When I receive questions about cookware, I recall the first set of pans I purchased as a young bride. The shiny set seemed to be a bargain, but considering the food I destroyed in those pans – it cost me lots in wasted groceries to say nothing of my culinary confidence.
Learning to cook with my “bargain” purchase was frustrating. Most things scorched no matter how much I stirred, and my over-easy eggs always ended up scrambled as they would stick like glue to the bottom of the skillet. The skillet actually buckled and rocked when on the burner.
Now that I have confessed that I have had my share of blunders, I can answer with experience this first question.
Stainless steel has lots going for it. It looks good and is easy to clean.
But you need to look for quality. All stainless steel pans are not equal. Stainless steel by itself is a poor conductor of heat and will not hold heat or distribute heat evenly.
Stainless pans that are “clad,” will have layers metal and one of them will be copper or other excellent heat-conducting metal, sandwiched between stainless steel. These pans will cook beautifully.
There are several good brands available locally at different price points.
My favorite cookware is designed by chefs of the Culinary Institute of America. Each piece is constructed of high-quality stainless steel with seven layers of metal, including a full layer of copper across the bottom and wrapped up the sides of the cookware to insure even cooking.
Regardless of what brand you select, pick up the pan to see how it feels in your hand. Before purchasing, look at how the pans are constructed. Is the handle well designed? Is it slightly arched, creating less stress on the wrist? Will the handle stay cool when the pan is on the burner? Will the cookware perform well on electric, induction and gas? Can it go in the oven? Will it clean easily? Can it be washed in the dishwasher? If the cookware is pricy, does it carry a lifetime warranty? Those are all questions that will help you make your selection.
A non-reactive pan is one that does not react with an acid when an acidic food is cooked in it. Usually that means one made of stainless steel, enamel, ceramic or glass.
When tomatoes (or other acidic food) is cooked in an aluminum pan, the acid reacts with the metal and the pan discolors and turns dark. Manufacturers of aluminum pans tell us it is safe; however, it is somewhat controversial. That is one of the main selling points of stainless steel cookware – anything can be cooked in it.
To celebrate the Christmas season, I invite you to stop by 10 a.m. Saturday at Cooking at Bonnie’s Place, 9747 E. 21st St., Suite 139, for a complimentary demonstration and tasting of Ultimate Cranberry Bars, one of my most popular recipes from “Cooking With Bonnie: Farm to France.” It is a beautiful cookie with a buttery base, a cranberry-pecan caramel layer and a quick drizzle of white chocolate over the top.