The not-so-uncommon cookware story.
From a stack of cookware, you pick the piece that speaks more to you in that moment. Cooking for a beloved partner, friend, family or even just shooting for your next reel. Your cookware determines your productivity.
Ceramic cookware are beautifully crafted cookware. Even conventional non-stick cookware weaves a cooking story like no other, but the age old million dollar question is which one is better?
So let’s break it down for you.
Ceramic cookware
Made from all natural and 100% safe, ceramic cookware is a super compelling choice. The Tramontina Fusao tri-ply clad ceramic cookware is eco-friendly, healthy and a state-of-the-art cookware.
A highly durable material, it can withstand high temperatures and everyday wear and tear. The tri-ply clad ceramic cookware is abrasion resistant, even at high temperatures the coating remains stable without creating any hotspots. It is free from discoloration or emission of toxic gases, instead it enhances food flavour. The Tramontina ceramic cookware is free from chemicals like PFOA, PFAS, PTFE and enables energy conservation.
What cooks best in Ceramic cookware?
When it comes to making stews or breads, ceramic cookware serves as the perfect cookware. Ceramic cookware maintains low and steady temperatures and distributes heat evenly making it perfect for slow-cooking stews. Incase of baking, Tramontina Fusao ceramic cookware lends it a consistent texture and golden crust. Ceramic cookware serve as an ideal base for high-temperature searing. It can handle high temperatures, which allows for the best browning of meats and vegetables.
Conventional non-stick cookware
Made from stainless steel or other materials, conventional non-stick coating is made from inorganic materials. Coated with PTFE, conventional non-stick cookware allows for effortless cooking and cleaning. Non-stick pans earlier came with PFOA which served as a health concern but the newest non-stick cookwares are free from this. A high-quality non-stick coating can withstand everyday wear and tear. It may or may not be scratch resistant, particularly if the pan is used improperly or cleaned aggressively.
but continues to be super easy to cleanse. When considering durability, traditional non-stick pans often fall short compared to their ceramic counterparts. The coating can deteriorate with high heat or abrasive cleaning, affecting the pan's performance and safety. For those who value convenience and are willing to handle the cookware with care, conventional non-stick pans can still be a practical choice.
Hence, the Tramontina AEION tri-ply clad stainless steel is designed to be 20% thicker and is NSF Certified. This means that harmful substances do not interfere with your food.
What cooks best in conventional non-stick cookware?
Pans were used as a staple in conventional non-stick cookware. They can be especially advantageous for preparing delicate foods that might otherwise stick or break apart. If you like your eggs sunny side up or just an omelette, conventional non-stick cookware lends an ideal surface for flipping and easy release. From breakfast foods to quick sauteing to make sauces and gravies, unconventional non-stick cookware works best. Low-oil cooking techniques to deglaze to cook delicate foods like crepes and fish fillets can be made effortlessly in conventional non-stick cookware.
Ceramic cookware and conventional non-stick cookware both come with their own challenges. We’re hoping now you know what’s better for cooking which dish, so get those taslas, patilas, pans out and cook your not-so-common and uncommon recipes!