Cookware materials

Metal

Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.

Aluminium
Aluminium is a lightweight metal with very good thermal conductivity. It does not rust, and is resistant to many forms of corrosion. Aluminium can however react with some acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium. Since 1965 circumstantial evidence has linked Alzheimer's disease to aluminium, but to date there is no proof that the element is involved in causing the disease, and it is now considered unlikely. Aluminium is commonly available in sheet, cast, or anodized forms.[6][7]

Sheet aluminium is spun or stamped into form. Due to the softness of the metal it is commonly alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminum is commonly used for baking sheets, pie plate, and cake or muffin pans. Stockpots, steamers, pasta pots, and even skillets are also available from sheet aluminum.[6]

Anodized aluminum sauté pan
Cast aluminium produces a thicker product than sheet aluminium, making it suitable for saucepots, Dutch ovens, and heavyweight baking pans such as bundt pans. Due to the microscopic pores caused by the casting process cast aluminium has a lower thermal conductivity than sheet aluminum.[6]

Anodized aluminum has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.[6]

Copper
Classically in Western cooking, the best pots were made out of a thick layer of copper for good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic foods. Copper pans provide the best conductivity, and therefore the most even heating. They tend, however, to be heavy, expensive, and to require occasional retinning. They are now available with stainless steel rather than tin linings which last much longer. They are best for such high-heat, fast-cooking techniques as sautéeing.

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 fat and carbon over the iron that coats and protects the surface, and prevents sticking.

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 a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dented. Stainless steel's drawback for cooking use is that it is a relatively poor heat conductor. As a result, stainless steel cookware is generally made with a disk of copper or aluminium 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 is often used for woks and crepe pans.

Coated and composite cookware

Enameled cast iron
Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.

Enamel over steel
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots, and for other large pans that will be used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.

An All-Clad clad aluminum pan

Clad aluminum or copper
Cladding, sometimes referred to as "all-clad", is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminum, covered by a non-reactive material, such as stainless steel. Rather than just a heat-distributing disk on the base, the copper or aluminum extends over the entire pan.

Aluminum is typically clad on both the inside and the outside of the pot, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.

Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.[8]

Teflon coated frying pan

Non-stick
Modern metal cooking pans are frequently coated with a substance such as polytetrafluoroethylene (PTFE) coating in order to minimize the possibility of food sticking to the pan surface. This has advantages and disadvantages for flavor and ease of use. A small amount of sticking is needed to cause fond (called a glaze); adding liquid to lift the glaze from the pot is called deglazing. Additionally, nonstick pans should not be left on the stove at a high temperature. On the other hand, they are much easier to clean than other types of pots, and do not often result in burned food. When frying in pans without such a coating, it is necessary to use additional vegetable or animal fat to prevent sticking.

Nonstick coatings tend to degrade over time, and require vigilant care and attention. In order to preserve the nonstick coating of a pan, it is important never to use metal implements in the pan while cooking, or harsh scouring pads or chemical abrasives when cleaning.

There has been controversy surrounding the use of nonstick coatings: while decomposition does not occur at normal cooking temperatures,[9] accidental overheating can produce decomposition products which are toxic to humans[10] and fatal to parrots.[11]

Non-metallic cookware

Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can't be used on the stovetop, but some kinds of ceramic cookware, for example Corningware, are an exception.

Ceramics
Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Some unglazed ceramics, such as terra cotta, have a porous surface that can hold water or other liquids during the cooking process, adding moisture in the form of steam to the food. Historically some glazes used on ceramic articles have contained high levels of lead, which can possess health risks.

Glass
Borosilicate glass, such as Pyrex, is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process.

Glass-ceramic
Glass ceramic is used to make products such as Corningware, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stovetop. Their near-zero coefficient of thermal expansion makes them almost entirely immune to thermal shock.

Silicone
Silicone bakeware is light, flexible, and able to withstand sustained temperatures of 675°F (360°C)[12]. It melts around 930°F (500°C), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material is not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.

Blackened Beef Tips

Heather says:

I love recipes that can be utilized in more than one manner. Way back in my restaurant days this was one of our most popular appetizers; it was served with creamy horseradish and béarnaise sauce. As it was one of the few beef items we were allowed as an employee meal, we found several creative uses for the tasty tidbits. They are excellent over Caesar salad, fettuccine Alfredo, and penne with pesto. Run your exhaust fan while cooking, as this dish may create smoke without careful monitoring.
Blackened Beef Tips
Ingredients:
1 lb sirloin tips steak
1/4 cup Cajun seasoning (this is approximate)
2 - 3 TBSP butter
flour (optional)
Cut the sirloin tip steak into cubes between 1/2″ and 1″ in size.
Heat a heavy skillet (cast iron if you have one) over med high heat. While the skillet is heating toss or roll the cubes of steak in the Cajun seasoning. If you want a milder version cut the seasoning with flour. If you are using a small skillet divide your batch in half, use half the butter with each batch, otherwise it will cook off too soon.
Add the butter to the skillet, lift the skillet off the heat and tip the pan from side to side, front and back, to coat the bottom. Return the pan to the heat and immediately add the beef. Quickly stir the beef for a few seconds. Then allow the meat to cook for two minutes.
Stir and cook an additional two minutes.
The beef should be medium rare and tender.
Serve and enjoy.