Which one is better? Stainless Cookware or Aluminium Cookware?

Stainless steel cookware versus aluminum pots and pans. Much like fans' favorite sports teams, each has its supporters and detractors. Pros and cons can be debated 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. Price 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 eight alloys have been added. The more alloys, the better the quality. To be considered as stainless steel, the metal requires a minimum of 11 percent chromium, which reduces the effects of rust caused by air and moisture. Most stainless steel cookware contains 18 percent chromium and up to 10 percent nickel.

Stainless steel is very durable and resists scratches and dents. It s also easy to clean.

Cooks choose stainless steel over aluminium cookware. The reason for this is because unlike aluminium cookware, the stainless steel does not react to alkaline or acidic foods that are cooked in it.

Aluminum Pros

Mass-produced aluminum cookware has started at the late 19th century, but only started to sell large quantities in the mid 20th century. More than 50% of all cookware sold is made of aluminum and its popularity stems, in part, from its low cost and its quick heating.

There are three kinds of aluminum cookware: pressed, which is the cheapest and normally the quickiest to be tossed after several uses because of wear; cast, this one is thicker and more porous than pressed and, thus, able to better retain heat; and anodized, which is aluminum that goes through an electro-chemical process. Anodized pots and pans are non-stick, scratch resistant and also the most expensive of types listed here.

Stainless cons

The primary problem with stainless cookware is that it is an very poor conductor of heat, which is obviously rather essential to cooking. It also does not distribute 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 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 main problem with aluminium is that react with some types of foods, especially with those with alkaline of acidic components. For example, do not cook tomato sauce in an aluminium pot because aluminium 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, but there are still many who believe there is a danger.

Deciding

Deciding between aluminum or 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.


The Flatware Set is a Crystal Group LLC Store. We provide the best quality products to your kitchen at the lowest prices. We have aluminium cookware, stainless cookware, kitchen knives, woks, fry pans and much more. Visit us at www.theflatwareset.com