Choose your CookingWare

I have been trying to get a good and quality cooking set for a long time.Even returned some online stuffs i bought ,because i didnt like the size of the pan in that and for similar reasons.
And yesterday, found a Dupont Teflon non-stick set of 7 pieces in Walmart for 20 $.
And i thought it was a pretty good deal since it had the saute pan and in the right size i wanted.

Now, as i was googling whether the dupont teflon had any health hazards,(because my mom and sister have always advised to avoid non-stick sets as much as possible) i found these following tips,
like to cook only in low-medium heat.Its a great tip for less-patient people like me,as i switch on the stove on mid-high.

 Now, here goes the tips you should take care of while using non-stick cookware:

·    Don’t overheat it! Its dangerous if it is heated above 600 degrees Fahrenheit. That’s easy to do if you put a pan on to heat and forget it.
·    Don’t use metal utensils. Even though non-stick coatings are much more durable now than 20 years ago, it’s still easy to damage the coating.
·    Don’t submerse hot cookware in cold water. That can also damage the coating because the temperature extremes destabilize the surface.
·    Replace cookware that’s scratched or flaking. That probably goes without saying. Cooking with Teflon is one thing; actually eating it is entirely different!


Alternatives to Teflon Cookware

·    Glass – This is best for bakeware, because it doesn’t conduct heat on the stovetop as well as some other materials.
·    Enamel – This is a good, non-reactive coating that’s relatively easy to clean. It’s worth the extra money to buy good quality, because the enamel coating will be thicker and more durable. Once the enamel gets chipped, the metal underneath will react with your food.
·    Anodized aluminum – This is a better choice than plain aluminum because it has a corrosion-resistant surface that isn’t reactive and cleans up easily. Careful with dings or scratches though; they expose the underlying aluminum and let it leach into your food.
·    Stainless steel – Good-quality stainless steel is the choice of many professional cooks. It’s very durable. I have some stainless steel saucepans that I’ve used for more than 25 years.
·    Cast iron – Properly cared for, cast iron cookware can acquire a coating that’s almost as non-stick as Teflon. It’s also durable, lasting not just decades, but generations.