Friday, December 6, 2013

MATERIAL GUIDE FOR COOKWARE & BAKEWARE


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.


PROS & CONS OF THICKER METAL

PROS

Sturdy

Provides more even heating

Resistant against denting and warping

CONS

More expensive 

Heavier

Takes longer to heat up  


 





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