We’re always left in a baffled state while choosing cookware metals. As much as we love cooking, we love buying cookware too. When it comes to choosing cookware metals there are plenty of varieties available in the market. The most commonly used cookware metals are Aluminum, Copper, Cast iron, nonstick, stainless steel, carbon steel, etc.
Points to ponder for your cookware
When choosing the cookware metals it is important to keep a few prominent factors in mind. Heat distribution, heat retention, induction compatibility, and reactivity are the factors to be considered.
The ability to distribute heat is the basic important quality of any cookware metal. If a cookware metal distributes heat evenly ultimately it will cook evenly.
Heat retention is another important characteristic to consider while buying cookware. This is more of quantifying, the thicker and heavier the metal, the heat will retain longer.
Induction cooking, a savior during cylinder unavailability is becoming more popular these days. If you currently have induction or considering buying induction or countertop range, induction compatibility is one parameter to be checked.
Reactivity is how the cookware reacts or does not reacts to acidic foods. Reactivity means the acid of the food will penetrate the cookware which in turn causes pits on the surface of the cookware.
ALUMINUM
These days one of the most popular metals for cookware is Aluminum. Aluminum is responsive cookware on its own. Aluminum is the very cheapest metal available and also lighter in weight, unlike cast-iron or carbon steel. Since it is lightweight it is the best-sought practical choice for roasting pans, griddles, water pots, etc.
It is moderately good in retaining heat. It is great at distributing heat evenly throughout the cookware. It is almost paired with another to increase durability.
Natural Aluminum will react to acidic foods. To overcome this, Aluminum is anodized or clad with stainless steel or lined with nonstick coating. Because of anodization, it is easier to clean, has durability, and also finds attractive.
Since it has a steel exterior, it is compatible to use on induction. Aluminum cookware is strong and scratch-resistant. What makes it more desirable is that Aluminum cookware is affordable than any other cookware. Comparing to stainless steel, Aluminum is a good heat conductor. Most of the anodized Aluminum cookware is dishwasher safe. Aluminum cookware can be cleaned pretty easily with soap and water, scrub for tough spots, and no harsh cleaning tools needed.
Professional bakers’ racks are stacked with Aluminum bakeware for its corrosion resistance, durability, and great heat transfer.
COPPER
For a couple of reasons, copper is not as popular as Aluminum. Though it is evenly distributing heat it is extremely dense, heavy, and expensive, unlike Aluminum. Copper suffers shortcomings such as unable to cook on an induction top and reacts to acidic foods easily.
Because of this, copper is usually lined with tin or stainless steel which is a barrier just like a non-sticking coating. If left exposed, copper will rust turning into green. To avoid rusting copper should be polished regularly.
CAST-IRON
Cast -iron is traditionally made out of a single piece of iron, which does not have any seams or joints. Cast iron is not so good at distributing heat so evenly unlike Aluminum. The common issue about cast-iron is its weight. Cast-iron is normally heavier to handle and thicker than other cookware. Cast-iron will rust soon if left exposed. It is also reactive to acidic foods. It is difficult to maneuver on cooktops and also to wash.
STAINLESS STEEL
Stainless steel is made up of ferrous metal. 70 to 75% of stainless steel is iron. It can be used on induction tops. If not handled carefully, food may get burnt and may get stuck at the bottom. Out of the six, we are looking at, stainless steel is one of the worst cookware. It is not great at distributing heat, and a very bad thermal conductor. As this being a poor thermal conductor, manufacturers usually mix this with a good thermal conductor like Aluminum. This technique is called cladding. Heat retention depends upon the composition of the cookware. If the cladding is done heat will be retained, which also makes it expensive.
CARBON STEEL
Carbon steel is very similar to cast-iron in composition. It is usually used to make woks and French style skillets. It is the most sought cookware in recent times. It is an alternative to cast-iron as it is light in weight and much thinner. This cooks food unevenly as it is not great at distributing heat evenly. Heat retention is very poor as there is no mass at the bottom to regent heat. It is not a thermally conductive metal.
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