Things You Should Think About When Choosing a Saucepan

By Yao Daphnie

Why not reduce the risks by replacing your copper and aluminum saucepans with stainless steel? You don't have to lose the excellent saucepans with stainless steel? You don't have to lose the excellent heat-conducting qualities that make copper and aluminum so convenient to cook with. Sandwich-based saucepans are fine: a layer of aluminum or copper placed between two layers of steel with distribute heat evenly. This way the sandwiched metal doesn't come in contact with the food. If you love your aluminum pots too much to bin them, just don't cook anything acidic in them, like tomatoes or fruit.

Many serious cooks swear by cast-iron pots, which cook very slowly and evenly. Some of the iron can leach into your food, but that shouldn't be a problem unless you have a rare medical condition like haemochromatosis, in which iron accumulates dangerously in your body. For women it could even be a bonus, topping up iron stores that are so often unhealthy low. A more everyday hazard with cast iron is that it weighs a ton, so be prepared for this before you take a laden pan off the stove and put you back out.

Glassware and enamel (which is made from glass) are safe choices for saucepans, since glass does not react with food in any way. Even if you use metal saucepans for other foods, anything acidic like fruit should be cooked in an enamel or glassware saucepan, to avoid the risk of metal poisoning. You have to take little extra care to avoid chipping enamel saucepans or dishes, since they are more fragile than metal. Once they're chipped it's best not to use them, since germ can hide in the chipped part. You wouldn't put hot glassware pans into cold water, but beware of even putting down on a cold draining board, since they have been known to shatter there too. Never store food in a metal saucepan, but transfer it as soon as it's cooked into container made of china, enamel or heatproof glass.

Nonstick surface used to have a safety question mark over them, since they could flake off into food. Modern nonstick shouldn't do this, though any flakes that do slip into your food are said to pass through the body undigested. It's still a good idea to use wooden or special nonstick utensils with these pans to avoid damaging them, since one scrape can destroy their nonstick qualities. Also, never heat a nonstick pan when it's empty since you risk releasing toxic fumes. It's easy to do by accident, especially when you're cooking with electricity, and it can damage any kind of cookware.

Important Points :

• Don't leave food in metal saucepan after it's been cooked.

Daphnie is a food lover who has been involved in food industry for 10 years. She learn the easy and simple way cooking style from her mother and grandmother. She prefer to have the home make cooking style instead of outside food. She know how much housewives will appreciate the recipes. Special thought has been given to the speed and ease of preparation to steamline cooking chores whenever possible to the minimum. Not only are these dishes attrative, they really are simple and speedy to make. Test and try out any of these dishes and you will agree that as well as being entirely sucessful, they all live up to our claim that they are not only delicious but quick and easy to prepare.