Calantha Cookware May 29th, 2017 - 09:18:09
This property is advantageous for many types of cooking (for example, non-enameled cast iron skillets excel at browning and searing meat because of this property), but cast iron cookware is not ideally suited for dishes that require rapid temperature changes. Also, cast iron cookware must be seasoned to protect against rust, to prevent acidic food from reacting with the cookware, and to prevent food from sticking (a well seasoned cast iron pan is almost as stick resistant as a modern "non-stick" pan) and care must be taken when cleaning cast iron cookware not to remove the seasoning.
All of your food will cook evenly without embarrassing burnt spots. Because it heats up quickly it also saves a bit on energy making it environmentally friendly. This type of cookware is usually oven and broiler safe which adds to its versatility in the kitchen. The anodized aluminum itself is heat resistant up to the melting point of aluminum or about 1,221 degrees Fahrenheit, however, you need to check the rivets and handles to make sure that they are oven safe. Always check your manual before oven or broiler use.
You can leverage the advantages of induction cooking provided you have the right kind of cookware, as described in this article. Future installments of the Induction Cooking Explained series will take a closer look at why induction cooking is more environmentally friendly that other cooking techniques and will describe some of the advanced features available on induction cooktops.
Calphalon has a couple of different cookware product lines. The Calphalon One Infused cookware combines the hard anodized aluminum material with a non-stick surface to produce extremely durable pots and pans. They are safe to use on the stove, in the oven or under the broiler, and you can even use metallic utensils with them. As a note, the Calphalon One also comes in a standard non-stick version.