Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform. The pots and pans are available in different sizes and made of different types of material. Some materials are better than others when used for specific cooking methods. Materials used for the production of pans include aluminum, cast iron, copper, stainless steel, oven-safe ceramic or glass. Some of the most common types of cookware include braiser pans, casseroles, chef's pans, dutch ovens, frying pans, grill pans, omelette pans, roasting pans, saucepan, saute pans, skillets, stockpots and woks.

Preparing

Seasoning Cookware
Cookware made of cast iron; cast aluminium and steel are customarily seasoned. The process of seasoning fills the porous cooking surface with carbonised oil. The seasoning forms a protective barrier against oxidation (which would otherwise cause pitting and/or rust), and it helps to keep food from sticking to the surface.

Wash a New Pan
Scrub your new pan in hot, soapy water to remove packing oils then rinse well and towel dry.
Put it over a heat source for thorough drying, and then let it cool before seasoning it.
Don't wash pots and pans in the dishwasher; iron and steel would rust in it, and some finishes can get marred from the harsh detergents.

The Best Oil for Seasoning
The best oils for seasoning with are those with very high smoke points such as rice bran oil or peanut oil. Don't use butter, olive and other oils that will smoke at low temperatures. If you want to be traditional about it, you can use lard.

Seasoning Method
The Stovetop Method

• Pour a bit of the oil into the pan and spread with your fingers over the inside surface up to the rim.
• Put the pan over moderate heat and remove when the oil begins to smoke, and then let the pan cool completely.
• With a clean cloth or paper towel, wipe off any excess oil and your pan is now ready to use.

The Oven Method

• Pour a bit of the oil into the pan and spread with your fingers over the inside surface up to the rim.
• Put the oiled pan in a 150°-170°C oven for about an hour.
• Remove from the oven and let cool, then wipe off excess oil and your pan is ready to use.

Cleaning Cookware

• After each use, clean your pan with very hot water and a scrubbing brush, then dry. Remember that you can speed thorough drying by briefly putting the pan over a heat source.
• If you must use soap, you will need to re-season the pan after washing it. And if the steel or iron pan ever rusts (aluminium doesn't rust), just sand out the rust, wash thoroughly and re-season to make it like brand new.
• Keep your seasoned pans out of the dishwasher. The harsh detergents will remove the seasoning, undoing all that great work that just went into making your new pan last forever.

Storing

• If you don't use steel and cast iron pans very often, spread a light coating of oil on the inside surface of the pan before storing it.
• When steel and iron pans are to be out of use for a long time, oil heavily and store in a plastic bag to keep from rusting.
• Cast aluminium pans don't need coating, because they can't rust. They can be stored without additional care.