Not all pots and pans are the same – here are some basic facts on four of the most popular cookware metals.
Not all pots and pans are the same – here are some basic facts on four of the most popular cookware metals.
ALUMINUM
■ Great for slow cooking stews, stock and soups.
Today’s domestic divas need cookware that saves time and is safe for the family, so many of us would prefer this lightweight material which cooks swiftly, evenly, and doesn’t alter the taste of the food. Plus, it’s cost effective, slow to corrode and lasts for a long time.
STAINLESS STEEL
■ Great for sauteing meats and vegetables.
It’s rust- and stain-resistant, and stable under extremely high temperatures. However, heat may vary vastly over the pan’s surface. Sometimes, manufacturers add in an aluminum or copper core to compensate that flaw. Go for stainless designated 18/10. This is a better quality because the material is composed of 10 per cent nickel (it’s what makes the vessel shape and stainless steel shiny), and 18 per cent chromium (it helps prevent corrosion).
COPPER
■ Great for cooking sauces or reheating soup and sauces.
Although pricey, copper is more responsive to temperature changes, and is able to heat up and cool down fast. This makes it ideal when handling tricky cooking techniques like melting sugar, or making delicate sauces. Plus, it looks warm and inviting when hung from a rack.
CAST IRON
■ Great for searing meats.
You’ll need to preheat this heavy metal on a medium-low flame for several minutes before cooking. But once hot, it maintains a steady heat long after the burner is turned off and works well to keep your food warm. W
Made To Last.
Hungry for a healthier taste? Tefal’s cookware delivers more of the freshly-cooked flavours, any way you cook.
Compared to ordinary cookware, Tefal’s Expertise and Character pots and pans last up to three times longer. That’s because its base is made of a Titanium Excellence and Titanium Pro material, with up to seven layers to reinforce non-stick resistance to scratches and abrasions and enhancing durability. They come with the Tefal Thermo-Spot, a patented heat indicator that tells you when optimal temperature is reached.
WHAT YOU DIDN’T KNOW ABOUT NON-STICK PANS.
And how you could unknowingly spoil them…
Preheating it empty When you turn on the flames with nothing in the pan, the heat can hurt its non-stick properties.
Cooking on high heat Overheating the pan can cause it to lose its non-stick efficiency.
Using a cooking spray The spray gets cooked onto the surface and cannot be removed.
Scrubbing with a scourer or detergent Everytime you do this, you harm the coating.
Using a metal spatula You’re bound to leave fine scratches and dents on the surface, which cause food to stick on pan.
Tefal Expertise and Character cookware ranges are available at all major department stores.
TEXT: SYLVIA ONG / PHOTOS: TEFAL.
