Too many chefs spoil the broth, and it is applicable for wrong cookware too. When you are buying new pots and pans for kitchen use, it is important to know the difference between stainless steel cookware and its Aluminum counterparts. The selection of proper cooking pans for catering business, commercial use or for house kitchen is vital. kitchensguides.com/best-stainless-steel-cookware-reviews/ is the best brand of Houe kitchen cookware. Look for the pros and cons of these two types of cooking utensils.
● Works great in case of short-order cooking because Aluminum heats and cools fast.
● Soft metal and catches heat fast so have to be conscious while handling the cookware.
● Due to rust free nature and perform consistently in baking, Aluminum cooking utensils are best as bakeware.
● Inexpensive, easy to clean, lightweight and energy efficient and a great choice as cookware to be used in the commercial kitchen.
● Abundant material source makes it affordable for common use.
● The chemically inert material is best for cooking certain foods which are lacking in thecase of Aluminum cooking utensils. The chemical reaction between food and Aluminum cookware is highly dangerous, especially for acidic or salty foods like tomato sauce, chili, chutney, sauerkraut types of food items as acids leach into the food part. It is prohibited to use such cookware unless it has been anodized.
● Another problem arises when the vegetables or meals are cooked in aluminum cookware because it produces hydrogen poison that neutralizes the stomach’s digestive juices. It leads to gastrointestinal disorders like colitis, ulcers, etc. For this reason, the sale of Aluminum cooking items is banned in countries like Brazil, Germany, Belgium, France, etc.
Stainless steel cookware
● Better and balanced because of being heavy and good for rough handling.
● Shiny and bright finishing, dishwasher safe and remains stretch free.
● This kind of cookware is best for those meals that need long cooking times as it can hold the heat well.
● Due to its non-reactive nature send chemically inert surface, you can cook everything on it.
● More long lasting and durable.
● Sometimes the cookware’s non-reactive surface fades, to reduce the reactivity remove the food after preparation. Never scour such cookware. If food is burnt then soak the burn with baking soda and allow for a day, then wash with non-scratch dishwashing pad.
● The expensive and poor conductor of heat than aluminum ones.
● It is not recommended to use it for salty or acidic food items for a longer period. In some low-grade stainless steel cookpots, the undissolved salt could corrode the cookware surface.
● Thin gauge pans scorch the product easily. Choose a pan with equal thickness at top and bottom sides.
Some other tips
Make sure the cookware meets all the necessary certifications before purchasing. Buy pots and pans according to oven or gas burner size. If you want to buy aluminum cook pots, do buy the anodized ones to avoid reactivity with food items. The stainless steel ones are pricey and less energy efficient. To cover up this drawback, manufacturers often coat the underside of the pans with aluminum or copper to make it a better conductor of heat and these hybrid ones are chemically inert and at the same time thermally responsive to fulfill the cooking needs.