Basic knowledge of kitchen cookware

Today, cookware comes in all shapes, sizes, and materials. Each type of cookware has different specialties that make it unique, and each type has its own advantages and disadvantages. No one type of cookware is perfect in all aspects., they all have distinct strengths and weaknesses. Cooking forums abound with culinary school graduates, and expert chefs recommend staying away from cheap of cookware, avoid non-stick pans and buy the best quality stainless steel pots and pots for long term use.

The cookware you choose should be aesthetically pleasing, but choose the right cookware for the chore it will perform. In my kitchen I use my grandmother's cast iron skillets, a copper sauté pan, one small non-stick egg pan, and a good qualty set of 3-ply stainless steel. I avoid aluminum, glass, ceramic and non-stick pans nor general use.

Kitchen Cookware Information Posted By: Blueshoots.com