![]() ![]() Much more than just an aesthetic feature, handles enable cookware to be easily transported from the stove top to the oven, then to the table, so you do not have as many pans to clean. Metal lids prevent foods that splatter from making a mess on the stovetop. Metal: More lightweight than glass, metal lids are best for items that can cook without a lid on.Glass: Glass lids allow cooks to monitor food without needing to lift the lid to check on it. ![]() ![]() Lids should fit snugly on the pan for best results. They are useful for retaining moisture and heat during cooking. Most cookware comes with lids, although some companies sell them separately. Not allowing food to burn or scorch in the pan will help maintain the finish, regardless of the pan type. Some, such as cast iron, can and should be treated before initial use to ensure it will hold up over time. Uncoated finish: Not every piece of cookware is coated.It is a good heat conductor, and it tends to hold up well with use. Porcelain enamel nonstick finish: Usually used in conjunction with cast iron or stainless steel cookware, porcelain enamel finish can be applied to either the interior, exterior or both.The lifespan of the finish, under continuous wear, depends on how well it is cared for. Stainless-steel nonstick finish: The nonstick finish is designed to easily release food.The primary difference in the finishing material is whether a nonstick finish has been applied or not. Not only does the type of material the cookware is composed of make a difference, but the finishing material matters as well. Even heat: Heavy gauge cookware is also a good conductor of heat, producing an even heat to the bottom of the saucepan, skillet or pot.Heavier-gauge cookware won't dent and scratch as easily as its thinner gauge counterparts. Durable: Cookware that is heavier is more likely to handle wear and tear and a lot of daily use.Heavy gauge cookware will produce a dull thud. ![]() You can determine if cookware is thick enough by knocking on the side of the cookware. If you’re someone who boils pasta often, not having to wait too long for a stockpot to come to a boil is a good reason to look for cookware that is a good conductor of heat.Ĭookware that is a heavier gauge and that feels substantial when lifted will not only hold up over time, but will result in a better cooking experience.
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