stainless steel cookware is very popular due to its moderate price and a number of properties such as tensile strength, excellent corrosion resistance and non-reaction with acid or alkaline materials. With stainless steel cookware with less oil and can better preserve the nutritional value of foods. The drawback is that stainless steel does not conduct heat well, so the thickness of aluminum cookware or copper core in the ground and sometimes require you to manage pagesHeat the heat more evenly and make the pots more. by stainless steel pots is very simple as it can be washed in the dishwasher and scrape with nylon bearings. Special stainless steel cleaner will help shine again.
non-stick cookware is a blessing when cooking and heating sticky kinds of food. This coated surface also means that you need less oil or fat when roasting. But be careful when using nonstick pans and washing. Avoid scratchingSurface or it will lose its properties. Use only wood or coated utensils when cooking. Wash in warm soapy water, but not dishwasher safe.
Cast iron is relatively inexpensive, it conducts heat evenly and, when heated, maintained for a long time. pots that are good for frying and slow cooking. The main problem is that the rust stains and is played, when exposed to air, moisture and certain foods. Do not wash cast iron pans with soap and water, but try to cleana paper towel. To prevent corrosion, remove excess moisture from the surface and coat with the oil store.
aluminum cookware is fairly inexpensive compared to other materials. It 's very light and durable. This is a good conductor of heat and do not distort easily when exposed to high temperatures. The obvious drawback is its reaction to food acids and alkali, corrosion and cooked in and ruin the taste of food. Therefore, it is often covered with stainless steel or anodizedCoating to protect the food. It requires no special care just plain soap. However, if the anodized coating, it is better not to wash the pan in the dishwasher, taking care not to scratch the surface.
copper pots lined is rather expensive, although a number of advantages. Opera and responses to heat very well, cools quickly when removed from the heat, burning with food and excessive. Copper cookware is agood choice for many recipes. The main problem is that copper interacts with everything that comes in contact. Air humidity which causes a film that is poisonous and salty food causes a chemical reaction that can make food a metallic taste. This is why copper pans lined with tin, silver or stainless steel is to improve their properties. Sensitive Care includes washing with soap and water and polish with regular special copper polish to keep their brilliantCopper luster.
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