The cookware fairy may bless you with the perfect cookware set, but that’s not how it works! In the real world, whether you’re a culinary beginner or a more adventurous chef, having good cookware turns cooking from drudgery to pleasure. And quality cookware delivers better results!
To determine what kind of cookware best suits you, start with your cooking style. Newbies require fewer pieces; chefs look for specialized use and performance. For many people, the convenience of an easy clean up is a major priority. If you’re not big on washing by hand, then nonstick may be your ticket to the ideal kitchen.
So what should you look for when buying pots and pans? For starters, cookware should:
* Conduct heat well (copper best, stainless steel poorest conductor)
* Cook food evenly (copper best, stainless steel poorest diffuser)
* Be resistant to cracking or chipping
* Have stay-cool handles, and non-slip grips on both pot handles and lids
* Have lids that fit tightly (keep moisture in; glass lids allow easy monitoring)
* Have non-stick surfaces (optional, ease of cooking and cleanup, limits needs for added fats)
* Be dishwasher safe (optional, highest prioroity for many!)
You can buy cookware pieces separately or as a set. Nearly all cookware manufacturers offer 7 to 20-piece starter sets in a variety of combinations and usually include utensils. If you’re just starting out, 6 to 10 pieces should be sufficient if you stick with the basics. Here’s a good place to start:
* Skillets: x2 (12-inch and 8-inch for omelets, pancakes, saute’s)
* Stock pot with lid: x1 (6 to 12 quarts)
* Saucepans: x2 (1-quart for soups and sauces, 2- or 3-quarts for boiling pasta)
* Dutch oven (round or oval) with lid: x1 (4 to 6 quarts, for stews and chili))
* Steamer insert
* Grill pan
* Multi-pot
* Colander
* Double boiler
Whatever the ‘basics’ are for you, start there and commit to adding quality pieces in the future as your cooking needs and budget dictate. Remember, better cookware cared for properly will perform for decades.
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