The Research .3
Cooking Pans: The Basic Requirements ...3
Composite Materials ..4
Nonstick Pans 4
Prioritizing High Heat Capability ..4
Conclusions 5
Introduction
This research paper discusses the respective properties and qualities of cooking pans made from copper, iron, stainless steel, aluminum and composite materials, including those with non-stick (usually Teflon) interior surface coatings, to find what is the safest and best material to use for cooking food on a high heat setting, and to assess any dangers inherent in the materials discussed.
The Research
Cooking Pans: The Basic Requirements. According to Chu (2005), the purpose of the cooking pan is to efficiently impart the heat energy from the stove to the food in the pan. In most instances, the heat source (e.g. gas flames) is not evenly distributed across the base of the pan. For example, a gas burner provides a ring of individual flames and most electric heating elements are in the form of a spiral. Hence the material of the pan must not only be hardwearing, but must possess good “thermal conductivity and heat capacity.”
The following materials are listed in descending order of thermal conductivity (best to worst): Copper, Aluminum, Cast Iron, Carbon Steel, and Stainless Steel. Materials with lower thermal conductivity have slower thermal response; i.e. the pan would take longer to heat through. The heat capacity of the material is the relative amount of heat it can store, and – in general – the thicker any material is, the greater is its heat capacity, so thicker pans are generally better than thinner ones.
In fact, as described by Chu, dividing the thermal conductivity by the heat capacity gives the thermal diffusivity. That measure still puts the materials described in the same order as earlier (Copper best and Stainless Steel worst).
Then there is the issue of Reactivity – whether the cooking pan material will react with the foodstuffs cooked in the pan, to produce an adverse reaction, one that could either be harmful to the consumer, or could change the taste of the food itself. This could be a problem with copper and aluminum, because, according to Chu: “copper, when ingested in quantity or consistently, can cause liver, stomach, and kidney problems as well as anemia. Also, aluminum has long been suspected of contributing to Alzheimer's disease.”
Composite Materials. In consideration of the above reasons, manufacturers have designed cooking pans made of composite materials (e.g. copper lined with stainless steel), although Chu reported that cast iron pans are unbeatable in terms of providing a consistently high temperature of cooking, although they do need “seasoning” (progressively building a barrier comprising layers of fat in the surface of the iron) to avoid reactions with acidic foods; a process that also makes the cast iron pan somewhat “non-stick.”
Overall, Chu declared his personal favorite materials overall to be either aluminum clad in stainless steel or copper & cast iron – the latter preferred for “skillets and woks.”
Nonstick Pans. Though popular for many years, nonstick pans are thought by most people to be unsuitable for cooking over a high heat. Schaffer (n.d.) published an article entitled “Nervous About Nonstick?” in which she claimed that “You can use nonstick safely, as long as you use it properly.” She listed a series of relevant tips that she called “Cook-Smart Precautions”, of which number 2 was “Don’t cook on high heat.” Clearly then, nonstick pans are unlikely to have a long life if cooking at temperatures above medium heat. Also, according to “Non-Stick Cookware Hazards” (2009), toxic fumes can be released from the coating at high temperatures, which can kill pet birds and give humans symptoms like Flu.
The article also quoted DuPont (cook pan manufacturer) as recommending that policy, in order to prolong the life of the product, typically suggested as from three to five years.
Prioritizing High Heat Capability. If the ability to withstand repeated cooking on high heat levels is the overriding consideration, the “Pots and Pans Every Cook Needs” (n.d.) article recommended cast iron as the ideal material, although it also cautioned that it requires “seasoning” as mentioned earlier in this paper, and for that reason should never be cleaned by scouring or by washing in a detergent solution.
“The Ins & Outs of Pots & Pans” (2008) noted that although the choice of cookware often comes down to individual preference, one factor that is fairly universal is that “thick is almost always better than thin to avoid hotspots.” This article also echoed a similar view to that expressed in the previous one; i.e. that cast iron is an excellent material “especially good at high heat.” The article also noted that the “seasoning” layer provides a protective coating as well as rendering the pan somewhat nonstick. The author reported however that boiling food for a long time in a cast iron pan (particularly a tomato-based sauce) can remove the protective coating. He also mentioned that he reserves the cast iron cook pan for specific purposes, but uses other pots too.
Conclusions
Two materials that stand out in terms of high heat cooking are the Teflon-coated (nonstick) pans which are definitely not cut out for high cooking temperatures, and the cast iron cooking pan which appears to revel in the high heat needed for cooking certain foods.
Other cooking pan materials such as the composite types are fairly versatile and have the advantage of easier maintenance (no cleaning restrictions), but pans made from the cast iron material seem to get the most votes for high heat cooking, (partly because being thick they provide a very even heat across the entire pan), so should be included in the set of pots and pans in the average kitchen and reserved for that purpose.
References:
Chu, M. (2005). “Common Materials of Cookware.” Cooking for Engineers. Retrieved from: http://www.cookingforengineers.com/article/120/Common-Materials-of-Cookware
“Non-Stick Cookware Hazards.” (2009). Better Health News. Retrieved from http://www.thebetterhealthstore.com/Newsletter/112709_Cookware-Hazards_02.html
“Pots and Pans Every Cook Needs.” (n.d.). Good Housekeeping. Retrieved from http://www.goodhousekeeping.com/recipes/cooking-tips/kitchen-equipment-101
Schaffer, A. (2013). “Nervous About Nonstick?” Good Housekeeping. Retrieved from http://www.goodhousekeeping.com/product-reviews/cooking-tools/cookware-reviews/nonstick-cookware-safety-facts-3
“The Ins & Outs of Pots & Pans” (2008). Epicurean.com. Retrieved from http://www.epicurean.com/articles/pots-and-pans.html
