LESSON OBJECTIVES:

• Identify the different types of

cookware

•Describe each type of cookware.

TYPES OF COOKWARE

•COPPER•ALUMINUM•NON-STICK•GLASS•CAST IRON• STAINLESS STEEL

TYPES OF COOKWARE

COPPER• best conductor of heat

•transfer the heat very well from you

stove to your food

COPPER• expensive

•can react with foods and

can be toxic

•not suitable for induction

ranges

ALUMINUM•most popular material in cookware

•also a great heat conductor

•spreads heat evenly throughout the

pan

• inexpensive

ALUMINUM

•more prone to staining and reacting

with foods (if untreated)

NONSTICK

•good for the low-fat chef

• can be found in combination with

many metals that produce cookware

•cleaning is easy (using soap and water)

NONSTICK

•can be easily scratched

GLASS

•Resistant to corrosion and food acids

•Have limited use in commercial kitchen

• breakable

•Poor conductor of heat

CAST IRON

•conducts heat well

•very thick and heavy duty

•best for browning, braising, stewing,

slow cooking and baking

STAINLESS STEEL

•all around general-purpose cookware

• lightweight, durable and easy to clean.

•poor conductor of heat

RECAP

END OF PRESENTATION

THANK YOU

• http://foodal.com/best-of-foodal/types-cookware-bes

• http://www.abt.com/learn/cookware-buying-guide• http://dinnerdork.com/pots-and-pans-101/• www.amazon.com• www.coppercookwareinfo.com• www.pjlighthouse.com• www.pinterest.com• www.adelightsomelife.com• https://www.youtube.com/watch?v=aPyJfEhDELY

CREDITS AND CITATIONS

SELF-CHECK

____1. not suitable for induction ranges

____2. all around general-purpose cookware

____3. resistant to corrosion and food acids

____4. very thick and heavy duty

____5. good for the low-fat chef

MATCHING TYPE

a. Non-stick b. Copperc. Cast Irond. Aluminume. Stainless steelf. Glass

A B