Aluminum Cookware

Aluminum Cookware

Cost, ease of maintenance, metal type and shape are all important considerations when shopping for cookware. The metal type will determine the weight of the pot/pan, it's heat retention and whether it is corrosion- and rust-proof.

 Our metal of choice for today is aluminum. We will review the pros and cons of using aluminum pans, aluminum cooking pots and aluminum cookware as a whole.

 Aluminum is in fact a versatile metal and has found a wide range of applications in various industries largely due to its light weight, good conductivity and because it is relatively inexpensive compared to other materials. Because of their even heat distribution, aluminum pots and pans help reduce the risk of hot spots that cause food burns. And unlike cast iron, aluminum doesn't rust. That's why aluminum cookware is so popular.

 On the flip side, aluminum is natively a soft metal, so it scratches and dents easily. This also means that somekeyword is prone to warping over high heats. The bottom of an aluminum pan can eventually bow, especially if it is used frequently over a high heat. Another disadvantage of using aluminum cookware is that it leaches.

 Aluminum cookware can react with acidic and even alkaline components. Leafy vegetables and acidic foods, such as tomatoes and citrus products, absorb the most aluminum. Avoid cooking them in aluminum cookware.

 The typical forms of aluminum used in cookware are sheet, cast and anodized.

 Sheet or pressed aluminum is the most common. The metal is rolled or stamped into shape and is most often used for baking sheets and cake pans although stockpots, steamers, pasta pots and even cheaply priced skillets can be made from it. As it is so soft, it is usually mixed with magnesium, copper or bronze to make it stronger and more durable.

 Cast Aluminum is made by pouring heated molten aluminum into a mold. During this process, microscopic air pockets form in the metal. This means that the resulting cookware items, which are thicker than sheet aluminum, will hold their heat longer than sheet cookware. It also makes them quick to heat up requiring only a low heat source. Thickness of aluminum is expressed as "gauge". The lower the gauge is the thicker the aluminum. However cast aluminum cookware isnt great at distributing the heat evenly and is also quite brittle. If they are dropped, they will probably crack. Cast aluminum cookware is also porous and needs to be seasoned.

 There are two ways of overcoming the disadvantages of the various forms of aluminum. The cheaper option is to look for cookware that has an inner core of aluminum and an outer coating of stainless steel, offering the benefits of both materials. A slightly more expensive answer to the problem is to choose anodized aluminum cookware.

 Most metals rust or tarnish in one form or another. Aluminum being a reactive metal oxidizes. This oxidation however helps it to form a tenacious oxide layer that virtually seals it, thereby protecting it from further dissolution. Anodization takes this process further. When aluminum is placed in an acid solution and exposed to an electric current, a layer of aluminum oxide is deposited on the surface of the aluminum. This process is called anodization. Hard-anodization is actually controlled, accelerated oxidation.

 Hard-anodized cookware is 30% harder than its steel counterpart and extraordinarily durable. Anodized surfaces resist abrasion and corrosion. They do not chip or peel. Anodized somekeyword conducts heat as well as ordinary aluminum, but has a hard, non- stick surface which makes it scratch-resistant, durable, and easy to clean. This cookware doesn't react to acidic foods, so anodized aluminum pots and pans are top choices for cooking rhubarb and sauces with tomato, wine or lemon juice.

 Aluminum Cookware Cleaning & Maintenance

 Use wood or plastic ladles in your aluminum pot to prevent scratches. Sponges or cleaning cloths are useful in cleaning the pots and pans. If you have problems with stuck-on foods, use a thick paste of baking soda and a damp sponge to scrub the residue away. Baking soda is inexpensive and nonabrasive.

 Wash your aluminum pot once it cools down; immersion in water may cause the cookware to warp if it is still hot. Scrape the food residue from the pot into the garbage disposal and immerse the pot in warm, soapy water. Hand washing is best for aluminum cookware, particularly anodized aluminum, since the heat of a dishwasher plus the minerals in detergent may cause discolorations.

 Aluminum Cookware - Safety Issues

 Aluminum pans have long been used in kitchens around the world to prepare hot foods. Recently, there has been increased scrutiny of aluminum cookware due to the potential for aluminum to seep out into food particularly when the pans are heated. Also at one time, aluminum was blamed for the onset of Alzheimers Disease, but the work that initially suggested it was found to be flawed because there had been a miscalculation in the aluminum levels.

 Certification agencies have cleared the use of metals like steel and aluminum for use in cookware prescribing certain grades. Since the grade is not usually indicated on the product label, it is wise to check for certification from organizations like NSF/ANSI. Certification helps families and commercial foodservice operations have confidence that the products they are using meet both voluntary and mandated national public health standards for design, material selection, sanitation and performance.

 It is also important to follow manufacturers' instructions regarding use, maintenance and cleaning since certain materials might not be suitable for contact with all food types. In addition, not all materials may be safe for exposure to heat, dishwasher-safe or intended for use in a microwave.

 Aluminum cookware has always been popular. Advances in technology have substantially improved the durability and safety of aluminum cookware. No wonder more than half the cookware sold today contains aluminum!