Cookware and bakeware

"Pans" redirects here. For other uses, see Pan.
"Stewpot" redirects here. For the British broadcaster and DJ known as "Stewpot", see Ed Stewart.
Various commercial baking pans

Cookware and bakeware are types of food preparation containers, commonly found in a kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are considered both cookware and bakeware.

The choice of material for cookware and bakeware items has a significant effect on the item's performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface—known as seasoning—before they are used for food preparation.

Both the cooking pot and lid handles can be made of the same material, but will mean that when picking up or touching either of these parts oven gloves will need to be worn. In order to avoid this, handles can be made of non heat conducting materials, for example bakelite, plastic or wood. It is best to avoid hollow handles because they are difficult to clean or to dry.

A good cooking pot design has an 'overcook edge' which is what the lid lies on. The lid has a dripping edge that avoids condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down.

History

Ancient Greek casserole and brazier, 6th/4th century BC, exhibited in the Ancient Agora Museum in Athens, housed in the Stoa of Attalus.
Two cooking pots (Grapen) from medieval Hamburg circa 1200-1400 AD
Kitchen in the Uphagen's House in Long Market, Gdańsk, Poland

The history of cooking vessels before the development of pottery is minimal due to the limited archaeological evidence. The earliest pottery vessels, dating from 19,600±400 BP, were discovered in Xianrendong Cave, Jiangxi, China. The pottery may have been used as cookware, manufactured by hunter-gatherers.[1] Harvard University archaeologist Ofer Bar-Yosef reported that "When you look at the pots, you can see that they were in a fire."[2] It is also possible to extrapolate likely developments based on methods used by latter peoples. Among the first of the techniques believed to be used by stone age civilizations were improvements to basic roasting. In addition to exposing food to direct heat from either an open fire or hot embers it is possible to cover the food with clay or large leaves before roasting to preserve moisture in the cooked result. Examples of similar techniques are still in use in many modern cuisines.[3]

Of greater difficulty was finding a method to boil water. For people without access to natural heated water sources, such as hot springs, heated stones ("pot boilers") could be placed in a water-filled vessel to raise its temperature (for example, a leaf-lined pit or the stomach from animals killed by hunters).[4] In many locations the shells of turtles or large mollusks provided a source for waterproof cooking vessels. Bamboo tubes sealed at the end with clay provided a usable container in Asia, while the inhabitants of the Tehuacan Valley began carving large stone bowls that were permanently set into a hearth as early as 7,000 BC.

According to Frank Hamilton Cushing, Native American cooking baskets used by the Zuni (Zuñi) developed from mesh casings woven to stabilize gourd water vessels. He reported witnessing cooking basket use by Havasupai in 1881. Roasting baskets covered with clay would be filled with wood coals and the product to be roasted. When the thus fired clay separated from the basket, it would become a usable clay roasting pan in itself. This indicates a steady progression from use of woven gourd casings to waterproof cooking baskets to pottery. Other than in many other cultures, Native Americans used and still use the heat source inside the cookware. Cooking baskets are filled with hot stones and roasting pans with wood coals.[5] Native Americans would form a basket from large leaves to boil water, according to historian and novelist Louis L'Amour. As long as the flames did not reach above the level of water in the basket, the leaves would not burn through.

The development of pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes. Coating the earthenware with some type of plant gum, and later glazes, converted the porous container into a waterproof vessel. The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics conduct heat poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time. However, most ceramic pots will crack if used on the stovetop, and are only intended for the oven.

The development of bronze and iron metalworking skills allowed for cookware made from metal to be manufactured, although adoption of the new cookware was slow due to the much higher cost. After the development of metal cookware there was little new development in cookware, with the standard Medieval kitchen utilizing a cauldron and a shallow earthenware pan for most cooking tasks, with a spit employed for roasting.[6][7]

By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets. Brass or copper vessels were common in Asia and Europe, whilst iron pots were common in the American colonies. Improvements in metallurgy during the 19th and 20th centuries allowed for pots and pans from metals such as steel, stainless steel and aluminium to be economically produced.[7]

Cookware materials

Pottery

Pottery has been used to make cookware from before dated history. Pots and pans made with this material are durable (some could last a lifetime or more)and are inert and non-reactive. Heat is also conducted evenly in this material. They can be used for both cooking on stove-tops and for baking in the oven.

Metal

Metal pots are made from a narrow range of metals because pots and pans need to conduct heat well, but also need to be chemically unreactive so that they do not alter the flavor of the food. Most materials that are conductive enough to heat evenly are too reactive to use in food preparation. In some cases (copper pots, for example), a pot may be made out of a more reactive metal, and then tinned or clad with another.

Aluminium

An anodized aluminium sauté pan

Aluminium is a lightweight metal with very good thermal conductivity. It is resistant to many forms of corrosion. Aluminium is commonly available in sheet, cast, or anodized forms,[8] and may be physically combined with other metals (see below).

Sheet aluminium is spun or stamped into form. Due to the softness of the metal it may be alloyed with magnesium, copper, or bronze to increase its strength. Sheet aluminium is commonly used for baking sheets, pie plates, and cake or muffin pans. Deep or shallow pots may be formed from sheet aluminium.

Cast aluminium can produce a thicker product than sheet aluminium, and is appropriate for irregular shapes and thicknesses. Due to the microscopic pores caused by the casting process, cast aluminium has a lower thermal conductivity than sheet aluminium. It is also more expensive. Accordingly, cast aluminium cookware has become less common. It is used, for example, to make Dutch ovens lightweight and bundt pans heavy duty, and used in ladles and handles and woks to keep the sides at a lower temperature than the center.

Anodized aluminium has had the naturally occurring layer of aluminium oxide thickened by an electrolytic process to create a surface that is hard and non-reactive. It is used for sauté pans, stockpots, roasters, and Dutch ovens.[8]

Uncoated and un-anodized aluminium can react with acidic foods to change the taste of the food. Sauces containing egg yolks, or vegetables such as asparagus or artichokes may cause oxidation of non-anodized aluminium.

Aluminium exposure has been suggested as a risk factor for Alzheimer's disease.[9][10][11] The Alzheimer's Association states that "studies have failed to confirm any role for aluminum in causing Alzheimer's."[12] The link remains controversial.[13]

Copper saucepans, Vaux-le-Vicomte castle.

Copper

Copper provides the best thermal conductivity of common metals and therefore results in even heating (see: Copper in heat exchangers). Pots are formed from thick copper sheets. In some cases unlined copper is desirable, for instance in the preparation of meringues and foams. But copper is reactive with acidic foods which can result in copper toxicity. This was discovered in the new world when tomatoes were cooked in old world copper pots.

The solution was to line the pot with a thin inner layer of tin. A tin lining prevents copper from reacting with acidic foods. Lead-free and cadmium-free tin linings are susceptible to tin pest. Tin-lined copper pots are expensive, require re-tinning and, when made with thick copper plates, are heavy.

Copper cookware lined with a thin layer of stainless steel is beginning to appear. This cookware is more expensive and slightly less conductive than tin lined, but stainless steel is non-reactive and more durable than other types of lining.

With modern metallurgical techniques, such as cladding, copper can be incorporated into the constructions of cookware, often as an enclosed heat spreading disk (see Coated and Composite Cookware below).

Cast iron

Cast-iron
Main article: Cast iron cookware

Cast iron cookware is slow to heat, but once at temperature provides even heating. Cast iron can also withstand very high temperatures, making cast iron pans ideal for searing. Being a reactive material, cast iron can have chemical reactions with high acid foods such as wine or tomatoes. In addition, some foods (such as spinach) cooked on bare cast iron will turn black.

Cast iron is a porous material that rusts easily. As a result, it typically requires seasoning before use. Seasoning creates a thin layer of oxidized fat over the iron that coats and protects the surface, and prevents sticking.

Enameled cast iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its lid which instead is filled with ice cubes. This keeps the lid at a lower temperature than the pot bottom. Further, little notches on the inside of the lid allow the moisture to collect and drop back into the food during the cooking. Although the Doufeu (literally, "gentlefire") can be used in an oven (without the ice, as a casserole), it is chiefly designed for stove top use.

Stainless steel

Stainless steel

Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting. Stainless steel's drawbacks for cooking use is that it is a relatively poor heat conductor and its non-magnetic property, although recent developments have allowed the production of magnetic 18/10 alloys, and which thereby provides compatibility with induction cooktops, which require magnetic cookware. Since the material does not adequately spread the heat itself, stainless steel cookware is generally made as a cladding of stainless steel on both sides of an aluminum core or an aluminum/copper/aluminum core to conduct the heat across all sides, thereby reducing "hot spots", or with a disk of copper or aluminum on just the base to conduct the heat across the base, with possible "hot spots" at the sides. In so-called "tri-ply" cookware, the central aluminum layer is obviously non-magnetic, and the interior 18/10 layer need not be magnetic, but the exterior 18/10 layer must be magnetic to be compatible with induction cooktops.

Carbon steel

Carbon steel

Carbon steel cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not conduct heat as well as other materials, but this may be an advantage for woks and paella pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will easily rust if not seasoned and should be stored seasoned to avoid rusting. Carbon steel is often used for woks and crêpe pans.

PTFE Non-stick

Non-stick pans were first created in 1893

Teflon coated frying pan

Steel or aluminum cooking pans can be coated with a substance such as polytetrafluoroethylene (PTFE) in order to minimize food sticking to the pan surface.

There are advantages and disadvantages to such a coating. Coated pans are easier to clean than most non-coated pans, and require little or no additional oil or fat to prevent sticking.

On the other hand, some sticking is needed to cause sucs to form, so a non-stick pan cannot be used where a pan sauce is desired. And non-stick pans must not be overheated (see below). Nonstick coatings tend to degrade over time. In order to preserve the coating, it is important never to use metal implements or harsh scouring pads or chemical abrasives when cleaning.

There is some risk in the use of PTFE-based coatings. Although decomposition of the coating does not occur at normal cooking temperatures (below 260 °C (500 °F)], at 350 °C (662 °F) the material decomposes and emits toxic fumes.[14][15]

The main difference in coating quality is due to the formulas of the liquid coating, the thickness of each layer and the number of layers used. Higher-quality non-stick cookware use powdered ceramic or titanium mixed with the non-stick material to strengthen them and to make them more resistant to abrasion and deterioration. Some non-stick coatings contain hardening agents. Some coatings are high enough in quality that they pass the strict standards of the National Sanitation Foundation for approval for restaurant use.

Coated and composite cookware

Enameled cast iron

Enameled cast iron cooking vessels are made of cast iron covered with a porcelain surface. This creates a piece that has the heat distribution and retention properties of cast iron combined with a non-reactive, low-stick surface.

Enamel over steel

The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel. Enamel over steel is ideal for large stockpots and for other large pans used mostly for water-based cooking. Because of its light weight and easy cleanup, enamel over steel is also popular for cookware used while camping.

Clad aluminium or copper

Cladding is a technique for fabricating pans with a layer of heat conducting material, such as copper or aluminium, covered by a non-reactive material, such as stainless steel. Some pans feature a copper or aluminium layer that extends over the entire pan rather than just a heat-distributing disk on the base.

Aluminium pans are typically clad on both their inside and the outside surfaces, providing both a stainless cooking surface and a stainless surface to contact the cooktop. Copper is typically clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan.

Some high-end cookware uses a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminium to provide structure and heat diffusion, and a thin layer of copper on the outside of the pot that provides additional diffusion and the "look" of a copper pot. This provides much of the functionality of tinned-copper pots for a fraction of the price.[16]

Other non-metallic cookware

Silicone food steamer to be placed in a pot of boiling water.
Silicone ladles.

Non-metallic cookware can be used in both conventional and microwave ovens. Non-metallic cookware typically can not be used on the stovetop, although Corningware and Pyroflam are some exceptions.

Ceramics
Glazed ceramics, such as porcelain, provide a nonstick cooking surface. Historically some glazes used on ceramic articles contained levels of lead, which can possess health risks; although this is not a concern with the vast majority of modern ware. Some pottery can be placed on fire directly.[17]
Glass
Borosilicate glass is safe at oven temperatures. The clear glass also allows for the food to be seen during the cooking process. However, it cannot be used on a stovetop, as it cannot cope with stovetop temperatures.
Glass-ceramic 
Glass ceramic is used to make products such as Corningware and Pyroflam, which have many of the best properties of both glass and ceramic cookware. While Pyrex can shatter if taken between extremes of temperature too rapidly, glass-ceramics can be taken directly from deep freeze to the stove top. Their very low coefficient of thermal expansion makes them less prone to thermal shock.
Stone 
a natural stone can be used to diffuse heat for indirect grilling or baking, as in a baking stone or pizza stone, or the French pierrade.
Silicone
Silicone bakeware is light, flexible and able to withstand sustained temperatures of 360 °C (675 °F). It melts around 500 °C (930 °F), depending upon the fillers used. Its flexibility is advantageous in removing baked goods from the pan. This rubbery material should not to be confused with the silicone resin used to make hard, shatterproof children's dishware, which is not suitable for baking.

Types of cookware and bakeware

The size and shape of a cooking vessel is typically determined by how it will be used. Cooking vessels are typically referred to as "pots" and "pans," but there is great variation in their actual shapes. Most cooking vessels are roughly cylindrical.

Cookware

"Saucepan" redirects here. For the unofficial Australian astronomic term, see Pavo (constellation).
"Caldero" redirects here. For the geological term, see Caldera.
  • In Scotland, griddles are referred to as girdles. In some Spanish speaking countries, a similar pan is referred to as a comal. Crepe pans are similar to griddles, but are usually smaller, and made of a thinner metal.
  • Ironically, the saucepan is not the ideal vessel to use for making sauces. It is more efficient to use saucepans with sloping sides, called Windsor pans, or saucepans with rounded sides, called sauciers. These provide quicker evaporation than straight sided pans, and make it easier to stir a sauce while reducing.

Bakeware

Bakeware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and Bread pans.

List of cookware and bakeware

See also

References

  1. ↑ Wu, X.; Zhang, C.; Goldberg, P.; Cohen, D.; Pan, Y.; Arpin, T.; Bar-Yosef, O. (2012). "Early Pottery at 20,000 Years Ago in Xianrendong Cave, China". Science 336 (6089): 1696–1700. doi:10.1126/science.1218643. PMID 22745428.
  2. ↑ Zielinski (6 February 2013). "Stone Age Stew? Soup Making May Be Older Than We'd Thought". NPR. Retrieved 8 February 2013.
  3. ↑ Tannahill pg 13
  4. ↑ Tannahill pg 14-16
  5. ↑ Online Reader - Project Gutenberg
  6. ↑ Tannahill pg 16, 96
  7. 1 2 Beard pg 174-175
  8. 1 2 Williams1986, pp. 8–9
  9. ↑ "Aluminium and Alzheimer's disease". Facts about dementia. Alzheimer's Society. Retrieved October 14, 2005.
  10. ↑ Bondy, SC (January 2016). "Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer's disease and age-related neurodegeneration.". Neurotoxicology 52: 222–9. PMID 26687397.
  11. ↑ Kandimalla, R; Vallamkondu, J; Corgiat, EB; Gill, KD (March 2016). "Understanding Aspects of Aluminum Exposure in Alzheimer's Disease Development.". Brain pathology (Zurich, Switzerland) 26 (2): 139–54. PMID 26494454.
  12. ↑ "Myth 4: Drinking out of aluminum cans or cooking in aluminum pots and pans can lead to Alzheimer's disease". Alzheimer Myths. Alzheimer's Association. Retrieved June 19, 2010.
  13. ↑ Yegambaram, M; Manivannan, B; Beach, TG; Halden, RU (2015). "Role of environmental contaminants in the etiology of Alzheimer's disease: a review.". Current Alzheimer research 12 (2): 116–46. PMID 25654508.
  14. ↑ Polytetrafluoroethylene#Safety
  15. ↑ Houlihan, Thayer & Klien 2003 "...a generic non-stick frying pan preheated on a conventional, electric stovetop burner reached 736 °F in three minutes and 20 seconds..."
  16. ↑ Williams1986, pp. 9–10
  17. ↑
  18. ↑ Journalofantiques.com
  19. ↑ Food Cultures of the World Encyclopedia: [Four Volumes] - Ken Albala - Google Books

Bibliography

Further reading

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