CHOOSING COOKWARE

Choosing the right cookware is important because we use it daily and
expect it to last a long time; that alone makes it a serious
investment. This guide aims to help you make the right choice according
to your type of cooker and the way you use your cookware.There
are essentially six types of modern hob, and five main types of
cookware. Some of the potential combinations are better than others -
as anyone who has bought an induction hob and then had to replace all
their aluminium pans will tell you! Also different styles of cookware
have different characteristics in use.Let's begin with a quick
summary of the different types of hob, then we will look at the basic
types of cookware before finally thinking about how you personally will
use your new cookware.GAS
hobs allow the use of virtually any cookware. Phenolic (plastic) or
wooden handles need to be protected by a suitable flame guard - the
metal band where the handle is attached to the body - and plain
aluminium or copper based pans can be susceptible to damage if you are
in the habit of dragging them across the pan supports rather than
lifting them.ELECTRIC RINGS
are also very versatile, but will work better with pans with heavier
bases as they will distort less and maintain a better contact with the
element.SOLID HOBS (ELECTRIC or AGA-type) will also work better with heavier pans for the same reason.CERAMIC HOBS
present two areas of concern. Firstly there is the possibility that
heavy cast iron or enamelled steel pans could cause scratching on the
ceramic surface. Obviously this is less likely to happen with softer
metals such as copper or aluminium, but - and here's the second concern
- pans with plain aluminium bases should not be used as they will leave
a microscopic residue on the hob surface, spoiling the appearance and
making it difficult to clean.HALOGEN HOBS
also present the same concerns as above. Additionally pans with a very
shiny base are likely to be less efficient as they reflect heat from
the halogen lamps back into the hob.INDUCTION HOBS
function by using a magnetic field to induce heat in the pan. These are
the most efficient hob of all, but will only work with pans made from
metals that will attract a magnet - cast iron and most steel pans, but
not aluminium. We stock a large range ofinduction cookware .So which type of cookware is right for you?STAINLESS STEEL is
actually a steel alloy with a minimum of 18% chromium and 10% nickel,
widely used in sterile environments and sometimes referred to as
surgical steel. Stainless steel gives a hard, durable surface that has
several advantages: High resistance to corrosion A chemically inert surface that will not react with or taint food in any way A smooth surface finish that is difficult for food or bacteria to stick to Easy cleaning properties even burnt on deposits will usually come away with a good soakingAs
there is no coating on the internal surfaces of (most) stainless steel
pans minor damage from metal cooking utensils will not affect the
overall characteristics of the item.Stainless steel is not
however a great conductor of heat. The usual solution is to bury a disc
of aluminium in the base of the pan, the thicker the better. This
spreads the heat more evenly across the base of the pan and helps it to
heat up more quickly. The aluminium is totally encapsulated within
the stainless steel base and then welded or bonded under enormous
pressure to the rest of the pan. You can usually tell the difference by
looking for an obvious join around the bottom of the pan. Bonded pans
are generally of premier quality all round and command appropriate
prices. That is not to say that there is anything wrong with pans that
have a welded base though; if your budget is limited you probably wont
have a choice anyway, but you can still pick up a pan set that will
last many years as long as you dont abuse it.An alternative
method of improving the thermal characteristics of stainless steel pans
is to coat the base with a thin layer of copper. This has the advantage
of being a great heat conductor and will distribute heat very evenly
across the pan, but does come with a couple of considerations. Copper
is a relatively soft metal, and will become marked if you drag the pan
across the cooker rather than lifting them. Care needs to be taken in
cleaning a copper-bottomed pan to avoid discolouration or tarnishing.ALUMINIUM being
relatively light and a good conductor of heat is an excellent base
material for cookware, however plain aluminium has two drawbacks.
Firstly it is very soft and will soon begin to show signs of wear and
is susceptible to distorting (especially if overheated). Secondly, as
noted above, it is not a great choice for ceramic / halogen hobs, and
definately not suitable for induction hobs. There is nothing that can
be done about the induction hob problem, but the others are all solved
by coating the exterior of the pan with a durable easy-clean surface.
More expensive aluminium pans may also have a copper coating or inlay
on the base for even better heat distribution, and often come in an
attractive range of colours. Almost all aluminium pans have a non-stick
interior (the exceptions usually being aimed at the catering industry
rather than the domestic market). Aluminium would be a good choice if
you want a light weight pan that looks a bit different to plain steel
and you don't have an induction hob. CAST ALUMINIUM
cookware offers most of the advantages of cast iron, except it can not
be used on an induction hob; however it is lighter and therefore easier
to work with, and will heat up more quickly. Harbenware cast aluminium
cookware is suitable for use on gas, electric, ceramic or Aga-type hobs.ANODIZED or HARD ANODIZED aluminium
cookware combines the best features of stainless steel pans and
aluminium ones. The anodizing process condenses the molecular structure
of the surface and makes it even harder than stainless steel. This
immensly tough cookware is both relatively light to use and has the
excellent heat distribution characteristics of ordinary aluminium pans.
They almost always have extra-durable non-stick interiors too - and
thats a good job because the anodized pans main drawback will put some
people off. They are NOT suitable for dishwashers (at least, not the
electro-mechanical type - the human type is fine!). The abrasive
chemical action of a dishwasher will break down the anodized surface.
There is also a possibility of the outside discolouring if left in
prolonged contact with certain food-stuffs, notably anything with
citric acid in it.CAST IRON cookware is usually associated with solid fuel cookers and farmhouse
kitchens, but is also popular for its durability and timeless style.
Cast iron is heavy and takes a long time to heat up, but then retains
its heat for a long time. It is often possible with cast iron cookware
to remove it from the heat source (or just turn it off if you don't
have an Aga) before the cooking process is completed and use the heat
stored in the pan to finish things off. Cast iron is suitable for
induction cookers too, but if you have one of those or a ceramic or
halogen hob make sure you buy cast iron cookware with an enamelled
exterior. Whilst plain cast iron pans are OK on conventional gas or
electric hobs, the naturally rough surface of uncoated ones can damage
those ceramic glass surfaces. Cast iron cookware is not the easiest to
use in some ways -especially if you have a problem lifting heavy
objects or often cook in a hurry - but it is great for slow cooking and
will last probably as long as the cook!ENAMELLED STEEL
cookware often comes in bright stylish colours, and usually has a
non-stick interior. Its thin-wall constrution allows it to heat up
quickly and makes it light to use. It is suitable for all types of hobs
but unfortunately is often of a lesser quality. Choosing the style of pan that suits you.Finally
think about what style of pans would suit you. Because not all cooks
are alike, not all pan sets are alike. Think about your cooking before
making your choice. Do you want the versatility of a pan that can go on
the cooker top or in the oven? Do you often cook big meals using
multiple pans? Do you find it easy to lift a heavy pan with one hand?
Traditional single handled saucepans are easy to manoeuvre provided
they are not too heavy but can be awkward if you are using several of
them simultaneously on a conventional four-ring cooker. Double handled
pots are easier to lift when heavy, more convenient for popping in the
oven, but less easy to hold in one hand while serving with the other. Glass
lids are convenient for stovetop cooking but may not be safe in the
oven. Likewise stay-cool handles are convenient but metal ones mean
that a double handled saucepan or stockpot can also be used as ovenware.If you have a large family to cook for it may be worthwhile paying a
little extra for taller / deeper pans that give you more capacity
without taking up more cooking area. If you generally only cook for
yourself you might want to buy individual items you would use most
often rather than a set.Please feel free to browse our eBay shop
where you will always find a wide range of cookware on sale - and if
you have any questions use the 'Ask Seller A Question' button!