Buying Cookware For Even Heating

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Let's talk a little about some of the various metals used in cookware today - some carry over hundreds of years. I will briefly scratch the surface so you can glean what you can in your search for your next cookware set.

First, is copper cookware, which has it's advantages, as it's the best conductor of heat that I know of. It's major downside is cost and you have to clean it often so it does not corrode.

Stainless steel is another metal that is used mainly mixed with other metals, like copper. It looks pretty, but does not conduct heat very good on it's own - you will need cooper bottoms if you go this route.

Cast iron is the oldest of the metals we are discussing, and it conducts heat nicely, but it's heavy and you have to pre-season it, which can be a big deal to some.

Our fourth and final metal is Aluminum. This cookware metal is a very good conductor of heat and distributes it well. Since it's a soft metal, it can easily scratch or dent, but that is overcome by treating it with a layer of aluminum oxide - this helps it to resist scratching and denting.

In closing, just keep in mind that some metals used in cookware will react to acidic foods - you don't want that. So look for something that combines stainless steel and copper or aluminum. Also I want to add that nothing says you have to break the bank to get quality cookware, look around in your local stores but I have found that the Rachael Ray Cookware line is a great place to start. That's my take on things and that is why you have to do your reasearch and not just buy a set of cookware because it looks pretty...take your time and get what's right for you.

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