Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.
Cast iron
Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods (such as spinach) cooked on bare cast iron will turn black.
Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.
Enameled cast iron cookware was developed by Le Creuset. In 1934, Le Creuset also solved the problem of excessive evaporation and scorching when using the cast iron Dutch ovens during cooking, by creating the enameled cast iron doufeu.
Stainless steel
Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and contains chromium; a toxic metal considered unsafe when ingested as metal particles. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made with a disk of copper or aluminum in or on the base to conduct the heat across the base.
Carbon steel
Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat (lard is recommended) on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will very easily get rusted if not seasoned and it should be stored seasoned to avoid rust during storage. However, such a rust is not a threat to humans' health, because it is from rust from iron, but will shorten quickly the life of the cookware. Carbon steel is often used for woks and crêpe pans.
Non-stick
Teflon coated frying pan
Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE) in order to minimize food sticking to the pan surface.
There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking.
On the other hand, some sticking is needed to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. And non-stick pans must not be overheated (see below). Nonstick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.
There is a potential danger in the use of PTFE-based coatings: while decomposition of the coating does not occur at normal cooking temperatures (below about 465 °F/240 °C), overheating can produce decomposition products that are toxic to humans and fatal to birds. Unfortunately, overheating is relatively easy. Fortunately, there are alternatives such as seasoned or enameled cast iron.
The main difference in quality levels of the coatings is in the formulas of the liquid coating, the thickness of each layer and the number of layers used. Higher quality nonsticks use powdered ceramic or titanium mixed in with the nonstick to strengthen them and to make them more resistant to abrasion and deterioration. Some nonstick coatings contain hardening agents. Some coatings are high enough in quality that they pass the strict standards of the National Sanitation Foundation for approval for restaurant use.
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** source: wikipedia.org
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