In the realm of cooking, choosing the right cookware is a key factor in becoming an outstanding chef. Shangwey Cookware delves deep into several types of cookware, covering functional characteristics, culinary techniques, and guidelines for choices. Whether you're a culinary novice or an experienced chef, we aim to unveil the diversity of cookware and guide you into the mysteries of culinary arts.
The most commonly used non-stick coating in frying pans is polytetrafluoroethylene (PTFE), commonly known as Teflon. However, Teflon can become toxic and pose harm to the body if not used properly.
There is also a ceramic coating as an alternative to traditional non-stick coatings. Shangwey Cookware ‘s new product—Ceramic Coating Nonstick Cookware. Itmade from inorganic materials and do not contain PTFE or PFOA, which are the chemical present in Teflon and that can pose health risks when exposed to high temperatures.
Safety: Ceramic coatings are considered a safer alternative to Teflon because they do not release harmful fumes at high temperatures. They are free from PTFE and PFOA, making them a healthier choice for cooking.
Durability: Ceramic-coated cookware is known for its durability and resistance to scratches. It can withstand high-temperature cooking without deteriorating or releasing harmful substances.
Easy Cleaning: The non-stick properties of ceramic coatings make cleaning a breeze. Food residues slide off easily, and the cookware is generally dishwasher safe.
Even Heat Distribution: Ceramic-coated pans provide even heat distribution, ensuring that food cooks uniformly. This feature is essential for achieving perfectly cooked dishes.
Versatility: Ceramic-coated cookware is suitable for various cooking methods, including frying, sautéing, and simmering. It is often oven-safe, adding to its versatility.
Aesthetics: Ceramic-coated pans come in a variety of colors, adding a touch of aesthetics to your kitchen.
Reduced Oil Usage: The special coating on non-stick pans prevents food from sticking, reducing the need for excessive oil and promoting healthier cooking.
Ingredients Selection: Do not cook hard-shelled food in non-stick pans to avoid scratching the coating.
Avoid High Heat: While ceramic coatings can withstand high temperatures, it's advisable to avoid extremely high heat settings to prolong the life of the coating.
Use Gentle Utensils: To prevent scratches, use utensils made of wood, silicone, or plastic. Avoid metal utensils that can damage the ceramic surface.
Regular Replacement: As the non-stick coating wears over time, consider replacing the pan regularly to maintain cooking efficiency and safety.
Limit Cooking Sprays: The coating may react to cooking sprays. Exercise caution and use them sparingly before cooking.
Hand Wash Preferred：Although many ceramic-coated pans are dishwasher safe, hand washing with a soft sponge and mild detergent is recommended for extended durability.
Appearance: Stainless steel cookware stands out in the kitchen with its exquisite and shiny design.Shangwey Cookware uses three times polishing techniqueso thatthey look mirror-like.
Durability: Corrosion-resistant, robust, and versatile for various cooking methods, making it an all-around kitchen essential. Our products use food-grade 304 stainless steel, which ensures long-lasting performance and structural integrity.
Ease of Cleaning:The smooth surface of stainless steel makes it easy to clean, as oil stains and food residues are less likely to adhere, saving both time and effort during cleanup.
Uneven Heat Conductivity:Stainless steel's thermal conductivity is relatively poor, leading to uneven temperature distribution across the bottom of the cookware. In order to solve this problem, many manufactures adopt a three-layer composite bottom structure. Two layers of stainless steel sandwiched between one layer of aluminum. When the pot is heated evenly and conducts heat quickly, the food will not be burned due to excessive local temperature in the pot. Meantime, it is not easy to produce oily smoke.
Adhesi on: Some foods may stick to the bottom during cooking, especially in stainless steel cookware without coatings.
Not Suitable for High-Temperature Cooking: Extremely high temperatures can cause discoloration or tarnishing of stainless steel, making it less suitable for extreme high-temperature cooking.
Stainless steel cookware, known for its versatility, it has multiple functions such as frying, stir-frying, roasting, and stewing. The adoption of food-grade 304 stainless steel reinforces the safety aspect of stainless steel cookware.
Preheat Moderately:Adequately preheat stainless steel cookware before cooking to enhance its heat conductivity.
Use Medium-Low Heat: Opt for medium to low heat levels to prevent extreme temperatures that may lead to discoloration.
Add Liquids: Adding a moderate amount of liquids during cooking helps even heat distribution and reduces the likelihood of food sticking.
Avoid Prolonged Storage of Salt and Acidic Foods: Stainless steel cookware should not be used for prolonged storage of foods containing electrolytes like salt, soy sauce, or vinegar to prevent potential electrochemical reactions.
Not Suitable for Boiling Traditional Chinese Medicine: Stainless steel may undergo chemical reactions with the diverse alkaloids and organic acids present in traditional Chinese herbal medicine, affecting the effectiveness of the medicine.
Use Caution with Strong Cleaning Chemicals: Refrain from using strong alkaline or oxidative chemical agents for cleaning, as they can trigger electrochemical reactions with stainless steel.
Outstanding Heat Conductivity: Cast iron cookware is renowned for its exceptional heat conductivity, rapidly absorbing and distributing heat evenly across the entire surface, ensuring uniform heating of the food.
Strong Durability:The use of cast iron imparts excellent durability to the cookware, maintaining structural integrity even after prolonged use.
Affordable and Durable：Cast iron pans are cost-effective and durable, making them a practical and long-lasting addition to the kitchen.
Natural Non-Stick Properties:Possesses natural non-stick properties; seasoning (forming a layer of oil on the surface) effectively prevents food from sticking.
Iron Absorption：The small amount of iron released from the cast iron pan during cooking can be absorbed by the body, providing a beneficial supplement to iron levels for overall health.
Heavy Weight: Cast iron cookware can be relatively heavy due to the use of cast iron, which may not be suitable for individuals with limited hand strength.
Seasoning Maintenance Required: Cast iron pans are prone to rusting, so it's essential to clean them promptly after use, ensuring they are thoroughly dry and coated with a layer of cooking oil to prevent rust.
Preheating and Even Heating: Preheat the cast iron cookware thoroughly before cooking to ensure even heating and optimal cooking results.
Use of Fats: Adding a small amount of fat during cooking enhances non-stick properties and improves the texture of the food.
Avoid Sudden Temperature Changes: Try to avoid adding cold ingredients rapidly to a hot cast iron surface to prevent unnecessary stress on the cookware.
Avoid Strong Alkaline Cleaners: Refrain from using strong alkaline cleaners that could damage the surface of the cast iron.
Gentle Scrubbing: Exercise caution when cleaning, using a soft sponge or brush and avoiding the use of metal brushes to prevent surface scratches.
Lightweight and Portable: Aluminum pots are relatively lightweight, making them convenient for outdoor cooking and camping activities.
Excellent Heat Conductivity: Aluminum pots exhibit outstanding heat conductivity, ensuring quick and even heat distribution for efficient cooking.
Cost-Effective: With a relatively lower price point, aluminum pots are an economical and budget-friendly choice, suitable for those with financial constraints.
Corrosion Resistance: Aluminum pots have good corrosion resistance, preventing rusting and maintaining a neat appearance.
Prone to Deformation: Due to its softer nature, aluminum pots are susceptible to deformation when subjected to external force, requiring careful handling.
Not Suitable for Acidic Foods: Aluminum reacts in acidic environments, making it unsuitable for prolonged cooking of acidic foods. Aluminum is also the root cause of Alzheimer's disease.
Quick and Even Heating: Aluminum pots are ideal for cooking dishes that require quick and even heating, such as soups and porridge.
Avoid Prolonged High-Temperature Cooking: It is not recommended to use aluminum pots for extended periods at high temperatures to prevent potential performance and lifespan issues.
Avoid Alkaline Cleaners: Refrain from using alkaline cleaners to clean aluminum pots to prevent surface damage.
Cleaning：Many people like to use steel wool to rub the bottom of aluminum pots until they shine. Experts say that although this wipes off the stains on the pot, it also wipes off the protective oxide film on the surface of the aluminum cookware. Therefore, when using aluminum cooking utensils such as aluminum pots and kettles, there is no need to wipe off the light yellow rust on the surface.
Prompt Cleaning and Drying: Clean aluminum pots promptly after use and ensure thorough drying to prevent water stains and maintain pot quality.
Through an in-depth analysis of the selection guide and culinary secrets surrounding different types of cookware, we hope readers gain a better understanding of the diversity within cookware, bringing more joy and convenience into their kitchen lives.
If reprinted, please indicate the source.
Address: NO.501, 3rd Building, Shengli Lu NO.114, Pengjiang District, Jiangmen City, Guangdong
Tel: +0086 - 13824013331
Email: swb2b@shangwey.com
Website1: https://www.shangwey.com
Website2: https://shangwey.en.alibaba.com
