Pots and pans are essential items in every family kitchen. Choosing good quality pots and pans for your family is just as important as cooking.
Here are the pros and cons of aluminum alloy pot, stainless steel, cast aluminum you should know about!
Pros and cons of stainless steel cookwares
Stainless steel pot or pan, also known as stainless steel, is an iron alloy, containing at least 10.5 percent of chromium, less corroded, discolored, the higher the proportion of nickel, the better the quality of the pot. The stainless steel pots and pans will be brighter, less rusty and therefore more durable.
Stainless steel pots and pans can be used on gas stoves, infrared stoves, except for electromagnetic cookers, only 430 (intermediate) stainless steel pots can be used. 304 (high class) stainless steel or 201 (intermediate) stainless steel pots can not be used on the electromagnetic cooker.
- Stainless steel pots and pans have a good heat transfer capability, helping food to cook quickly, saving time, and maximum energy.
- The pots and pans of this material do not react chemically with food cooked in the pot, which is safe for the health of the user. Stainless steel bottom pot, pan has 2, 3 layers of heat transfer more evenly, cook many dishes, food is not burned.
- Pot lid is usually made of heat-resistant glass, transparent and easy to observe processing inside the pot, unique lid handle design, handy.
- External surface, shiny inside, scratch-resistant, hard to stick to dirt, easy to clean after use.
Stainless steel pot weight heavier than aluminum, difficult to move, but used for a while, youll get used to it.
Stainless steel pot emits uneven heat, the pot is often subject to heat shock, so if you use a stainless steel pot with 1 bottom layer or a thin bottom pot, it burns. You can only use the pot to cook soup, to boil, not to make fried dishes or to make fried food.
Therefore, if you want to use a stainless steel pot with more uses such as frying, stir-frying, cooking, storage, etc. You should use a stainless steel pot with three or more bottoms:
- Grade 430 stainless steel outermost, the main function is to catch the heat and to help the pot used on the electromagnetic stove.
- The pure aluminum layer in the middle has the function of regulating the distribution of heat evenly.
- The innermost layer of stainless steel: depending on the product, stainless steel 430, 201 or 304 can be used as a high-grade anti-oxidant effect between aluminum and food safety.
Pros and cons of alloy aluminum Cookwares
Aluminum alloy pots and pans, consisting mainly of aluminum and other metals, aluminum alloys are harder than conventional aluminum and surface-treated to minimize the amount of dissolved aluminum in the feed.
Aluminum alloy cookers can be used on gas stoves and infrared stoves, but the bottom should be designed for use on induction cookers.
- Fast heat transfer, even heat generation, fast food cooking, reduced energy consumption, improved cooking efficiency.
- Lightweight, nice light design, high strength, scratch resistance, oxidation resistance, easy to clean.
- The lid is mostly transparent glass, heat resistant, good heat retention, handles on the lid, and on the pot body covered with plastic or silicone insulation, helping you not to be hot, burn when moving, or using.
- Aluminum alloy pot with magnetic bottom design, suitable thickness for cooking food quickly, without worrying about burning.
- The price of aluminum alloy pots is in an affordable segment, particularly for aluminum pots processed by anodizing/soft oxidation technology in the middle segment, while anodizing/hard oxidation in the high-end segment is high cost.
- Aluminum is susceptible to distortion when it is impacted, easily scratched, chemically reacts with other substances, in particular, foods that are acidic, prone to corrosion, prone to melting. However, when combined with other aluminum alloy metals and treated with anodizing technology or other advanced technology, these shortcomings will be overcome.
Pros and cons of aluminum casting Cookwares
Pots and pans made of cast aluminum are also normal aluminum alloy materials, but instead of using heat to bend and shape pots and pans, casting pots and pans have a more special difference because they have a mold. Forming and casting into blocks.
- Very thick aluminum casting pot, usually has a higher heat-generating efficiency than other materials, a long heating time but a good heat-retaining pot, so it is very energy-efficient when used.
- Usually cast aluminum pot with an extra layer of nonstick, anti-rust, no chemical reaction to food, safe for the user. Food does not cling to the walls or bottom of the pot when cooking.
- The bottom of the pot is usually designed to add a magnetic layer, which is very suitable for cooking with electric cookers, infrared cookers, gas cookers.
- Keeping the heat well should ensure optimal energy savings in cooking.
- Theres no chemical reaction to food, its safe for everyones health.
- Anti-rust, food doesnt cling to the wall, anti-burning, easy to clean after cooking.
- Long heating time, cant cook food right after putting it in the pot, pan.
- Heavyweight, so it will be difficult for you to handle aluminum casting pots and pans during cooking and processing of food.
- The price is usually higher than stainless steel pot, aluminum alloy pot, not easy to find in shops, supermarkets.
What kind of pot and pan do you use at home? What kind of saucepan is worth buying, in your opinion!
Hope that our sharing about The pros and cons of aluminum alloy, stainless steel, cast aluminum cockwares will be useful.