Aluminium

Aluminium has been the main substrate for making cooking utensils, however it doesn't enjoy a good press with several misconceptions around concerning aluminium's contribution to causing dementia and Alzheimers disease however new alloys are constantly being developed so the old misconceptions surrounding the substrate are being overcome.

ADVANTAGES:

• Rapid and uniform heat conductivity
• Good corrosion resistance
• light and durable
• relatively in-expensive

DISADVANTAGES

• will react with foods, in extreem circumstances will discolour sauces
• natural aluminium will distort under prolonged heat unless a thickbase between 6/8mm of metal is employed, negating the strength to weight ratio (new strongalloys are on the market that will allow strong but light aluminium pots to be manufactured)

USED FOR:

• Saucepans, Stockpots, Fry pans, Omelette pans, Baking dishes and trays, Roasting Dishes

USED ON:

• Gas, Ceramic, Electric and Solid Heat Sources but NOT induction