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Pick the Right Cookware
Pick the Right Cookware
You wouldn't want your cupboards and shelving units occupied with unused kitchenware. Buying cookware is not an easy task.
Unplanned purchases of such items might be the reason you end up with clutter. With this guide, you will know the exact recipe to buy what you need in the kitchen.
Everything about Essential Cookware
Make Sure You Are Buying Right!
Size
Determining the size of your cookware is mandatory to avoid unnecessary clutter. For example, if you are a family of two, then small vessel sizes are enough. The size of the pot or pan is directly proportional to your family size.
Shape
Understand the basics of cooking, for instance, using pots for stews and pans to stir fry. Use a large pot for preparing stock and a smaller round-shaped skillet to sear or grill.
Thickness
The thickness determines how long your food item will take to cook. Use a thick cast iron pan to grill and thinner pots to boil. Cooking is all about heat control, and cookware helps to manage that.
What you cook?
Your kitchen will have more pots if you love curries, stocks, and brews. Or, if you are an avid stir fry lover, skillets and pans are your best friend. Select cookware that fits your style of cooking.
Method of cooking
If you brown or caramelise your food items then stainless steel is the go-to option. A curry lover must have an earthen pot or clayware. The frequency of your cooking and recipes play a major role in selecting cookware.
Material Matters
Cast-iron
Cast-iron cookware can withstand and hold high heat for a long time. It is an ideal surface to cook, grill, and sear proteins that otherwise take a longer duration. Cast iron items can be used to deep fry, cook, and stir veggies.
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Stainless Steel
Stainless steel is the master of all cookware. It is easy to clean and also non-reactive with most acidic food items. A stainless steel pot is perfect for bringing a broth to boil or make stews and soups.
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Hard Anodised
Hard-anodized aluminum utensils are tougher than stainless steel and are treated with an electrochemical process. You can cook most food items in hard anodized cookware.
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Non-stick
Non-stick pans come with a coat of polytetrafluoroethylene (PTFE), which is also called Teflon. It is easier to maintain and use as the surface is slippery and smooth. Another type of non-stick coating is ceramic coating which is a combination of silica and clay. One can use a non-stick pan to sear proteins or fry veggies.
Know Your Cookware
Stockpots
A stockpot is a container-style vessel to make broth. It is perfect for making stews, curries, and all types of gravies.
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Tava
A flat surface with a slightly caved centre to make roti. It has a thick bottom and comes with or without handles.
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Casserole
A deep surfaced pan that is oven-friendly and used to make soups, stews, and pot roasts. It is pretty enough to serve at the table.
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Saute Pans
A frying pan or skillet has a flat bottom and is perfect to sear or grill. It has a long tapering handle for convenience.
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Fry Pans
An essential for stir-frying veggies and meat, this pan has a flat, deep centre and an extended handle for convenient use.
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Saucepans
A saucepan is a round-bottomed, semi-deep vessel to make a combination of sauces, brews, or gravies. It has an extended handle for convenient usage.
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Sets
A selection of cookware items that will generally have a pot, pan, ladle and saute pans, all in one. It works best as gifting items or when moving into a new kitchen.
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Steamers
A steamer is a closed container that contains two layers: one to place the food and the second for water to create the steam to heat or cook.
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Kadhai
Indian style, deep cooking pot with handles on either side to either stir fry or cook.
Shop NowHow to Care for Your Cookware
Storing
- Read the instructions every time you make a new purchase.
- Store your most-used items in the most accessible place to use and clean easily.
- Ideally, store pans in an open system like a rack or hangers.
Handling
- Be gentle while storing the pots and pans.
- For instance, do not bang the utensils or cookware on the countertop while cleaning.
- Store it gently, and then keep minimal exposure to sun and direct heat when not in use.
Clay care
- While cleaning earthenware or cookware, make sure it is completely dry to avoid moulding.
- While cleaning a clay pot or pan, do not use soap or detergent.
- Instead, use a coarse scrubber to remove the stain.
Cleaning
- Clean the cookware item after every meal to achieve longevity.
- It is a challenging affair to care for the cookware individually. However, a quick way to understand it is to classify the material.
- For instance, do not use metal ladles with non-stick pans, use wooden ones.
- Always wipe the water clean from a cookware item to avoid staining.
- Let your cookware dry before storing them in a closed space.
Iron caring
- Oiling iron or metal items after cleaning prevents rusting.
- Oil once you have completely wiped the cast iron cookware clean.
- Instead of using excess detergent or soap, use a combination of salt and oil to scrub the pot or pan.
- Let a minimal layer of oil remain on the pan to increase longevity.
When To Replace Your Cookware
Damage
Non-stick cookware must be replaced within five years or as soon as they start peeling out. A crack or breakage creates erosions and it can be harmful to health.
Pressure cookers
A new pressure cooker is not always a safe pressure cooker. Take care when opening or closing its lid. Keep an eye out for cracks on its lid or the bottom. Always let the cooker rest once the food item is cooked.
Material Quality
Food reacting with the coating is unhealthy, especially with non-stick pans. Keep an eye out for the rusting of the metal. Depending on the usage, metal can bend, look wonky, and have bumps on them. If the handles break, then it is a sign that the cookware needs replacement.