DINNERWARE
The three main types of ceramics are earthenware, stoneware and porcelain, the key difference being the absorption rate of liquid after the ceramic has been fired. The lower the absorption rate, the more likely the item will not crack or chip during temperature fluctuations.

The least durable ceramic, other than pottery, earthenware is fired at 1850-1950º F and absorbs between 10 to 15% liquid. Earthenware does allow for highly saturated colors and thus is often used on items that feature colorful designs.

Stoneware, fired at about 2200ºF, absorbs only 2 to 5% liquid and can generally be used in the oven and microwave. The process of vitrification seals the stoneware through its glaze, making it durable. Much dinnerware today is made of stoneware.

Porcelain is the most durable ceramic, featuring a 0 to 1% absorption rate. Generally, porcelain is oven-, microwave-, freezer- and even broiler-proof. Because the super-hot firing process breaks many items during firing, porcelain is more expensive than other ceramic types. Originally made in China, porcelain is commonly referred to as “china.” Like porcelain, bone china has a very low absorption rate; the difference between the two is that bone ash gives bone china translucency.

COOKWARE
A far cry from the pots and pans that Great Grandma used, much of today’s cookware is highly sophisticated. Altered metals and new metal combinations have created several types of cookware. Still, four metal types exist: aluminum, stainless steel, copper and iron.

Highly conductive, aluminum is widely used for cookware and allows heat to be accurately controlled. Anodization — acid baths and electrical charging — is sometimes performed on aluminum to harden and seal the metal.

While stainless steel on its own doesn’t conduct heat well, when combined with aluminum, stainless becomes effective cookware material. Hard and durable, stainless cookware is made from iron, chromium (to prevent rusting) and nickel (for luster and sheen). The “18” in 18/10 refers to chromium, the 10 to nickel. Stainless that is labeled 18/8 is thought to be of slightly lesser quality. Induction-heating stainless is 18/0.

Copper, the most conductive metal used in cookware, has long been considered the standard in cookware. Cooking temperatures are easily controlled, making copper highly effective for sautéing, reducing and making delicate sauces. In large quantities, copper can be poisonous, so most copper cookware is lined with stainless steel or tin.

All of the above metals can be used in combination to leverage advantages and neutralize disadvantages. Tri-ply, for instance, sandwiches a layer of aluminum between two layers of stainless; the resulting cookware item enjoys all of the heat conductivity of aluminum, plus the good looks and ease-of-use of steel. Copper-bottom cookware employs the heat conductivity of copper, yet is affordable and eliminates the problem of copper contacting acidic foods, which can eat away at copper.

Cast iron is most often used on its own or is enameled to seal the cookware and make it attractive. Incredibly durable, cast iron’s enormous advantage is its ability to hold heat, making it ideal for Dutch ovens and other pots.

FLATWARE
Never has flatware been available in a greater number of designs or a wider range of price points than today. Flatware is generally grouped by sterling silver, plated silver and stainless steel.

Sterling silver flatware is composed of 925 parts pure silver and 75 parts alloy (usually copper), which provides hardness. Sterling silver shines to a beautiful luster but requires care to prevent natural tarnishing.

Silverplate flatware employs a base metal, usually an alloy of nickel, copper and zinc. A layer of silver is then attached to the exterior, making the flatware both beautiful and economical.

Like stainless steel cookware, stainless flatware combines iron, chromium and nickel. The “18” in 18/10 refers to chromium, which prevents rusting; the 10 to nickel, which gives the flatware luster and sheen. Stainless that is labeled 18/8 is thought to be of slightly lesser quality.

CUTLERY
Cutlery falls into two categories: forged and stamped. Unfortunately, it is sometimes difficult to differentiate between the two and challenging to understand their advantages and disadvantages at the point of purchase. After all, both types of blades look similar and are sharp. But forged knives can cost three times as much as their stamped counterparts.

As the name suggests, a stamped knife is “stamped” from a huge sheet of stainless steel, then attached to a handle, sharpened and polished. A stamped knife is lightweight and is not particularly strong, relative to a forged blade.

A forged knife is created from molten steel, which provides long-lasting, high-quality results. On the blade end, a forged knife is beveled toward its cutting edge, allowing it to hold an edge well. Although a forged knife requires sharpening, it returns to its sharp edge quickly and easily.

In fact, a forged blade can be sharpened over an individual’s lifetime and always come back to a quality edge. Additionally, a forged knife boasts a heavy bolster (the thick part between the handle and the blade) and a full tang (the blade’s extension inside the handle). Both add to the knife’s balance and ease of use, particularly important when cutting repetitively.

BEDDING
When discussing bedding, various fabrics and thread counts are often cited. Here’s a rundown of the most popular, and confusing, terms.

Duvet is a French word that simply means comforter. A duvet cover encases a duvet/comforter. In warm weather, a duvet cover may be used without the duvet/comforter inside.

A featherbed is a feather-filled mattress cover that is placed atop the mattress and under the bottom sheet. Its purpose is to create a cushioned surface on which to sleep.

Egyptian cotton, grown exclusively in Egypt, is the longest fiber staple in the world and is used to create luxury fabrics. Sheets made with Egyptian cotton experience less linting, show great luster and feel incredibly soft.

Flannel, made of 100% cotton, is napped on one side to create a soft and warm fabric.

Muslin is a rough, plain-weave fabric, falling between a 128 and 160 thread count.

Percale, boasting a thread count of 180 or higher, uses combed yarns and is generally very soft.

Rivaling Egyptian cotton in length, luster, softness and durability, pima cotton is grown only in the southwest United States.

Sateen is a woven fabric with a smooth surface and lustrous sheen that resembles satin.

Thread count is the number of threads that are woven into one inch of a fabric’s length and width. Simply put, the higher the thread count, the more luxurious the feel and the more durable and less likely to pill. A 150 thread-count sheet is rough and not lasting; a 250 thread-count sheet is exceptionally soft and durable.