Which pots are the best for cooking?

Question

Cast Iron - Stainless Steal - or - Copper???

Answer 1

different materials of cookware:

Choices abound. You can find aluminum, stainless steel, copper, cast iron, tempered glass, or porcelain on carbon steel; nonstick, porcelain-coated, or uncoated; lightweight or heavy-duty commercial-style; handles of metal, plastic, or wood.

Commercial-style cookware is typically made of aluminum or stainless steel. Cooking enthusiasts will appreciate the fact that these sturdy pots and pans are built to conduct heat evenly up the sides and that their riveted metal handles can be put to hard use. A stovetop grill pan often has raised ridges that sear meat and vegetables. Basic sets of cookware can be supplemented with individual pieces from open stock.

Stainless steel can go in the dishwasher, but it conducts and retains heat poorly. It's usually layered over aluminum. Some stainless-steel pots have a bottom with a copper or aluminum core.

You might want some cast-iron or tempered-glass pieces. Cast iron is slow to heat and cool, but it handles high temperatures well, and it's great for stews or Cajun-style blackening.
Tempered glass breaks easily and cooks unevenly on the stove, but it can go directly from the freezer to the stove, oven, broiler, or microwave--and then on to the table.

Copper heats and cools quickly, ideal when temperature control is important. It's good for, say, making caramel sauce. Provided that it's kept polished, copper looks great hanging on a kitchen wall or from the ceiling. Because copper reacts with acidic foods such as tomatoes, it's usually lined with stainless steel or tin, which may blister and wear out over time. Solid-copper cookware, thin-gauge or heavy-gauge, is expensive.
Handles are typically made from tubular stainless steel, cast stainless steel, heat-resistant plastic, or wood. Solid metal handles are unwieldy but sturdy. Solid or hollow metal handles can get hot but can go from stovetop to broiler without damage. (Check the label first; some can warp or discolor when used that way.) Lightweight plastic handles won't get as hot as metal ones, but can't go in ovens above 350° F--and they occasionally break. While wooden handles stay cool, they can't go in the oven or dishwasher. And they may deteriorate over time. Handles are either welded, screwed, or riveted onto cookware. Riveted handles are the strongest. Some sets have removable handles that are used with different pieces, but we've found that the handles may fit with some pieces better than others.

Cookware with a specific shape simplifies certain cooking tasks. A skillet with flared sides aids sautéing or flipping omelets. Straight sides are better for frying. Flat bottoms work well on an electric range, especially a smoothtop.

hope this helps. good luck.

Answer 2

There are lots of magazines and cookbooks out there for crockpot cooking, and it would be hard to pick even one as the best. The great thing about crockpots is that most everything can go in to cook. You have to be sure to cut root veggies up smaller, and put them on the bottom, though- to make sure they cook- and beans just don't seem to do real well. Otherwise, any recipe you have for the oven or stovetop will work, just cut the liquid to a cup or so or it will be swimming after 10 hours. Lean cuts of meat can get stringy, so if you want to do something like pork chops, don't opt for the lean boneless ones from the loin. Same for a beef roast- it will need some fat or it will end up stringy mess. Pot roasts like chuck and arm roast work best for the crockpot. You can remove the meat and veggies, drain off the broth and degrease it after it cooks for a wonderful gravy or soup base. Mostly, just experiment with recipes you already have for the oven or stove top, just remember to decrease the liquid you add. Most stuff will work out fine, and if it's a little more soupy than you like, just remember to reduce liquid a bit more the next time. Or do like I do, and freeze it against the soup pot days. The crock pot is ideal for slow cooking down bones and bits to a nice stock, at Thanksgiving you can throw the giblets in there the night before (except the liver- which gets nasty!), and have excellent turkey broth for whatever you like.

Answer 3

All the good cooks and chefs will tell you the best pots are the ones you cook in. A $2 cheap from K-Mart is the best if you cook well with it. Spend your money on knives and pick up your pots and pans at garage sales until you find the type you like for certain dishes before you go spending a fortune on a pot that's supposed to be good but doesn't work for you. I have a $200 pot I use mostly for making pop corn and a $22 dollar pot I make bouillabaisse in. Go figure.

Answer 4

Don't cook in copper-lined pot... it'll kill you!

it depends on what you're cooking, IMO.

If you're stewing or deep-fat frying, cast iron is best, hands down.

If you're steaming veggies, making a sauce, or heating something up, SS is fine.

It's also good to have a SS pan incase you want to make okra... it will blacken in an iron pot.

Answer 5

hands down, all-clad. they make the best everything, saute pans, pots, etc... you need to have bank though, it'll cost ya for one of these. and as far as material is concerned it all really depends on what your using it for. but all purpose, heavy bottom stainless can't be beat. cast iron takes too long to season.

Answer 6

Stainless is the best. Cast iron and tomatoes do not mix you could get sick.

Answer 7

i do agree it has to do with what your cooking...copper is very good but very expensive...a nice cast iron dutch oven is good for stews gumbos smothered meats ect....stainless steel is good for sauteeing... i have a le creuset which is by far my favorite!

Answer 8

I would reccomend CEPHALON cookware for a good all around set of pots and pans.

Answer 9

DEFINATELY S/Steel...Teflon coated pots have been linked to cancer especially if food gets burnt in them and the teflon coating starts to flake and peel...I use S/S every single day....