There Are Different Metals Used in the Construction of Cookware
Traditional cookware that is designed for oven and stovetop use is constructed using a single type or combination of metals. This article will focus on a number of different metals and their respective advantages and disadvantages when used in the construction of cookware.
Aluminium is lightweight, conducts heat well, resists corrosion and doesn’t rust. On the downside, it can react with acidic foods (meaning that it changes their taste). Big companies such as Scanpan, Cuisinart, Jamie Oliver and Swiss Diamond use a lot of aluminium in their saucepans and frypans.
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.
Copper was considered to be the best material for pots and pans because of the metal’s superior conductivity, which resulted in the most even heating. The items also looked distinctive. The weaknesses? Copper is expensive, heavy and reactive with acidic foods. To remedy the last issue, copper cookware used to be lined with tin, but pieces subjected to regular and heavy use would have to be retinned.
