DIETITIAN'S DESK - Rosalee Brown

Factors influencing the choice of cookware vary from person to person; you can rightly say that there are no set rules. You may choose cookware based on past (or reported performance) as you might swear by the ability of some pots to transform their contents. However, others may base their choice on aesthetics (as the pot must fit in with the theme of the kitchen), or economics or on health issues.

Cookware material

Aluminium:

A common material for cookware is aluminium. These containers can be found in varying weights and thickness and can fit the price tag of most persons. Aluminium is a very good heat conductor but can discolour and will become pitted by acidic foods. If you have ever left a fruit cake in an aluminium tin for an extended period or in foil, you will notice this pitting.

Stainless steel:

There are other types of cookware such as stainless steel covered surfaces usually combined with aluminium or copper to aid conductibility; these are more expensive but also more durable.

Copper:

Copper is an excellent heat conductor and makes beautiful cookware but it is expensive and requires a lot of elbow grease to keep it looking attractive.

Cast iron:

There is the lowly cast iron which is low cost compared to the other materials and a type of pot most Jamaicans will swear by for transforming any dish. It is a good conductor of heat, retains heat and is excellent for slow cooking. This material is used to make all types and shapes of cookware and so is popular for making most dishes from frying to stewing. Foods cooked in this container will impart extra iron to the meal from leaching.

Non-stick property:

A material used to cover the surface of cookware has become popular over the years and has been surrounded by controversy. This material gives the surface of mostly aluminium containers a non-stick property which is loved, as it makes cooking easy, allows the use of less oil and makes cleaning up easy. Research indicates that when this material is heated above 500 degrees Fahrenheit, molecular changes can take place which can release fluorine containing chemicals which are potentially harmful to health.

The Good Housekeeping publication carried out tests at their research institute which indicate that non-stick pans can reach 500 degrees Fahrenheit very quickly on a household gas or electric stove and especially so in less thick ones. They recommended that these pans not be preheated or left on flames without their contents as this increases the chance of overheating. To prevent damage to the surface, wooden and non-abrasive utensils and cleaning agents should be used in these pans and the pans should be thrown out after approximately three to five years.

In Jamaica, frying is a popular method of cooking and even with low heat it is probably wise to use our 'Dutch pots' more often as you not only get better results but spend less, have a heirloom and a little iron in the bargain.