During the last number of years cooking has taken center stage in the home. Number of reasons attribute this 2 love for food, creating a meal for your family, a medium of which two bring families together on a regular basis and most of all cooking for health reasons.
As a result of this new menus are created, and old ones recreated. We find ourselves turning to the equipment or the cookware that will help us create and present a meal to our family and friends over and over.
We start this journey by observing our battery D cuisine and find that It may not be of the materials that will transmit heat well, it will not be of the capacities necessary to serve the growing number of people in our families today, So we ask ourselves What concerns should I be having in the cookware that I use every day? First does the pen conduct heat not just across the bottom but up the sides as well equally.
After all we just don’t put food in the bottom of the pan we fill it all the way up governing what the quantity of food is required at that time in the pan. The foods that I’m preparing now require consistent and precise heat control does this pan that I have now does that do that. Have I noticed in the past my old cookware leaves my food scorched and burned caused by uneven cooking surface even warping with many other materials besides copper read is my cookware pitted, warped, chipped? I look at the linings of my cookware and ask are they lined in Teflon, stainless steel, aluminum. Ask myself are these materials safe to be in contact with my food when cooking on top of the stove or in the oven.
Teflon otherwise known as polytetrafluoroethylene better known as PTFE is synthetic material acting as an insulator to an aluminum pan Teflon has a high density meaning a poor conductor of heat and it has a high melting point of 327 degrees capital C It cannot be renewed. Stainless steel it’s a very poor conductor of heat. Stainless steel it’s made up of chromium and nickel which are both dirty metals. Stainless it is oftentimes used 2 clad the inside of a copper pan. Why would if you want a poor conductor of heat on the inside of your cookware?
Let alone interact with dirty compounds when you add highly acidic foods and turn on the heat? Copper cookware is lined with either tin or silver because unlined copper can react with the acids in foods. Not all copper cookware is lined for example mixing bowls are unlined which make a marvelous tool for beating up egg whites to a fluffy consistency. The candy and confection industry use online jam pans for example for melting of chocolates and other foods with a high sugar content. We had Hammersmith use pure tin which is inert does not react with the foods that you choose and conducts heat marvelously when married to copper. This tin that we use this renewable.
You can send your copper bare pan to us we’ll reline it and now you can enjoy another 15 to 20 years of use. Finally take a look at your present selection of cookware hiding in your cupboards. Do you like what you see? Are you proud to cook food in this present equipment in its present condition? Is it renewable does it conduct my heat well is it of a capacity that will serve the demands of my menus today and tomorrow, does it go from the oven to table electric or gas is it good looking?