Professional Cookware for professional chefs

Whether you are just starting out in the kitchen or have many years experience you will produce better quality meals by using professional cookware. There are a multitude of brands, makes and styles to choose from. The best cookware for you is a matter of personal choice. The professional cookware used by one person could easily be considered unacceptable by another. This article will give you impartial advice on the different types of cookware available.

A popular material for professional chefs is stainless steel cookware. This is popular due to the fact that stainless steel cookware is resistant to scratches and dents. However, there are many professional chefs that do not like stainless steel cookware as it does not conduct heat on an even basis. As a result it is quite possible to ruin a meal you have spent a lot of time on.

Another option is to use aluminium cookware which is particularly popular for bake ware. It is important that aluminium cookware is coated or anodised to give it protection. This protection is necessary as aluminium has a tendency to scratches and dents. It is also subject to reacting with alkaline and acidic substances which results in the food it is contact with changing colour. The food will look burnt even though it isn't. If this happens you will certainly lose marks for presentation even if you don't for taste.

Copper cookware is a strong preference for professional chefs for the simple reason of copper's ability to conduct heat evenly. Copper cookware is probably the most popular cookware used by chefs. It is generally considered to be a good investment. However, it is generally the most expensive cookware. On the downside, copper cookware suffers from similar problems to aluminium cookware in that it scratches easily and food tends to stick to the bottom and sides.

Cast iron cookware is very resilient and can last a lifetime if looked after properly. New cast iron cookware needs to be seasoned (also known as cured) to make it effective. Seasoning is achieved buy rubbing fat over the cookware. The fat can be any type such as vegetable oil or animal fat. The cookware should be then left in a hot oven for at least an hour. The process should be repeated several times until the cast iron cookware becomes black. This makes the cookware non stick. It is a bit more labour intensive at the beginning but the end result is that you have cookware that will last for years and years. One last thing to remember here is that when you clean the cookware you should not leave it to soak in water. This not only makes it susceptible to rust but it also tends to dissolve the fat coating on the cookware.

Glass cookware remains a popular favourite. It can be very decorative and is generally a lot easier to clean than metal cookware. It can withstand variations in temperature and in most cases can be used on top or the range. It is important that the correct methods of cleaning are used. These should be non-abrasive self polishing cleaners. Stubborn stains can be removed by leaving the cookware to soak in water.

The phrase ‘you get what you pay for' applies to professional cookware as much as anywhere else. You should avoid buying cheap cookware as the odds are it will not last long and will not perform as well as better quality cookware. Look to buy a brand name. Many of the better brands have online advice and tips as well as recipes to try. Compare prices online to those in the good department stores.

by : Michael Saville

Types Of Cookware

With all the hustle and bustle that goes on in our lives each and everyday it easy to understand why so many people overlook the simple little things that can improve their day and enhance relationships they have with those that they care about. I am referring to preparing meals for yourself and your family. While meals through the week may consist of whatever is easiest to throw together, the weekend at least offers us a time where we can dazzle our family with our culinary talents.

The foundation of preparing a gourmet meal is the cookware that we use. Before you start to say that the cookware doesn't affect the quality of the food you are preparing I would like you to stop and think for a moment. Would you rather eat food that is burnt or undercooked because the heat was not distributed evenly or food that was cooked properly and evenly so that the taste of the herbs and spices came through the food?

Keep in mind, that cookware that has hot spots will cook your entire meal at a different rate. The type of cookware you prefer, whether it is stainless steel, copper, aluminum or cast iron is not as important as the quality of the cookware you are using. Quality cookware will help make sure that the heat is distributed evenly for proper cooking, and the lids to the cookware will fit appropriately to help avoid splashes and help seal in the heat.

The main concern among most people though when it comes to purchasing quality cookware has more to do with their budget then it does with the way your food will taste when you cook with it. While quality cookware does not have to cost a fortune, it also doesn't have to be a matching set. Each type of cookware has a specific enough purpose that buying individual pieces can help complete the essential quality cookware needs.

For example, copper pots and pans are the most expensive and they distribute heat the best. However they are not ideal for preparing all types of foods, they scratch and depending on what you are cooking in them, they may transfer a metallic taste you to your feast. If there is one piece of copper cookware you must have it is a copper mixing bowl. The copper mixing bowl is essential in beating egg whites; the copper lets you beat the white to their maximum volume.

Aluminum is less expensive, does not distribute heat as well as the copper and can also transfer a metallic taste to you food. If you are going to purchase aluminum then make sure that you are getting anodized pans. This will help make them last longer and decrease the reactivity with your food. Cast iron skillets are wonderful for specialized cooking and searing the best steak you will ever have. They are slightly more expensive then aluminum and they need to be kept seasoned to prevent sticking.

Stainless steel pots and pans are what I like to call the middle ground. They are in the mid price range and distribute heat better then aluminum but not as well as copper and it doesn't give you food a metallic taste. It is easy to clean and is good for everyday cooking.

By: David Swanson