(Guest blog from a diminutive friend who wishes to remain anonymous )

Aside from the dreamy rustic look of copper cookware, why would I want it? I have my stainless steel and I think it works fine.

I took my cookware on a trial run to see what worked best with what pieces. Because of my itty bitty kitchen, I need the best tools for the job and no extras. There just isn’t room to keep the backup selection. After the tests, the results were in…

At least for me.

The stainless steel skillet is great for quick cooking or slowly reducing sauces. Because it keeps a nice even heat, I didn’t burn the food and it was easy to control. It is light enough to hold so sauteing is easy. I will use this for my every day easy cooking: eggs, reheating, stir fry, etc. It is also easy to clean.

My cast iron skillet is great for griddle to oven cooking. It gets very hot, but the temperature is not easy to control. I sear off meat on the griddle and finish it in the oven with some added sauce. Any stew is great in this skillet. Also, for the sweet tooth among us, cobblers and crisp are great in cast iron. Cook down you fruit with water and sugar over the griddle, sprinkle with your crumble topping , and finish in the oven.

My stainless steel pot with the strainer is the best for cooking pasta. Quick to boil and light to carry, this pot is great for soups as well. It doesn’t have the most even heating, so I went to copper for the sauces and braising.

My copper pot with lid is the master of sauces, braising, cooking lean meat and stews. It has the most even distribution of heat and hearts up the quickest. Lean meats don’t have time to dry out and sauces come together balanced with even cooking. The heaviness of copper is why I don’t use a copper skillet. I don’t have the wrist power to saute with it. However, my pot is perfect.

These are the players on my kitchen team. Let’s get cooking!

Editors Note: Following this article I have convinced this writer of a few changes. First I added a non stick skillet to her kitchen for eggs and omelets. I suggested Swiss Diamond for quality and the inert surface. Second, I got her a smaller copper saute pan from Mauviel for her sauce reductions. It is light enough for her and does a much better job in reducing things and the heat is evenly distributed up the sides of the pan to accelerate evaporation. I also added another pasta pot just of the heck of it.

Whether you are a good cook, an exceptional cook, or an aspiring cook, choosing good cookware and learning to use it well will help you find success. If you like to watch famous chefs prepare dishes on cooking shows featured on television you will undoubtedly notice that each one likes to cook with a different kind of cookware. You will see some prepare sumptuous dishes in enameled cookware, non-stick, and stainless steel coookware. So how do you decide what type of cookware is right for you? Below you will find the information that you need regarding each kind of cookware so you can make an informed decision.

Non-Stick Cookware

This is perhaps one of the most common types of cookware on the market today. After the discovery of non-stick technology, T-Fal became the first company to offer this type of cookware. Even without using any oil, food does not stick to the surface of the cookware and it’s very easy to clean. Unfortunately a health study has determined that this type of cookware has certain health concerns and is likely to be not safe for everyone to use. It’s likely that in the next few years, this type of cookware, in it’s current form will be outlawed. Not all forms of this cookware are hazardous to your health so make sure you do your research on the exact type of non stick cookware that you are thinking of purchasing.

Stainless Steel Cookware

Most people have a set of stainless steel cookware and they are great. Easy to clean, effective and available in many shapes and sizes, you can’t really complain about stainless steel cookware. Pay attention to the construction of the cookware as many inexpensive forms of stainless steel cookware are very poor quality. You really do get what you pay for so consider spending a little extra and buying a good set of stainless steel cookware.

Enamel Cookware

This cookware is perhaps the most visually appealing cookware. It’s made of cast iron most likely, and then covered in an enamel. It can be painted all sorts of bright colors and works well for frying and baking. Le Creuset has made this type of cookware famous with their high quality enamel cast iron cookware.

Cast Iron Cookware
Cast iron cookware has been around for several centuries and has stood the test of time. It’s heavy, durable and if seasoned properly, is non stick as well. Cast iron cookware also has health benefits for those who suffer from anemia as it does leak small amounts of iron into the food. This iron is not harmful and can actually help those with low iron levels. It’s a treat to cook with as it heats evenly and makes food taste great. This type of cookware comes in many forms including cast iron dutch ovens, cast iron skillets and even cast iron bakeware.

The cornerstone of any epicurean artist are quality cookware sets. It will enable any chef from beginner to expert to prepare any number of recipes form any corner of the world. A good set is versatile, durable and should encompass several sizes and styles of cookware. Keep in mind that the number of pieces in a set will include lids as well as any attachments or inserts. A 17 piece clad cookware set is a great set for any experience level as it provides multiple styles and long lasting construction.

17 Piece Cookware Set from Kinetic Classicor

Kinetic Classicor produces a set that starts with a 1 quart sauce pan and glass lid; all of the lids for the set are in fact glass for simple and easy viewing. Small sauce pans are essential for side dishes and sauces, of course, for a quiet night at home. They serve a chef well and are one of the most frequently used cookware pieces in any kitchen. The 17 piece cookware set also has 2 and 3 quart sauce pans. These are perfect for home made garlic mashed potatoes or creating stock for soups and hearty stews for the winter. A steaming insert is included to convert the 2 quart sauce pan into a steamer for a much healthier meal.

My favorite piece in the set is the 5.5 quart Dutch oven. This is completely oven and dishwasher safe as it is constructed from tri-clad stainless steel, as are all of the pieces in the set. An aluminum core is surrounded in stainless steel to provide better heat retention and no warping due to heating the pieces. The Dutch oven and all of the other pieces in the set are compatible with any kind of cook top; gas, electric, induction. This enables virtually anyone to use the set at home or in an industrial kitchen with no problems whatsoever. No kitchen can be complete without sauté/fry pans for eggs, fish and even pancakes.

An 8 inch and 10 inch fry pan accompany the previously mentioned pieces to round out the cookware set. Also made from the tri-clad stainless steel providing extreme durability; stainless steel is the most popular cookware medium on the market today due to its durable nature and lighter weight. The handles are heat resistant, but care should be taken and use of a hot pad or kitchen towel should be used during cooking. Cookware pieces are great but the addition of utensils completes the set. A slotted spoon, service spoon, spatula and whisk along with a hanging rack give you the basics needed for any meal preparation when paired with the other 13 pieces of the 17 piece cookware set from Kinetic Classicor.

Kinetic CLassicor 12 qt Stock Pot

Stock pots are a necessary tool in the kitchen for a multitude of uses from making soup stock, of course, to preparing stews, tomato sauces and chili; pretty much anything that can be cooked in a big pot. A larger stock pot will be able to better serve larger recipes and a wider variety of entrees for your friends and family. Stock pots are the predecessor to crock pots and provide a handy implement for slow cooking and wonderful winter meals and dinners.

Kinetic Classicor produces a 12 quart stock pot perfect for any meal in a busy household. The stainless steel construction ensures durability and the long life of the stock pot. Stock pots are great for creating turkey stock and turkey noodle soup. An aluminum core allows for even heat distribution and even cooking over the surface area of the stock pot. The core is 3mm in thickness adding to the great heat conductivity. The structure is a 3 ply method which helps retain heat better by sealing the aluminum in stainless steel. A glass lid is included so you can watch your soup stock or chili cook without losing any heat.

The handles are stainless steel as well which helps carrying heavy stocks but heat dispensing in nature; however, you should still use heat insulated pads to handle the pot after or during cooking. The stock pot from Kinetic can be used with every cook top including gas, electric and induction, so you won’t need to worry about compatibility. These stock pots are great for starter cooks and experienced chefs. Experiment with some new recipes and discover the joys of stock pot cooking. Stocks are not only used for soups but can be incorporated into sauces and roasts to keep in moisture and add a new dimension to your entrees and recipes.

Heat will not warp the pot over time due to the tri-ply construction. Should the 12 quart stock pot be too large for your needs or kitchen, Kinetic Classicor also produces an 8 quart stock pot featuring the same 3 ply construction and heat retention. Both the 12 and 8 quart stock pots are highly polished stainless steel and add to the aesthetic beauty of your kitchen. Remember presentation is very important. They are also oven proof; meaning you can place the stock pots directly in the oven to create new and exciting entrees and recipes at home. Not to mention they are ergonomically designed to provide greater comfort during preparation.

There are a multitude of choices in cookware on the market today, but every kitchen needs the essentials. These are the simple cookware pieces that are versatile, easy to use and simple to store. Think of the common dishes you prepare for yourself or your family. What are the cookware pieces that are used the most often? Most would say a sauté or frying pan, a few sauce pans and a roaster, but which sizes are the most useful? Which will help maximize preparation with a few pans?

Kinetic Classicor 10 inch Stainless Steel Fry Pan

Every kitchen, regardless of size and use, needs a great sauté/frying pan; these terms are used interchangeably but in fact are different pieces of cookware. We will stick with using frying pan as our example. If you have a family of four a 10 inch frying pan is a necessity; smaller pans will not be able to prepare larger entrees and meals and limits their use, although they can be perfect for sauces and small entrees for two. The Kinetic Classicor stainless steel fry pan is perfect for virtually any meal. The steel construction is durable and light enough to handle in the kitchen. It is fabricated from a core of aluminum, for better heat distribution, and layered or clad with stainless steel.

2 Quart Sauce Pan from Kinetic Classicor

The triple layers of stainless steel give the pan better heat retention which enables fantastic browning and crisp fried entrees. The handle is not insulated so a kitchen or chef’s towel will be needed to move the hot fry pan. Next we need to prepare our side dishes; sauce pans are a chef’s best friend. Sizes are determined by volume and a 2 quart and a 3 quart sauce pan should be included in any kitchen. The 2 quart sauce pans from Kinetic Classicor are manufactured using the same 3 ply stainless steel over an aluminum core. The edges are designed to be drip free for pouring sauces and gravies for service.

3 Quart Stainless Steel Sauce Pan

A 2 quart pan is well suited to simple aide dishes like haricot verts, French green beans, some pesto corn, or any side dish that is small in nature. The 3 quart pan is great for boiling and mashing potatoes. The large 3 quart sauce pan allows for larger amounts of side dish items to be prepared for larger families and gatherings, which brings us to the last essential pan for the kitchen, a roaster pan. Roasting is one of the oldest food preparation techniques around and is a simple and delicious way to prepare and cook meals for your family and friends.

Cast Iron Roaster Pan from Kinetic

The cast iron roaster pan from Kinetic is a rectangular shaped pan with a red exterior and is rated at 4.75 quarts. This is large enough serve a roast chicken with vegetables and potatoes, or a large baked pasta dish. The great thing about this roaster is that the lid is designed to be used as a grill pan or service piece. The lid has a lined surface and will help to drain some of the fat and grease away from a larger roast. All of these pans will work on any kitchen stove top including induction systems.

The Romertopf #117 clay roaster has a capacity of 6.5 quarts and can hold up to 17.5 pounds perfect for holiday gatherings and Thanksgiving dinner. The clay roaster works a bit differently than a traditional roaster with the open rack by circulating air internally to achieve more even cooking and retain moisture. Turkeys cook especially well in the clay bakers as they naturally seal in moisture and nutrients.

The #117 roaster will hold up to a 17 pound turkey perfect for large gatherings and family dinners, although room needs to be left for air to circulate within the roaster. Unlike traditional roasting pans the clay does not need any additional water or stock to retain moisture. The water soaked into the clay roaster before cooking will supply that moisture.

The clay roaster should be soaked in water for 10 minutes prior to use to allow the pores to soak in the water to be released in the cooking process creating an extremely moist bird. Always place the clay roaster into a cold oven and allow the turkey to be heated slowly with the roasting pan. An extreme change in heat may cause undue cracking of the clay. This is the only down side to using a clay roaster. Any recipe can be adapted for clay roasters by adding around 20% to the temperature and cooking time. Clay rosters bring higher nutrient content and healthier dinners to the table by sealing in the nutrients and not letting them cook away. This is especially nice during the holidays as we tend to gorge ourselves on large meals and delectable desserts.

Clay pans are a great alternative to traditional roasting methods, but are not the norm, at least not yet. With proper care and cleaning the clay roaster will bring years of delicious and healthy food to your home and family.

Stainless steel roasting pans are popular as they are easy to clean and very durable. Another closed roaster is the The Prime Pacific 2 in 1 roaster which gives the ability to roast a 20 pound turkey and the lid doubles as a roaster for vegetables or as an au gratin pan. Two pieces of cookware for one low price!

The handles are riveted on to ensure strength and years of use, and they have a molded seal to prevent loss of moisture content. Stainless steel roasters and stainless steel in general heats less quickly than copper or aluminum, so additional time may need to be added to completely cook the turkey. Use an instant thermometer to be sure the internal temperature reaches at least 165 degrees. Simply leave the turkey in a little longer to reach this temperature.

Stainless steel is extremely strong and adds to the value of the roaster. Stainless steel can be more expensive, but the quality is well worth the extra money. The cookware and roasters made from stainless steel last for a life time and can be handed down between generations with proper care and storage practices.

These roasters don’t have to be used for turkey roasting. Two small to medium chickens will fit inside of the 17.5 pound Romertopf clay roaster with ease along with all of the vegetables and potatoes. The Prime Pacific stainless steel roaster comes with a removable rack that could be used to steam large portions of fish. Don’t forget the lid doubles as a pan for any number of uses, from casseroles for reunions to vegetables and baked pasta dishes.

Roasting pans are an investment and the type, style and material all play a part in quality cookware. Examine the details of each pan and decide if the qualities and features are what you need, quality is always a better choice than cheap. The stainless steel and clay roasting pans are great additions to a seasoned cook’s kitchen or one just getting started and both will last a life time with a little time and care.