Aluminium

Aluminium is an excellent conductor of heat (for cookware, the best after copper). This means that heat spreads rapidly and uniformly through the whole pan, helping to cook efficiently and without 'hot spots'. It is, however, a soft, lightweight metal, prone to denting if knocked: this can lead to bowed bases and badly fitting lids. For best results, choose aluminium pans with a wall thickness of at least 2mm and, preferably, with a thick machined base in order to withstand the rigours of daily use.

Uncoated
Advantages • lightweight. • very conductive - spreads and retains heat well.
D isadvantages • soft - bends easily when banged so that bases may become distorted and lids may not fit properly. • tends to be porous - interior becomes pitted and unsightly with prolonged use. • there are some unresolved health questions about the regular use of uncoated or unmodified aluminium over long periods.
Use • can be used on all types of cooker except microwave. • can be used in all types of oven except induction (metal handles, some plastic, not wood). • do not store or leave cooked food standing in an aluminium pan as some foods will corrode the surface and can have some toxic effects.
Cleaning • hand wash with washing up liquid in hot water, using a washing-up brush or a nylon pad. • if food has stuck or burned on, leave to soak and, if necessary, use a metal scouring pad sparingly. • if, as a result of cooking some specific foods, a pan turns black, use it to boil a strong solution of vinegar in water for 20-30 minutes. • do not clean un-coated aluminium in a dishwasher.

Non-stick coated
Advantages • lightweight. • very conductive - spreads and retains heat well. • ideal for frying pans - food is easily removed.
Disadvantages • soft - bends easily when banged so that bases may become distorted and lids may not fit properly. • must be used with plastic or wooden utensils to prolong non-stick life. • more expensive than uncoated aluminium - cost depends on thickness of aluminium and on the quality of the non-stick coating. • must be used with care to preserve the non-stick coating.

Use • can be used on all types of cooker except induction. • can be used in all types of oven except microwave (metal handles, some plastic, not wood)
Cleaning • when supplied, always follow manufacturer's instructions. • do not soak in water for long periods. • hand wash with washing-up liquid in warm water using a washing-up brush to remove carbon deposits. • avoid using metal scourers. • most non-stick finishes will withstand dishwashers but wooden handles and some metals (notably aluminium, silver-anodised and hard-anodised aluminium) must not be cleaned in a dishwasher.

Hard Anodised Aluminium
This is one of the newer cookware materials that has most of the advantages of cast iron (without the weight) and of aluminium (without the softness). It is made by treating aluminium electro-chemically, resulting in a characteristically dark grey material with a surface even harder than that of stainless steel, while retaining the excellent heat conducting properties of native aluminium. It is available both un-coated and non-stick coated.

Advantages • relatively lightweight. • highly conductive - spreads and retains heat well. • hard, firm and impervious surface. • easy release properties - even when not non-stick coated • there are no health problems associated with hard anodised aluminium.
Disadvantage • cannot be washed in the dishwasher.
Uncoated Hard Anodised Aluminium
Use • can be used on all kinds of hob, except induction and in all types of oven, except microwave (subject to handles being oven proof). • metal implements can be used, although it is advisable not to cut onto hard anodised aluminium with a sharp knife or pizza cutter, in order to avoid scoring the smooth surface. • to prevent food sticking, avoid overheating.
Cleaning • wash with hot water and washing-up liquid, using a washing-up brush or a nylon pad. • if food has stuck or burned on, leave to soak with water and washing-up liquid. • do not wash in the dishwasher.
Non-stick Coated Hard Anodised Aluminium
Cleaning • when supplied, always follow manufacturer's instructions. • do not soak in water for long periods. • hand wash with washing-up liquid in warm water using a washing-up brush to remove carbon deposits. • avoid using metal scourers. • most non-stick finishes will withstand dishwashers but wooden handles and hard-anodised aluminium must not be cleaned in a dishwasher.

Cast Iron

Cast iron, a traditional cookware material that has been used for centuries, is heavy and strong (though brittle) with excellent heat conducting and retaining properties. Cast iron cookware is available: • uncoated (raw). • enamelled. • non-stick coated.

Plain Steel

Steel (plain, not stainless) pans are used by many professional and enthusiastic amateur chefs for many of the reasons that they use raw iron. Such pans can be heated to high temperatures and will, with long-term use, acquire a patina which renders them naturally stick resistant. Many cooks prefer to use plain steel for pælla and for omelettes.

Use • can be used on all hobs (but not in microwaves). • before use, clean off the anti-rust coating by heating slowly to soften the protective grease and then wash in hot water and washing-up liquid. Dry thoroughly. • season by heating vegetable oil in the pan until it starts to give off smoke. (Do not leave the pan unattended!). Leave to cool. Pour off surplus oil, wipe out with kitchen paper and store in a dry cupboard. • to prevent rust, keep the pan lightly oiled when not being used for a while.
Cleaning • wipe pan with kitchen paper after use. This will build up a seasoned patina. • wash in hot water, ideally without the use of detergent in order to preserve the patina. • stubborn food residues may be removed by soaking or with a pan scourer. • dishwashers should be avoided - they remove the patina and promote rust. • plain steel pans should be re-seasoned after washing with detergent.

Stainless Steel

Stainless steel makes excellent cookware and well deserves its popularity. Even more than other cookware, stainless steel pans and casseroles are available in a bewildering array of brands, styles, sizes, qualities and prices.

The main things to look for when choosing are:
• the quality of the steel: look out for the 18/10 mark which indicates an alloy containing 18% chromium and 10% nickel, generally regarded as the optimum grade for cookware.
• the gauge (thickness) of the metal: thin walled pans are liable to dent or distort and will not last as long as their better quality (heavier) cousins.
• the base of the pan: stainless steel on its own is not a good heat conductor. Modern pans, therefore, have an 'encapsulated' layer of copper or aluminium sandwiched into the pan base. This helps to spread the heat uniformly, avoiding hot spots. The more expensive pans usually have a copper sandwich, copper being a superior conductor to aluminium.
• handles: stainless steel pans usually have either stainless steel, phenolic (plastic) or wooden handles. If you want to use your pans in the oven or to clean in a dishwasher, stainless steel handles would be the obvious choice.
Advantages • hard, impervious surfaces. • metal utensils can be used. • hardwearing. • keeps appearance well, unless mistreated. • inert - reacts with neither acid nor alkaline foods. • some can be used on induction hobs (check with retailer or with a magnet - see note on hobs, page 31). • suitable for all other hobs and ovens, except microwave.
Disadvantages None, that we can think of!
Use • when cooking vegetables or pasta, wait until the water boils before adding salt. Putting salt into cold water may cause pitting on the pan base. • good quality stainless steel pans are very efficient and need only low heat after an initial high heat for not more than two minutes. Serious overheating can cause a permanent bluish tinge (not to be confused with acid stains - see below). • on gas, keep the flame inside the are of the pan base to avoid heating the handle and the outside of the pan. • if the pans have metal handles, they may be used in the oven as well as on the hob.
Cleaning • wash in hot water using washing-up liquid and a washing-up brush or soft pad. • avoid harsh scourers as these will scratch the pan. • burnt on food can be removed by soaking for a few hours. For stubborn deposits, try soaking overnight with a strong solution of biological detergent. • acids in foods can cause a blue discolouration of stainless steel. This can be easily removed with a sprinkling of vinegar. • alkaline stains (white shadowing or specks) can be removed with a stainless steel cleaner. • the original shine can be restored with a proprietary stainless steel cleaner and a soft cloth.

Copper

They look lovely, those copper saucepans, gleaming in the old kitchens of stately homes. But remember, the scullery maid had to get up very early each morning to polish them! Copper is the king of conductivity in the kitchen. It is highly responsive, heating up and cooling down quickly. This makes it ideal for cooking foods that require the rapid application of heat, e.g. sealing and browning meat. Copper pans are usually lined with tin or stainless steel because acids in some foods react with copper, sometimes forming toxic compounds. Always choose heavy-weight copper pans, at least 2mm thick: light-weight pans look pretty hanging on kitchen walls but are unsuitable for use in cooking.

Advantages • very conductive and heat responsive - heats up and cools down quickly. • can be used on all types of cooker except induction and microwave.
Disadvantages • requires regular polishing to keep the pristine copper appearance. • usually fitted with brass, bronze or iron handles - these get hot and the use of an oven cloth or handle cover is essential. • copper is expensive but a good quality pan will give a lifetime of service if looked after. • tin linings wear over time and need to be replaced.
Use • do not pre-heat or over-heat a tin lined pan since tin has a low melting point and the lining may de-laminate. • use a low light - remember, copper heats up quickly. • use plastic or wooden implements for tin-lined pans. Metal gadgets are fine for stainless steel-lined pans.
Cleaning • wash copper pans in hot water and washing-up liquid, using a washing-up brush or a soft pad. • do not use metal scourers. • do not leave a tin-lined pan to soak for long periods: burned on food can be released by soaking for short periods. • to restore the original bright, polished look, use a proprietary cream copper cleaner. Polish a small area first to make sure that it is not too abrasive. • copper pans should not be put in the dishwasher.
Tip - Copper Bowls Unlined copper bowls are excellent for beating egg whites. As for any other bowl to be used for this task, make sure that it absolutely clean and free from grease. Wipe the inside of the bowl with lemon juice or a lemon wedge dipped in salt, wash in warm water and dry with a clean cloth.

Woks

Traditionally, oriental woks are made from carbon steel, have round bottoms and are heated to a very high temperature on a gas flame. Having used them for centuries, Chinese chefs regard such woks as 'the real thing' and tend to view more recent developments with disdain! In the West, however, we like an easy life and, as a result, a variety of woks has been developed.

Carbon Steel Woks
Advantages • can withstand very high temperatures - ideal for oriental cuisine. • will develop a stick-resistant patina over time. • inexpensive.
Disadvantages • require seasoning before use. • will rust if care is not taken to maintain the seasoning.
Seasoning This is a necessary oriental ritual, unless you buy a pre-seasoned carbon steel wok (sometimes labelled 'natural non stick') • rinse the wok well and place on hob over a medium heat until a few drops of water, sprinkled into the wok, dance on the surface. • wipe a teaspoonful of cooking oil all over the hot wok surface with a kitchen towel (wear oven gloves and/or use tongs - this is very hot work!). • using additional kitchen towels as needed, keep wiping until little or no colour shows on the paper. • lower the heat and allow the remaining oil to be absorbed into the pan (for about 15 minutes). • the wok will continue to darken. If the inside surface starts to look dry, wipe with another thin coating of oil. • turn off the heat and allow the wok to cool naturally. • reheat the pan and repeat the entire above process. • your wok is now seasoned. • if you do not want to use your wok immediately, wipe the inside with a thin layer of oil before storing.
Use • preheat the wok before adding oil. • use as high a heat as you wish for your stir-fry and feel free to use metal utensils.
Cleaning • while still warm from cooking, run hot water over the inside and gently scrape off any residual food with a sponge, bamboo scrubber or a washing-up brush. A small amount of washing-up liquid is allowed. • avoid highly abrasive cleaners as these will remove your lovingly acquired patina. • for the same reason, do not clean in a dishwasher. • after washing, dry the wok by heating it and then allowing it to cool. • apply a light coating of oil before storing.

Stainless Steel Woks
These are made of either a single layer of stainless steel or, more expensively, of a layer of aluminium sandwiched between two layers of stainless steel.
Single layer stainless steel
This is a clean material to use but has the disadvantage of poor conductivity, which means that the bottom of the wok gets much hotter than the sides. These woks are best used on a gas cooker where the gas flame can help to carry the heat up the sides of the wok.
Multiple layer stainless steel
Because of the internal layer of aluminium, these woks are more conductive than those made of single layer stainless steel. The heat is carried up the sides and the wok may be used on electric hobs, solid plate cookers (e.g. Aga®) and on gas.
Cleaning Stainless steel woks should be cleaned like all other stainless steel cookware.

Non-stick Coated Woks
Advantages • do not need elaborate preparation. • food does not stick. • wok will not rust, provided the non-stick coating remains undamaged.
Disadvantages • non-stick can be damaged by high temperatures: choose a wok that the manufacturer claims can be heated to 280°C. The cheaper qualities are likely to peel and quickly become unusable.
Use • before use, season with a light coating of oil. (This is not the major operation described for carbon steel woks) . • never pre-heat the wok without oil. • always use bamboo or nylon utensils, not metal. • never cut onto a non-stick surface.
Cleaning • when supplied, always follow manufacturer's instructions. • do not soak in water for long periods. • hand wash with washing-up liquid in warm water using a washing-up brush to remove carbon deposits. • avoid using metal scourers. • most non-stick finishes will withstand dishwashers but wooden handles and some metals (notably aluminium, silver-anodised and hard-anodised aluminium) must not be cleaned in a dishwasher.

Cookware - Pressure Cookers

As a result of the raised pressure in the cooker, food is cooked at a higher temperature than in an un-pressurised pan or casserole. This reduces cooking times and retains flavour. Pressure cookers are usually made of either aluminium or stainless steel. The pressure is controlled, traditionally, by a set of weights or, in more recent designs, by a spring loaded pressure valve.
Advantages: • pressure cooking is fast - higher temperatures mean shorter cooking times • it is economical - shorter cooking times use less fuel • it is healthier - smaller quantities of liquid and shorter cooking times reduce loss of nutrients and flavours • food is often more tender - cheaper cuts of meat can be used

Disadvantages ... of the older style of pressure cooker, i.e.with weights: • they hiss noisily • steam escapes while cooking, leading to a loss of liquid • larger quantities of water must be used than in the spring valve type - this means that food is often sitting in water rather than being bathed in steam
Use follow the manufacturers' instructions (all pressure cookers are sold with instruction booklets)
Cleaning cleaning and care is as for aluminium or stainless steel cookware, whichever is appropriate.