The aluminum pots
First chapter of " Choosing the right pot ". Today we talk about aluminum pans.
Aluminum pots are suitable for any type of cooking in which the heat is transmitted to the food directly in contact with the walls of the container ( brazing, roasting, oven cooking ), and are ideal for slow cooking over moderate heat, it happens that they are often also used for sauté cooking.
The aluminum pans are in fact characterized by excellent thermal conductivity, by a great convenience guaranteed by an exceptional quality / price ratio.
They allow considerable energy savings in the use of the hob and are very quick to wash. If the pan is of adequate thickness, it has excellent resistance to impact, abrasion, thermal shock and corrosion . It also needs no maintenance.
They are very light thanks to their low specific weight, which should not be underestimated for those who handle cooking tools for a long time as happens in the professional field.
They are particularly suitable for induction cooking if a ferritic steel disc is applied to the bottom.
On the other hand, they are not suitable for storing already cooked foods, especially if they are acidic or salty.
Some useful advice:
- Make sure the container is 99.5% pure aluminum.
- Avoid placing the empty container on the fire, i.e. without any food or liquid inside.