A lecture about basic types of cookware and its description...

1. LESSON OBJECTIVES:
•Identify the different types of
cookware
•Describe each type of cookware.

2. TYPES OF COOKWARE

3. • COPPER
• ALUMINUM
• NON-STICK
• GLASS
• CAST IRON
• STAINLESS STEEL
TYPES OF
COOKWARE

5. COPPER
• best conductor of heat
•transfer the heat very well from you
stove to your food

6. COPPER
• expensive
•can react with foods and
can be toxic
•not suitable for induction
ranges

8. ALUMINUM
•most popular material in cookware
•also a great heat conductor
•spreads heat evenly throughout the
pan
•inexpensive

9. ALUMINUM
•more prone to staining and reacting
with foods (if untreated)

11. 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)

12. NONSTICK
•can be easily scratched

14. GLASS
•Resistant to corrosion and food acids
•Have limited use in commercial kitchen
• breakable
•Poor conductor of heat

15. CAST IRON
•conducts heat well
•very thick and heavy duty
•best for browning, braising, stewing,
slow cooking and baking

17. STAINLESS STEEL
•all around general-purpose cookware
•lightweight, durable and easy to clean.
•poor conductor of heat

19. RECAP

20. END OF PRESENTATION
THANK YOU

21. • 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

22. SELF-CHECK

23. ____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. Copper
c. Cast Iron
d. Aluminum
e. Stainless steel
f. Glass
A B