Types of aluminum pans, the nuances of their choice and operation

Every housewife in the kitchen must have at least one aluminum pan. Dishes from this material have long gained popularity and hold it to this day. Aluminum is a relatively inexpensive metal, therefore, products made of it are notable for their affordable price. However, the excellent thermal conductivity is recognized as the main advantage of such cookware.

As in any subject, in the aluminum pan you can find both positive aspects and flaws. The advantages of aluminum cookware include:

• relatively low cost;
• lightness of products;
• high thermal conductivity and, as a result, saving time on cooking;
• resistance to corrosion;
• simplicity in leaving;
• durability.

It is the low price of this type of dishes that makes it affordable. But not all pots made of this metal are cheap. Those made of cast aluminum belong to expensive and very high-quality cookware. Due to the lightness of the material, it is possible to produce pans of large sizes - 40, 50 and even 100 liters in volume. Such containers are popular in catering establishments.

But in addition to the benefits, you need to consider the disadvantages when using this type of cookware. Aluminum is a soft, deformed metal. For this reason, with intensive and careless cleaning of the product, scratches may remain on it. And as a result of even a slight blow, a dent will appear.On the dishes, over time, dark spots or stains may form, scale from hard water. Modern cleaning products help get rid of dirt without harming the pan.

If the bottom of the dishes is thin and without non-stick coating, there is a high probability that the food will burn. Products containing acid, during heat treatment in an aluminum container, give a chemical reaction with the material, thereby exerting a harmful effect on the body.

Aluminum dishes are made in two ways: stamping (from sheet metal) and casting. The first method is less expensive, therefore, it is considered a budget option, and therefore more in demand.

The essence of product manufacturing is stamping products from finished aluminum sheet. Then the workpiece is minted. In this process, a machine with a rotating blank is involved. During minting, changes in the thickness of the metal in a smaller direction are possible. Large pans are made in this way, but at the same time they have a small weight due to the thin walls.

In addition to coinage, stamped aluminum utensils can be made with forging. This method is considered more costly, but the dishes made with it are much stronger. Forged aluminum is not deformed and has great thermal conductivity. The durability and practicality of such kitchen utensils will make the cooking process an easy and enjoyable task.

Crockery made in this way is like cast iron. It has a thick bottom and walls, this allows you to warm the contents of the pan evenly and keep it warm for a long time. The production technology consists in pouring molten aluminum into prepared forms. It is important to know that with this method it is impossible to manufacture a product of complex configuration. Cast pots are only of simple shapes, otherwise they simply cannot be removed from the workpiece.

Currently, for ease of use and attractive appearance, manufacturers equip kitchen utensils with additional advantages, it could be:

• multi-layer bottom;
• non-stick coating;
• exterior design.

The bottom, consisting of several layers of metal, prevents deformation and minimizes the time for heating the dishes. The product retains heat longer and is evenly distributed over the surface. For use on an induction cooker, the manufacturer must indicate that a ferromagnetic alloy, the basis of which is copper, is present in an additional layer of the bottom.

The non-stick coating provides an additional guarantee that the food will not burn during cooking. Even if the pan is used exclusively for cooking, an additional inner coating will allow you to cook dishes in it that are undesirable in ordinary aluminum dishes.

An additional layer to protect the product is applied in two ways: by rolling and spraying. In the first case, the non-stick solution is coated with an aluminum sheet even before stamping the pan. In the process of its manufacture, microcracks can occur, which will make themselves felt over time.

Aluminum pans from the inside are most often covered with the following coatings.

• Teflon. It must be treated very carefully so as not to damage. In the process of cooking, it is recommended to use only silicone or wooden spoons, ladles, skimmers.

• Ceramic. Prolonged contact with liquids may corrode. Suitable for cooking with minimal use of water.

• Stone or titanium. The most practical and durable non-stick coating. It is not afraid of contact with metal and does not require special tools.

As for the external design, it all depends on the price of the product. The most budget copies are left without any coverage. But it should be noted that such a pan, having served a very short time, loses its attractiveness. It may darken, stain or stain. To prevent this from happening, another layer is applied to the outside of the dishes, which acts as a decor.

This is done in several ways: applying colored varnish or enamel, anodizing and applying a solution of porcelain with further firing of the product. It is worth remembering that aluminum cookware with interior and exterior decoration cannot be cheap.

• To buy a suitable aluminum pan, you should decide on its purpose. The volume of dishes is easy to calculate by comparing the number of family members with a standard portion. If it is, for example, pasta, then for their cooking you will need a capacity of 3-5 liters, for porridge it will be enough and two-liter. Eggs can be boiled even in liter.
• To choose the diameter of the pan, and accordingly, the size of its bottom, the stove will help. When cooking on an electric stove, you need to ensure that the size of the bottom corresponds to the dimensions of the disk or spiral. With gas burners there will be no problems with any size of dishes. The same goes for vitroceramic and induction cookers. If the hob allows you to cook in pots of any diameter, then for faster cooking, it is better to choose wide and low.
• The purpose of the product will also help determine the desired thickness of the bottom and walls. For quick boiling and short-term use, thin-walled stamped products are suitable. And for long-term heat treatment, cast or forged dishes are suitable.
• In order to be able to cook and store the first dishes, sauces or compotes in an aluminum pan, it must be non-stick. Which one is a matter of taste and purse.
• In the set with the pan there is always a lid, an exception can only be a stewpan. Usually its thickness and structure corresponds to the parameters of the product itself, and it fits snugly to the surface. The lid can also be made of aluminum, and some models are made with glass lids. It is desirable that there was an opening for steam to escape.
• Pens are an integral part of the pan. Cheap models are equipped with handles made of the same aluminum and fixed with rivets or solder. In the process of cooking, they also heat up and you can touch them only with the help of tacks. For more expensive products, pens are made of materials that are resistant to heat, such as bakelite or silicone.
• The handle on the lid is also of no small importance. It can be just an aluminum bracket, under which you can insert a cork for convenience. Most caps contain practical plastic handles.
• Before buying a pan you need to carefully inspect the product. Check for dents or scratches. Make sure the handles are securely fastened. If there is a non-stick or outer coating, make sure that there are no cracks or chips.

Now on sale there is a huge amount of household chemicals for the kitchen and specifically for aluminum utensils. Some of them are not very effective, others are not entirely safe. Therefore, there are many folk ways to wash the pan from a stubborn soot or scale. Some can be considered in more detail.

• Blackness can be removed from the walls of the dishes, boiling the product in a solution of 10 liters of water, a glass of soda, a piece of laundry soap, grated, and 150 g of silicate glue. This must be done within 10 minutes. Rinse dishes under running water and dry.

• You can bleach the pan with 9% vinegar or citric acid.. They are also bred with water and boiled for 15 minutes. You can remove black from the surface with soda. You will need to apply physical effort and a hard sponge.

• Ammonia will help remove scale - about 10 drops together with 1/3 of a piece of laundry soap and 1 tablespoon of soda. Dissolve all this in a small amount of water. Pour the solution with a container, let stand for 1 hour, rinse well in running water. Vinegar also saves from scale. It also needs to be dissolved in water and boiled for 15 minutes.

• If the aluminum pan darkens after boiling water, you can bleach it by rubbing it with a cut sour apple. Still helps applying to the wetted surface of the tooth powder. This is done at night, then it is necessary to rinse well and dry the pan.

• Again, returning the pan to its original appearance helps rubbing it with an ordinary school eraser. Even if it turned black inside, this method will help eliminate all stains. Before using the dishes again for their intended purpose, they must be washed very well.

Aluminum cookware can be involved in the cooking process both on a gas or electric, and on a ceramic glass stove. The main thing is that this possibility is indicated by the manufacturer, and the corresponding metal disk is present at the bottom.

In the oven, you can put any aluminum utensils, except that which has plastic handles. You can cook food in each of the models, however, you can only store it in containers that have a non-stick coating. Salting lard or meat is also allowed subject to special internal coating. Aluminum can react with the salt and oxidize.

For how to wash an aluminum pan from a burn, see the next video.