The material, the coating, the thickness, the shape and, of course, what we intend to cook!
It is lighter to handle utensils that heat quickly and evenly. It adapts to all types of kitchen utensils and accepts both ceramic coatings and conventional anti-adherent coatings.
Excellent heat conductor ensures a homogenous temperature distribution throughout the cooking surface. Aluminum can be used for all heat sources, although a stainless steel ferromagnetic disk is required to be compatible with induction.
There are different manufacturing methods for aluminum utensils:
- Pressing: It is a disc that is formed by means of a press of the order of one hundred tons. With this system, there is a great risk of deformation over time. It is also impossible to differentiate the thicknesses of the bottom and the wall.
- Forged: Same manufacturing principle in pressing but pressed using a pressure of several thousand tons. This method allows obtaining the wall thickness in the order of 3 to 5 millimeters.
- Aluminum “cast”: The aluminum is melted at 700 °C and injected into a pressure mold. This technique allows to vary the thickness of the required raw material for example of the bottom or the walls and ensures a perfect dimensional stability due to the absence of mechanical tension. Ideal for intensive use.
Stainless steel utensil is resistant to scratches and suitable for high temperature but poor Continue reading
Heavy anodized dishes are a common name for metal pots and pans made of electrochemically toughened aluminum.
Kanchan dinner set
This name of the dishes came from the English from “hard anodized aluminum cookware”. It would be more correct to say a hard anodized coating and not heavily anodized. Because “Hard” is used to emphasize that the thickness and strength of the anodizing layer is greater than that of other anodized aluminum coatings and “hard.” In this case, the severity or complexity of anodizing is not relevant.
For the curious – about heavy anodizing
The process of heavy anodizing was originally developed for use in the restaurant industry. Chefs needed light and wear-resistant pans, for cooking a large number of dishes a day.
The acid is then cooled to the freezing point of water. The electric current drastically increases, resulting in a heavily anodized aluminum surface, which is twice as hard as stainless steel .
Advantages of heavily anodized cookware
Dishes made from heavily anodized aluminum have a significantly longer service life compared to dishes with a traditional non-stick coating, and this coating has practically no pores. It is this – almost complete absence of pores, which allows it to withstand the adherence of food to it, even if the food is absorbed or burnt.
At present, the resistance to corrosion and scratches, heavily anodized Continue reading