BUYING THE RIGHT KIND OF UTENSILS

    Did you know that you can cook faster in aluminum  or copper ware?
    This happens because heat spreads quickly and evenly in such materials.
    As a result, food is cooked uniformly.
    In contrast, enamelware heats quickly but does not conduct heat evenly.
    Tips like these housewives should welcome if they want to be more efficient and cost-conscious in the kitchen.
    If you need more pots and pans, consider first what they are made of before buying them.
    Each materials - stainless steel, enamel, cast iron, ceramic or clay - boasts particular qualities best suit for particular jobs.
     Here's a run-down on the properties of certain kinds of utensil.
     Aluminum and copper spread heat quickly and evenly.
     Thus, food is cooked uniformly.
     This results in savings on fuel and cooking time.
     Heavy aluminum, which retains heat longer than the lighter type, is more durable.
     Satin finish is easier to clean.
     Stainless steel ware, though quite durable, does not conduct heat as efficiently as aluminum (unless it as a copper bottom).
     But it cleans easily.
     Enamelware heats quickly, but it does not conduct it as evenly as aluminum.
     Food must be heated slowly in enamelware to avoid burning.
     Enamelware cleans more easily than other types, but it chips and so requires special care.
     Use a wooden spoon for stirring.
     Avoid using steel wool and other abrasives when cleaning enamelware.
     Cast iron skillets are known for their ability to retain heat.
     However, these are cumbersome.
     Cast iron pots and pans need seasoning before use so they won't rust.
     To  season, coat the pot's inside and cover generously with vegetable oil or fat; heat in slow oven (or low fire) for several hours, applying oil now and then.
     Wipe off excess oil or fat when seasoning is done.
      During the first two weeks, grease the pot before and after use.
      To prevent musty odor, don't store stove with the lid on.
      Partially glazed earthenware pots need careful handling because these chip easily and break when exposed to sudden temperature changes - such as when cleaned in cold water while still hot or when place in hot water still cold.
      When cooking, begin with low heat, and increase the heat gradually.
     
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