02.09.10
Let Us Take a Quick Look at Some of the Metals Used in Making Cookware
Let us take a quick look at some of the metals used in making cookware. There are non-metallic materials used (especially for microwave use), such as ceramics, glass and silicone, but those will have to be addressed elsewhere.
Aluminium is one of the most standard forms of metal found in cookware. Not only does it conduct heat exceptionally well, but it doesn’t corrode or rust. Some chefs have complained that it reacts with foods that are highly acidic, thus changing their flavour, but the anodised aluminium found in today’s cookware combats this problem. The largest sellers of aluminium cookware include Scanpan, Swiss Diamond, Woll and GreenPan.
Carbon steel is used in certain ranges of cookware primarily because of its heat resistance. Low conductivity is an advantage with woks and paella pans, where it helps to keep part of the pan at a different temperature from the rest, but would be a disadvantage elsewhere.
Cast iron has many fundamental flaws, but an even greater number of attributes that makes it one of the most popular types of cookware on the market. It is heavy, is known to rust and heats slowly. On the other hand, it heats evenly, is durable and can withstand high temperatures. This makes it perfect for construction of French ovens, terrines, tagines and a variety of camping cookware. Most family winter favourites are cooked best in cast iron pots and pans, from leading manufacturers Le Chasseur, Le Creuset, Lodge Cast Iron and Staub.
Copper is the best conductor of heat amongst any of the metals used in cookware. This results in even heating throughout the entire pot or pan. The items also looked distinctive. The weaknesses? Copper is expensive, heavy and reactive with acidic foods. To fix the last issue, copper cookware used to be lined with tin, but pieces subjected to regular and heavy use would have to be retinned. Nowadays copper pots and pans are lined with stainless steel, so they last much longer. Copper is great for high-heat and fast-cooking jobs, such as sautéing. Scanpan’s Fusion CS5 range makes beautiful use of copper, and some other brands, such as Jamie Oliver, will use copper in the bases of its pots and pans.
The term stainless steel is often used to incorrectly describe cookware that many believe will not rust for the life of the cookware. The term literally means that it will stain less, but it is not rust proof. At any rate, this iron alloy contains at least 11.5% chromium. In addition to its namesake property, it doesn’t react to either alkaline or acidic foods and it’s pretty resistant to dents and scratches. Not a great conductor itself, this cookware generally has a disk of copper or aluminium in the base. Chef Inox make big use of stainless in its productsso it should come as no surprise to know that inox is a synonym for stainless steel. ScanPan and Essteele
