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Cookware products and cookware production have evolved over the years, and over time, people have become more health-conscious and cost-conscious to replace their cookware. . Our kitchen utensils in an ideal world would not be cheap to replace and maintain, without being detrimental to our health.

Here I will explain the differences between some of the cookware on the market today, hoping to give you more information on the pros and cons of each. The more knowledge you have when deciding what type of cookware to buy, the easier it will be for you to make a sensible decision.

Aluminum Cookware – Pressed

Let’s cut to the chase, walk into any big name department store or street market today and these are usually the cheapest pots on display. Chances are you probably have one in your kitchen cabinet as we speak. Go ahead, take a quick look.

A quick way to recognize this type of pot is that the handle is usually attached to the body of the pot with a single screw. I know this because I spent many days tightening the screw after I loosened it.

They are ideal items to buy if the best cookware is out of your reach due to prohibitive costs, but truth be told, they are not worth the money you pay for them. Especially when you consider the fact that you’ll have to replace them within a six-month time frame (depending on whether you’re an expert at using a screwdriver or not).

cast iron cookware

This, I would probably describe as the next best thing when deciding which cookware to buy. You’ve probably come across quite a few salespeople trying to entice you with prizes just to hear their sales pitch about this cookware.

You can expect to pay a bit more for cast iron cookware, mainly because they undergo a much longer manufacturing process which in turn results in more expensive pots and pans. The base is usually the thickest part of a typical cast iron pot. The ‘pot construction’ helps to ensure that cast iron pots retain more heat than the atypical pressed aluminum type; however, I have also noticed that it allows for uneven heat distribution when cooking.

The key when making a purchase is to make sure you’re not paying more than you’re likely to for one, as the amount of variety on offer can make making a decision a very confusing process.

Hard Anodized Cookware

If you’ve ever read anything about hard anodized cookware, then you probably know the details of its manufacturing process. Without boring you with the details, he would describe it as a chemical process that involves hardening aluminum on the surface of a pot by combining it with oxygen. After this process, the cookware is coated with non-stick products that make it scratch and rust resistant.

This also means that hard anodized pots and pans are unmatched when it comes to durability. Using anodized aluminum cookware puts you in the same league as most chefs at Michelin-starred restaurants in your town. As your desire for durable cookware that can withstand the level of use in the restaurant industry instigated the development of this cookware range. The uniform thickness in the pots means that the food cooks evenly and makes the subsequent washing process a piece of cake.

It is true that hard anodized cookware is often the most expensive range in the cookware aisles of many supermarkets. However, you do get what you pay for, which in many cases is a lifetime guarantee that items will stay almost as good as new for many years to come.

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