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About Cookware

Fashion and modern kitchen become a new fashion trend in people's daily lives, so good choosing of cookware not only can embody one's fashion taste, but also has the ability to provide people a better eating environment. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Cookware can be classified into many types according to materials, including ceramics cookware, stainless steel cookware, anodized aluminum cookware, cast iron cookware, copper cookware and so on. Nowadays, cookware in any material you choose are designed much more scientifically and beautiful. But when you choose, following can be the reference:

Copper is an excellent conductor of heat, which makes copper pans a delight to cook with and worth the price. Copper pans heat food evenly and react to cooking temperatures incredibly quickly, offering greater control over the cooking process. Copper is highly reactive with acidic and alkaline foods, however, so most copper pans are lined with tin or stainless steel. We offer two gauges of copper pans, both of which are lined with stainless steel on the inside.

Aluminum is lightweight and highly heat conductive, meaning it will react quickly to changes in cooking temperature. Aluminum is resistant to rust and corrosion and in kitchen items is commonly available in both sheet (example: cookie sheets) and cast (example: bund pans) forms. When aluminum is anodized (a process of thickening the natural aluminum oxide layer on the exterior of the metal), it is hard and non-reactive, which makes it common for cooking equipment. When uncoated (unionized), aluminum is highly reactive to acidic and alkaline foods and can oxidize when in contact with foods such as egg yolks, asparagus, and artichokes.

Iron cookware is an economical option great for high temperatures and stove-to-oven recipes. The pans are relatively heavy and slow to heat, but once at temperature can retain heat for long periods of time and heat very evenly. Because they can get to high temperatures, they are ideal for searing and work beautifully in an oven as well as on a stovetop. These pans require seasoning (some a sold pre-seasoned, but still require regular seasoning), which along with regular use will help them to develop a non-stick surface. Without seasoning, rust can develop. Iron is reactive with acidic and alkaline foods (like tomatoes or wine). In the store we offer two types of iron pans, which is heavier and has a coarser surface texture, and stamped iron, which is thinner, lighter, and with a smooth surface. The stamped iron pans are not pre-seasoned.

Enameled cast iron pans have most of the same benefits of uncoated cast iron pans at a higher price point. They are heavy and slow to heat, but retain heat well. They are great for browning and can move from stove to oven easily. They do not require seasoning and are non-reactive, but are not non-stick and cannot develop a non-stick layer. They also come in a variety of colors.

Raw carbon steel pans provide great non-stick cooking without artificial coatings and with much less weight than cast iron. These pans require seasoning, which along with regular use will help to develop a beautiful non-stick surface, perfect for cooking eggs and any other circumstances where you need a little more slip. Without seasoning, rust can develop. Carbon steel reacts quickly to temperature changes and can withstand high heat, making it a common material for woks and cr?pe pans. These pans are slightly heavier than aluminum, stainless steel, or copper/copper core pans but significantly lighter than cast iron. Carbon steel is reactive with acidic and alkaline foods (like tomatoes or wine).

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