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Stainless steel is versatile, relatively lightweight and able to endure much wear and tear. It is also an excellent heat conductor. Try-Ply products will distribute heat evenly whereas with others, heat will remain “sandwiched” at the base.

Invest in good quality stainless steel cookware and if properly maintained, it will last a lifetime.

Stainless steel cookware produces “fond,” a brown coating that sticks to the bottom of the pan. While new chefs might find this unpleasant and overwhelming, foodies love it. That’s because it is the amalgamation of the food’s delicious drippings and juices, and what retains its flavour and aroma. Deglazing – adding liquid like wine, juice, water or oil into your hot pan – will allow you to loosen those bits and get them into your dish.

Before cooking with stainless steel, make sure to preheat by coating with hot oil. Also don’t turn or move food until the side you’re working on is done. In terms of utensils, a wide array of options – including wood, plastic, and bamboo – are suitable.

CLEANING

Stainless steel is dishwasher friendly, but can also be washed by hand wash. If buildup is thick, fill the vessel with boiling water and let it loosen stuck on food. Then gently remove it with a nylon scouring pad. Never use an abrasive type cleaner, as it will produce scratches.

Cast iron cookware is extremely durable and distributes heat evenly. It is great for sautéing, caramelizing and more. Those who enjoy cooking and do it often can benefit greatly from incorporating cast iron pieces into their cooking arsenal. Once properly seasoned, it can be used with any type of utensils.

Cast iron is actually the easiest to use for everyday use from novices’ to great chefs. There are many gadgets out today that make using cast iron easier safe, including silicone handles to keep you from burning your hands.

Most cast iron sold today is pre-seasoned. For items that aren’t, however, you’ll need to do the work. This process involves coating the surface of pots and pans in a drying oil – such as flaxseed, peanut or avocado oil – and then heating in an oven or on a stovetop (for an hour at 350 °F). This will block the oxidation process so it won’t pit, rust or stick to food. Once cool, complete the process by wiping away excess oil with a paper towel.

CLEANING

When cleaning cast iron, make sure not to use soap or the dishwasher. Boil water in the pot or pan to loosen the buildup, then empty it out and remove remaining residue with a scouring pad. Coat in oil (to restore seasoning) and put back on the stove to dry and prevent rusting.

Created in order to save you time and trouble with kitchen cleanup and prep, non-stick cookware is easier to clean and allows you to prepare food using less oil. Nowadays non-stick coatings are usually free of PFOA or PTFE and made of healthier, more environmentally friendly materials.

Expected to last anywhere between three to five years, longevity depends on numerous factors including care, frequency of use, type of cooking, type of coating, amount of layers and thickness of base.

Non-stick cookware should only be used only on low to medium-high heat. Lightly lubricating your pan with oil before adding food is suggested. To prevent scratches, avoid metal utensils and opt for wooden, plastic or silicone instead.

CLEANING

Either use the dishwasher or wash with warm, soapy water and dry by hand. Try to avoid harsh cleaning pads and soaps.

More specialty items are available for purchase than ever before. In this section, we’ll tell you about a few of the most popular offerings.

Carbon Steel

Often used for woks and crêpe pans, carbon steel is ideal for rapid and high heating, and when uneven heat is preferred. For those who love to cook, its unique qualities sometimes outweigh the hassle surrounding maintenance (wiping, drying and oiling after each use to avoid rusting is usually necessary) and the fact that it naturally discolours.

Like cast iron, carbon steel cookware should be seasoned before first time use. This process involves coating the surface in a drying oil (such as flaxseed, peanut or avocado oil) and then heating in oven or on stovetop for an hour at 350 °F. This will block the oxidation process so it won’t pit, rust or stick to food. Once cool, complete the process by wiping away excess oil with a paper towel. If properly maintained, such carbon steel pieces should last a lifetime.

Pressure Cookers

Pressure cookers are used to cook food quickly and efficiently. Airtight pots filled with boiling water or other cooking liquids, they function by retaining saturated steam.

Steamers

Steamers offer an excellent way to prepare foods without the use of fat or cooking oil.

Used to make everything from veggies to fish, they cook food without altering its chemistry (the way frying or baking does).

Slow cookers, fondue sets, tagines and more!