Aluminium Cookware Vs 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 debated with each metal's uses.

Many cupboards are stocked with 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 iron to which up to 8 alloys have been added. The more alloys, better the quality. To be considerate as stainless steel, the metal must have a minimum of 11 % chromium, which reduces the effects of rust caused by air or moisture. Most stainless steel cookware contains 18 % chromium and up to 10 % nickel.

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

Cooks prefer stainless steel because it, unlike aluminum cookware, does not react to acidic or alkaline foods that are cooked in it. An additional 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

Aluminium cookware has been produced since the late 19th century, however it was only in the 20th century that started to sell pretty well. More than half of the cookware ever sold is made of aluminium. This is so popular because of its low prices and quick heating.

There are three types of aluminium cookware: -Pressed: This is the cheapest but also the quickest to be tossed way after several uses because of wear. -Cast: This one is thicker and more porous than pressed and is able to retain heat better. -Anodized: These are the best types of aluminium cookware, but also the most expensive. They are 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 extremely poor conductor of heat, which is obviously rather essential to cooking. It also doesn t spread heat evenly. To alleviate these problems, most quality stainless pots and pans have 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 con with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment.

Aluminum cons

The main trouble with aluminum cookware is that it can react to some types of foods, particularly those with acidic or alkaline components. You do not 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 think using aluminum utensils might cause Alzheimer's disease. The FDA and most scientists have discounted the threat, there are still many who believe there is a danger.

How to Decide?

Choosing between aluminium or stainless cookware it s all about the costs, quality and your cooking needs. For those who don t have much money, then aluminium is good for them. On the other hand, if you got the money and are looking for quality cookware, you will find it in the stainless steel cookware. Cleaning is a fairly simple process, whatever you choose the aluminium or stainless steel. They both can be washed with liquid detergent or be put in the dishwasher.

We offer a large variety of products to your kitchen. Aluminium cookware, stainless cookware, fry pans, cast iron wok, rice cookers and much more. Only the best quality at the lowest prices!