Choosing Cookware for Beginners

 Image courtesy of the NY Times, by Alan Richardson. I WANT THAT WOK.

To begin with, the "for beginners" part is meant for the type of cook like myself--not a beginner cook per se, but one who is actually serious enough to now begin carefully considering the merits of various types of cookware. Honestly, I've had enough with my cheapy set of warped, non-stick pots and pans.

Hear hear! I demand nice cookware! And a fatty raise so that I may afford it! Sigh. For now, I look but don't touch.

Multiple questions about my recently acquired wok and its cooking surface, size and specs spurred some research on all types of cookware. So here you go. A little intro. This is not fact-checked. Please consult your own cookware's specs for proper specifics.

1) My wok is a Nordic Ware 14 inch "Asian Wok" made with authentic spun aluminum steel. It is said to prevent rust, and it also features a removable stay-cool grip! From my research, spun aluminum is A) fairly affordable, B) created by deforming a piece of sheet aluminum on a spinning lathe, C) widely used in commercial cooking, and D) not as great as cast aluminum or fully-clad cookware at conducting heat evenly, holding up over time, or reducing reactivity in foods, especially those high in acids.

2) Fully-clad cookware (All-Clad, Viking) puts aluminum sheets in between the interior stainless steel surface and the exterior surface (which varies, depending on the line). These are very expensive. And I covet them. Fully-clad cookware is the most efficient cookware as it requires less heat since it is reputedly better at conducting heat evenly; it is also expert at preventing sticking when used properly. Oh, and hell yeah: it's oven-safe.

3) Carbon steel and cast iron are two additional types of cookware with unique benefits for certain types of cooking. Particularly in regards to a wok: Carbon steel seems to be the preference for most chefs and home "professionals." Carbon steel is affordable, evenly conducts heat, and is relatively light-weight. It shouldn't be washed but rather "seasoned" and simply wiped clean, in the same way as a cast iron pan. Instructions here! If you want a wok, get yourself to Chinatown and pick one up for, like, $15.