October 24, 2002

Prairie Fare:Does Your Cookware Affect Your Cooking?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Ordering a complete set of cookware sounded like a good deal when I was in college.  The gleaming pots and pans looked great on the advertisement, and the price was reasonable, especially with the money-back guarantee.

When the large box arrived, I thought I would strain my back picking it up at the post office.  I took a good hold and lifted hard, almost throwing the box over my shoulder in the process.  That was my first clue.

I decided to cook a meal for my friends. No matter how much oil I used or what setting the burners were, everything burned to the bottom.  It was not my best culinary effort.  I avoided the burned part, and we ate it anyway. 

When cleaning up, I remembered the pans were supposed to be dishwasher safe so I loaded them in the pot and pan cycle.  The handles partially melted and the screws came loose.  Disgruntled by this point, I checked on sending the cookware back and found the cost of mailing it back was not refundable.  I wasn’t convinced the company would send my money back anyway.  I learned a valuable lesson about bargain cookware.

Many types of cookware materials are available.  Copper cookware is the best in terms of energy conduction.  Copper cookware is generally lined with another metal such as stainless steel, because copper can leach into foods and could pose a toxicity hazard.  Since copper is attractive, many people use copper pots as kitchen decorations, although it usually requires polishing.

Aluminum pots also are excellent heat conductors.  On the downside, aluminum pots, unless anodized, may become dented, scratched or discolored.  It’s best to avoid cooking acidic foods, like tomatoes, in aluminum pots because aluminum can be leached into the food and the pans may discolor.  If aluminum pots become old and pitted, it’s best to retire them. 

Stainless steel is an old standby cooking material because it’s easy to clean and durable. However, the pots may have hot spots.   Some people are allergic to nickel, one of the components of stainless steel, but for the majority, stainless steel works well.

Pans with non-stick coatings have been popular for years.  Considered non-toxic, the coatings are safe, although they may wear out over time.  It’s best to hand wash non-stick cookware unless the manufacturer says the pans are dishwasher safe. 

Cast iron pots are worth the muscle power it takes to lift them out of storage.  While heavy, they do retain heat once they reach a desired temperature.  Chefs like them for frying, browning and slow cooking. 

According to a recent USDA study, using iron pots can increase the amount of iron in food.  Researchers cooked three different cabbage recipes in iron or aluminum pots and measured the foods’ iron content and ability to be absorbed by the body.  All the foods cooked in the cast iron pots had more iron available for absorption.  Sauerkraut cooked in an iron pot had the highest iron level because the acidic food leached additional iron from the pot.

Here’s a tasty soup recipe.  To get some extra iron, consider using a cast iron pot.

Taco Soup

2 lbs. ground beef
1 medium onion, chopped
1 15.5 oz. can pinto beans, drained
1 15.5 oz. can ranch-style beans, not drained (or use kidney beans)
2 14.5 oz. cans stewed tomatoes
1 14.5 oz. can diced tomatoes and green chilies, drained
1 pkg. taco mix
1 pkg. ranch dressing mix
1 tsp garlic powder
1/2 tsp. pepper
1 can whole kernel corn
1 can hominy (yellow or white)
6 c. water
Shredded cheddar cheese (optional)
Corn chips (optional)
Sour cream (optional) 

Brown ground beef and onions; drain well.  Place in large soup pot and add rest of the ingredients.  Bring to a boil and reduce heat; simmer 1 1/2 hours.  Top with cheese, chips and/or sour cream if desired.  Leftovers freeze well.

Makes 12 servings.  Without the extra toppings, each serving contains 375 calories, 14 grams fat, 39 grams carbohydrate and over 4 grams of fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu