cast iron cookware
April 8th, 2009
Different metals are used in making cookware. Each has its advantages and disadvantages. For instance, cast iron cookware is ideal for browning and slow cooking as it retains heat well. But delicate sauces will be better off cooked in a tin or stainless steel lined copper pan where heat is quickly transferred from pan to sauce.
While cast iron is very heavy, copper is very expensive and is high-maintenance. Aluminum, on the other hand, comes second to copper for heat conduction but is easily scratched and can affect food. Stainless steel is easy to maintain but poorly conducts heat. So choose cookware well depending on the chore you need it for.