blog - ProWare Kitchen

Finding the Right Cookware for You

March 19, 2018 2:15 pm Comments Off

Buying new cookware can be difficult. Aside from being a financial investment, there is such a vast array of products out there that it is sometimes a challenge to choose correctly.

You may be lucky enough to know exactly what you want and exactly where to get it. Or perhaps you’ve had the same set of pans for the last 30 years and just plan on buying the same ones again.

If, however, you simply don’t know where to start, try asking yourself…

What do you cook on?

First things first, the type of hob you have (or plan to get) is very important. It will be either gas, radiant ring, ceramic or induction.

A lot of cookware can be used on all types of hob (*cough* our Stainless Steel Tri-Ply for example *cough*), but there are some types that cannot be used on induction hobs. This is due to the item having a non-ferrous base. In other words, the base is not made of a magnetic metal such a cast iron or certain stainless steels.

Pots and pans with a base made from a metal such as copper or aluminium are not compatible with induction hobs. Make sure to check your pans are induction compatible before trying to use them on an induction hob.

What is your style?

Your personal style and the aesthetic of your kitchen are factors that you should probably think about. As with kitchens, cookware is available in a wide spectrum of styles, from traditional to ultra modern. If you are planning on spending a lot of money it is important to go with something that you not only love but won’t get tired of. If you are easily bored, opting for high spec, expensive cookware is inadvisable.

When designing our cookware we set out to give them a timelessness, to make them look and feel at home in any setting. We did this by incorporating traditional elements such as riveted handles and hanging loops in to a fresh and contemporary shape.

ProWare Copper Base Saucepans

Who do you cook for?

Another consideration is the number of people you are regularly cooking for. Small saucepans (16cm or less) would likely be seldom used in a large family, thus it may be preferable to have 2 large pans (18 or 20cm) that will be used all the time than 3 or 4 of varying sizes, some of which may never leave the cupboard.

Conversely, if you are generally only cooking for two, smaller saucepans will be used much more frequently. That said, it would no doubt be favourable to still have a large saucepan on hand should you have guests.

With this in mind it may be better to purchase pans as individuals rather than in sets. Nobody can predict you cooking habits better than you. Explore our saucepans here.

What do you like to eat?

Most pots and pans are very versatile and can be used for all sorts, making them an essential part of any kitchen. There are certain items though that have quite niche roles in the kitchen, some of which may be of no use to you.

For example, non-stick frying pans. There is no denying that they are great for fried eggs and pancakes. However, we would recommend one with a stainless steel interior for just about everything else. If you never cook fried eggs or pancakes, perhaps a non-stick frying pan is not for you.

Likewise, the functionality of a milk pan is quite limited because of its small capacity. As their name suggests, they are perfect for warming milk and making porridge too. They can also come in very handy when cooking for small children or making sauces. Beyond this, their size can hinder versatility as a saucepan and potentially demote them to a non-essential item.

A milk pan is a must when making porridge

What do you already have?

If you already have some individual pieces, don’t replace them for the sake of it. If they’re good quality and still in working order, keep them. Many items, including the entire ProWare range, are available as individuals so you can tailor sets around what you already have.

Decision Time

We hope these tips have given you some useful pointers on making the right choice for you. If you have any questions or would like to share a tip of your own we would love to hear from you! Get in touch via social media or email us at info@proware-kitchen.co.uk.

Cooking with Copper: A Brief History

March 13, 2018 4:15 pm Comments Off

It is no secret that copper is currently experiencing a huge upsurge in popularity. This is mainly thanks to its beautiful colour featuring heavily in the ranges of countless homeware retailers. There is, however, far more to this lustrous metal than just its appearance.

For example, it has a greater level of thermal conductivity than any other metal (except silver); roughly 60% higher than aluminium and 3000% higher than stainless steel. This means copper is capable of heating up very quickly when compared to other metals.

Perhaps a less commonly known property of copper is it being inherently antimicrobial. A wide range of harmful microbes are unable to survive for more than a couple of hours when in contact with a surface made of copper or one of its alloys (brass and bronze). This has led to it often being used for frequently touched surfaces such as door knobs, push plates and taps.

A seemingly perfect material for cooking, it is therefore no surprise that it has been used in kitchens for millennia. But exactly when did we learn to utilise copper and its valuable assets?

Origins

It is hard to pin down an exact date when copper cookware was first introduced. Pieces discovered in regions of the middle east were dated as far back as 9000BC, suggesting cooking with copper began during the Neolithic period (≈10000-2000BC). As civilisations became increasingly capable in metallurgical techniques, metals such as copper became more widely used. It would have been around this time that copper replaced stone as the material used for making tools and cooking vessels.

The use of copper is also well documented in Ancient Egypt. Not only was it used to produce water and oil containers, but it was also used to in medical practices. The antimicrobial nature of copper was exploited long before the concept of microorganisms was fully understood. The Smith Papyrus, a medical text written between 2600 and 2200BC records the use of copper in sterilising wounds and drinking water.

Tin Lining

Although copper is essential to many processes within the human body, it can become toxic if consumed in excess. It was this knowledge that gave rise to lining cookware with tin, a technique used for hundreds of years to prevent copper leaching in to food.

These tin linings would eventually wear out and during the 18^th and 19^th century, it was common for people to send pans away to be re-tinned. This practice is becoming increasingly rare, as are the craftsmen who perform it. Despite this, there are still manufactures producing tin-lined copper cookware who also offer a re-lining service. Perhaps the best known of these is Mauviel, a French manufacturer who have been making this type of cookware since 1830.

Tin has now largely been replaced by stainless steel as an interior cooking surface. Not only is it more cost effective, but the high grade of stainless steel used in premium cookware (typically 18/10) is highly resistant to corrosion and more durable than tin.

Copper Base

Another way in which the virtues of copper have been combined with those of stainless steel is in copper base cookware. A base plate made from a layer copper and aluminium is fused to a stainless steel body. This is done using a process called impact bonding using 600 tonnes of pressure.

The high conductivity of copper means the base of the pan will heat much more evenly, reducing the formation of hot spots. Modern 3 ply copper cookware effectively extends this base construction up the sides of the pan also.

ProWare Copper Base Stockpot

Tri-Ply

As manufacturing processes advanced it became possible to combine different materials to produce cookware made up of three distinct layers, each possessing their own unique properties. These are as follows;

1^st Layer – Copper

Very high thermal conductivity allows the entire outer surface to heat rapidly and evenly.

2^nd Layer – Aluminium

Provides a lightweight core with excellent thermal retention.

3^rd Layer – Stainless Steel

An inert and highly durable cooking surface.

Copper Tri-Ply Construction

It is this type of construction that is used by ProWare to produce our Copper Tri-Ply cookware. You can find out more about how these pans are made here.

Tag Archive: blog