Cookware materials
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This document discusses different materials used for cookware and their properties. Stainless steel is corrosion resistant but a poor heat conductor. Aluminum transmits heat rapidly but should be avoided according to some sources. Copper is the best heat conductor but coatings can dissolve from acidic foods. Cast iron heats slowly but retains heat equally and is very durable. Carbon steel is ideal for woks and pans but susceptible to rust. Nonstick pans require little oil but the coating industry started with Teflon. Enamel prevents corrosion and holds heat efficiently. Tin protects copper pans from acidic foods reacting with the copper.
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Unit 6
1. Copper and copper alloys have many useful properties including high electrical and thermal conductivity, corrosion resistance, and machinability. Common copper alloys include brasses, bronzes, cupronickels, and nickel silvers.
2. Brasses are alloys of copper and zinc that can be categorized by their zinc content as alpha or beta brasses. Bronzes are copper alloys with up to 12% of other elements like tin, silicon, aluminum, or beryllium.
3. Aluminum is a lightweight metal with good corrosion resistance and formability. Common aluminum alloys include the 2xxx series with copper additions and the 7xxx series with zinc. Titanium has two crystal structures
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Cookware materials
- 1. COOKWARE MATERIALS One of the most important factors to consider in the selection of cookware.
- 2. STAINLESS STEEL A steel that has been mixed with chromium which makes it corrosion resistant.
- 3. STAINLESS STEEL Strong and resist wear and tear. 18/10 stainless steel Stainless steel is NOT completely corrosion proof. Ideal for pan exteriors. It does not react to acidic or alkaline foods and won’t pit or scratch easily. It has one drawback: it’s a poor conductor of heat and doesn’t react to temperature changes very quickly.
- 4. ALUMINUM Second to copper in conductivity.
- 5. ALUMINUM Transmits heat rapidly. Pure aluminum is quite soft, so it is often alloyed, or mized with other metals such as magnesium, copper or bronze for added strength. Lightweight Fairly inexpensive According to whfoods.org, cookware made of aluminum should be avoided.
- 6. COPPER Best heat conductor.
- 7. COPPER Conducts heat well, making it easy to control cooking temperature. Not magnetic. Coating of copper cookware can be dissolved by food especially the acidic foods.
- 8. CAST-IRON Extremely durable and resists warping, denting and chipping.
- 9. CAST-IRON Heats slowly but has an equal distribution heats that extremely retains. Ideal for browning meats or poultry and frying all types of food. Extremely heavy and unless it has an enamel lining, it requires seasoning to protect it from rusting.
- 10. CARBON STEEL A metal alloy formed by combining iron and carbon.
- 11. CARBON STEEL Extremely hard and durable. Ideal material for woks, omelet pans and crepe pans. Unlike stainless steel, it is more susceptible to rust. Should not be washed unless absolutely necessary.
- 12. NONSTICK Popular because they release food easily and clean up with a little effort.
- 13. NONSTICK PANS Requires little or no oil for cooking. The non-stick coating industry started out with Teflon in 1946.
- 14. ENAMEL Thin, durable layer of colored glass used to coat the interior and exterior of other cookware.
- 15. ENAMEL It prevents corrosion. It doesn’t transmit heat well, but it does hold heat efficiently. Provides rapid changes in food’s color.
- 16. TIN Used as lining for copper pans.
- 17. TIN Protects copper from acidic foods with which the copper may react. Tends to be a better transmitter of copper’s renowned heat conductivity. Should be used only over low heat.