The Only 7 Types of Cookware You Should Use

4 min read

Knowing how to cook is a great skill to have. I mean, cooking food is how we survive! Everyone cooks every day in the home or at the places you choose to eat.

Have you ever wondered how your food is being cooked when you eat out? What types of cookware do professional chefs use when preparing those enjoyable meals?

When you prepare meals at home, using the correct cookware for food is essential for safety and good health. A home-cooked meal is generally healthier than eating out, but your cookware may not be environmentally friendly or good for you.

Continue reading to find out what pots and pans are safest for various types of cooking.

7. Stainless Steel — for Multi-Tasking

Stainless steel is a durable and non-reactive metal that proves to be too heavy on its own. So most stainless are bonded with a mixture of several layers. The layers are comprised of infused aluminum and stainless steel.

This infusion happens through heat and pressure, and depending on the layers, the price will be higher. Some manufacturers use alloys, and alloy contains nickel, which is an allergen for some people.

The stainless steel cooks pretty much anything in the kitchen and is good for everyday use! However, it is not non-stick and needs enough oil when using. Over time the pan suffers from wear and tear. So, for a durable version, you’ll have to get the three-layer variety, which is pricier.

TIP: Only wash the pot when it has cooled down completely.

6. Titanium — for Fast Cooking

According to Robert Brown, author of “Toxic Home/Conscious Home: A Mindful Approach to Wellness at Home,” titanium cookware is one of the safer non-stick surfaces available.

Stainless steel and aluminum are sealed with Hestan’s NanoBond and gives 100% toxic-free chromium and titan coating. This coating makes the surface more durable. Titanium cookware is resistant to scratching, salt-pitting and staining.

Don’t forget: these pans are not non-stick. You will need to frequently stir when cooking, as those pans heat up and hold heat, getting you out of the kitchen quickly.

5. Copper Pot — for Fine-Tuning

A copper pot carries a high price tag for its durability and aesthetic appeal. It is also a highly conductive metal and free of harmful chemicals.

Copper pots are made with other metals apart from copper and are high maintenance. The high price is a factor as to why the copper pot is not widely used.

If you choose to invest in a copper pot, it is ideal for dishes requiring fine-tuning temperature, such as chocolate sauce. Avoid cooking foods that react to copper, like tomato-based sauces or citrus in your copper pot.

FYI: Those with Wilson disease should avoid using a copper pot since the inherited disorder makes it impossible to metabolize copper in the diet.

4. Titanium Coated Non-Stick — Safest Cookware

It’s easy and comfortable to use non-stick cookware. Your food moves about quickly, and cleanup is quick and easy. There is uncertainty, however, relating to the toxicity of the chemicals used. The materials used for coating can be toxic. So, think about these things when you are cooking.

Do not preheat your non-stick, as they heat up rather quickly and are dangerous when overheated. You also need to know what chemicals the different brands of non-stick use on their surfaces.

Knowing this helps you choose the best option, and it’s easy to research the brands to find this out. Anything that needs high heat for cooking should be avoided, along with utensils that will scratch the surface. It is best for fritters, fish fillet and things like paninis.

3. Cast Iron — for Hearty Dishes

The pot is made by pouring iron into a mold! This method creates an iron cast pot that is the highest standard of cookware. Each piece is indestructible and can serve you for life. It’s also an excellent conductor of heat and great for cooking things at high temperatures.

Research shows that cooking in an iron cast pot may help with the fight against dietary iron deficiencies. Use your cast iron on the stovetop, in the oven or for grilling. The cast-iron pot is also non-stick when using seasoning but does not cook delicacies, like fish fillet and crepes.

2. Carbon Steel — Safest for Searing

This pot is the light-weight cousin to the cast iron. So, it has the same benefits of durability and heat retention, only easier to handle. Many restaurants prefer carbon steel. It also goes into the oven and requires seasoning. It’s excellent for searing steaks, burgers and scallops. It’s also great for roasting whole chickens and asparagus.

1. Ceramic — for Breakfast

Say goodbye to chemical-laden, non-stick pans! Ceramic or glass bonded cookware has a naturally non-stick cooking surface. The sleek, elegant pot is excellent for frying eggs and other breakfast favorites in no time.

Adding fat is a matter of choice. The Caraway is a brand that uses natural inorganic sand derivatives. It contains no toxic chemicals, such as PTFE, PFAS, PFOA, lead or cadmium.

The ceramic-coated pot can also endure high temperatures of 650 degrees Fahrenheit. It’s also non-reactive, and so no chemicals can leach themselves into foods. Meaning it’s also environmentally friendly.

Prioritize Health!

As good health becomes serious business, we should consider everything that can be harmful to our health and adjust as needed. Go get yourself a new set of pots and pans!

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