Nonstick Surfaces

Nonstick surfaces have their advantages and their disadvantages. On the plus side, they are easy to clean and require less oil than traditional pans to prevent sticking. On the downside, the surfaces can be delicate and they do not generally promote browning as well as metal surfaces.

Although innovations have made Teflon coatings more durable than ever, Teflon will release highly toxic vapors if heated above 350°C. Empty Teflon coated pans should never be left heating over a burner. Inexpensive coated pans will scratch and flake easily and should be avoided altogether.

Anodized aluminum pans are nontoxic and scratch resistant. They tend to stick more than coated pans, but they do a better job of searing and browning and are hard enough to be used with metal utensils. Some manufacturers use an anodized aluminum that has been electrochemically “infused” with non-stick polymers or coated with revolutionary ceramics to create more efficient non-stick surfaces. We recommend any of these as they are durable and effective.

Handle

A good handle must be strong, sturdy, and remain cool to the touch. Wooden handles provide the best grip, but are not oven safe and therefore limit the versatility of your cookware. Plastic handles can withstand oven temperatures up to 250°C, but may melt under a broiler. Stainless steel is a poor conductor and long handles made from stainless steel are oven safe will remain cool for a good amount of time. We prefer hollow or wider stainless steel handles for their versatility, but we also keep a potholder on hand at all times.

Handles that have been riveted to the side of a pan are strong and durable, but the rivets may be difficult to clean around and can loosen in time with heavy use. Handles that have been permanently bonded to or forged from the same piece of metal as the cookware are ideal as they will never fail. We suggest avoiding handles that have been spot welded or attached to the cookware by means of a screw system as they will loosen easily and may break entirely.

The Cookware Set

The most important things to consider when choosing a set of cookware are your needs. Larger cookware sets are usually a steal, but we don’t see any sense in purchasing pots or pans that will never be used. Different types of cookware of one material will often perform better than others for specific tasks. We recommend that the average home cook invest in a basic set of all purpose cookware and fill in the gaps with quality specialty pieces as needed. Here are the pans we consider essential for every kitchen, the ideal starter set:

• A saute pan or skillet – these you will use for sauteing, pan frying, braising, and more. They both have wide, flat bottoms and can be used for the same applications. You will want one between 20 and 25 cm in diameter for maximum versatility.
• A stewpot or stockpot – these you will use for boiling and cooking food in quantity. Some sets offer large Dutch ovens that can be used in the same way, but offer the advantage of being suitable for oven cooking as well.
• Saucepans – these you will use for making sauces, heating soups, steaming rice, and more. These pans will see the most use in your kitchen, so we recommend choosing a set that offers two of different sizes for versatility.

I hope these 2 buying guides (Part A) can help you to choose the right cookware for you!