What Are the Similarities and Differences in Cookware Materials?

How much do you know about the materials of cooking utensils? The metal materials used in cooking utensils are closely related to our health. Therefore, it is necessary to understand the advantages and disadvantages of different cookware materials. Under normal circumstances, high-quality non stick cookware must have good thermal conductivity and temperature chemistry, otherwise it will affect the taste of the food.

 

The material of the pot is mainly aluminum, copper, cast iron, stainless steel and carbon steel.

 

Aluminum Cookware

Aluminum utensils for cooking have good heat transfer effect and heat dissipation performance, light texture and not easy to corrode, and its price is relatively low. The disadvantage is that it does not have a good thermal insulation effect, and it is easy to scratch and dent.

 

Sauce, vinegar, salt, sugar, wine and other acidic and alkaline foods should not be stored in aluminum utensils for too long to prevent corrosion. Aluminum cookware is always coated to provide a barrier between metal and food.

 

Do not store food for a long time with aluminum products. Aluminum vessels for cooking cannot be mixed with iron cooking utensils. Iron products are harder than aluminum products. If mixed with iron and aluminum products, it is easy to cause aluminum products to wear. A large amount of aluminum enters the human body with food and is extremely harmful to health.

 

In general, the exterior of aluminum quantinox pans is anodized to help improve durability. The inside of the pot is coated with PTFE.

 

Aluminum cookware is divided into die cast aluminum cookware, press aluminum cookware, forged aluminum cookware and so on according to its craft.

 

As for the aluminum pots we commonly use, it also has different categories, including cast aluminum pots, die cast aluminum frying pan, forged aluminum pan, and so on.

 

 

Copper Cookware 

In classical Western cooking, the best pot is made of a thick layer of copper with good thermal conductivity and a thin layer of tin to prevent the copper from reacting with acidic food. Copper pan or copper pot can provide the best thermal conductivity, but it is heavier and more expensive, and needs maintenance and recasting from time to time. They are the best material for high-temperature heating and fast cooking as a soup pot.

 

Cast Iron Cookware

Cast iron cookware heats slowly but can withstand high temperatures. It is an ideal pot for heating at hot temperatures. As a reactive material, it easily reacts with highly acidic foods. The pan must be dried before use. Drying creates a thin layer of oil and carbon to protect the surface from sticking to the pan.

 

Stainless Steel Cookware

Stainless steel will not rust or oxidize and is easy to maintain. The biggest selling point of stainless steel is acid resistance. But it is terrible in terms of heat dissipation. Its poor thermal conductivity makes it basically unusable for cooking utensils. The solution lies in combining it with excellent thermal conductors such as aluminum. The stainless cooking pot is mainly made by fixing the aluminum pan to the bottom of the pot, or wrapping aluminum and steel together.

 

Carbon Steel Cookware

Carbon steel cookware can be made into a thinner material than rolled or beaten while maintaining high strength. It can be quickly heated by high heat. Carbon steel does not transfer heat like other materials, but it is also an advantage when used as a wok and paella. Carbon steel pans are often used in Chinese woks.