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How to Handle Your Cookware Like a Pro

How to Handle Your Cookware Like a Pro

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How to Handle Your Cookware Like a Pro

As cooking tools become more advanced and more options are made available to consumers, more decisions need to be made when it comes to buying cookware. With so many selections to choose from, completing your cookware set can become quite a headache if you don’t know what you need or what you want.

With so many brands, makes, and sizes to consider, shopping for cookware can become a confusing process, so we turned to the experts, Sur La Table, to help us assess our options, in the store and at home. As vice president of merchandising at Sur La Table, Jacob Maurer knows a thing or two about the cookware industry, and he not only helped us come up with a buying strategy, but also helped us understand the different kinds of tools to consider and shared a few insider tips that will help make anyone a pro when it comes to their cookware.

Things to Consider

  • Look. Your cookware is an accent to your kitchen, and is often the room's focal point, depending on how often you cook. The look and design of your cookware is something to consider when you’re deciding which type to buy. While copper looks beautiful in a French countryside-themed kitchen, it might look out of place if you’re cooking in a more modern space.
  • Price. Cookware is one of the few things you don’t want to take a financial shortcut on, says Maurer. In other words, you pay for what you get, so go with the best you can afford. He also recommends buying in sets when you can, as it will be cheaper than buying pieces individually.
  • Maintenance. Polishing and seasoning are necessary when cleaning certain types of cookware, so consider how much time and effort you want to put into taking care of your set.
  • Heat Conductivity. Different types of cookware material conduct heat differently, so you’ll want to consider what strength you’re looking for based on what level of cooking you are at. For novice cooks, says Maurer, a low conductivity is safest because it will prevent cooks from burning their food easily, whereas professionals are probably looking for something strong so they can cook faster.

The Different Types to Consider and Their Pro's and Con's

TypePro's

Con's

Stainless SteelStainless steel is a very popular style because it’s easy to care for and pretty durable. Along with being a no-fuss type of cookware, it’s relatively inexpensive, so it is great for stocking a college kitchen or starter home.As we mentioned earlier, cookware comes at a cost, so with the low price of stainless steel comes a low level of heat conductivity. The best way to work around this is to find stainless steel cookware that has a layer of another good heat-conducting material built in.

Copper

Along with being one of the most beautiful types of cookware, copper is one of the best conductors of heat available, so it guarantees fast and even cooking every time.Because it is such a great heat conductor, it’s also one of the more expensive types of cookware out there, and requires a little more upkeep, such as polishing, to maintain that glistening shine. Copper is also highly reactive, so it is not the best type of cookware when you’re cooking with acidic foods.
AluminumAluminum is the second-best heat conductor next to copper, and is also fairly inexpensive.While inexpensive, it’s not great on its own because it is extremely porous and reacts badly with acid, says Maurer. You’ll usually find aluminum cookware that has been anodized, or wrapped in another metal, which can make it more expensive. Because aluminum is often found wrapped in another material, it can wear and tear easily and will have to be replaced more than other lines of cookware.
Cast IronCast iron is also another relatively inexpensive line of cookware, and is also known for being incredibly durable. As one of the oldest types of cookware, it’s been known to be passed down from generation to generation in some families, so you can be sure you’ll get your money’s worth.Cast iron is considered one of the high-maintenance types of cookware because it requires seasoning from time to time to prevent it from rusting. Because it is so durable, its weight makes it often inconvenient for different types of cooking. Maurer suggests investing in just one cast-iron skillet, which will serve most purposes you’d want cast iron for anyway.

Seasoning, Cooking With, and Caring For Cast Iron

If there were a fire at our house, the first things I’d save are my family, my dog, and my great-grandmother’s cast iron skillet. Heather, Jack, and Ella are obviously first, but that skillet is a family heirloom to me. I can’t even imagine the number of biscuits that were baked in the skillet or the amount of chicken that it fried to golden perfection. There is a countless number of mouths that have been fed out of that piece of cookware – thousands I’m sure. So when she passed nearly 18 years ago, that skillet was the greatest treasure that could have been bequeathed to me.

It’s a workhorse at our house, too. It’s not reverently displayed up on a high shelf. That thing gets used weekly, because that’s what I know BigMama would want. It’s heavy and a little rough around the edges, but the inside is as slick as glass. Nothing sticks in this thing. That’s what makes it so amazing.

Cast iron cookware, like this skillet, is great for many reasons. It holds heat well. It’s virtually indestructible. It’s pretty easy to use. It’s great for cooking about anything from eggs to cookies to cornbread. It also helps contribute iron to our diet, which is a vital nutrient, when we cook in it.

But for some, the care and cleaning of cast iron can be a little intimidating, but with a few helpful hints, you’re sure to be a cast iron pro.

How to Season Cast Iron

Seasoning (or curing) a cast iron skillet is one of the most important things you can do to new cast iron. It’s the process of applying very, very thin layers of fat and cooking them on at a high temperature. This process allows the fats to polymerize and form a hard, plastic-like coating on the iron surface. This coating is what makes the pan nonstick. And each time you cook with it, another layer is added making it even thicker and more nonstick. So, the more you use it, the better it gets.

While many new products come from the factory pre-seasoned, I find that the factory seasoning just isn’t quite enough. In fact, I actually prefer to get my cast iron unseasoned (or bare) and season it myself. The process takes a little time, but is pretty painless. It’s just all about the method…

  • Start by washing the skillet with soap and hot water – yes, soap… more on that later. Dry it completely.
  • Turn the oven to 200°F and place the skillet in the oven to warm. After about 10 minutes, remove the skillet and use a lint free towel to apply an incredibly thin layer of vegetable oil over the surface – inside and out, handle and all. Then take another clean lint free cloth and wipe off all the oil you can. This is going to seem a little strange, but we only want a microscopically thin layer of oil on the skillet. Too much and the fat on the skillet can get sticky.
  • Now, there’s a lot of debate out there about what the perfect fat is for seasoning cast iron, but I always use vegetable oil – like soybean or canola – or vegetable shortening. Those items are easy to come by, affordable, and do just as good of a job as any.
  • Once you’ve got as much of the oil wiped off as you can, place the skillet upside down on the center rack of your oven and crank the heat up to 500°F or as high as your oven will go. Bake for 1 hour. Baking the skillet upside down prevents any pools of fat from forming on the cooking surface and creating sticky little spots.
  • After an hour, turn the oven off and allow the skillet to cool enough to handle – at least 30 minutes. On a new skillet you should see a noticeable change in color.
  • Once it’s cool enough to handle (but still warm), apply another thin layer of oil and wipe off the excess. I can’t stress how important it is to wipe off everything you can. Then turn the oven back up to 500°F and place the skillet back in the oven, upside down, for another hour. You’ll want to repeat this process about 3 or 4 times to get the best finish. It takes a little time to get it done, but the results are certainly worth the effort.


My friends at Stargazer Cast Iron sent me this bare 10.5-inch skillet so that I could show you the change in color as you apply the layers of seasoning. A bare skillet starts out a silverish-gray but turns the much more familiar dark patina when properly seasoned. I love Stargazer’s cast iron because it’s American made and because they polish the cooking surface very smooth. This smooth finish performs better and cleans easier. They are more expensive than your big box retailer cast iron, but as with most cookware, it’s an investment. And it’s something you can pass on one day when cared for properly. Visit them at StargazerCastIron.com

How to Wash Cast Iron

Growing up, I was taught that you NEVER EVER put soap in a cast iron skillet. Now hold on to your hats for a second, but modern science tells us we can actually use a mild, nonabrasive soap if we need it. That hard polymerized coating we created by seasoning the skillet is actually like plastic, and it takes more than a little soap to wash it away. That said, I still prefer to wash my cast iron without soap – if I can help it. Old habits die hard, I guess.

I typically wash the skillet with hot water and use a plastic scraper or even a couple tablespoons of kosher salt to scrub and scrape off the hard-to-clean stuff. Just be sure not to use abrasive scouring pads and cleaners. They will damage the finish. Then dry it, and wipe a super thin coating of oil over the surface – and just as before – use another cloth to wipe off the excess. I then place the skillet back in the warm oven or on the stovetop over super low heat to ensure that it’s completely dry.

I try to store my cast iron with cloths or paper towels between them as stacking them in the cabinet can sometime cause the seasoning to be scratched or gouged. They even make these great cookware protecters that fit between each pan to keep the surfaces from touching.

How to Cook with Cast Iron

In most cases, you’re going to want to heat the skillet before cooking with it. This is especially true with cornbread and when searing meats. There’s nothing quite like a steak cooked in cast iron, but you want to get that skillet screaming hot before putting the meat in it so it gets that nice sear on the outside. The best part is that cast iron can handle the heat, so feel free to get it smoking hot.

You need to make sure to be cautious about the utensils that you use with cast iron. Wood, plastic, and silicone are the best options as metal tools can often damage your seasoning.

Also, give consideration to cooking things in cast iron that are acidic for long periods of time. Thought a quick dash of lemon juice in a dish won’t cause much harm, slow cooking things like a tomato sauce in cast iron can cause the seasoning layer to start to break down.

Restoring Cast Iron

Do you have a piece of cast iron that’s rusted or has a damaged finish? A round or two of the seasoning method should correct most issues. Simply scrub the pan well in hot soapy water and follow the seasoning steps.

If it’s a more serious issue, don’t just throw the pan out. You can start over from scratch. Simply run the cookware through the self cleaning cycle on your oven. This high temp cycle will burn off any old seasoning and built up gunk. Then allow it to cool completely, wash with hot soapy water, and season it using the method above. Just be cautious when using your self cleaning oven cycle as many oven racks can’t be left in the oven during the process because it will cause them to lose their shiny finish. Be sure to check your oven manual for details.


How To Re-season Cast Iron Video -:

We have found a great video tutorial from Martha Stewart where she shows you the absolute correct process to re-season your cast iron pots and pans.

She scrubs a pair of cast iron skillets, coats with solid shortening and pops in the oven to create well-seasoned pans. The video only runs for a couple of minutes. Click Play above ^

Via Our Twenty Minute Kitchen Garden

Here is another brilliant tip from ‘Our Twenty Minute Kitchen Garden’. They suggest a salt scrub technique. Here’s what to do.

Add a light layer of salt to cover the bottom of your cast iron pot or skillet and then use paper towels to scrub away any food particles that have stuck to the pan. Salt is a natural abrasive and you will get great results using this method. Discard the soiled salt down your drain and rinse your pot or pan. Be sure to dry your cookware thoroughly. You can find all the particulars on their website.

Via I believe I can Fry

A bit of TLC and as these before and after photos show, you can have pots and pans that look like new. What a great result from I believe I can Fry. It just shows you that nothing is beyond salvage. You can see their tutorial on their website.

Learn how to clean your cookie sheets quickly and effectively with heavy-duty ingredients that will deliver sparkling results every time! View our Post here.

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Pre seasoned Solid Iron Skillet for finest cooking expertise

Seventies kitchen cast iron double handle frying pan is supplied pre-seasoned, which is traditionally done with organic heating. With these iron pans you can cook like in the good old days. They are hand flavored with vegetable oil and designed by artisans from South India. These iron pans can be used for various purposes, e.g. B. for searing, roasting, baking, roasting, etc. You can move your pans from the stove to the oven, to the campfire, to the girl, etc. The iron in the pan causes the iron deficiency in our bodies.
It is an extremely durable product and will last for generations.

Toxin-free pan

The best thing about the Meyer pre-seasoned cast iron pan is that it comes with a lifetime warranty. It is free of any form of toxin and completely safe to use. They heat up quickly and save you cooking gas and add a strong traditional flavor to your food. It is suitable for all types of hobs, from grills to ovens, kettles, stoves, etc., and can be used for a variety of purposes. It also comes with a simple handle so you can cook without any hassle. You can easily fry, fry, sear and stew your food on these pans. They cook quickly and distribute the heat evenly to ensure even cooking.

Durable pan

The highlight of this cast iron pan is that it is made of cast iron FG 260 with a double handle for safe operation. Sparkenzy Pre Seasoned Cast Iron Skillet is lead-free and does not contain any toxins. It comes with a 3-year replacement guarantee and cooks and heats your food evenly and with the greatest possible comfort. These are high performance items with extreme durability that can be passed on from one generation to the next. It is ideal for cooking dosa, roti and sear, roasting, baking and roasting food with the utmost ease. It is also compatible with any hob.

High performance pan

This pre-seasoned cast iron 12 inch pan from AmazonBasics can be used for anything from frying to sautéing, frying, baking, roasting and frying food with total convenience. It’s sturdy and durable and can be passed on from generation to generation. It can store heat well and cook the food evenly, adding a traditional taste to the food. The long handle makes maneuvering the pan safe. This cast iron is backed by a one-year limited warranty and instruction manual. It’s great cookware for kitchens as it serves multiple functions and can cook your food well without toxins.

Subscribe to Moneycontrol Pro for the first year for £ 499. Use code PRO499. Limited offer. * T & Cs apply


CAST-IRON ENAMEL

What is it?

Cast iron can be a joy to cook with. It’s probably the best in the business when it comes to heat
distribution—meaning the entire surface of the pan will be evenly heated without tricky hot spots—and heat
retention. Plain cast iron is rustic and can seem nostalgic or almost romantic if, say, you’ve inherited
your great grandmother’s perfectly seasoned and maintained skillet. It’s not without its challenges
though. That layer of seasoning—which is akin to nonstick when properly maintained—needs maintenance. And
the best way to clean cast iron is a source of much contention—just Google it and see how many articles
with differing advice pop up. Cast iron can take on the flavor of soap if left to soak. Or rust if not
properly dried. There are also some acidic foods that react with the unfinished iron surface, like
tomatoes, wine, citrus, and vinegar. None of these are insurmountable problems, but it takes commitment.
If that seems like a bit much for you, there is an easier way: Cast iron with enamel coating.

You get all the benefits of cooking with cast iron—that heat distribution and retention—and none of the
hassle or guesswork. Better yet, choose cast iron with a matte enamel, like Staub. Other enamel finishes
are smooth and glossy, but the matte finish Staub has developed mimics the surface of traditional cast
iron, making it ideal for searing. Glossy enamel finishes also tend to show every scratch and can stain
easily—Staub’s black matte finish looks chic even after years and years of use.

How do I use it?

Similar to nonstick ceramic, cast-iron enamel doesn’t need maximum heat because it’s so good at retaining
and distributing heat. Medium to medium-high should get the job done. Beyond that, there are so many ways
to use it. Fast-and-hot cooking like seared or grilled steak or
veggies, long-simmered stews, low-and-slow braises, one-pot wonders, and
stove-to-oven dishes like cassoulet all work well
in a cast-iron enamel. Wood utensils are preferred for maintaining the integrity of that matte enamel
surface as long as possible.

How do I clean it?

Clean your cast-iron enamel pots and pans as you would normally handwash anything—with warm soapy water
and a nonabrasive sponge. You can soak difficult messes without worrying about rust or the pan taking on a
soap taste since the enamel coating protects the cast iron. It’s always a good idea to let your cookware
cool down before washing it to avoid thermal shock, no matter how sturdy your pieces may seem. Last, while
Staub cast-iron enamel is technically dishwasher-safe, this is one of those
just-because-you-can-doesn’t-mean-you-should scenarios. Handwashing is a better way to protect and
preserve your cast-iron enamel cookware.

Troubleshooting

There really isn’t much to troubleshoot here if you follow the use and care steps above. The matte enamel
coating eliminates most of the quirks of traditional cast iron, so you don’t have to stress over
maintenance.

In Our Kitchens


Good nonstick pan with no rivets?

So I'm thinking about getting a new nonstick 10" skillet/omelet pan/whatever. I have a couple of 10" Calphalon professional nonstick omelet pans from several years ago. One is particularly getting a bit sticky, the other not as bad. I could try the lifetime warranty, I suppose, but despite these being Calphalon I didn't pay a lot form them. (At least one, if not both, were only $12 or $13 from Amazon.) So I'm thinking instead of using it as an opportunity to get something a little different (but not a lot different, because they've mostly worked well).

One of the things that crossed my mind is that I've been annoyed for years at trying to clean around the rivets in the Calphalon pans. But I haven't found any nonstick pans that are heavy that don't have a riveted handle. My old T-Fal pans don't have rivets, but they are thin and light aluminum instead of the heavier stuff. For this type of pan, at least, I like the heavier weight. In fact, I don't have the skillet from the T-Fal set anymore because I wasn't using it (although it has some of the best working and lasting nonstick I've ever seen). Even coated rivets haven't been great I have another pan that has those, but the coating scratches there more easily than on the rest of the pan and stuff still gets into the crevices.

So is there such a beast, a decent heavy aluminum (or I suppose stainless with aluminum core is okay) nonstick pan with no exposed handle rivets on the inside? And can it be a reasonable cost, like at worst $50 and preferably less? And will the handle not fall off in a few years? -)

So far I'm just guessing I haven't looked enough and maybe someone here has a suggestion in mind. Thanks.


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Different Types of Cookware Materials

There is a shortlist of various cookware materials for you. Hopefully, this information will help you to choose the right one for yourself.

Stainless Steel

Stainless steel is an extremely durable cookware material. It is non-reactive, non-porous, dishwasher safe, and resistant to rust, corrosion, denting, and scratching. Stainless steel has an attractive silvery outlook and it doesn’t be outdated. However, they are not a good conductor of heat by itself. To increase the heat conductivity, an aluminum or copper core is been used as an interior layer of the stainless steel cookware. Still, they are considered as one of the best types of cookware.

  • Safe for the oven.
  • Compatible to use with metal utensils.
  • Suitable for versatile use.
  • Inexpensive than other usual cooking materials such as copper.
  • Recyclable and Eco-friendly.
  • Easy to clean and maintain.
  • Poor heat conductivity.
  • Sometimes it can be expensive when it comes with a copper core.
  • It is heavy to handle while it combined with other metals.
  • If it scratched or damaged it could leach metallic flavor to food.

Aluminum

Raw aluminum is extremely soft and reactive to food so that it must be treated in certain ways before it’s used as cookware. Hard anodized aluminum is an alternative to stainless steel. It’s durable, inexpensive, and a great heat conductor. This material is also well-known as the best baking pan material. Moreover, aluminum is always paired with another material to increase durability. Hard anodized aluminum cookware is easy to handle and clean and safe for the dishwasher.

  • Excellent heat conductivity, transfer heat evenly and properly.
  • Sturdy, lightweight, and resistant to scratch.
  • Can be used on a stovetop or oven.
  • Most of the hard anodized cookware is safe for the dishwasher.
  • Easy to clean and maintain, doesn’t need extra effort for cleaning.
  • Aluminium is difficult to repair if it damaged once.
  • It reacts to acidic food such as tomato or any food with vinegar.
  • Not safe for the induction cooktop.
  • Not actually safe for high heat temperature.
  • It may not be the best for sweet baked foods.

Cast Iron

Cast iron is one of the most durable and versatile cookware materials. You can cook food anywhere with cast iron cookware from oven to broiler. However, cast iron requires extra care for cleaning and storing. It also needs seasoning to protect it from rust. Besides protecting rust, seasoning creates a wonderfully natural non-stick surface. Even though cast iron is reactive to acidic food, if you season it properly you can prevent this issue.

  • Once it gets hot, it will stay hot for a long time.
  • Resistant to warping, rust, and scratching.
  • Stable to use with metal utensils.
  • Extremely durable and less expensive.
  • Naturally non-stick.
  • It is safe for the oven, stovetop, broiler, grill, even direct fire.
  • Cast iron doesn’t get hot evenly. It requires pre-heat before starting to cook with it.
  • It needs extra care. Otherwise, it could rust or crack easily.
  • Cast iron is a reactive material. It doesn’t take well to acidic food.
  • Heavy to handle and takes extra effort to clean.

Enameled Cast Iron

This is also one kind of cast iron cookware that comes with a special porcelain coating. This coating makes this cookware perfect for frying, seasoning, or slow cooking. Enameled cast iron is also easy to clean as well as need less seasoning than the cast iron. But they are mostly expensive compared to the cast iron cookware.

  • Non-reactive coating for healthy cooking.
  • Almost all of them don’t require seasoning.
  • Very easy to clean and maintain.
  • High heat retention capability.
  • Ideal for cooking acidic foods.
  • Durable and last for a long time.
  • Available in different sizes and colors.
  • Can be used to serve food on the table.
  • Very expensive.
  • Heavyweight makes it tough to handle.
  • Required higher time to heat.

Copper

Copper is an excellent heat conductor. It heats evenly and rapidly and cools down as soon as it’s removed from the heat. Compared to other cookware materials, copper is very expensive. However, copper reacts with natural minerals and acidic foods so that it cannot be used alone for most cookware applications. It can add metallic flavor or taste to many foods. Because of that, copper cookware must be lined with non-reactive materials like tin or stainless steel.

  • Great heat conductor of any material used to make cookware.
  • No need to pre-heat as it heats evenly.
  • Cooks food evenly and adjusts to temperature changes quickly.
  • Safe for the oven, stovetop, and broiler.
  • It can be used for boiling, sautéing, steaming, and braising.
  • More expensive than other usual materials.
  • Reactive to acidic foods.
  • Not capable to use on induction cooktops.
  • It needs regular polishing to keep its shine and brightness.

Non-Stick Materials

Compared to other non-lined cooking materials non-stick allows cooking with less fat and much easier to clean. But it is not compatible with doing all kind of job that means it’s not for versatile use. Non-stick pans can be made from the same kind of materials as other cookware like aluminum, stainless steel, and copper. The main and the only difference is that the cooking surface is coated with a non-stick compound. PTFE is the most commonly found non-stick coating, even though other more Eco-friendly options have gained popularity in the last few years.

  • Allow cooking with less oil or butter.
  • Many Eco-friendly options allow for non-stick coatings that are safer and withstand high heat temperatures.
  • Lightweight, strong, rust, and heat resistant.
  • Very easy to maintain and clean.
  • Won’t stick the foods to the surface.
  • Release food easily.
  • Non-reactive and also non-porous.
  • Not safe for metal utensils, use wooden or plastic utensils with it.
  • Not safe for super high heat temperature, it would be better to use at medium to low heat.
  • Non-stick comes with a short lifetime.
  • It is not dishwasher safe.

Ceramic

Ceramic is a new addition in the world of non-stick cookware. It is widely considered to be the safest and most eco-friendly option as it’s free of PTOA and PTFE. It is available in various designs and attractive colors. It doesn’t leach any metallic flavor to food. However, ceramic is ideal for dishes that need slow cooking because it heats up gradually. Although ceramic cookware is sturdy, still it could chip or crack easily so that it requires extra care and attention.

  • Needs less oil or butter to cook and reduce cholesterol from food.
  • The safest option for healthy cooking as it is free from any chemical and toxic.
  • Comes with a smooth surface that releases food easily.
  • Easy to clean and dishwasher safe.
  • Non-reactive and also nonporous to any foods.
  • Can store food in the refrigerator with it.
  • Can resist high heat, recommended for only medium to low heat.
  • Cannot use metal utensils with it.
  • Could break easily than other usual cookware materials.
  • Requires extra attention during cleaning and storing.
  • Sometimes it could be more expensive than other cooking metals.

Carbon Steel

Carbon steel is mainly popular for wok and skillet. They are mainly popular for their high durability, lightweight and reasonable price. A carbon steel skillet or wok much thinner compared to a cast iron one. So people who love to use Glass Top Stove or Induction Stove prefer using carbon steel skillet instead of cast iron.

  • Highly reactive to heat.
  • Even heat distribution.
  • Easy to clean and maintain. mostly popular for Asian Cuisine.
  • Better non-stick properties without any kind of nonstick coating.
  • Seasoning is mandatory before first use.
  • Not ideal for cooking acidic foods.
  • Required regular seasoning to maintain the nonstick properties.

Final Words

In conclusion, which cookware you will buy for your kitchen is totally up to you. But remember one thing, healthy cookware is the most important part of a healthy life. So, whenever you want to buy any cookware ensure that you know everything about it. All of the information I’ve added above the post for Different Types of Cookware Materials will give you a clear cut concept about them.

  • A Comprehensive Comparison of Cookware Materials – Fix
  • Stainless Steel Leaches Nickel and Chromium into Foods During Cooking – NCBI
  • Comparative Study of Leaching of Aluminium from Aluminium, Clay, Stainless Steel, and Steel Cooking Pots – Hindawi
  • Iron and Carcinogens in Cast Iron – What’s Cooking America
  • COPPER COOKWARE KILLS MORE MICROBES – Futurity

Hello, This is Asma Sheikh. Founder and Editor of Cookware Ninja. I'm a passionate cooker, recipe maker and writer. I love to try new recipes every day. And the interesting facts about my kitchen is, I have more than 10 different cookware sets and more than 15 individual frying pans, pots, skillets, Dutch ovens, etc. Follow Me On Facebook, Twitter and Pinterest. To know more about me, please check about me section.


Things to consider before buying Paula Deen Cookware

Before you rush out and invest, it’s worth considering a few last-minute factors regarding your Paula Deen investment. There’s no denying that the quality designs on offer here could turn your kitchen experiences around for good. They might even make you the top dinner party host in your town. Still, Deen cookware isn’t for everyone, not least because of those bright colors and their inability to cook on an induction hob. Before buying, then, your last step should be to ask yourself the following questions –

  1. What type of hob do you use for most cooking?
  2. How would bright colors fit with your kitchen?
  3. How long do you intend your cookware to last?
  4. What kitchen items do you need to buy?

Once you can answer these questions, it should be plain to see whether Paula Deen has the cookware you need, or whether you’d be better off looking elsewhere after all.