The material that your cookware and bakeware
is made out of should be considered because it
affects the performance of your products.
CAST IRON
Cast iron cookware is a good heat conductor
and maintains temperatures well due to the
density of the metal. It is durable but heavy,
and will rust quickly if not kept conditioned
and dried at all times. Cast iron cookware
requires seasoning to maintain a non-stick
surface. Pre-seasoned cast iron is available
at some hardware stores. If you instructions
on seasoning cast iron, see the link below:
HOW TO SEASON CAST IRON
ALUMINUM
:
Aluminum cookware is an excellent heat conductor,
as well as reasonably durable and lightweight. It is prone to discoloration and can discolor light colored foods and sauces which can make them taste bitter. As a countermeasure, anodized aluminum is coated
to prevent such side effects.
COPPER
Copper is a good heat conductor. Some
chefs like copper pots and pans because
they make a kitchen look beautiful. It is a
heavy metal that will bend and dent easily.
Another big concern is that it can react
chemically with some foods to create
poisonous compounds, so copper cookware
is often lined with another type of metal.
STAINLESS STEEL
Stainless steel has the advantage of being very durable while not reacting with foods or discoloring them. It is a poor heat conductor and prone to hot spots and scorching. Sometimes features a disc of conductive metal is attached to the bottom of the
pan to aid in heat conduction and distribution.
THICKNESS OF THE PRODUCT
Review the notes below to determine
if you want to pay more or less for
thicker products. Remember most of
the cookware will fall somewhere
between a thick 10 gauge thickness
and a thinner 22 gauge thickness.
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