Stainless steel cookware versus aluminum pots and pans. Much like fans’ favourite sports teams, each has its supporters and detractors. Pros and cons can be discussed with each metal’s uses. Many cupboards are stocked with both aluminum and stainless steel cooking utensils. Their use may depend on the cooking technique needed. Price and durability are also often factors in deciding which metal to purchase for your kitchen.

Stainless Steel Pros Stainless steel is basically iron to which up to eight alloys have been added. The more alloys, better the quality. To be considerate as stainless steel, the metal requires a minimum of 11 percent chromium, and that reduces the effects of rust caused by air and moisture. Most stainless steel cookware contains 18 percent chromium and up to 10 percent nickel. Stainless steel is very lasting and resists scratches and dents. It is also easy to clean. cast iron wok is also very easy to clean and cook on it. Cooks prefer stainless steel because it, unlike aluminum cookware, doesn t react to acidic or alkaline foods that are cooked in it. One more benefit of stainless is that browning or searing foods in it leaves bits of food stuck to the pan. Pouring wine over the bits is known as deglazing and helps create some delicious sauces and gravies. Aluminum Pros Mass-produced aluminum cookware has started at the late 19th century, but sales really took off in the mid 20th century. More than 50% of all cookware sold is made of aluminum and its popularity stems, in part, from its low price and its fast heating. There are three kinds of aluminum cookware: pressed, this is the cheapest and usually also the quickest to be tossed after several uses because of wear; cast, this one is thicker and more porous than pressed and, thus, able to better retain heat; and anodized, which is aluminum that goes through an electro-chemical process. Anodized pots and pans are non-stick, scratch resistant and the most expensive of types listed here. Stainless cons The primary problem with stainless cookware is that it is an extremely poor conductor of heat, which is obviously essential to cooking. It also does not distribute heat evenly. To alleviate these problems, many quality stainless pots and pans have a core of either copper or aluminum placed between layers of steel on the cookware’s bottom. Using these metals distributes heat much more efficiently than stainless steel alone. Other disadvantages with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment. Aluminum cons The main trouble with aluminum cookware is that it can react to some types of foods, particularly those with acidic or alkaline components. You don t want to cook tomato sauce in an aluminum pot because aluminum particles might be leached into the food. Another con, although subject to debate, is that some people think using aluminum utensils might cause Alzheimer’s disease. While the FDA and most scientists have discounted the threat, there are still many who believe there is a danger. Deciding Deciding between aluminum and stainless comes down to cost, quality and your cooking needs. Cleaning both materials is simple, with either being able to be put in the dishwasher or hand-washed with liquid detergent.