Differences between Cookwares

There are many types of cookware we can see nowadays, Copper, Aluminium, Stainless steel, Cast Iron, Carbon Steel, etc. It’s very normal that people usually have their favorite type of cookware, but I’ll say just embraced them all. There are countless delicious cuisines in this world, and they all need different cookwares to make. Each cookware have its own characteristic, so non of them should be treated as the same. They might seem alike but they are unique indeed.


Copper

Copper cookwares have great heat conductivity, heats up fast and evenly. If it is maintained well, polished often, it can last for years.

However, a Copper pot is one of the most expensive cookwares. Metal utensil is not an option. And it reacts with acid, so most of the Copper pans are lined with tin or stainless steel which makes them even more expensive.

Aluminium

Aluminium or Cast Aluminium Pans have even heat distribution, and okay heat up speed. The weight of an Aluminium pan is very light. It is also known as the most famous type of cookware for nonstick coating as PTFE. How ever, it is not metal utensil safe. It has a reactive surface, so don’t cook something contains too much salt, other wise it will get darken. It is also not a good equipment for searing, especially for  those nonstick coating pans. Further more, normal Aluminum cookware can not be use on induction unless they have a compounded metal layer at the bottom.

Stainless Steel

A stainless Steel Pan is a life time cookware. It is light, and has a fashion shiny appearance.

The structure is also very strong and durable. It has a metal utensil safe non-reactive surface, so basically every ingredients can be add in.

However, it not only heats up slow but also have weak heat maintenance. Food can be stuck on the pan easily if the temperature goes wrong.

Not the best cookware for searing. They also can not be use on induction unless they have a compounded metal layer at the bottom.

Furthermore, the price of a Stainless Steel Pan is also expensive.

Cast Iron

Cast Iron Pans heats up slowly but has powerful heat maintaining ability.

They are the best cookwares for a perfect searing while cooking steak, fish or vegetables.

Enameled Cast Iron pot such as a Dutch Oven is the best tool for a delicious stew.

It is metal utensil safe. And the more you use, the better the pan become nonstick as the patina builds up.

A Cast Iron Pan can be the life time cookware if treated well.

How ever, its the heaviest cookware among all. It looks solid but actually kind of fragile.

If you drop it on the floor, it will just break into pieces. They need to be taken care of so they won’t get rust.

Cast Iron Pan has a reactive surface, acid food such as tomato is not recommend to cook in.

Carbon Steel

A Carbon Steel Pan can be consider to a cousin of Cast Iron.

It is a durable cookware for a life time. It heats up really fast and has great heat maintaining ability.

Carbon Steel Pans are metal utensil safe since there are no coating nor toxic chemicals included.

They are great cookwares for searing meat and vegetables. Carbon Steel Pans performs better and better after each time you cook.

They nonstick effect will amaze you when the patina starts building up.

However, Carbon Steel Pan has a reactive surface, acid food such as tomato is not recommend to cook in.

Also, Carbon Steel Pan needs to be taken care of so they won’t get rust.

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