This document discusses different materials used for cookware and their properties. Aluminum is a good conductor of heat that is light and inexpensive but requires care. Stainless steel is durable but a poor conductor of heat. Glass is not suitable for cooking but can be used for serving. Cast iron holds heat well but must be oiled to prevent rusting. Teflon coatings prevent food from sticking but must be cared for gently. Non-stick coatings also prevent sticking but require non-metal utensils. Copper conducts heat rapidly but must have a lining to prevent reacting with food. Proper care extends the lifespan of cookware.

2. 1. ALUMINUM
 An excellent conductor of heat
 Mostly used in the kitchen and most popular
 Light weight, attractive, and less expensive
 Requires care to keep it shiny and clean
 Gives even heat distribution
 Available in sheet or cast aluminum
 It is a soft metal, it will dent and scratch
easily, turn dark when used with alkali, while
acid will brighten it

3. tampasteel.com

4. 2. STAINLESS STEEL
 Most popular material used for tool and
equipment, more expensive
 Easier to clean and shine and will not wear
easily
 May be available from light to heavy
 Relatively poor heat conductor, but it is
often used because it has other advantages,
including easy maintenance

5. ph.rs-online.com

6. 3. GLASS
 Used for salad making and dessert but not
practical for top or surface cooking.
 Great care is needed to ensure for long shelf
life
To remove stain:
Use 2 tablespoon of liquid bleach per cup of
water when soaking and cleaning
Use baking soda to remove grease crust and
boiled vinegar as final rinse
Use nylon scrub

7. GLASS
the constructor.org

8. 4. CAST IRON
 Has capacity to hold heat well and transmit it
very evenly , the metal is somewhat brittle
(unless coated with enamel)
 Durable but must be kept oiled to avoid
rusting
How to care?
Salad oil with no salt or shortening can be
rubbed inside and out and dried. Wash with
soap (not detergent) before using.

9. 4. CAST IRON
thebertecestore.com

10. 5. TEFLON
 Special coating applied inside aluminum or
steel pots and pans. It prevents food from
sticking to the pan
How to care?
It is easier to wash and clean, but be careful
not to scratch the Teflon coating with sharp
instrument such as knife or fork.
Use a wooden or a plastic spatula to turn or
mix food inside.

11. TEFLON
en.wikipedia.org

12. 6. NON-STICK SURFACES
 Non-stick coatings are useful on some
pans, especially those for egg cookery or to
cook foods with a minimal oil for low-fat
dishes.
 Use wooden, plastic, or silicon utensils to
protect the surface and extend the pan’s
useful life

13. 6. NON-STICK SURFACES
foodmachineryunion.com

14. 7. COPPER
 Transfer heat rapidly and evenly, because
direct contact with copper will affect the
colour and consistency of many foods,
copper pots are generally lined
 Great care must be taken not to scratch
linings made from a soft metal, such as tin.

15. 7. COPPER
indiabusinesstrade.com

16. REFERENCES:
 The American Culinary Federation, CULINARY ESSENTIALS, Pearson
Education 2006, pp. 120-121