Steel is valid for all uses, wood not to burn and spoil pots, silicone is ideal for oven preparations, while aluminum is used to cook quickly and at high temperatures. Depending on the dish you want to prepare, choose the right utensil and pot to get a better result in complete safety.
Aluminum only for cooks
If you are not a skilled chef, do not use aluminum utensils because the risks of burning dinner are very high. Aluminum is the best conductor of heat and ensures rapid and optimal cooking for any preparation. This is why it is used in the kitchens of the restaurants: even if the aluminum pans have non-stick properties, the food tends to stick and cannot be put in the dishwasher. In addition, it is better not to use aluminum in prolonged contact with acidic foods such as tomatoes, lemon or vinegar, to avoid possible transmission of metal particles to foods.
Pots: thick bottom and stainless steel
Take the centimeter and measure the bottom of your pot, if it is not at least 3 mm high do not use it on the stove over high heat, or use it only to boil the water of the pasta.
Stainless steel utensils are by far the most widely used material for the pots for domestic use, the best is to 18/10 stainless steel that contains 18% chromium and 10% nickel. But steel is not a good conductor of heat, the walls of stainless steel cookware overheat easily and risk burning the food if it comes into contact with the flame. For this reason, many have a thick aluminum base.
Silicone: eye on first use
Practical, colorful, light, dishwasher safe, resistant to low and high temperatures, silicone has entered the kitchen forcefully because of these undoubted qualities. Used especially for baking trays and utensils such as spoons and spatulas is a safe material, provided it is of high quality (platinum silicone) and at first use, it is advisable to wash in the dishwasher and a cooking test with a mixture of flour, oil, and yeast then you’ll throw away. This is to avoid any processing residues that could move on food the first time the mold is used.
Kitchen utensils: which to choose?
Although they are less easy to clean, for cooking you prefer spoons, forks and wooden spatulas rather than plastic. Wood is a natural material that resists high temperatures, while plastic with heat tends to warp and deteriorates easily.
Wood utensils avoid burns, do not damage pots and non-stick coatings, but because of its porosity, wood tends to absorb odors and food so the tools must be washed carefully. In particular, in the case of wooden cutting boards, it is better to use a different one for meat, fish, and vegetables. More practical the spoons and ladles of steel, which must, however, have the handle covered with plastic, to avoid burns.