Questions about cookware set

cookware

I am looking for a new set of cookware.

  1. Being a graduate student, I don't
    earn much money, so I'd like to know
    if there are some suggestions about
    what are available on the market
    with reasonable quality and price,
    according to your experience. Mine
    current set is Cullineary Edge 7PC s/s Cookware Set – Bakelite Handle

    alt text

    It cost me around $20~30. However
    after three and four years, the
    bakelite knobs and handles started
    to become shaky, more or less, and I
    have to tighten their screws every
    now and then, until it became
    impossible recently. But still I can
    bear its quality, with its
    relatively low price. I found some on
    the internet, such as

    It kind of confuses me, because they
    all look similar to my current set
    but with different levels of
    customer reviews

  2. As I searched on the internet, I
    prefer those health-friendly, and
    the only thing I know is to choose
    stainless steel without non-stick
    Teflon and aluminium. For example,
    Cook N Home 7 Piece Stainless Steel
    Cookware Set

    alt text

    Its features are:

    • Mirror polished stainless steel body
    • Aluminium capsuled bottom
    • Stay cool bakelite handle and knobs
    • Tempered glass lid
    • Dishwasher safe

    I am concerned about the usage of
    aluminium. According to
    what it says, is aluminium just used
    on the outside of the cookwares and
    in no contact with food inside? What
    is the purpose of "Aluminium
    capsuled bottom"?

Thanks and regards!

Best Answer

You don't need to buy your cookware in a complete set like this. I would start collecting a few pieces at a time, of reasonable quality, though you will pay a bit more per piece. You're really not saving money if you have to replace all your cheap cookware every few years.

You could probably handle 90% of what you want to cook with only a skillet and a 2 or 4 quart sauce pan. Buy whatever pieces fit your cooking style.

Steel, non-stick, and cast-iron all have advantages and disadvantages. This information is probably duplicated elsewhere on this site:

  1. Steel - non-reactive and durable. More difficult to make delicate foods like fish and eggs, due to the food sticking.
  2. non-stick - Well, it's non-stick. Food doesn't stick to it. However, even a high-quality non-stick pan will wear out over several years. Also, it's difficult to sear meats.
  3. cast-iron - Properly cared for, can sear meat AND be non-stick, and will last a lifetime. However, it's heavy, and requires knowledge of how to properly care for it (see questions on this site)

Steel cookware can have a few upgrades:

  1. A "disk" of aluminum or copper, welded to the bottom - greatly improves heat distribution from plain stainless steel. Thermal shock can make the disk fall off, though.
  2. "Clad" steel, where a layer of aluminum is sandwiched between layers of stainless steel - even better heat distribution, more durable, but more expensive

If I could only buy 2 pieces, on a budget, I would buy a cast-iron skillet and a disk-bottomed sauce pot.

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