Cookware Guide
How To Choose the Best Commercial Cookware Type for Your Kitchen?
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Stainless Steel Cookware
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- Pros of Stainless Steel Cookware
- Long-lasting, non-corrosive, non-reactive, and durable
- Works great with acidic foods and sauces.
- Non-reactive (so flavours don't change from one dish to the next).
- Cons of Stainless Steel Cookware
- Uneven distribution of heat.
- Food can get stuck (unless using non-stick cookware).
- >It takes longer to warm up than aluminium and copper.
Cast Iron Cookware
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- Pros of Cast Iron Cookware
- Superior strength and durability.
- Contains heat better than any other metal cookware.
- The more you use it, the better it operates.
- Cons of Cast Iron Cookware
- Needs time and dedication sometimes to season well.
- Not suitable for pancakes or tilapia, which are both soft foods.
Aluminium Cookware
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- Pros of Aluminium Cookware
- Easy to handle because it's light.
- Great heat conductor, so pots and pans heat up quickly.
- Is almost always cheaper than other materials.
- Cons of Aluminium Cookware
- Can change the taste of the food.
- Oxidation can cause the colour of the cookware to change.
Carbon Steel Cookware
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- Pros of Carbon Steel Cookware
- Great alternative to cast iron for searing and browning food.
- Strong construction to keep the pan from warping.
- Seasoned for natural cooking that doesn't stick.
- Cons of Carbon Steel Cookware
- Higher maintenance to keep the proper seasoning.
- Best to avoid acidic foods (like cast iron).
