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Materials

Q -  What is the best cookware manufactured from?

A -  The simple answer is there is no one material that is the best for manufacturing cookware. The answer often lies in questioning the job you want the cookware to do or the reults you are exactly looking for.

Cookware is can be made from the following materials or even combinations of materials.

Aluminium - probably the most common material used for cookware because it is a very good conductor of heat. Thickness (or gauage) is the key to a good quality aluminium pan, very thin lightweight pans may buckle when heated affecting the performace and durability, uneven heat distribution (characterised by burning in random places on the pan) can also be an issue. Aluminuim cookware comes uncoated, but more often has a non-stick coating. The quality of coating also has an impact on the performance durability and ultimately price of individual pans. Aluminium pans are generally not dishwasher safe, although there are some notible exceptions e.g. Le Creuset Toughened Non-stick (TNS) range.

Copper - one of the very best conductors of heat, it has twice the thermal conductivity of aluminium and 10 times the conductivity of steel. The majority of copper pans are lined, traditonally this was with tin which would ultimtely wear through and result in the pan having to be relined. Modern copper pans are lined with stainless steel which is significantly more durable. Copper is a high cost raw material and therefore pans are more expensive than others made from alternative materials. With this in mind copper is oftern used in part of the construction of combination or "clad" pans. See encapsulted / sandwch bases, mulit ply constructon or clad construction. Copper pans are rarely dishwasher safe.

Stainless Steel - This type of cookware is common in many kitchens. The highly polished exterior (or in some cases matt brushed finishes) looks attaractive  and is easy to clean (most pans are dishwaher safe) and becuase of its durability it is a propular choice with both the home cook and professional chef alike.Nickel content is an important factor when considering stainless steel pans as it is a mark of quality, simply the more nickel the better the pan. As a rule of thumb look for 18/10 stainless steel pans, this menas there is 10% nickel content, other pans may be 18/5 or even lower. The 18 represents the chronium content, this is standard  for all stainless steel pans. Irrespective of the nickel content, stainless steel pans are generally poor conductors of heat and therefore steps are taken by manufacturers to improve the performance of the pans.

encapsulated / sandwich bases - a separate section is attached to the base of the pan which is made from a sandwich of stainless steel with an aluminium, or in some cases copper filling. Encapsulated bases  envelop the aluminium of copper core to prevent erosion over time (especially from dishwashers).

 

Multi-ply or clad construction -  The complete pan is made from several layers of different metals all permenantly bonded together. The process makes extremely robust, durable and heat efficient pans. These pans have a high degree of heat conductivity which results from the addition of the layer or layers of highly conductive metals such as aluniunium and / or copper being used. These layers in contrast to encapsulted bases run through out the pan. This technology is relatively new, however, more manufacturers are moving to this style of pan. Le Creuset 3-Ply is a very good example of this multi-ply consturction. 

Cast Iron - Cast iron is a naturally heavy material, but during cooking this weight becomes its strength. Cast iron heats slowly and evenly and once hot produces an even cooking environment, hence it being ideal for casseroles and "slow-food". Cast Iron is suitable for all hob types, ovens and grills. The glass enamel is hygernic and impervious to food acids, ensuring safe storage or marinating of food in the fridge. The enamel coating also enables manufacturers to produce an amazing array of  colours for their cookware (there is sure to be a colour to suit your kitchen! For examples please see the Le Creuset range of cast iron cookware under Pots & Pans).Cast Iron isn't just for casserole dishes. It's uses extend into grills and grillets where the constant temperatures being maintained enables you to enjoy perfectly seared meats , fish and vegetables. Woks, tagines and roasters are just some of the other applications of the material. Cast Iron is easy to clean, dishwasher safe (prolonged exposure can dull the enamel but will not imapct on performance or the life of the cookware). Stubbon stains can removed, if required, with Le Creuset "Pots & Pans" stain remover. Cast iron is an excellent material for cookware and wil last a lifetime and this can more than off-set the initial cost of purchase.

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