Which One Is Better? Aluminium Cookware Or Stainless Cookware?

Stainless steel cookware versus aluminum pots and pans

. Much like fans' favorite sports teams, each has its own supporters and detractors. Pros and cons can be discussed with each metal's uses.

Many cupboards are stocked with both aluminum and stainless steel cooking utensils. Their use may depend on the cooking technique needed. Cost and durability are also factors in deciding which metal to purchase for the kitchen.

Stainless Steel Pros

Stainless steel is basically iron to which up to 8 alloys have been added. The more alloys, better the quality. To be defined as stainless steel, the metal requires a minimum of 11 % chromium, and that reduces the effects of rust caused by air or moisture. Almost all stainless steel cookware contains 18 % chromium and up to 10 % nickel.

Stainless steel is durable and can resist scratches and dents. It s also easy to clean.

Cooks love stainless steel because it, unlike aluminum cookware, does not react to acidic or alkaline foods that are cooked in it. One more benefit of stainless is that browning or searing foods in it leaves bits of food stuck to the pan. Pouring wine over the bits is known as deglazing and helps create some amazing sauces and gravies.

Aluminum Pros

Mass-produced aluminum cookware has been around since the late 19th century, but sales really took off 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 fast heating.

There are 3 types of aluminium cookware: -Pressed: This is the cheapest but is also the quickest to be tossed way after some uses because of wear. -Cast: This one is thicker and more porous than pressed but is able to retain heat better. -Anodized: These are the best types of aluminium cookware, but also the most expensive. They re made through a process of electro-chemical and are scratch resistant and non-stick.

Stainless cons

The main problem with stainless steel cookware is that it is an very poor conductor of heat, which is obviously rather essential to cooking. It also does not spread heat evenly. To alleviate these problems, many quality stainless pots and pans incorporate a core of either copper or aluminum placed between layers of steel on the cookware's bottom. Using these other metals distributes heat much more efficiently than stainless steel alone.

Other disadvantages 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 problem with aluminum cookware is that reacts 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, although subject to debate, is that some people believe using aluminum utensils might cause Alzheimer's disease. While the FDA and most scientists have discounted the threat, there are still many who believe there is a danger.

Deciding

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.

by: Fabio Jesus

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