FURNISHINGS : Skillet Skills and Function Dictate What to Buy

It’s tempting to buy a new set of cookware because of its design or color. It’s important, however, that cooks match the cookware material to the type of cooking they do.

For general-purpose range-top cooking, aluminum is a good choice. It is lightweight, conducts heat well and is easy to handle. The heavy-duty aluminum cookware used in restaurants is also available to the public and is virtually indestructible.

Cast-iron cookware is excellent for browning meats and for slow cooking. Iron holds heat and distributes it well. With proper care, this cookware can be preserved for a relatively long period. Rusting is a problem if the surface is not kept dry and oiled. Cast iron is quite heavy, so it can be difficult to handle.

Stainless steel is a poor conductor of heat. For that reason, the bottom of a stainless steel pot often incorporates aluminum or copper. Stainless steel works best for long, slow cooking.

For induction cooktops, in which heat is transferred via a magnetic field, the cookware must be magnetic. Cast iron and stainless steel (without copper or aluminum in the bottom) are ideal.

Ceramic-glass cookware conducts heat well and holds it well, too. Unlike metal cookware, ceramic glass can be used in a microwave oven. Many cooks prefer glass cookware because glass does not absorb food flavors. Leftovers or dishes prepared ahead can be stored in a glass container, which can go straight from the freezer or refrigerator to the cooking surface or oven.

Tin-lined copper cookware is often the gourmet cook’s choice. Copper is unmatched for cooking delicate sauces and foods that require quick, evenly distributed heat.