How to Choose the Right Kitchenware for Your Kitchen?

In the kitchen life, the use of various kitchenware products is indispensable. And there are more types of kitchenware, because the uses are also different. Therefore, we must have certain skills when purchasing kitchenware products. So, this article will introduce to you what kitchen utensils are generally needed in the kitchen and how to buy kitchen utensils?

 

When you need a new frying pan or stock pot, which material would you choose? Would you choose stainless steel, aluminum, copper, cast iron or carbon steel?

 

Stainless Steel Cookware

 

Cookware made of certain materials will make the dishes contain acidic foods and ingredients. Compared with aluminum pans, stainless steel pans will not discolor the sauce or show signs of physical pitting. Because stainless steel is non-porous.

 

Stainless steel is durable and corrosion resistant, does not react with acid and alkali food, and is not easily scratched or dented. In addition, the stainless steel pot and the stainless steel sheet pan are very hygienic. Various metal coatings can be used to improve performance.

 

Stainless steel cookware also has its significant shortcomings, such as uneven heat, food sticking to the pot, and long heating time. In order to prevent food from sticking to the stainless steel skillet, you can purchase stainless steel nonstick cookware.

 

Aluminum Cookware

 

Under normal circumstances, in order to meet the needs of customers, the kitchens of large restaurants will buy cookware with rapid heating, cooling and cleaning. For this purpose, commercial aluminum cookware is more practical in such places due to its excellent thermal conductivity and economic advantages. Aluminum vessels for cooking usually use various coatings to enhance performance including non-stick and durability.

 

Aluminium non stick pan is suitable for eggs, omelets, stir-fries and other low-acid foods. However, it cannot be ignored that aluminum cookware will affect the taste of food to a certain extent. Oxidation can cause discoloration of cookware. Acidic foods react with aluminum.

 

Cast Iron Cookware

 

When you buy a cast iron bakeware or frying pan, make sure to take the time to season it appropriately. The preheated cast iron pan or frying pan should provide even heat, which can improve the taste and texture.

 

Cast iron cookware is durable and can better retain heat. Cast iron cookware is not recommended for delicate foods such as pancakes or tilapia, and acidic foods.

 

Cast iron pan is a porous material that is easy to rust. The pan must be dried before use. Drying creates a thin layer of oil and carbon to protect the surface from sticking to the pan.

 

Carbon Steel Cookware

 

For many years, carbon steel has been used in commercial kitchens. Nowadays, more and more people use carbon steel cookware. Carbon steel cookware is light in material and can be quickly heated by high heat. The detachable carbon steel frying pan heats up quickly and evenly and is very safe to burst in the oven.

 

Copper Cookware

 

The copper pot heats faster and more uniformly than the above-mentioned cooking utensil materials. In addition, copper has a fast cooling rate to accurately control the temperature.

 

Copper cookware is expensive. It is not suitable for acidic foods unless it is lined with another metal.

 

In summary, do you know the choice of cookware material?