AAG
Aluminum tube and square

new cooking surface: light anodized aluminum

by:AAG     2020-11-03
Written by PIERRE franeyochl 1988, this is a digital version of an article in the print archive of The Times, which was published online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
There are occasional copywriting errors or other problems during the digitization process.
Please send a report of such issues to archid_feedback @ nytimes. com.
In recent years, with the development of new alloy and design, the pot bowl pans pot technology has made great progress and improved efficiency and life.
However, much of this progress has been made at high prices: high quality cookware is expensive. A heavy-
The Duty copper or stainless steel frying pan is only $75, and a basic set of pan bowl pans pots is only a few hundred dollars.
Perhaps the most striking improvement is on aluminum cookers, which have been plagued by problems for years.
Aluminum pans and pans for most home cooking are fragile and not well made.
In addition, the disadvantage of aluminum cookware is to react with certain foods, such as eggs, and make them discolored.
With the development and availability of heavy equipment, the situation has changed
Tariff anode alumina.
Anode alumina pan bowl pans Basin is the fastest-
The growing part of the cooker industry, though few home chefs know exactly what the word anointing means.
Anode Oxidation is an electro-chemical process that thickness the oxide film naturally formed on aluminum.
This supplemental coating has two advantages over untreated aluminum: it is more difficult, which makes the surface scratch
Resistant, smoother and easy to clean.
Anode Oxidation can make the chef profit from the advantages of aluminum cookware
Light, excellent thermal conductivity, affordable price
There are no shortcomings.
The bronze Gray of the anode alumina is similar to the non-stick coating, but different.
If you regularly season the solar polarized pan with vegetable oil, the food should not stick to it.
However, the anode alumina is not indestructible;
Over time, high-acidic foods or harsh detergents wear the surface.
As with any quality pot, do not use steel wool;
Clean the anode alumina with warm water, soap and sponge or if necessary with a plastic washer.
To help the reader sort out the options, I recently tested pots from several manufacturers and picked out the frying pan or the small frying pan.
Almost any pot can heat the liquid and braise, but Fry well --
Especially when cooking fine fish or thin meat, such as chicken or veal --
The pot must distribute heat quickly and evenly throughout the surface.
All the anode alumina pans tested and described in the attached drawing table are well done.
All the plates on the chart are heavy. Lower-
The quality aluminum cooker is cut from the aluminum sheet, the aluminum sheet is very thin and easy to sag and twist.
Any price is not cost-effective.
The main differences in the model tested involve the handle (
Are they strong and comfortable? )
Thickness, quality and size of the lid.
Some are vertical. some, sloped.
I have never encountered a metal handle that is completely heat resistant;
The coolest is wood and synthetic materials.
Traditional heavy duty handle
Gauge copper pans are probably the worst for burns, which is why most professional chefs are numb to years of accidental burns.
Some of the newer aluminum pans have synthetic or hollow handles that remain relatively cool for normal home use, especially for allClad, Wear-
Livell sanitary ware ever.
For decades, people have been questioning the health risks of using aluminum cans, and in recent years, there have been concerns about the discovery of excess aluminum in the brains of some Alzheimer\'s patients.
Scientists have not yet determined that aluminum is the cause of the disease;
Many people who have never had the disease use aluminum cookers.
Scientists note that since aluminum in its various compounds is the richest metal in the Earth\'s crust, it is inevitable to contact aluminum.
In any case, the aluminum extracted from the pan bowl pans basin is rarely thought to penetrate into the food.
To test the theory that cooking acidic food in fluoride water significantly increases the amount of aluminum dissolved into the food, Consumer Reports have its testers Cook tomato sauce in different aluminum pans and fluoride
In an article in August 1987, consumers reported that they found one to three mg in a six mg aluminum
An ounce of tomato sauce.
There is no obvious difference in fluoride in water.
According to the Journal, a typical daily diet contains 20 to 60 mg of aluminum;
Typical daily dose of some excessthe-
The antacid contains 1,000 mg.
In the cooking test here, how is the aluminum pan compared in alphabetical order, this is a list of the tested pots.
In each pan, Pierre Franny uses boiling water and omelette in different amounts of fat to observe how the pan is heated and how they are treated. ALL-
Composition of cladding: outside copper; aluminum core;
Stainless steel interior; copper handle.
Dimensions: 10-inch saute pan.
Comment: probably the best pot on the market, although the expensive copper look is just for display.
The inclined side is conducive to stirring. No lid.
Suggested Retail Price: $82
Composite: Exterior of anode oxidation; aluminum core;
Stainless steel interior;
Stainless steel handle;
Stainless steel cover.
Dimensions: 10-
An inch frying pan with a lid.
Comments: excellent heavy-duty pot;
The performance is the same as the more expensive copper surface model.
Suggested Retail Price: $65; $20 for lid. ALL-
Composition of cladding: aluminum exterior; aluminum core;
Stainless steel interior; cast-Aluminum handle;
Stainless steel cover.
Dimensions: 10-
An inch frying pan with a lid.
Comment: Same quality structure as more expensive model, no decoration.
Suggested Retail Price: $46; $18 for lid.
CALPHALON composition: All anode alumina.
Dimensions: 10-
An inch frying pan with a lid.
Comment: very well made, especially strong rivet handle.
Inclined edge suitable for seasoning. Heavy lid.
Suggested Retail Price: $38 pan; $14 for lid.
Composition: Alumina anode;
Heavy duty stainless steel cover;
Aluminum handle.
Dimensions: 10-
Fry in inches with lid.
Comment: It is very good to build with solid aluminum handle.
Vertical deep side (2 inches high)
Perfect for exercise. Good heavy lid.
Suggested Retail Price: $112
Composition of all anode alumina.
Dimensions: 10-inch saute.
Comment: the handle of welded stainless steel is relatively strong.
Durable Aluminum construction.
Suggested Retail Price: $35.
Composition of revere ware: Alumina anode;
Stainless steel cover (lightweight);
Stainless steel handle.
Dimensions: 10-
An inch frying pan with a lid.
Comments: thick gauge pan with hollow stainless steel handle and relatively fragile rivets;
Better heat resistance than most products.
Suggested Retail Price: $90.
Composition: Pressure-SCANPAN 2001
Interior of aluminum alloy; aluminum core;
Not sticky inside.
Size: 10 1/4inch saute pan.
Comment: Good overall
An extra pot
Thick aluminum core.
Synthetic handle (
Up to 500 degrees)
Very strong.
Suggested Retail Price: $49. WEAR-
Composition: aluminum exterior (polished);
Non-stick interior; screw-
Synthetic handle;
Lightweight stainless steel cover.
Dimensions: 11-
Inch chicken fryer with lid.
Comment: relatively light pot with non-stick coating.
Not as durable as other models, but this is enough for most home chefs.
The synthetic handle can withstand oven heat up to 350 degrees.
Suggested Retail Price: $34. 99.
A version of this article appears on page C00006, national edition, April 27, 1988, with the title: New cooking surface: light-weight anodized aluminum.
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