Title: Cookware -- What's In It?
Authors: Debbie Overstreet and Susan Daniel
Word count: 249; 65 characters per line
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Category: Cooking & Food, Consumer
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Cookware -- What's In It?
by Debbie Overstreet and Susan Daniel

Have you ever wanted to buy new cookware but didn’t know what
kind to buy? There are many types of cookware from which to
choose. The following is a summary of the different materials
that are used in cookware.

Cast Iron -- Your grandmother probably had a cast iron skillet.
It is heavy an inexpensive. It also conducts heat slowly and
evenly and can be used in the oven or on the stove.

Copper -- Copper is popular because it conducts heat evenly and
quickly. It is a very good choice for frying and sautéing. It is
also very pretty.

Aluminum -- This is inexpensive, lightweight, and responsive to
heat. However, it can affect the taste of the food you eat.

Stainless Steel -- It is moderately priced and is very strong. It
usually is mixed with an aluminum or copper core to help conduct
heat. And it too is very pretty.

Non-Stick -- With a non-stick surface, food does not stick to the
pan and cleanup is easier. If also cuts down on the amount of fat
that is needed for cooking. When cleaning up, you will want to
stay away from abrasive cleaners.

Finding the right cookware for your cooking style is very
important. If ease is on your mind, then non-stick is the way to
go. However, you may be more interested in the beauty of copper.
But no matter what your choice, there are many options in the
market place to find your new cookware.

Copyright © 2005 Susan Daniel and Debbie Overstreet

About Susan and Debbie: Susan and Debbie are internet marketers.
You can review more articles and Web sites on cookware and
recipes by visiting http://www.thecookwaresite.com.


List of articles by Debbie and Susan: [EMAIL PROTECTED]


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