November 6th, 2011 
We use many types of cookware, with different shapes, sizes and made of different material. But have we ever wondered why they are that much different from each other? All the cookware we use is made to serve its maximum purpose. The properties of a cookware may vary from one to another depending on the purpose it is used. The improper selection of a cookware might dissolve your cookware into your food. The absorbed ions will make your food taste change and more than that, you will be swallowing toxic material. The most advised method is to use inert cookware at all times. Non-reactive or inert cookware is famous for healthiest and maximum efficiency.
When we talk about inert cookware it spreads on a vast range of titles. But the most common and the best of the best inert cookware is the earthenware or ceramic ware. They are the most natural and environmental friendly cookware which is purely harmless in any way. The far-infrared heat emitted by them makes them more efficient. Because of this, the cookware that is used in a microwave oven should always be made of ceramic. Even with all these advantages you will have to handle them with much care, because they are very much fragile.
Enamel is also a very famous inert substance that is used to make cookware. That is, a surface of fused glass will be preventing the addition of unwanted substances to you food. A cheap enamel cookware might be very dangerous to use because due to the very thin enamel layer, they become highly fragile and there will be a risk of adding enamel particles to your meal after a crack. But a high quality one may last for a very long time with proper handling.
There are many other materials used for making inert cookware though they are not much efficient as the above. Titanium is highly inert metal that is used in making cookware. It rarely makes compounds even under very strong conditions. Being a very poor heat conductor and less abundance making it very expensive are the only disadvantages. Silicon cookware is also approved as inert under about 400 Fahrenheit. Because above that level, the synthetic rubber will reach it’s melting point. Most of the nonstick pans used today are made of silicon instead of Teflon due to its non-reactivity. Glass and paper can also be used as inert cookware, but very unpopular because of its ineffectiveness. They are mostly used as containers for food storage.
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