Which One is Better? Aluminium Cookware Vs Stainless Cookware?
Stainless steel cookware versus aluminum pots and pans. Much like fans' favorite sports teams, each has its supporters and detractors. Pros and cons can be debated with each metal's uses.
Many cupboards are stocked with aluminum and stainless steel cooking utensils. Their use depends on the cooking technique needed. Cost and durability are also often factors in deciding which metal to purchase for the kitchen.
Stainless Steel Pros
Stainless steel is basically iron to which up to eight alloys have been added. The more alloys, the better the quality. In order to be consider as stainless steel, the metal must have at least 11% of chromium. This reduces the effects of rust that can be caused by moisture and air. Most of the stainless cookware has 18% of chromium and up to 10% of nickel.
Stainless steel is very durable and can resist scratches and dents. It s also easy to clean.
Cooks choose stainless steel over aluminium cookware. The reason for that is because unlike aluminium cookware, the stainless steel does not react to alkaline or acidic foods that are cooked in it.
Aluminum Pros
Mass-produced aluminum cookware has started at the late 19th century, but only started to sell large quantities in the mid 20th century. More than half of all cookware sold is made of aluminum and its popularity stems, in part, from its low price and its quick heating.
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 also the most expensive of types listed here.
Stainless cons
The primary trouble with stainless cookware is that it is a very bad conductor of heat and doesn t distribute the heat evenly. This is bad because we need heat to cook and that s why most of the quality stainless cookware incorporate aluminium or copper placed between the layers to conduct heat better. Using these metals allows people to cook efficiently with any stainless steel cookware.
Other disadvantage with stainless is that it tends to discolor over high heat and its surface may pit with prolonged exposure to a salty environment.
Aluminum cons
The primary trouble with aluminum cookware is that it can react to some types of foods, particularly those with acidic or alkaline components. You don t want to cook tomato sauce in an aluminum pot because aluminum particles might be leached into the food.
Another con is that some people think that using the aluminium cause Alzheimer's disease. The FDA as well most scientists believe that there is not threat, but if you are one of those that follow the "an ounce of prevention is worth a pound of cure", then you should use stainless steel cookware.
How to Decide?
Deciding between aluminum and 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.
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