By B15MiLl4hcodingcolor. Cookware. At Friday, October 19th 2018, 09:57:33 AM.
The first option is the stainless steel. This material is popular being the least reactive metal that does not react with food. It is durable, highly-resistant against corrosion, efficient and less pricey, but a stainless steel cookware does not conduct heat well. So, in choosing a stainless cookware, make sure to look for medium to heavy weight, or thick-layered bottom pots and pans to ensure better heat conduction.
Ceramic, enamel or glass material is another option. All these materials have the ability to hold heat for a long time, and can be heated to extremely high temperatures. A ceramic cookware specially emits a far-infra red heat that is mainly valuable for cooking. Enamel is a porcelain fused glass coating that provides a hard and extremely heat and corrosion resistant finish, creating a durable barrier between the food and the iron base. See-though glass ceramic material stands extreme temperatures, but they can break under impact. Aside from cooking, the heat-resistant glass can be used for both storing and serving.
They say that if created under the right conditions anodized aluminum can be as tough as a diamond. Does that make hard anodized aluminum cookware a real gem? In this cooks experience, definitely yes. Anyone who cooks everyday can be driven crazy worrying if they are using the right cooking tools, stirring their sauce often enough so it doesn't stick and burn, and whether they are moving the cuts of meat adequately in the saute pan so no one piece is in the hot spot for too long. If you cook you have been there. And what cook hasn't had the embarrassment of having guests spot little pieces of burnt sauce or even worse bits of the nonstick coating from their pan, staring at them from the top of your entree. It doesn't have to be this way. Many types of quality cookware can solve these problems but for the average home chef, hard anodized aluminum cookware is the cookware of choice.