Commercial cookware has opened up a new world of cooking to me. As some of you know, I love cooking natural and healthy and the biggest improvement to my cooking happened when I tossed out the old cheap cookware and replaced it with chef cookware. The difference in the quality of chef cookware is amazing.
Cheap cookware doesn't disperse heat evenly. That is THE biggest problem. If you're not cooking evenly, you're going to have poor quality results. Also, I didn't know that some food is reactive to certain metals. For example, you can't cook tomatoes in aluminum cookware because the acid mixed with aluminum will give the food a metallic taste.
My first piece of commercial cookware was a simple All-Clad stainless steel skillet. I thought I was spending way to much money for a piece like this, but it turns out that it was worth it. All-Clad uses a copper or aluminum core in it's stainless steel cookware to give the even heat dispersion chef's want and the durability of stainless steel. This type of commercial cookware is built to last a lifetime. No longer do I have a shakey handle! I can cook an omelet and slide it off onto the plate without worrying about the handle coming off!
Check out these great tips about choosing chef cookware.
Posted via web from pssskincare's posterous
