Is Aluminium cookware Good for Cook?

Our cooking utensils have been increasing as the productivity level of our society has increased. For a long time, pottery was the only equipment used for cooking and was the tool people relied on for survival. Today, people have incorporated different metals into their cooking. Aluminum is one of these metals and stands out because of its good thermal conductivity. To choose the right kitchen product, the aluminium cookware is a good choice.

 

The use of aluminium metal is now rising year by year. Aluminium pots and pans in particular are good choice for cooks. But it is also essential to understand the pros and cons. First, let's look at the advantages of them.

 

Aluminum is readily available in our daily lives. This explains why cookware made of this metal is cheaper than cookware made of steel or ceramic. The distinctive feature of aluminium cookware is known to be its light weight. As a result, large aluminium pots and other aluminium kitchen utensils are very easy to be handled and carried. In addition, as a durable material, aluminum is good for maintenance. 

 

As a good heat conductor, aluminum wire is able to heat up quickly and its relatively dense nature provides the basis for uniform heating. This thermal conductivity directly influences the effectiveness of aluminium kitchenware. Stir-fry with an saucepan aluminium is conducive to protecting the vitamin C in vegetables. Nutritionists have proposed that each person's daily intake of vitamin C should reach 100 to 200 mg to meet the needs of human health. The experiment proved that the vitamin C content of 100 grams of cucumber fried in an aluminum pan is about 10 mg higher than that of a non-stick pan. This value is equivalent to eating two large apples. The vitamin C content produced after stir-frying bok choy and cabbage in an aluminum pan is 15 mg and 13 mg higher than that of a stainless steel pan, which is equivalent to eating more than one peach.

 

The disadvantage is that the very soft aluminum metal does not have the durability of stainless steel. Some studies have even shown that some of the people who develop Alzheimer's disease are those who use aluminium cooking set frequently.

 

Therefore, special care needs to be taken not to add acidic foods when using aluminum cookware, such as aluminum food pans, to prevent discoloration of aluminum catering pans. This is because aluminum can interact with foods containing acetates such as vinegar, tomatoes, and citrus, creating a chemical reaction. Therefore, heating these foods with aluminium catering pots not only destroys the original flavor of the food but also dents the surface of the aluminum wok pan. In addition, using aluminum pots for vegetable soups, sauerkraut, mushrooms, and salted fish can cause aluminum to dissolve and enter the body, which can have harmful health effects. Aluminum pans for cooking porridge, noodles, and potatoes are not harmful to human health, but they should not be used to store overnight food. This is because aluminium interacts with foods containing acetates such as vinegar, tomatoes and citrus, creating a chemical reaction.  

 

It is inevitable that aluminium cookware under cold water, there is a high rate of deformation over a range of temperatures. If you mind, we recommend that you turn your attention to cookware made of stainless steel or ceramic.