Here we will look at the various type of cookware materials, its advantages and disadvantages with our recommendations. We will look at the following cookware material
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Cast Iron can withheld high heating that makes it not only great for stove top cooking but also oven baking too. Cast Iron cookware are slow to heat up but once it hot, it holds its heat for longer period and great for even cooking. Cast Iron pans are great for searing and outdoor cooking as it holds heat better even if outside temperature fluctuates. If you season your cast iron pan, it can work almost like non-stick pan without chemical coating. It is not easy to maintain cookware though,… Continue reading
Make sure you first season a cast ironpan before using it properly. Once the cast iron seasoned it will be fairly black and glossy like non-stick surface. Keep using a little oil in the beginning during cooking until it becomes fully seasoned. If your bare cast iron does not have wood or rubber handle bar, do not forget to use kitchen towels to hold the pan, as it can get super hot!
Important note: This seasoning technique is bare Cast Iron, if you have Enamel Coated Cast Iron cookware, it will not need special cleaning like bare cast iron.
Bare cast iron cookware can not be washed or cleaned in dishwasher as the process can remove and damage the seasoning the cast iron pan has.
Best traditional woks are made of carbon steel material. What is a carbon steel? Carbon steel is usually rolled or hammered into tiny thin sheets of material. Material supposed to be strong and holds heat well enough. Hand hammered and double to triple ply woks are generally best quality.
Important note: This seasoning technique is bare Cast Iron, if you have Enamel Coated Cast Iron cookware, it will not need seasoning.
Wash the wok in hot water with mild detergent soap with a sponge.
Scrub the exterior with scrubber but do not use anything abrasive inside the wok pan.
Rinse the wok in water and dry it completely with a dish towel.
Place the wok on high heat stove top.
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Lodge Color is one of the newest lines from this respected American cast iron cookware company. This Lodge 6-qt. Enameled Color Enamel Round Dutch Oven, Red traditionally shaped and more affordable than some European brands, Lodge Color enameled cast iron is just as durable, requires no seasoning, and attractively serves at the table.
Lodge infuses this 6-quart Dutch oven with two coats of hard-as-nails porcelain enamel, in a choice of several bright colors that are gradated (dark to light) on the exterior, and which are nicely set off by a cream interior. It is oven-safe to 400 degrees F, so you can start a stew or casserole on the stove top and finish by baking it in the oven.
Lodge makes quality products and this is no exception, this 6 Qt enamel… Continue reading
Most of the bake ware are non-metallic cookware and can be used both in conventional and microwave ovens. Except a few ceramic cookware from Corningware brand, most non metallic cookware can not be used on stove top. However, they make part of complete cookware solution and let’s look at a few of these material in details.
Also see: Best Bakingware For Your Kitchen ——————————————————————————————————
There are generally 2 types of ceramics cookware found, one is glazed one such as porcelain and other one is unglazed such as Terra cotta cookware. Some of the glazed ceramics in past have held high levels of lead, so before buying one, make sure it is lead free to avoid any health risk. Terra cotta has porous surface and suck lot of liquid and are good for steaming the food.
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Cast Iron can withheld high heating that makes it not only great for stove top cooking but also oven baking too. Cast Iron cookware are slow to heat up but once it hot, it holds its heat for longer period and great for even cooking. Cast Iron pans are great for searing and outdoor cooking as it holds heat better even if outside temperature fluctuates. If you season your cast iron pan, it can work almost like non-stick pan without chemical coating. It is not easy to maintain cookware though, as it can rust or create acidic food reaction if food is kept in cast iron pan for long time.