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Materials used for...
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.
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Materials used for...
- 2. 1. ALUMINUM Anexcellent 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
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- 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
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- 6. 3. GLASS Usedfor 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
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- 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.
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- 10. 5. TEFLON Specialcoating 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.
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- 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
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- 14. 7. COPPER Transferheat 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.
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- 16. REFERENCES: The AmericanCulinary Federation, CULINARY ESSENTIALS, Pearson Education 2006, pp. 120-121