Cookware and bakeware are categories of food preparation utensils that vary in shape and size. Cookware consists of cooking vessels intended to be used on stove or range tops and bakeware consists of baking vessels that are designed to be used in an oven. The specialized cooking needs of a professional kitchen require different utensils and the right cookware can help you saute veggies, create a hearty soup or roast a main entree.
When choosing a cookware set or individual pieces it is important to consider the material and how it responds to different temperatures. The most common cookware material is stainless steel. Stainless steel is an iron alloy with at least 11.5% chromium and blends with 8% nickel (called 18/8) or 10% nickel (called 18/10). Stainless Steel is the best cookware material for responsiveness to temperature changes as it heats quickly, retains and transfers heat evenly, and cools down fast.
Other cookware materials include cast iron, ceramic, enameled or non-stick, and aluminum. All of these materials have their own unique advantages for the types of cooking they are capable of and may be preferred depending on your style of cooking or the type of food being prepared. When selecting cookware, it is also important to keep in mind that certain surfaces will need to be seasoned to prevent sticking and other surface materials may require special care and cleaning. Also remember that not all cookware is oven safe so please check the manufacturer’s guidelines for specific information.