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Cookware metals and you

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Cooking utensils can be made from different metals and alloys. Each has their own distinct benefits, whether it’s better cooking or being easier on your budget.

The Electrolux Brio is designed to deliver a powerful, efficient flame that makes cooking a breeze. 

 

Whichever you choose, having cooking hobs like the Electrolux Brio will make the process much easier. The Brio’s Aerated Dual-Jet technology creates a powerful but energy-efficient flame, saving on gas consumption while keeping temperatures steady in any pot.

 

Stainless Steel

The most common type of cookware found in homes. An alloy of metals that include steel, carbon and chromium, it is ‘stainless’ because of how well it resists corrosion.

 

However, stainless steel does not conduct heat well as well as other types of cookware. Be sure to choose stainless steel cookware that has an aluminium or copper core.  Otherwise, different parts of the pot or pan can have different temperatures, and foods will cook unevenly.

 

Cast Iron

Cast iron has been used for cookware for centuries. Such cooking utensils are said to have exceptional cooking performance, with the ability to retain heat well and can last for years.  It is not uncommon to find cast iron pots, pans and woks that have been passed down through the generations.  It can rust, however, so be sure to season it well.

 

Aluminium Cookware

Used in about half of all cookware manufactured today, aluminium has excellent heat conduction.  It is however a soft metal and can dent easily.  It can also react with certain foods, so it is usually found as part of the metal alloy used for stainless steel utensils.  If the cookware is made from aluminium, it should be anodised to make it scratch resistant and ensure it doesn’t react with foods.

 

Copper

Of all the metals used in making pots and pans, copper is the best heat conductor. Chefs have long praised it for its ability to distribute and hold heat evenly throughout the cookware.  This allows for fast and uniform cooking while remaining energy efficient.

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Copper is the best conductor of heat, allowing for fast and energy-efficient cooking.

Copper is slightly acidic with the metal reacting to certain foods.  Traditional copper pots are thus lined with tin, another good conductor of heat.  Heavy usage can lead to the scratching and damage of the tin, and the pots must be re-tinned in order to avoid copper contamination. It is best to use wooden or other utensils that won’t scratch this lining.

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