Kitchenware: Types of Materials, Features of Choosing Ceramics, Glass, and Metal

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      Choosing cookware for the kitchen is like assembling a mosaic — each element must serve a specific purpose. Pots, plates, pans, cups form an entire ecosystem where the material of manufacture determines not only durability but also ease of use.

      Finding quality utensils becomes a real investigation, especially when purchasing large quantities. Buying cookware wholesale allows not only saving money but also obtaining a complete set for any kitchen with a guarantee of a uniform quality standard.

      Ceramic cookware — tradition and practicality

      Ceramics remain the most popular material for everyday use. Porcelain, majolica, terracotta — each type has unique characteristics. Porcelain products withstand temperatures up to 1400 degrees, making them suitable for microwave and oven use. Majolica is more porous, so it requires careful handling with fatty dishes.

      Features of ceramic products include the following aspects:

      - ecological safety of the material;

      - microwave safety;

      - ease of cleaning from food residues;

      - resistance to acids and alkalis;

      - attractive appearance.

      The main disadvantage of ceramics is fragility when subjected to mechanical impacts. Falling from even 50 centimeters can cause cracks or chips.

      Glassware: transparency and functionality

      Glass cookware has gained recognition for its versatility. Borosilicate glass withstands temperature fluctuations from -40 to +300 degrees. Such items are ideal for baking as they allow visual monitoring of the cooking process.

      Tempered glass is more durable — when broken, it shatters into small, non-sharp pieces. Glass-ceramic options combine the advantages of glass and ceramics, providing even heating and heat retention.

      The benefits of glassware are as follows:

      - complete chemical inertness;

      - easy to wash and disinfect;

      - ability to observe the cooking process;

      - compatibility with any stove type.

      Cleaning glass utensils does not require special products — regular dish soap is sufficient.

      Metal cookware — durability and heat conductivity

      Stainless steel dominates in professional kitchens. An alloy containing at least 10.5% chromium and nickel ensures corrosion resistance. The 18/10 marking indicates 18% chromium and 10% nickel — an optimal ratio for kitchen utensils.

      Aluminum cookware is lightweight with excellent thermal conductivity. Anodized aluminum is coated with a protective layer that prevents oxidation and adds surface hardness. Cast iron products ensure even heat distribution but require special care to prevent rusting.

      Copper cookware is primarily used by professional chefs due to its exceptional thermal conductivity. However, copper requires regular polishing and can oxidize upon contact with acidic foods.

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