Classification copy

Here is my copy for the classification assignment. Any suggestions? Does anyone think that I need to make more of a distinction between each material?



This is it; the first Thanksgiving that you’re going to pull the perfect turkey out of the oven. You envision a beautiful balance of tender, juicy meat encased by a perfectly brown and crispy exterior. But instead, you pull out a bird that is dry, and rubbery in some spots and charred in others. What went wrong? While culinary skills do factor in to the equation, the cookware that you are using may be the culprit.

A multitude of cookware options are being offered today. The problem arises in choosing the right material to produce the outcome you are seeking. Copper or stainless steel? Cast iron or nonstick? Which is going to give me the results that I am seeking? Some might think that using any cookware material will get you the right consistencies merely by altering the length of cooking or temperature, but this just isn’t the case.

If you are looking for the cheapest material, cast iron is the winner. Cast iron is the most cost effective and will last a long time. Enamel coated pieces are more costly, but offer more benefits. Enamel coated cast iron can be cleaned in the dishwasher and adds the extra benefit of food storage. After its initial seasoning, cast iron does not require a lot of maintenance. Uncoated cast iron pieces require being wiped down with a wet cloth (washing will remove the seasoning and cause rusting).

Cast iron cookware retains heat for a long time, even when removed from the stove, so slow cooking is ideal. The lengthier cooking time creates exceptionally tender and flavorful foods.

If cost is not an issue, then copper cookware may be a viable solution. Copper is by far, the best conductor of heat. You will not encounter hot spots with copper, as you might in other materials, which can cause burning and sticking. Copper cookware responds well to rapid temperature changes and produces uniform heating. Although copper is a great heat conductor, it does not retain heat as well as cast iron.

Copper cookware combines beauty and functionality. This style of cookware can make a great presentation and act as a server.

Stainless steel is a close second to copper in the beauty department and requires minimal care. Cooking with stainless steel is very hygienic. It isn’t porous so it doesn’t collect a lot of bacteria. Stainless steel is a very good heat conductor, but be sure to use it on a moderate temperature to ensure even heating. Stainless steel cookware can be used on any cooking surface, including induction stoves, which are magnetic. If you are going to invest in stainless steel, be sure to purchase encapsulated cookware, which includes a layer of copper or aluminum to ensure even heat distribution.

Nonstick cookware is within the same price range as stainless steel. Higher quality nonstick cookware will have several layers of the nonstick coating (usually 3 to 7). This will give the cookware a smoother surface and will last longer. The nonstick coating is slippery and allows for an easy release of ingredients. Less oil and butter is used to grease the cookware, so you will get healthier meals that contain little to no fat. While nonstick cookware is great for braising, you will not get as much crisping or browning as you might get with other materials, such as stainless steel.