Cookware types and advice

Roasted chicken in kettle

With the holiday season fast approaching, restaurants across the world will be flipping through their recipes deciding on the culinary delights they will be serving their customers. From Halloween to Hanukkah, and all points in between, commercial kitchens will be very busy over the next three months.

Aside from the decision on what dishes to make, and what ingredients you’ll need to make the magic happen, is the decision of what type of cookware will work the best for your needs. The focus of this post is to introduce the latest developments in restaurant cookware and help you weigh your buying options.

Cast iron

Food in a cast iron cookware

Cast iron cookware has been used for centuries because of its affordability and durability. It delivers a lot of flavor when it’s properly seasoned, retains heat well, and it cooks food more evenly than anything on the market.

Pros: Aside from being durable, affordable, and offering even heat, cast iron can handle any cooking temperature which allows you to take your pan from the burner and place it in the oven without an issue. It is the most versatile cookware on the market.

Cons: Cast iron is a heavy material and it may be difficult to work with. The handle will be nearly the same temperature as the cooking surface requiring the constant use of potholders, and the cooking surface is not ideal for acidic foods that can strip its seasoning. It may also rust if it’s not maintained properly.

Summary: Cast iron is best for preparing dishes that require frying, searing, sautéing, broiling, baking, braising, and roasting.

Enameled Cast iron

Roasted chicken in enameled cast iron cookware

Enameled cast iron is cast iron cookware that is clad with porcelain, solving raw cast iron’s two greatest drawbacks.

Pros: This cookware has all of the qualities of cast iron but is easier to clean and doesn’t require seasoning. It can easily transition from stovetop to oven and it works better for cooking acidic foods.

Cons: It can be expensive, it’s not as durable as cast iron, and the coating has been known to chip off under the right circumstances. The cooking surface isn’t as porous as cast iron, which could rob you of some flavor. Enameled cast iron is also heavy due to the additional weight of the coating, and it gets even heavier when it’s filled with food. 

Summary: Enameled cast iron is best for meats, roasts, braised vegetables, pilafs, risottos, soups, and stews.

Stainless steel

Sandwich frying in stainless steel cookware

In the last twenty years, stainless steel cookware has become a very popular option for its long-lasting attributes as well as its wide range of uses.

Pros: Stainless steel cookware is durable, dishwasher safe, and is easy to care for. Its heats quickly and, like cast iron, can be taken from the stovetop and placed directly in the oven without an issue. It’s also magnetic, making it compatible with induction cooktops.

Cons: Stainless steel cookware doesn’t distribute heat well and it can be difficult to clean if you burn your food.

Summary: Stainless steel cookware is an ideal choice if you plan to make sauces, soups, and stews.

Carbon steel

Carbon steel cookware

Over the last ten years, carbon steel cookware has become very popular. It is known for being durable, affordable, and having the ability to heat quickly.

Pros: Because it’s made from a combination of iron and carbon, this cookware has the ability to reach high temperatures and retain its heat. It’s ideal for situations where consistent, even heat is a necessity, making it ideal for searing. Carbon steel has many of the same characteristics as cast iron cookware but is lighter, thinner, and easier to handle. It is nonstick if it’s seasoned properly.

Cons: Because the material seasons quicker than cast iron, it also loses its seasoning quickly as well. Because of this, you must season your pans often to maintain their nonstick surface. Carbon steel doesn’t wear well and is susceptible to both rust and discoloration. This type of cookware is also not dishwater safe and requires a lot of maintenance.

Summary: Carbon steel cookware is an ideal choice if you’re looking to sear, fry, or sauté as it delivers a rich, grilled flavor.

Copper

Pasta in cooper cookware

There are many benefits to copper cookware, and it is aesthetically pleasing, but it may not be a good selection for everyday use.

Pros: Aside from being the best-looking cookware in your kitchen, this type of cookware is an amazing conductor of heat, and great at cooking evenly. Its excellent thermal conduction makes a copper pan the pan a chef would grab first when they cook temperature-sensitive foods.

Cons: Copper cookware is expensive and it requires a significant amount of maintenance. Similar to cast iron and carbon steel pans, copper is reactive with acidic foods. These pans can also begin to discolor if not used or maintained regularly.

Summary: This cookware’s hyper-connectivity is ideal for simmering anything that’s temperature sensitive. If you’re making jellies, jams, chocolate, or you want to sear a steak, this is the cookware for you. 

Aluminum

Aluminum cookware

There are three types of aluminum cookware. Regular aluminum is broken into two categories: pressed and cast. Pressed aluminum cookware is inexpensive but is not made to last. Cast aluminum is more expensive, but higher quality. Anodized aluminum is premium cookware.

Pros: All forms of aluminum are great conductors of heat making them ideal for use in cookware. Aluminum cookware is lightweight, affordable, and durable. Anodized aluminum has a thin exterior layer that is nonstick and 25% harder than stainless steel.

Cons: Regular aluminum has the same downfall as copper, cast iron, and carbon; they react to acidic foods such as tomatoes, vinegar, and citrus. This issue makes anodized aluminum the best choice; however, it can be expensive.

Summary: Aluminum provides even heat, making it perfect for soups, stews, and other boiled foods.

Nonstick

Egg frying in nonstick frying pan

Nonstick pans are coated with a chemical called polytetrafluoroethylene that makes it possible for food to easily slide from its cooking surface. This invention revolutionized the cookware industry.

Pros: Nonstick cookware makes cleaning quick and easy. It cooks with less oil making it both a healthy and an affordable option. Another plus? There’s no maintenance with these pans.

Cons: Cooking at high heat is not recommended with nonstick pans as the coating may detach. It is also believed that over time the nonstick coating may chip off, exposing your food to the toxic chemicals that were used in creating the nonstick process.

Summary: This cookware is best for cooking low-temperature dishes such as scrambled eggs, stir-fry, pancakes, or to sauté delicate foods like fish.

Ceramic

Meat and vegetables frying in ceramic cookware

Ceramic cookware is metal cookware that’s been encased with a ceramic coating. This coating is what separates this variety of cookware from its stainless steel, aluminum, and other nonstick cousins. The ceramic finish is nonstick and free of Teflon as well as other heavy metals.

Pros: The ceramic coating is chemical free, making it an attractive option for those who avoid traditional nonstick pans. It will not absorb food flavors and is safe to place in your refrigerator or microwave.

Cons: The nonstick quality can fade over time and is not dishwasher safe. The coating is heavier and the construction is less durable than cookware made of other materials. Ceramic cookware takes longer to heat and, depending on the quality of the cookware, it may chip and scratch.

Summary: Overall, ceramic cookware is versatile enough to handle any task. It combines the properties of nonstick cookware with even heat distribution that kitchen aficionados love.

Silicone

Muffins baked in silicone cookware

Silicone cookware is coated with a synthetic rubber that was developed as an alternative to nonstick pans. The chemical compounds in the coating are a combination of bonded silicon, oxygen, and carbon, creating a nonstick surface from natural elements. 

Pros: The synthetic rubber coating provides a hassle-free nonstick cooking surface that is stain-resistant, and easy to clean without the potential health concerns of Teflon. It provides an oil-free option for those in search of healthier cooking and the food-grade silicone surface will not affect the flavor of food.

Cons: Silicone cookware is not dishwater safe and the surface may degrade over time. It is heat-resistant but not at temperatures over 428 degrees Fahrenheit (220 Celsius). Although the food-grade silicone surface has been approved, continued research is being conducted to learn if the nonstick compounds will eventually leach into your food.  Lastly, silicone cookware cannot be recycled and is not an eco-friendly solution for those interested in sustainability.

Summary: Silicone cookware is a good option if your holiday recipes include jellies, chocolate candies, or fudge. Silicone molds also work well for those making muffins and cupcakes as they make cleaning fast and simple.

Regardless of the type of cookware that has piqued your interest, be sure that you purchase quality equipment. Commercial kitchens can really put cookware through its paces so you may want to consider products made by Vollrath and Jacob’s Pride. They offer lifetime warranties and are worth considering as you make your buying decisions. At TundraFMP, we partner with a variety of trusted brands like these. You can shop our full selection of cookware here.

About Steve Ubaney

Steve Ubaney is a copywriter and SEO specialist for TundraFMP. His blogs provide tips, tools and techniques that are sure to make you a cooking aficionado.

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