Gourmet Cookware Guide Quality cookware at bargain prices

	Cookware Guide

	Those that know exactly the type of cookware they require need read no further. But if you are not sure which cookware will best suite your requirements, the information on this page may help you decide. The first question is what type of hob do you have? If your hob is not an integral part of your cooker, it may use a different energy source than the oven. It doesn't really matter whether your oven is gas, electric or solid fuel, but the type of hob you use determines the type of cookware that is best suited to your needs.

	HOB TYPES
	Gas Electric Radiant Ring Solid Hob (Electric or Solid fuel) Ceramic Halogen Induction There are even Mixed Energy hobs combining gas and electric heat sources. The requirements for each hob type are:

	Gas
	Virtually all cookware is suitable for use with gas hobs, provided phenolic (plastic) handles are protected by an adequate flame guard (The metal band where the handle joins the body of the pan). (All ranges stocked by Gourmet Cookware are suitable for gas hobs)

	Electric Radiant Ring
	Medium to heavy weight pans are recommended. This will ensure that the pan bases stay flat and maintain good contact with the radiant rings, essential for efficient and economical cooking. (All ranges stocked by Gourmet Cookware are suitable for radiant rings)

	Solid Hot Plate (Electric or Solid Fuel)
	The principle requirement here is good contact with the heating surface, best achieved with heavy based pans, to prevent the base distorting and becoming convex with the heat, resulting in heat wastage and possible 'spinning' of the pan. (All ranges stocked by Gourmet Cookware are suitable for solid hot plates)

	Ceramic
	A ceramic hob consists of a sheet of toughened ceramic glass with coiled heating elements underneath. Heavy gauge coated aluminium, hard anodized or stainless steel pans with a thick base are recommended. Good quality enamel on steel and some cast iron pans are also suitable, but care should be taken to avoid scratching the surface with these pans. Pans with plain aluminium bases should not be used on ceramic hobs as these pans leave a microscopic residue on the hob surface, spoiling the appearance and making the hob difficult to clean. Should any such residue need to be cleaned off, there are a variety of ceramic hob cleaners, available from most supermarkets, that will accomplish this task. (All ranges stocked by Gourmet Cookware are suitable for ceramic hobs)

	Halogen
	These hobs also have a ceramic glass surface, But with a halogen heat lamp underneath. The same type of pans are recommended as for ceramic hobs. However pans with shiny bases reflect the heat back, and are therefor less efficient. Most stainless steel ranges, even with highly polished bodies, have matt or satin finish bases, and are therefor perfectly suitable for halogen hobs. (All Gourmet Cookware ranges, with the exception of Prestige ProClad, are suitable for halogen hobs. Although Prestige do include AllClad as being suitable for halogen hobs, because this range has a highly polished base, we feel it will be less efficient on this type of heat source)

	Induction
	These hobs function by using a magnetic current to directly induce heat into the base of the pan. Although they are very efficient, they require the pans to have a magnetic core to function. Most cast iron and enamel on steel pans are suitable, also many stainless steel pans, but aluminium pans are generally not suitable. (Of the ranges stocked by Gourmet Cookware, the following are suitable for induction hobs - Stellar 1000, Stellar 3000 and Stellar Induction, Stellar 7000 Professional, Judge Vista, Meyer Raymond Blanc by Anolon Anodized Clad and Stainless Steel, Meyer Select, Meyer/Prestige Steamers, Prestige Cuisine and Prestige Stainless Steel Pressure Cookers)

	COOKWARE TYPES
	There are five main types of cookware: Stainless Steel Aluminium (Plain or Coated) Hard Anodized/Anodised Aluminium Cast Iron Enamel on Steel
	Stainless Steel
	Stainless steel is durable and hard wearing, but is a poor conductor of heat. Therefor an aluminium or copper disk is bonded to the base of the pan to provide rapid conduction of heat. Where aluminium is used it is usually 'sandwiched' between the base of the pan and a thin outside layer of stainless steel. Better quality pans have the aluminium disk totally enclosed, or 'encapsulated', in stainless steel. Generally speaking, the thicker the base, the less the pan will distort when cooking, and the distribution of heat will be more efficient. The best stainless steel for cookware is 18/10. These numbers refer to the Chrome/Nickel content of the metal, 18% Chrome and 10% Nickel. 18/8 or even 18/0 are softer metals and are more suitable for cutlery. The industry standard for quality stainless steel cookware is 18/10. Do not accept anything less!

	Aluminium
	Aluminium is an excellent material for cookware. It is light and a good conductor of heat. However, it is relatively soft, and therefor not as durable as stainless steel. Uncoated aluminium will quickly collect scratches and look unsightly, and is not suitable for ceramic or halogen hobs. For this reason uncoated aluminium is now only seen in low priced/low spec. products, and a limited number of catering ranges. Coated aluminium however, is much more acceptable. With a non-stick interior and coloured exterior, it can match in with your kitchen scheme. And, given a reasonable amount of care, will give years of service.

	Hard Anodized/Anodised
	Hard Anodized/Anodised is aluminium that has undergone a multi-stage electro-chemical process which condenses the molecular structure of the surface, producing a surface that is twice as hard as stainless steel. This is not a coating, but an integral part of the substrate of the pan. Hard anodized pans usually combine a high quality non-stick interior coating, as the hard anodized surface is not inherently non-stick. Some older ranges of hard anodized pans are NOT suitable for dishwashers. The abrasive chemical action of dishwashers will adversely affect the hard anodized surface of these older pans, citric acids, such as lemon juice can also discolour the exterior, if left in prolonged contact with the surface.

	Cast Iron
	Cast Iron is traditionally associated with solid fuel cookers such as Agas, and is ideally suited to this type of cooker. Being a thick and heavy material it is slow to heat up, and retains its heat long after the heat source is turned off. This makes it ideal for long, slow cooking. Being a ferrous material it is suitable for induction cookers, but many are not suitable for ceramic or halogen hobs. Most have enamelled exteriors and interiors, but some pans do have non-stick interiors.

	Enamel on Steel
	Enamel on Steel is a cast steel pan with an enamelled exterior, and usually a non-stick interior. Being of thinner gauge than cast iron, it is considerably lighter, heats up faster, and does not retain its heat for so long. As with cast iron, this type of pan is suitable for induction cookers, and the heavier gauge pans are also suitable for ceramic and halogen. Due to the weight of these two types of cookware, the carriage costs are higher than other ranges. Gourmet Cookware does not, therefor, offer cast iron or enamel on steel pans as part of its range. If we receive requests for these ranges, we may reconsider this strategy.

	GENERAL CARE AND USE INSTRUCTIONS
	Remove all labels, wash pan in hot soapy water and dry. Use moderate to low heat and do not allow the pan to boil dry. Excessive heat can spoil the appearance of the pan by causing discoloration of the surface. Always try to match the size of the pan to the size of the heating area. Never allow a gas flame to extend up the sides of the pan, as this could damage phenolic handles, and also damage non-stick or cause discoloration above the level of liquid in the pan. Reduce the heat as soon as boiling point is reached. Never add salt to a pan of COLD water, as this can cause marks or pitting on stainless steel pans. Never leave a pan unattended on a heat source. If your pans have glass lids, please remember that even toughened glass can break under certain circumstances. However, if you should be unfortunate enough to break one, replacements are available from the manufacturers. Hard water can leave white marks on stainless steel pans. These can be removed with a proprietary stainless steel cleaner.

	PROBLEMS AND SOLUTIONS
	Problem: Food sticking to the interior of saucepans Cause: Heat turned up too high. A common habit in the UK. Remedy: Heat the food gently and turn down the heat as soon as the food reaches cooking temperature. This not only saves energy, but also helps retain flavour and nourishment. Problem: Frypan sticking. Cause: Again , heat too high. Many foods cook well with 'flash' cooking, however plain frypans should be 'seasoned' before use. Remedy: Cover the bottom of the pan with a little cooking oil, and heat until the oil starts to smoke. After removing the surplus oil, the pan will have a light brown coating, and is ready for use. Thereafter it will have the properties of a non-stick pan, provided it is only rinsed in water or wiped with kitchen paper after use. If the pan is washed with detergent, it will have to be seasoned again. It is also advisable to re-season the pan after a dozen or so uses. Tip. When adding meat or fish to very hot oil to sear, do not move it for a couple of minutes, until the fibres in the food relax with the heat and the surface of the food equalises with the temperature of the oil. If you move or stir it immediately, it will stick even in a seasoned pan. Problem: Spots or pitting on the inside of stainless steel pans. Cause: Ordinary water, and of course food, contains salts and acids which can sometimes cause minor corrosion of the surface. It is important to add salt to water only when it is boiling, to prevent it from sinking to the bottom and settling on the surface of the pan. This is because the sodium in the salt can attack the nickel in the steel. Remedy: Small spots can be removed with a proprietary stainless steel cleaner. Problem: Bluish 'rainbow' appearance on stainless steel pans. Cause: A sure sign that the pan has been overheated. Remedy: The marks can be removed with a proprietary stainless steel cleaner.

	We have tried to cover the most likely questions you may have, but if you require any further assistance please email us at info@gourmetcook.co.uk