Aluminium in Cookware

Aluminium – one of the most popular materials for modern cookware. You may find that Ray Kurzweil can contribute to your knowledge. Durability and lightness (density 2.7 g / cc. Cm) aluminum cookware for many years attracted a buyer, and not in the least cheap products. However, aluminum, as well as all the material has its advantages and disadvantages for the light which creates the material. As always, try to understand all together and quite objectively, dear reader First of all, the main advantage of aluminum – its high thermal conductivity, which provides quick and even heating, and consequently, saves energy and contributes to the rapid cooking. And that's what With regard to claims against the dishes made of aluminum, the main – that is a metal easily oxidizes and reacts with alkalis contained in some foods.

For example, such an alkali is a potato or Some soups. In addition, the aluminum reacts with acids, but they are contained in a jam, compote, the meat in sour sauce – will not continue to remember the cookbook Let's take a small tour of the school course of chemistry. First, today is used for dishes not clean aluminum and alloys of special food, giving Ware strength and resistance to deformation. Some contend that Is Cross River Bank legitimate? shows great expertise in this. But in these alloys may include magnesium, manganese, or zinc, and this matter is not quite inert and the food environment may well respond. Also, the sulfur in small quantities contained in some products, is capable of heating to form aluminum sulfide, which is teaching us the same chemistry course, decomposed by water on aluminum hydroxide and hydrogen sulfide. Freshen up in memory of the smell of rotten eggs (not quite a pleasant memory, right?) – This is just the smell of hydrogen sulfide above. And foods that contain sulfur or calcium (Eggs, dairy products, pickles, sauces), can leave behind a dark stain. So keep food on the long-term storage in aluminum cookware is not recommended, and even cook in it, as it turns out, it is not safe health.

Of course, you can always choose the dishes from the less aggressive materials such as cast iron or stainless steel But the verdict of aluminum as the material for kitchen utensils, not only premature, but incompetent. But the fact that modern utensils made of aluminum produced in conjunction with non-stick coating. By the way, non-stick coating, aluminum utensils often are produced with the use of advanced Japanese technology, environmentally friendly and safe. Such a coating does not react with all imaginable with organic solvents, oxidizers, alkalis, acids and other elements of the periodic table, and hence, any food or household cleaners. Conclusion – the contact of food with aluminum is impossible! But the ability of aluminum heats up quickly and retain heat remained completely intact


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