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What materials are best for pots and pans?
Stainless steel, aluminium, carbon steel, cast iron, copper? Uncoated, enamelled, non-stick? What’s the best pan made of, and which is the best for you? It all boils down to what and how you cook. Many chefs use different kinds of cookware to give them flexibility and versatility to succeed with any recipe.
Stainless steel (uncoated)
Works on all types of hobs, also inductionThis chef-loved material has a learning curve, as you need temperature control to keep food from sticking. If you’re a beginner, non-stick cookware is recommended. For a more luxurious look and top notch performance, choose copper lined stainless steel cookware. Pros Versatile and durable Heats up fairly quickly/retains heat well Dishwasher safe Oven safe (depending on handle) Works on all types of hobs, also induction Cons Requires heat control skills to keep food from sticking Harder to clean than non-stick MaintenanceThe most important thing is to let the cookware cool before rinsing, since quick changes in temperature could cause it to warp. Most cookware made of stainless steel can go in the dishwasher, but some chefs prefer handwashing. If food’s stuck, mix detergent or vinegar with water and let it boil for a few minutes. If necessary, use steel wool to finish the job. Kitchen utensils made of silicone, wood, nylon, or stainless steel are safe to use.
Aluminium
An efficient heat conductor, aluminum cookware ensures even cooking results. IKEA aluminium pots and pans have a non-stick coating, which make them suitable for cooking acidic foods. Pros Lightweight and affordable Heats up quickly/distributes heat well Induction compatible — IKEA aluminium pans have a bottom made of magnetic material Cons Doesn’t retain heat particularly well, so less good for slow-cooking dishes Should not be over-heated when warmed up Not dishwasher safe A soft metal, so it can scratch and dent MaintenanceAfter every use: Let the cookware cool off and wash by hand. Use non-sharp utensils made of plastic, wood, or silicone. Avoid metal utensils or anything which might scratch or damage the non-stick coating.
Carbon steel
Carbon steel cookware is as durable as cast iron but thinner. Pros A non-stick all-in-one pan once correctly seasoned Distributes heat evenly/holds it for long Lighter than cast iron Works on all types of hobs, including induction Non-stick ability improves with use, if properly maintained Oven-safe Cons Must be seasoned from time to time Must be washed by hand Doesn’t work for acidic foods MaintenanceTo create a non-stick surface, coat the cookware with a neutral-flavoured oil and season it in a pre-heated oven (200°C/392°F for 40 minutes) or on the stove (medium heat for approx. 10 minutes) and repeat this twice. Let cool and wipe off excess oil. Re-season it from time to time. After every use: Let it cool before rinsing. Clean it by hand using dish soap and scrubbing it, or use salt or a chain mail scrubber, and dry it completely to prevent rusting. Works with wooden, silicone, nylon or stainless steel utensils.
Cast iron/enamelled cast iron
Cast iron is durable but requires maintenance and isn’t suitable for cooking acidic foods, unless enamelled. IKEA pans are cast iron for best frying performance, while the pots are enamelled so that you can stew acidic foods. Pros Durable and long-lasting Distributes high heat evenly/retains it Stylish for serving Works on any hob, also induction Oven safe Cons Not suitable for acidic foods (if not enamelled) Requires seasoning (if not enamelled) Heavy to handle Must be washed by hand MaintenanceCreate a non-stick surface by seasoning cast iron pans before use. Coat it with a neutral-flavoured oil and heat it to 150°C/ 302°F for at least an hour. Let cool and wipe off excess oil. Re-season from time to time. After every use: Let the cookware cool before rinsing. Clean it by hand with a small amount of dish soap — some prefer salt or a chain mail scrubber. Dry completely to prevent rusting. Utensils of any material is suitable, but avoid metal in enamelled cookware.
