I like non-stick cookware but it dont hold up no matter how much money you spend. What isthe best kind? Is there something better then stainless steel or iron skillet? I do not care if I have to use extra elbow grease to clean a pan.
I have a combination of them both. I have Le Creuset enameled cast iron dutch-ovens, pots and pans; as well as All Clad stainless steel saute and deep-rimmed pans which have a copper core. I have one non-stick pan that I use for cooking eggs in.
Some utensils are both cookware and bakeware. The choice of material for cookware and bakeware items has a significant effect on the item's performance , particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface - known as seasoning - before they are used for food preparation. Stainless steel cookware is a great choice for safe cooking. Many kinds of cookware react with the foods, either changing the taste of the food or even releasing harmful materials into the food that can cause imbalances or diseases. Many non-stick coatings like teflon are safe - but once they get scratched or overheated they can start to leak chemicals in the food that are according to some scientific studies dangerous and possibly carcinogenic. Both the cooking pot and lid handles can be made of the same material, but will mean that when picking up or touching either of these parts oven gloves will need to be worn. In order to avoid this, handles can be made of non heat conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry.
