How to choose the material of the pots

Not all the pots They're the same. And not all foods can be cooked in the same pots. Steel, aluminum, Copper, TeflonThe list of materials is long, and it's important to be informed about the pros and cons of each choice. One fundamental premise: whatever material you choose, you should only purchase safe and guaranteed products (not cheap Chinese imitations, so to speak), easy to maintain, and designed to last.

HOW TO CHOOSE THE MATERIAL OF YOUR PANS

When purchasing a pot, it's important to consider whether the material used is safe, meaning it doesn't contain substances that are harmful to humans or could alter food. A pot should also have a weight appropriate to its size and not be subject to deformation over time. handles They must ensure a comfortable grip, without the risk of burns, and the entire structure must last over time. Another key factor in choosing the best pot material is thermal conductivity, that is, the ability to transmit heat. Obviously, some materials have this characteristic better than others, such as copper and aluminum; steel and terracotta, on the other hand, have slow heat transmission.

A good pot must be Nonstick to prevent food from sticking to the bottom of the container. Furthermore, it is also important chemical inertia, that is, the ability that the pan has to resist corrosion and oxidation, two types of alterations that, over time, can cause bad smells and transfer to foods, generating harmful effects on health.

A good material greatly influences the success of a dish. Everyone chooses the material they prefer, also considering their culinary needs. The material can vary depending on the food being cooked and the utensils being used.

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STEEL POTS

Steel is undoubtedly one of the most commonly used materials in cookware. It is an alloy of carbon, nickel, iron, and chromium. Steel is not affected by water or contact with food, so even over time it remains a highly resistant and hygienic material. As already mentioned, steel does not have a high heat transfer capacity, so to ensure food is cooked as evenly as possible, it is best to opt for steel pans with a triple-layer bottom, made of a layer of aluminum sandwiched between two layers of aluminum. This ensures more even cooking of any food, otherwise some parts would be burnt and some would remain raw. Today, steel pans are also sold nickel-free for those with nickel allergies. The drawback of steel pans is their weight, making them less manageable than aluminum ones.

ALUMINUM POTS

Aluminum, unlike steel, has a high thermal conductivity, which allows for even cooking and less energy consumption. It is lightweight and nickel-free (so it's also perfect for allergy sufferers) and stands the test of time. The quality of an aluminum pan also depends on its thickness, since, when the latter is significant, heat is distributed evenly. Aluminum pans should never be used to cook sauces or acidic foods, as these dishes could cause the aluminum to release aluminum oxide, which alters the flavor of the food. Furthermore, in these types of pans, food tends to stick to the bottom. Otherwise, this material ensures good handling and is also easy to maintain over time.

TO KNOW MORE: How to reduce gas consumption in the kitchen. Steam cooking and well-covered pots.

PYREX POTS

Pyrex is a glass that resists temperature changes and heat well. For this reason, pans made from this material can be placed in traditional ovens, microwave ovens, and refrigerators. Pyrex conducts heat poorly and is rarely used on traditional stovetops. Pyrex is transparent, allowing you to always see what's cooking or defrosting in the microwave. Pyrex pans are widely used as containers because they don't release toxic substances and don't absorb food odors or flavors. They're easy to maintain and can be washed under water as well as in a dishwasher. dishwasherHowever, Pyrex pans tend to get scratched if cleaned with rough sponges or damaged if knocked over by other pans and utensils. This is why it's always best to store them away from other items.

COPPER POTS

Copper has a high heat conductivity but is very expensive, so cookware made from this material is also expensive. Copper cookware lasts a lifetime, especially if cared for regularly, such as re-tinning and polishing the outside. Copper alone is not suitable for cooking, so a copper cookware must be lined with tin on the inside. aluminum or steel. Copper is also difficult to handle, given its high specific weight.

TEFLON POTS

Teflon pans are nonstick, thanks in part to the polymer they're made of, which is based on fluorine and carbon. Teflon pans eliminate the problem of food sticking to the bottom, allowing you to use less oil and butter, resulting in less greasy cooking. The key issue to watch out for is overheating, because while nonstick pans can withstand temperatures up to 250°C (482°F), exceeding that temperature will cause the coating to wear out, making it a health hazard if it comes into contact with food. The coating can also be damaged if cleaned with abrasive sponges or if sharp utensils that could scratch it are used.

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CAST IRON POTS

Cast iron is made of a ferrous alloy composed of carbon and radiates heat very well, making it a highly thermally conductive material. This means food cooks evenly. Furthermore, cast iron is also a good insulator, meaning it maintains food temperature much better than other materials. Cast iron pans are suitable for all types of cooking, can be cooked on any heat source, and can even be stored in the refrigerator without any problems. Despite all these advantages, cast iron pans also have some drawbacks, such as being very heavy, likely to dull after prolonged dishwasher use, and cooking slowly, as they function by accumulating heat. Cast iron pans should never be cleaned with abrasive sponges, and if food sticks to the bottom, it's best to loosen it by softening it with hot water.

IRON POTS

Iron has a high thermal conductivity and is therefore highly versatile in the kitchen, allowing cooking on any heat source. Iron pans are durable, regulate internal heat, and prevent temperature fluctuations that could burn food. Iron is suitable for frying (due to its high conductivity) and also for browning meat. To prevent an iron pan from rusting, before using it, soak it in hot water and detergent for about fifteen minutes, scrub it with a dish brush, and then dry it. Once dry, grease it completely with vegetable oil and place it in the oven until its surface turns gray-blue. This process is called "burnishing." Finally, grease it again with a paper towel soaked in vegetable oil before storing it permanently. After burnishing, an iron pan should never be washed, but at most wiped with a paper towel and always lightly greased before storing.

CERAMIC COATED POTS

Ceramic pans allow for very healthy cooking, as they don't release any toxic substances during cooking. This type of pan also allows you to cook without using too much animal or vegetable fat, as you can brown ingredients without adding oil or butter, or even using very little.

Cooking is even and the food's properties remain intact. Ceramic, due to its natural hardness, resists abrasion and high heat sources. Of course, they are very delicate and chip easily, and when this happens, they become unusable. Therefore, they should always be stored away from objects that could damage them. Even when cleaning them, it's best to use non-abrasive sponges, and it's best to avoid washing them in the dishwasher.

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TERRACOTTA POTS

Terracotta pots are beautiful to look at and very durable. They're suitable for slow cooking because they maintain a constant temperature, given their thickness. Cooking in terracotta has significant advantages, such as preserving the aromas of food, thanks to its porosity. Legumes, vegetables, fish, and meat are perfectly cooked in terracotta. These pots are also ideal for cooking grains, stews, minestrone, and soups. Terracotta cooks food even when the heat is off, an important factor to consider when calculating cooking times. When cooking with a terracotta pot, it's best not to place it over direct heat, but rather over a flame spreader with the same diameter as the pot, to avoid temperature fluctuations that could damage it. Terracotta pots should not be cleaned with soap, but with water and Lemon;, to prevent the detergent from coming into contact with food.

BAMBOO POTS

The bamboo pot we know is the steamer used for cooking mainly vegetables and all types of vegetables. To cook with this pot, you must also use a pan that has the same diameter as the steamer itself, so that the latter can fit inside the first. The bamboo steamer can be cleaned with simple water mixed with a spoonful of vinegar, lemon, or baking soda. Never use harsh detergents that could damage the wood. The steamer should then be left to dry in a dry place to prevent mold from forming. Steaming ensures healthy, light cooking that preserves the nutrients in food. Furthermore, steam cooking requires no added fat.

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