January 7, 2006

stainless steel cookware copper core

stainless steel cookware copper core

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Which one is better? Aluminium Cookware or Stainless Cookware? by Carlos Moniz

Aluminium cookware versus stainless pans and pots. Some people like aluminium while others prefer stainless. That is why we are going to tell you the pros and cons of both, so that you can make a good decision when buying them.

Many cupboards are stocked with both aluminum and stainless steel cooking utensils. Their use may depend on the cooking technique needed. Price and durability are factors in deciding which metal to purchase for your kitchen.

Stainless Steel Pros

Stainless steel is iron to which up to eight alloys have been added. The more alloys, the better the quality. To be defined as stainless steel, the metal requires at least 11 percent chromium, which reduces the effects of rust caused by air and moisture. Almost all stainless steel cookware contains 18 percent chromium and up to 10 percent nickel.

Stainless steel is durable and can resist scratches and dents. It s also easy to clean.

Aluminum Pros

There are 3 types of aluminium cookware: -Pressed: This is the cheapest but is also the quickest to be tossed way after several uses because of wear. -Cast: This one is thicker and more porous than pressed but is able to retain heat better. -Anodized: These are the best quality of aluminium cookware, but also the most expensive. They are made through a process of electro-chemical and are scratch resistant and non-stick.

There are 3 kinds of aluminum cookware: pressed, which is the cheapest and usually the quickiest to be tossed after some uses because of wear; cast, whichis thicker and more porous than pressed and, thus, able to better retain heat; and anodized, which is aluminum that goes through an electro-chemical process. Anodized pots and pans are non-stick, scratch resistant and the most expensive of types listed here.

The main trouble with stainless cookware is that it is a very bad conductor of heat and does not spread the heat evenly. This is bad because we need heat to cook and that s why most of the quality stainless cookware have aluminium or copper placed between the layers to conduct heat better. Using these metals allows people to cook efficiently with any stainless steel cookware.

The primary problem with stainless steel cookware is that it is an extremely poor conductor of heat, which is obviously rather essential for cooking. It also does not spread heat evenly. To alleviate these problems, many quality stainless pots and pans incorporate a core of either copper or aluminum placed between layers of steel on the cookware's bottom. Using these metals distributes heat much more efficiently than stainless steel alone.

Other disadvantage with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment.

Aluminum cons

The main problem with aluminum cookware is that it can react to some types of foods, particularly those with acidic or alkaline components. You do not want to cook tomato sauce in an aluminum pot because aluminum particles might be leached into the food.

Another con, although subject to debate, is that some people believe using aluminum utensils might cause Alzheimer's disease. The FDA and most scientists have discounted the threat, but there are still many people who believe there is a danger.

Deciding!How to Decide?

Deciding between aluminum or stainless comes down to cost, quality and your cooking needs. Cleaning for both materials is simple, with either being able to be put in the dishwasher or hand-washed with liquid detergent.

About the Author

We provide a large variety of products to your kitchen. Aluminium cookware, stainless cookware, fry pans, cast iron woks, rice cookers and much more. Only the best quality at the lowest prices!