Steel Copper Saute

Steel Copper Saute


What type of cookware is safest?

I need to purchase a new set of pots and pans and want to make a safe decision. Which is the healthiest choice: Hard anodized aluminum, copper bottomed stainless steel, or cast iron? I already use cast iron for frying, some baking, and sauteing, but is it good for sauces and soups, too? Thanks

right. Stainless steel and cast iron are not great conductors of heat, aluminium is. Glass is terrible for cooking in, it's too much of an insulator and well down-right horrible, I've never got to grips it.

The best pans I use are tri-layer pans. These have a layer of stainless steel on the inside, a layer of stainless steel or copper on the outside and the gap between is filled with aluminium, you need at least 3mm to hold and spread the heat. These pans are very expensive, but you only buy them once.

For wok cooking you can't get better than plate steel. Get them on a wok burner and you know they are not going to melt or anything - cheap as chips too. Like all steel/iron pans they need proper conditioning before use. Put some good rendered lard into the pan and bring the oil up to the smoke point keeping it swirling round to fully coat the pan. Tip the fat out and repeat 3 times. Then you never wash it in detergent. Water and a stiff brush is all and wipe dry on kitchen towel.