How to Choose the Right Cooking Utensils for Your Recipes

Your food will taste better if you equip your kitchen with high-quality cooking utensils. But how do you know what to choose? Utensils are made from a variety of materials. The ones you choose will rely on your cookware and personal tastes. For example, nonstick and enamel pans require utensils that won’t scratch them.


Wood kitchenware can provide the feel of traditional cooking. It is durable and versatile. Its main advantage is that chefs can use all their senses, including sight, sound, and touch when preparing food. The material is also very maneuverable and can help cooks to be more precise when handling their kitchenware. Many wood cooking utensil sets come with a handy kitchen caddy to keep your utensils organized and within reach while you cook.

A good quality cooking utensil is essential for any kitchen. Whether you are setting up your first kitchen or simply looking to upgrade your existing tools, a personalized kitchen utensil will make your cooking experience much more enjoyable and efficient. Invest in one today from LoTech Sales! You won’t regret it. 

Stainless steel

Stainless steel is one of the most popular cookware materials among professional chefs. It has the advantage of being highly durable and affordable, making it a workhorse in any kitchen. It also retains and evenly distributes heat for cooking, baking, and boiling. Unlike iron, which is naturally reactive and quickly corrodes, stainless steel does not. It contains a combination of elements like chromium and nickel. The ratio of these metals determines the ‘grade’ of stainless steel used in a particular product. Usually, you’ll see the grade stamped on the cookware. With a high chromium concentration and low nickel content, 18/10 stainless steel is the most widely used.

A premium, impact-bonded construction with three layers or more is what you should look for in stainless steel cookware. It is the best construction type because it sandwiches an aluminum layer between layers of stainless steel. It helps the pans heat up faster and retain and distribute heat better. It also helps prevent sticking, as the aluminum layer is a nonstick coating.


Silicone is one of the newest options to hit the market. It is heat resistant and nonreactive, so it works well with all types of cookware. It is also stain-resistant and dishwasher-safe. However, it is less durable than stainless steel. Silicone comes from silica, which is an element found in sand. It is heated at high temperatures to produce elemental silicon, and then it undergoes further chemical processes to bond oxygen, hydrogen, and carbon into silicone polymers. The FDA deemed silicone food-grade in 1979, which is considered safe for cooking. When purchasing silicone, look for the FDA-approved label. You can test if the silicone is pure by twisting it or pinching it — if white shows through, it’s likely made with filler. You can also opt for wood utensils. But make sure you buy an FSC-certified set, as deforestation of hardwood forests is a concern. Also, wood is heavier than other utensils and can scratch pans.

Cast iron

Old-school cast iron pans come with a patina of black seasoning that creates a nonstick cooking surface while protecting against rust. Heirloom pans like these can be found in thrift stores, online marketplaces, and yard sales. Newer pans can also be seasoned at home by heating the skillet in an oven and coating the exterior and interior with a thin layer of oil. This process creates an invisible coating that helps the iron absorb and distribute heat. Heavily seasoned pans are best for searing and roasting but can also be used on other stovetops.

The downside of this type of pan is that it can be challenging to preheat, especially on an electric stovetop. It’s also not the easiest to clean. Acidic foods like tomatoes, citrus, and cooking wines can eat away the seasoning (though this is okay). The solution for some cooks is to use an enameled cast iron skillet.

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