Best cookware material?

Question

Copper, Aluminum, Non-stick(Teflon), Cast-iron, Stainless Steel, Stoneware,or...Pewter
My dad told me Cast Iron cookware can never be washed, so I think that's totally gross.
Can copper be washed, doesn't it change color over time, is it still OK to cook with if it does?

Answer 1

Copper is fast heating, that's why some saucepans have copper bottoms. Some people like them for that reason, but you have to be careful things don't burn. It's not too good for frying pans though.



Teflon pans--are good for non-stick frying, but I find with constant use the teflon starts to flake and the pans tend to warp if used on high heat for searing. I don't think I'd like them for saucepans.



Stainless steel in a good weight is in my opinion the best for saucepans and pots.



Cast iron is heavy--I don't think I'd like them in pots but they make the best frying pans. Your Dad is totally wrong. You can wash cast iron. I've had mine for 40 years and I do wash them. If it's lightly soiled I wipe them out with a damp paper towel or cloth. If they are heavily soiled I wash them in soap and water. I even use an sos pad on them if needed. If I only wipe them I do nothing but let them sit on top of the stove or in the oven until they are dry. If I wash with soap and water or scrub them I grease them well with oil and turn the stove burner on under them until they start to smoke. I remove from the heat, let cool and then wipe out the excess oil, and they are good to go. This is called seasoning the pan. If you do happen to get a rust spot it is easily removed with SOS. Then season it and it's as good as new.



Most chefs don't have sets of any one metal, but have a collection of different pots depending on the use they have for them.



If you were to ask me which to buy for the ordinary household I'd say saucepans, stock pots, and dutch ovens should be a good thickness of stainless steel and frying pans should be cast iron. If you are really into cooking you can add a copper saucepan

Answer 2

Cast iron can be washed, but not in the dishwasher and not with detergents which can break down the seasoning that keeps food from sticking. Cast iron develops a microscopic layer of baked on carbon, which is the seasoned coating that makes it non-stick. Cast iron is mostly indestructible, and if properly cared for will last for multiple generations. You could pass your cast iron cookware down to your grandchildren, or even their kids!

I have about 15 cast iron skillets, pans, griddles etc, and I use it every day for multiple purposes, including frying eggs.. The only thing you should not use cast iron for is cooking tomato based sauces, as the acid will interact with the iron.

Other than that, I have one stainless steel sauce pan that I use almost every day.



Copper cookware is good, but hard to keep shiny. It heats up quickly and distributes heat evenly.

You have to baby non-stick, to prevent scratching it with metal utensils, and it still won't last forever.

I personally don't like aluminum because it loses heat so quickly and heats unevenly. If you get aluminum, get anodized aluminum; it doesn't react with acidic foods.

Stainless steel is really good, but don't buy cheap. Invest in good quality stainless steel, or even better, one of those bi-metal stainless steel pans, with a layer of aluminum or copper between two pieces of stainless steel in the bottom.

Answer 3

Stainless steel is a good choice, although I do have a non stick frying pan. You have to be so careful using one though. You don't want to scratch the non stick coating because when it starts flaking it's bad to consume ,so you need special utensils designed for non stick finishes and only use a soft cloth or sponge when washing. There are stainless steel pots and pans that have an outer copper bottom which helps spread the heat evenly. Copper does discolor over time .I wouldn't use aluminum.Pyrex dishes are made of glass that can withstand oven temperature. They're good if you are making a casserole, but they can't be used on top of the stove. So, I have an assortment. I prefers stainless stell for pots, Pyrex for casseroles, and non stick or cast iron for frying.

Answer 4

Cast iron is the best for frying or baking.Ceramic coated cast iron or stainless steel is better for cooking in liquids.Of course cast iron can be washed.It does need to be re-seasoned once in a while but that is no problem.

Answer 5

Cast iron cookware is usually coated with enamel and can be washed. Pure cast iron (uncoated) would rust so maybe that's your dads point.



I love cooking with cast iron, but recently have discovered stone ware which is also fantastic (although that can't be used on a hob), it'd great for grilling and oven use, especially for those all in one pot meals



Copper might go green but like cast iron it tends to be covered with a protective layer.

Answer 6

cast iron skillet # 1 with me, Its not " coated " its not "gross " I use it, scrape it out with the spatula, rinse well, and dry and rub in a few drops of cooking oil, never use strong soap or scouring pad.

Answer 7

cast iron