Have you ever went into a department store and were overwhelmed by all of the choices of cookware that were on display? I can definitely understand the feeling – especially if you are brand new to home cooking. I was fortunate enough to work for a company that sold gourmet cooking implements so I learned a lot…
Foodal’s Cookware Reviews
If you love to cook or you’re looking forward to learning to prepare good at home, then buying high end cookware is probably the best place to start and reading as many cookware reviews as possible will get you more educated on what you are buying.
On the other hand, if you seldom cook or find it excruciating to be in the kitchen, spending a lot of money on items that will not be used seems silly. Let’s take a look at what’s out there by clicking on the tab to the right.
Types of Cookware
Most pots and pans fall under two categories, non-stick or uncoated. T-Fal, for example, falls under the non-stick category. The basic plus side of non-stick is obvious, food doesn’t stick to the pans making clean up a breeze. The downside is that most non-stick pans should not be used for high heating nor can you use metal utensils for stirring, scraping or flipping.
You’ll find most non-stick pans sport a plastic handle which gives the cookware another disadvantage; they cannot go from stove top to an oven beyond 350 degrees.
However, the handles don’t get hot while cooking and non-stick pans and skillets tend to be lighter overall.
As non-stick ages the Teflon coating begins to flake and ends up in food and ultimately ingested. As the jury decides the health risks and hazards of Teflon a good approach may be to look elsewhere or keep one or two pieces for eggs and omelets and other foods that have a tendency to be “clingy.”
Aluminum, stainless steel and cast iron all fit under the heading of uncoated. Each type of cookware has its pros and cons. The price range varies greatly depending on the gauge of the metal, where it is manufactured, and of course the reputation of the brand.
Cast iron may be slow to heat and cool, but conducts heat even and with consistency. This is a huge plus in the cookbook of most chefs. The durability of a well-kept cast iron is widely known; they can last forever.
Cleaning it up can be as simple as wiping it with a paper towel or soft cloth if the skillet has been seasoned correctly. At the other end of the spectrum lies a skillet that requires a lot of elbow grease and time to clean it properly.
Some people believe it’s a good idea to have at least one well-seasoned cast iron skillet waiting in the pantry.
Want to know more? Take a look at Foodal’s Cast Iron Reviews.
Carbon steel is very similar in performance and has seasoning requirements to cast iron.
This material is a bit lighter in weight but cooks much the same way as cast and is a suitable alternative for those who don’t want lug around a heavy skillet. Read more about carbon steel cookware now.
Stainless steel and aluminum
These are two of the most popular metals for pots and pans. This is the realm of companies such as Calphalon and All-Clad. Commercial level pots and pans are heavy and last, but along with the durability of the product comes a heftier feel and a high end price.
Many of the stainless steel varieties are clad or “tri-ply” – meaning that they sandwich a thick layer of aluminum and or copper in between two layers of stainless in order to take advantage of the thermal properties of these two metals.
Stainless steel and aluminum cookware are the most versatile.
Both are dishwasher safe and they hold up to metal utensils and are safe for acidic foods. When it comes to browning, aluminum and stainless steel beats most and ties with cast iron, depending on the cook’s preferences.
This heat spreads evenly throughout the pan’s bottom making and it is simple to dial in incremental adjustments to the temperature and is a favorite of French chefs (it is not a coincidence that the bulk of it is still made in France).
A good conductor of heat, tempered glass has the ability to go from freezer to oven to table without skipping a beat. An unfortunate disadvantage is that tempered glass breaks easily if dropped or banged.
As you can see, there are many types to choose from and Foodal offers many cookware reviews to help you decide.
For futher research check out Foodal’s Guide to the Best Cookware or all of the assorted articles and cookware reviews below.
Foodal's Cookware Reviews
In our continuing quest for the best cookware, we’ve tested several pieces of tri-ply stainless steel from the mavens of enameled cast iron, Le Creuset. Has their heritage and expertise make a successful transition to the light weight of stainless steel? Find out now if they’re worth the price to improve your cooking.
A good roasting pan is a valuable investment and an essential piece of kitchenware for anyone who takes their cooking seriously. They need to be sturdy and strong, and distribute heat well, as well as being versatile enough so that they can be used more than once a year. Read our in-depth guide now.
Looking to replace your cookware set with an upgrade? Getting ready to move and need a replacement set? Check out our guide and let us help you find the best for your home.
The stockpot is a multifunctional vessel that can handle large-capacity recipes for stock making, soups, chili, stews, beer brewing, and much more. Oven-safe models can also be used as a Dutch oven, making them ideal for one-pot meals. But with so many sizes and styles to choose from, how do you decide what’s best for your needs? Glad you asked! Because we’ve got all the info you’ll need to make an informed choice. From fully-clad to disk bottom to copper, we’ve covered them all and give our top recommendation.
When trying to decide on a new frying pan or skillet, it can be a mind-numbing chore to sort through all of the different qualities and materials. So Foodal’s stepped up and simplified the selection process for you. We’ve listed the benefits and drawbacks of cast iron, stainless steel, and nonstick frying pans and listed the main points to consider when making a purchase. And there’s also a couple of recommendations for popular brands in each category. So sit back, relax, and read on… we’ve done all the legwork for you!
Are you in the market for a new range or cooktop for your kitchen? If that is the case, something you may not have considered is the fact that not all cookware is created equal when it comes to being “induction-ready”. Let me explain. In an induction cooktop, a coil of copper wire is located…
Cast Iron lost it’s luster when non-stick became the rage starting in the late 1960s. And now it has been rediscovered. Find out how to choose the best for your home. Take a look at bare “seasoned” cookware vs the French (and French inspired) porcelain pieces. Take a gander at the various types including: frying pans, dutch ovens, roasters, and more. Find out what’s worth buying now.
Confused about which All-Clad Cookware Collection that your should purchase for your kitchen or place on your bridal registry? Read Food’s Guide now.
Easy to make with simple ingredients, one-pot meals are considered to be the ultimate comfort food, but that doesn’t mean they have to calorie laden or heavy with low-nutrient ingredients. They can be hearty and satisfying and still come in at under 400 calories a portion. But what kind of pans do you need to make these scrumptious and easy to make meals? Read Foodal’s suggestions now along with some bonus recipes.
Interested in preparing food in earthen cookware? If so, check out Foodal’s guide to get you started cooking some the most tender slow cooked fare around. This quick guide will point you in the right direction.