How to choose materials for kitchenware?

Kitchenware includes cookware hollowware and Tableware. The materials have changed dramatically in last 100 years

History not long ago! Cookware, Hollowware, Tableware

When I was growing in India, all the items were made of Earthen ware (Mitti), Brass (Peetal), Copper (Tamba) or Iron (Loha).

Earthen ware (Mitti)

Local pottery makers would use local clay and use a spinning wheel to form the needed ware and fired in the Kiln. The products may be black or brick red color. Further, they may be classified as: Kachi Clay, and Pakki Mitti. Kachi Mitti was used to make hollowware for water storage. The Pakki Mitti is used to make cookware such as Handi to make Biryani, ferment batters for Idli Dosa, or make Dahi Yogurt..

It was believed that the heat from Kiln purified the materials, It overlooked the elements that may be harmful such as lead.

Brass (Peetal)

In Hindi, Brass is know as Peetal. Brass is an alloy of Copper and Zinc. The Peetal alloy uses different proportions of copper and zinc to make cookware, hollowware, or the Tableware. Brass is reactive to acids. The inside surface was hand coated with Tin. After about 3 months of usage, the surfaces had to be re-coated.

The cookware include Pateela (Deep Brazier, Dutch oven), Karahi (Wok). The tableware plates called 'Thali', bowls called 'Katori' and the tumblers. The hollowware included Handi to store water, water pitchers, and kettles.

Copper

The copper hollowware was considered pure and used in temples.

Iron (Loha)

Loha literally means iron. The cast iron was pounded to make griddle (Tawa), Karahi (Indian wok). Karahi was favorite among professional Halwaii and Khansama.

Modern Cookware, Hollowware, Tableware

Clay Terracotta

The modern earthen cookware sold in United States must meet lead requirements. Most of the pottery sold for planters does not meet these standards.

Copper / Brass

This is lined by Tin electroplating. It scratches and wears out with usage. Better utensils are lined with stainless steel. Copper is the best conductor of heat. The copper and brass cookware needs less heat to cook than either the Aluminum or steel cookware.

Cast iron / Steel

Cast iron cookware can be used just like Karahi is used by Halwai in India. It must be kept properly seasoned to minimize reactivity to acids and make it non-stick.

Aluminum

Aluminum is a good conductor of heat. This highly reactive material. It darkens with Alkali and dissolves with acids in the foods. It is anodized to harden the surface.  The Aluminum may is also coated with non-stick materials to reduce reactivity.  The non-stick surface is not well suited to high heat, also scratches easily.

Enamelware

Enamelware is made by covering thin steel with porcelain enamel. Unfortunately, the cookware uses thin base metal making it difficult for low long simmering. Also, the coating chips away even during normal handling.

Stainless Steel How to choose Stainless steel Flatware and cookware

The stainless steel is non reactive to acids, and easy for maintenance. It does not corrode, tarnish, and the surface is not porous like cast iron or aluminum. It is resistant to wear. It does not heat evenly. The heavy bottom is made by sandwiching a layer of aluminum in between the layers of stainless steel. The heavy bottom makes even heat distribution suitable for sautéing and simmering. The weight and quality of stainless steel is also determined by its composition ratio. 18/10 is heavier and shinier than the 18/8.