Kitchen Tools & Equipment: Episode 5 - Cookware

I’m not sure where to start with this category.  So much out there to choose from.  Materials, sizes, shapes, types of construction, double handles, single handles, riveted handles, handles that are heat safe or not heat-safe, non-stick??  How do you know what you’ll need?  In general, my go-to material for cookware is stainless steel, which is the most commonly used material for making cookware, but there are other types of material, and they all have their own benefits so do a little research for yourself and choose the materials that you feel suit you best. In my video, I show you some general features and details about cookware you'll need to know that can help you determine what cookware will work best for you.

At first, start small and simple.  Buy a few basic pieces to start, like a saucepan and frying pan, and once you develop and discover your favorite types of cooking style, you’ll know better what specific types of cookware are best suited to you.  If you like stir-frys, buy a wok. If you like soups and stews, buy a good saucepan, covered casserole, or stockpot. This is really how you need to think about it. Start with the pieces that you will get the most use out of and as you expand your cooking skills, you expand your collection of cookware by adding the pieces you most want next. 

Cookware Sets

Cookware sets are another option. It can be a good place to start but just know they rarely have everything you’ll need all in one set.  You‘ll get good use of most of the pieces but there will be one or two pieces you use less often and there will be pieces that you will have to buy separately usually, frying pans.  These also come in sets, often 2 or 3 pieces of different sizes, which works because you’ll need more than one. One more note about sets, lids are considered a “piece” so a set of 10 pieces usually means 5 pots and 5 lids. Something to keep in mind when buying a set.

Non-Stick Cookware

Non-stick cookware, especially frying pans, is a popular choice. They can make cooking easier. Food doesn’t stick and they are easy to clean up…so, why wouldn’t you use non-stick? Well, there are a couple of things to consider before choosing non-stick cookware:

They should be PTFE-free. This is a class of chemicals that are used to make these non-stick coating. This group of chemicals also includes PFC & PFOA. All these chemicals have been linked to various health conditions including cancer. If you choose to use non-stick cookware, they should be free from PTFE, PFC & PFOA. If it is, it will be clearly stated on the packaging.

Non-stick cookware has limits to the temperature it can endure before it will break down or release fumes that are toxic. The chemicals used to make these coatings become toxic when the pan is heated over 300°C or 570°F, which is very high heat. So when cooking with non-stick you should keep the temperature no higher than 230°C or 449°F, which is medium-high heat. By setting the temperature dial of the burner to no higher than medium-high will control and limit the temperature of the pan. Also, don’t heat your non-stick pans when empty. It will cause the coating to breakdown more quickly.

Non-stick also has a short life span compared to other materials. We have several stainless steel pots we still use today that are over 50 years old and are in great condition and still safe to use (this is why I prefer stainless steel). Non-stick however only has a life span of about 5 years, if used regularly. You’ll start to see the coating change over time, it will become dulled or darker. This is when it’s time to throw it out and start fresh. If you scratch your pan and/or it becomes chipped or the coating begins to peel, it’s no longer safe to use and should be discarded.

I don’t believe that you have to spend a lot of money to get a good quality piece of cookware except when it comes to non-stick. Better quality coatings are going to be more expensive but in this case, it’s important for your health to avoid toxins.

Cast Iron & Enamelled Cast Iron

Also a very good choice for cookware. I personally don’t have any but I know lots of people who love their cast iron. It requires a little more care and knowledge than most cookware does to ensure you keep your cast iron in good condition. Enamelled cast iron is also a good, expensive choice, but a good choice. This is something I would consider if I was going to use it often, at least every week to make it worth the cost. It can last a lifetime if cared for properly so even with the big expense, it could be a good choice for you. There is one other thing to keep in mind about both cast iron and enamelled cast iron, they are both quite heavy so if you have trouble lifting it empty, you will definitely have trouble lifting it when it’s full! Just something to think about.