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Home > who makes the best cookware sets

Everybody has their own opinions on deciding what are the best cookware sets and there are so many options so it can be hard for you to make a decision. After all, you’ve probably heard the brand names like Cuisinart, Circulon, Calphalon and Analon. And you’ve heard the terms like Hard Anodized, Titanium and Enameled as well as terms you’ve known about for years like Non-Stick and Stainless Steel and Cast Iron and so on. However, I think what’s the most important of your cookware is not the cookware’s brand, while the material is the most important. Different material of cookware has own features. Here are some explanation of some materials. Once you have a good knowledge of these materials that will help you choose the cookware.

Enamel Cookware is simply very heavy metal pots and pans that have had an enamel surface applied to them. The enamel is a smooth coating created by firing fine glass powder at a very high temperature.

The enameling makes the cookware dishwasher safe as well as extremely durable and non-stick, but the metal core keeps them from being microwaveable.

And while the surface can withstand minor scratching, non-metal utensils should be used to prevent any chipping. Light-colored enameling can also stain if used with certain foods.

Cleaning enamel cookware is easy enough but abrasive or metallic pads should be avoided so as not to scratch the surface. Due to the heavy metal core of the pots and pans, these would not be the best cookware sets for cooks with any type of debilitating conditions.

Aluminum Cookware is kind of low-cost compared to different materials. It's very light-weight but strong. It is a good conductor of warmth and does not simply distort when uncovered to excessive temperatures. The apparent downside is its reaction to acidic and alkaline foods leading to corrosion and spoiling the taste of the food cooked

Nonstick cookware has a couple of different meanings and it is important to understand the difference between the two. The term “non-stick” can be used to describe a characteristic of cookware or it can be used to refer to a kind of cookware (such as Teflon.)

Nonstick coatings have been around for over 50 years but only in recent years have health concerns been raised. A scratched nonstick coating can flake off into your food and a nonstick pan heated to too high a temperature can emit fumes that cause headaches or even cancer.

But when used properly, nonstick-coated cookware is perfectly healthy and can be the best cookware sets for those on a budget. Average cookware life should be three to five years if handled carefully.

If you are looking at cookware that describes the surface as being nonstick (meaning that food won’t stick to the surface due to the qualities of the construction … ie. titanium, aluminum, etc) then you have nothing to worry about.

But when cookware is made nonstick because of a polymer coating or film that is applied to the surface of the pot or pan (such with Teflon or T-Fal cookware) then there are some things you need to be aware of.

Cast Iron Cookware is comparatively cheap, conducts heat evenly and as quickly as heated, keeps it for a long time. Such cookware is good for deep-frying and slow cooking. The principle problem is that it rusts, stains and becomes pitted when uncovered to air, moisture and sure foods. Do not wash cast-iron cookware in soapy water, instead attempt wiping clear with a paper towel. To prevent rusting, take away any extra moisture from the floor and coat with oil earlier than storing.