Teflon, stainless steel, nonstick, ceramic: the world of cookware may seem nebulous for the uninitiated! If choosing cookware can seem trivial, so is the flavor of your dishes and your everyday behind the stove! This little guide should help you to see more clearly to make an informed choice.
Should we prefer a pan with nonstick coating, or prefer Stainless steel utensils to release the juices? Can we cook without fat? What maintenance later? So many questions that must be interrogated before going on the purchase, so that the investment does not become a constraint and fully meets your expectations.
Nonstick: a cook’s dream that goes up in smoke
Many (future) buyers think that a pan or nonstick pan will be less burdensome to use and maintain than another model. The food does not hang, and also, we cook more healthily since we do not need to add fat!
For a while, Teflon stoves and pans were on a roll. It is true that they did their job well, nothing resisted them! Only, heated to the too high temperature, the experts realized that Teflon released harmful fumes and therefore very toxic to health.
The fault with PTFE, the famous “magic” non-stick coating, and PFOA, a chemical glue that is used to fix the Teflon to the pan.
You will understand, the magic pan that does not adhere and does not require fat does not exist (me too, it shocked me).
The saucepan or Stainless steel cookware is ideal for everyday use. Stainless steel is a particularly durable material but does not conduct heat very well. For the booster, it is very often associated with aluminum and copper. As a result, the stainless steel pan rises quickly in temperature and is very, very solid.
The stainless steel pan is still the best utensil for exceptional meat cooking. Yes, the meat will hang in the beginning, but it’s normal. Under the effect of heat, it will retract, releasing the juices that will caramelize. Do not try to turn the meat right away, wait until it stops to cook on the other side. The meat will be golden brown and grilled on the outside, soft and juicy on the inside. To recover the juices and make a tasty sauce, you can deglaze with cream, wine or broth.
Contrary to what one might think, stainless steel kitchenware is also suitable for mild cooking. Depending on the food or preparation, add a little fat or water to the stainless steel pan before cooking low or medium. So that food does not catch and to limit the addition of fat, consider covering with a suitable lid. In this way, the vapor will condense on contact with the top, forming droplets that will fall back into the preparation and keep sure moisture that allows it not to hang.
For a stainless steel saucepan or skillet that will go with you for a long time, choose an 18/10 model, which includes 18% chrome and 10% nickel. The pan and stainless steel pan can be washed in the dishwasher; this does not alter its qualities.
Stainless steel is hardly any material that can go in the dishwasher, although hand washing is more advisable.