medium, vegetables, spices and everything that would make food more nutritious and yummier. what are the healthy cooking options we have? Are enamel coated cookware good for health?
- However, how often do we pay heed to the utensils that we cook in? Well, if until now you have not been paying heed to, it is important to know that the cookware that uses for cooking also has a great positive or negative impact on the food being cooked in it.
- In this article, we shall discuss some best utensils that you should use for cooking and also talk about the ones you should avoid
- Let’s know more about the materials used in most cookware and how they may work for you.Also each material has properties that are unique and they react differently with the food that is cooked !!
Stainless steel cookware
Stainless steel material pots and pans are found in many commercial and home kitchen because it is durable and attractive
The most preferred type will be stamped "18/10" (the ratio of chromium to nickel added) are bit expensive but worth it!
Stainless does not react with acidic or alkaline foods and won't scratch easily. it will not discolour foods or impart metallic flavours to the food.
Stainless steel is a poor conductor of heat and by itself – now a days bonding layers of stainless steel with aluminium or copper or “impact bonding “ are used to overcome this issue!!
- Cast Iron is most preferred material for fry pans , griddles and grills because it is not a very good conductor of heat – that is it takes time to heat and also time to cool down! They are heavy to use.
- Do not break or chip or dent easily, can be used in the natural form or sometimes an enamel coat is applied to protect from rusting ! and also makes the surface non-stick.
- Enamelled cast iron cookware are easy to maintain, clean and also sometimes coloured to give attractive looks, so can be used as cook and serve containers.
Clay and Stoneware
- Clay and stoneware vessels are the oldest type of cookware, These durable and produce outstanding cooking results. Besides, when it comes to good cooking, "traditional and Old Fashioned" are still the best for health!
- Stoneware is cookware made out of clay which is lead-free, cadmium free and free of other toxins. Proper stoneware should have gone through a furnace process above 2000 – 2100 Fahrenheit
- Clay and stoneware heats very evenly and holds heat well like, less likely to burn anything Stone ware require some care , ensure that it does not get sudden temperature changes, do not pour cold items in hot pan – or place hot pan on cold surface -it might crack.
- Pure aluminium is a good conductor of heat and is inexpensive, but aluminium reacts to certain acidic foods and imparts metallic taste and also effects the colour .
- Aluminium is sometimes coated or clad with stainless steel or are also anodised to give non-stick surface on the interiors . Aluminium cannot be used on induction unless they are clad with stainless steel. .
- There was a time when almost Indian households were flooded mostly aluminium utensils in their kitchen cabinets. It was established that aluminium is a thyrotoxin metal. If it is used for cooking food, it can easily cause some health issues
- One of new entrants to cookware is Ceramic which is considered to be safest and environmentally friendly. Ceramic cookware is available in various colours and styles
- Ceramic is a good conductor of heat , but it is recommended to avoid the use of high heat as this will affect its non-stick properties.
- Ceramic cookware needs extra care in handling as it can break or chip easily .
- Copper is one of the highly priced and sought after cookware by professional chefs , because of its responsiveness to heat- i.e how the material responds to the application of heat. It is the best conductor of heat , heats up rapidly and also cools down rapidly .
- Copper reacts with the foods and acids in them, hence it cannot be used by itself , but needs a non reactive surface to be clad on the inside like stainless steel which also gives a long life.
- Copper being a precious metal , they are expensive compared to other cookware but still preferred by perfectionist and professional for cooking foods that involve sugars, jams etc. They also give beauty to the kitchen if maintained well.
- Copper is not induction compatible as they are non-magnetic, needs to be hand washed and polished frequently to maintain colour . .
- Carbon steel are very durable and inexpensive compared to other material. They also have very high conductivity of heat .The pans are heavy , they react to certain foods which are acidic.
- The carbon steel pan will rust if not seasoned properly , but will the surface develops natural non-stick properties if seasoned properly and used over a period of time.carbon steel pans are enamelled , it gets non-reactive to foods .
- Carbon steel are preferably used in oven cooking and not recommended for gas top cooking. Cookware of this material should have thick base as thinner pans may develop hot spot and result in uneven cooking.
- Brass is a great material when it comes to cooking food because the food prepared in such utensils retain as much as 90 per cent of its nutritional content. Brass utensils are great for preserving the optimum way to keep most nutrients intact in the food that is being cooked.
- The only drawback or downside of using such utensils is cleaning them because extra care needs to be put in when you wash such utensils. Also, do not cook food in such utensils if the food is too acidic in nature.
- Sometimes kalai or a alloy coating of tin is applied on the inside which prevents it from reacting to acidic food .