Cookware

Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven. Some utensils are both cookware and bakeware.

The choice of material for cookware and bakeware items has a significant effect on the item's performance (and cost), particularly in terms of thermal conductivity and how much food sticks to the item when in use. Some choices of material also require special pre-preparation of the surface - known as seasoning - before they are used for food preparation.

Cookware materials

Cookware materials  usually Sticky, Aluminum, Copper, Cast Iron, Stainless Steel, Carbon Steel, Non-Stick, Stainless Steel

Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen equipment. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and resistance to scratching and denting.

Pradeep Stainless Steel Cookware

Heats quickly, evenly and saves the fuel.

Cook food with less oil and fat.

Storage drums with Rigid grip locks to keep thing air-tight.