How to choose the right cookware

by Mark R. Vogel

Of course this protective layer breaks down over time and the process must be repeated. Some cast iron pans are coated with enamel.

This is an attempt to ameliorate the dilemmas of cast iron while maintaining exceptional heat conduction. I have one cast iron skillet for searing steaks. Nothing aside from a grill chars the exterior so thoroughly.

You're probably realizing that there is no perfect pan.So which material can give us most of the qualities we desire with no glaring deficits? Stainless steel is the ultimate compromise.

It provides the mid range in price and heat conduction, is durable, easy to clean, and non-reactive. But wait, we can push the perfection curve even further. To increase stainless steel's heat conduction, aluminum is often sandwiched between an internal and external layer of stainless steel.

In a high quality pan, this layer extends all the way up the sides, not just the bottom. Now we have a pan that embraces everything with one exception: price. You can't have it all and when you do you have to pay for it.

If you want the ultimate quality, and are willing to spend the money on a cookware set that will literally last a lifetime, than I would recommend All-Clad. No, I do not get free cookware from them for promoting their products. I am simply steering you toward the best cookware on the market.

I would recommend their stainless steel with aluminum interior. It's heavy gauge stainless steel with good conductivity and top-notch construction. But you will pay over $500 for a set.

The bottom line is better cookware will cook your food better. The degree of your culinary zealousness, the type of cooking you do, and your wallet will determine your final choice.

I suggest you acquire the best stainless steel set you can afford plus a few specialty pieces, (non-stick, cast iron, copper, etc.), for unique items best suited to these materials.