Types of Cookware Materials

Video Transcript

Hi my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to take a few minutes to show you what to look for when buying yourself a new set of pots and pans. Here's a stainless steel sauce pan. There are a couple of different kinds out there. You want to make sure you get the ones that have the really thick base on the bottom. Those will basically promote even heating. A lot of the old stainless steel saucepans didn't have that base so you would have a lot of scorching. If you've ever tried to cook with stainless steel saucepans from the sixties and seventies like the ones I grew up using, you'd know that it's really easy to burn stuff in them. Once you burn it, it's really hard to get stuff out. This is a stainless steel. First of all stainless steel is beautiful, it looks very, very good hanging up in your kitchen. Second of all it's the easiest metal to use. It's the most flexible. It's like this as far as steel goes. It heats up evenly it heats up nice also at the same time it doesn't cool off as quickly as aluminum does. it's easier to get a stable heat , a more gradual heat. Down-side being typically their very, very hard to clean, very, very hard to keep clean on the outside. They get fingerprints on them and watermarks on them when they're drying. So if appearance is important to you these are not the best to get. And this makes them difficult to clean. Although modern stainless steel milling and polishing techniques have kind of eliminated that problem. Now let's move on from caste-iron. This is actually a grill pan. Caste-iron is very, very heavy. This thing probably weights almost fifteen to twenty pounds. Caste-iron is great in the fact that it really holds its temperature for a very long time. So once you find the temp that you want to use it. And learning to use caste-iron is an art into itself. But once you find that temperature that you want to stick with then you can just hold it at that temp and you won't get any fluctuations and you sure as heck wont damage the pan, unlike aluminum and steel when you can damage them from overheating them or heating them from long period s of time. The disadvantage to iron is that it's very, very heavy. If you are smaller or older or younger, your little kids can't cook with this your grandma probably can't move this pan around nearly as well too. The other problem with iron is that it will rust. So you do have to keep an eye on it. You don't want to ever really scrub these, you just kind of rinse them out, cause you want to get some carbon deposits in there it adds to the whole 'mystique' of the iron pan. But at the same time you want to make sure you dry them out really, really well. What I do after I was them and dry them is, I throw them on the stove and crank the heat up on them for a couple of minutes to help dry them out completely then I dry them off. That is your caste-iron. And you can hear by the sound that it makes when I set it down how heavy it is.

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