After seeing so many photos of sweets and salt cravings, you have already decided to take over your kitchen and surprise everyone with flavors that are out of the ordinary. Or maybe you have already prepared some of the bad feelings that I share in this blog, but you noticed that everything is too simple and you want to start preparing more complex flavors. Renovating the kitchen does not always mean painting a new color or changing the cabinets. You also have to renew the pots and pans !
Either because you are opening your first kitchen or because your pots are asking for retirement, we show you the different materials in which the pots and pans are made , so that you can choose the most suitable for your kitchen.
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Know a little about Types of pots and pans
In the pans we can fry, fry, sauté, mark and even cook different ingredients (vegetables, meats, fish…). Depending on the intensity of the fire and the amount of oil we use, the cooking technique will be different. Depending on the number of guests we will choose the size of our pan.
The best chefs rely on copper pans , which react rapidly to changes in temperature. The best pots and pans are copper three layers, with an aluminum core to eliminate hot spots and distribute heat evenly, and a stainless steel interior.
If you choose pans of this material, keep in mind that you will have to polish the copper with a special cleaner.
Who can resist the professional look of a polished stainless steel pan ? Quality pans include 18% chromium and 10% nickel to prevent rust and loss of shine, while some have other metal adhering to the base.
It is highly recommended and practical, a good stainless steel pot accompanied by a good lid and good handles allow cooking everything.
The stainless steel pots are durable and showy. Heat resistant, flat surface (no pores), elastic, easy to clean, resist shock and also to various cleaning systems, including the dishwasher.
They are susceptible to scratches, so wood, Teflon or silicone utensils must be used, and they must be used for fast foods in movement or liquid base, to prevent food from sticking.
An aluminum pan will transmit heat well, but it is not as strong or as durable as other materials. Aluminum can be transferred to certain foods during cooking, although the enameled and non-stick finishes manage to prevent it.
Hard anodized aluminum
The anodized hard aluminum pots have gone through an electrochemical process, so the surfaces are super hard, non-porous and scratch resistant. They usually have a non-stick coating.
Although they take a long time to warm up, cast iron pans hold heat well. They have a finish with exterior and interior enamel, or sometimes with a non-stick interior. Be careful when lifting these heavy weights. Iron in both pots and pans has been used for a long time in kitchens. They are heavy and very durable utensils, if properly cared for. In addition, they distribute heat well and keep it uniform throughout the interior. They are also the most resistant. Cast iron is an excellent conductor of heat. Although it heats up very slowly, it distributes the heat evenly and, once hot, maintains the heat.
They are heavy and very durable utensils can pass these pots from generation to generation
They are used to cook on the hob and in the oven. If the food is taken care of, it will not stick even though it does not have a non-stick coating. Cast iron is an excellent conductor of heat.
It is an alternative to the common nonstick. The advantage is that the ceramic coating does not release harmful toxins even if it overheats. They are characterized by their capacity to let excessive steam escape, in this way the food is cooked in a tasty and juicy way. It is a material that comes from the combination of clay and mud. One of its advantages is the porosity or the ability to allow excessive steam to escape from the pot, leaving only the moisture necessary so that the food is cooked better.
Precisely because of this porosity, most come with a coating, as a decoration, to control this feature. However, this becomes precisely a disadvantage, since the coating can have certain pigments containing lead, a metal that could be added to food. This can cause a risk to health, since the pigments also have a reaction in a natural way, when acidic foods are present. Due to the above, it is that when purchasing a ceramic pot, it must be verified whether its preparation is certified. Another recommendation is to wash them by hand.
The advantage of glass pots and pans is that they do not deform, they do not rust, they do not accumulate waste and you can see what you are cooking at a glance. Glass is a neutral material and is characterized by not reacting with food. It is non-stick, nothing sticks, it conducts heat very well, it cooks food faster, so you save energy or gas, it conducts heat very well.
It can be used in gas and electric stoves; oven, microwave, freezer and wash in dishwasher.
It does not transfer flavor, the glass does not interact with the food, this makes the glass utensils healthier. Pots, pans and refractory glass are a good option that is worth experiencing not only for use in the oven. Its manufacturing process is cleaner.
Thanks to its transparency you can see how the cooking of the food goes, you can also put it directly on the table and it gives a pleasant appearance, when serving dinner. Contains heavy metals such as nickel or chromium.
It also conducts heat very well, like no other material, so it saves time and money, since it takes less energy to cook.
They are very resistant to high temperatures, being transparent they allow to see how the food is cooked, they serve to cook in the oven, microwave or over direct fire, last a long time, do not scratch and clean very easy.
It should not be subject to sudden changes in temperature. If you are going to freeze a soup in it, you should let it get cold before putting it in the freezer, just the opposite way, you let it thaw the food that is in the pot before being heated directly to the fire or in the oven. If you have these precautions, you will surely give your pot a long life.
Copper pots are very appreciated by the great chefs today, in the market we will find them in coated copper , which look like stainless steel and are much more resistant and easy to maintain, similar in use to aluminum, but with more thickness and resistance, and a very adequate distribution of heat.
The food you prepare in copper pots or pans will cook evenly and there will be parts of the preparation that are more burned than others.
They are aesthetically beautiful, copper pots and pans have several very useful properties when it comes to cooking, they can be brought to the table.
Copper is 100% safe to cook while it is coated with another metal that is not reactive to copper, such as stainless steel in most cases.
A tips to clean the spots is to use a half of lemon smeared with salt to scrub and remove stains, the salt acts as a soft abrasive. You can also make a mixture of lemon juice, salt and cornstarch and make a paste to apply with a soft cloth. Then wash it with a soft cloth Then wash it with warm water and go.
As you can see, you have many options to choose the best pots and pans for your kitchen. It is about choosing those that best suit your needs and budget. Did you think what you are going to do with the old pots?
My conclusion and recommendations
First of all, my recommendation for a healthy diet is to eat more organic foods, fresh and with gentle cooking.
That said, when choosing your pots and pans the first basic step you would do is not to put food in contact with aluminum (including aluminum foil!), Teflon or PFOA.
If you want to go one step further and avoid heavy and toxic metals in your food, these are the options that I prefer:
- Glass ceramic : although it is non-stick, for me it is the 100% safe option. It is a simple material (which is usually always the most successful), which is also scientifically proven its totally non-toxic property.
Visions is the reference brand in this type of pots and can be obtained in Conasi or Amazon.com
I have a casserole of this brand, and it works great. Also, to be transparent you see the food without lifting the lid.
By the way, if you want to buy in Conasi you have a 5% discount with the CNS-CONSCIOUS code , which always comes in handy.
- Cast iron pots and pans with vitrified enamel : making sure that both the iron and the glazed enamel do not contain toxic substances such as lead and cadmium, this utensil is the one I would choose especially if you need anti-adhesion as with the pans. Although I have not used them, there are 2 brands that I consider to be references in cast iron with vitrified enamel and they are Staub and Le Creuset. Both companies have confirmed to me that their pots and pans are free of toxins.
- Saladmaster pots, 316Ti stainless steel with titanium : These pots are what I use. I bought them several years ago, they are very good quality and non-stick. They also make it possible to dispense with the oven (in the same pot I make bread or a vegetable lasagna), which is an important energy and economic saving, and you do not need to use practically any oil or water.
Of course, it is a considerable investment…
That I know is not sold online, but through distributors by geographical areas. If you are from Gran Canaria, send me an email and I will contact you privately with the distributor here.
I know that it is not easy to find reliable information on this topic. In addition new data and brands are emerging, and manufacturers are not required to detail the composition of their pots (although in general they do give the information if you ask).
Tips to choose the pots and pans for your kitchen
When buying pots and pans we immediately think that the quality is maximum and that the price suits our pocket. However, it is important to consider several reasons before answering. How to choose the pots and pans for your kitchen?
- Your Health. Not all materials with which you plan to cook will behave in the same way if we subject them to high temperatures or if we cook with them foods with a high degree of acidity, some may become unadvisable under certain conditions.
- Flavor. You will not cook in the same way with a cast iron skillet as with a copper one. The same recipes will come out better with one type of pan than with another.
- The economy. Depending on the use you are going to give, it will be more profitable to invest in one or another type of pot, casserole or frying pan. Not always the cheapest is the best option.
- Copper conducts heat better than other materials such as stainless steel. In fact it is known that the best chefs rely on copper pans, because they react quickly to changes in temperature.
- The stainless steel usually stays quite in good aspect even though you wear it using many years. The opposite is true with non-stick pans, in which the coating that prevents food from sticking is usually lost.
- An aluminum pan will transmit heat well, but it is not as strong or as durable as other materials.
- Fused iron takes time to warm up but retains heat well. They are heavy and you should be careful when they are hot.
- Keep in mind what you are going to cook in each pan or pot, since you may end up ingesting certain heavy metals that could harm your health.
- Its maintenance is essential, before buying a pan or pot you must know the materials with which you can wash it to achieve more life to your tools.
- There are some old pots that instead of throwing them, you can easily use them as decoration.
Adding to all these points, in Kober we will always have the best covers regardless of the materials you choose. In addition our covers have the best technologies that make them more resistant to scratches, moisture and heat, without a doubt the best option for your kitchen.
We can prepare delicious recipes in a thousand different ways but always choosing the pot or the pan that best suits us taking into account the type of food, the temperature your cooking needs, the type of cuisine we have, the time. According to our needs or whatever is more comfortable for us we will use some materials or others for our pots and pans. Which are your favorites?