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Materials
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The cooking process takes place by means of conduction (heat from the saucepan) and by convection (circulation of liquid). The materials used are fundamental to these processes.
The importance of the materials used for cooking utensils has been stressed many times- be they knives or frying pans, bowls or saucepans, pie-tins or strainers. The choice of materials for pans is limited, and a comprehensive list is given below. |
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Copper conducts heat quickly and efficiently and has a practically limitless life span. As with aluminium, copper tends to discolour and react with the flavour of some foods (if left in contact too long). Pans with an impervious coating will avoid this. Maintenance of copper pans requires a lot of care and attention: wash pans with hot water and detergent, without using abrasive materials; if there are any stubborn spots the pan can be left to soak.
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This is easily the lightest and most convenient metal to use. It also conducts heat well. It would be the ideal choice if it were not for the fact that aluminium receptacles go out of shape easily and tend to blacken and give foods a metallic taste. Every pan or frying pan is made up of a certain thickness of material (2-3mm or more), a non-stick coating and a multi-layered base - made up of a layer of copper between two layers of aluminium or stainless steel. Anodised aluminium models have resolved the blackening problem and are much more resistant. You are advised to use detergents, but not abrasive materials and to avoid putting the pans in the dishwasher.
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The best heat conductor and accumulator. It represents the best choice for dishes that require extended cooking times on a slow heat. A cast iron saucepan is however difficult to manage in everyday situations, because of its weight; in addition, particular care should be paid to knocks, as it is a relatively fragile material. The saucepans are usually enamelled on the inside and detergents can be used. You are however advised against using steel wool. Stubborn stains are removed by soaking. If the cast iron is not treated it tends to go rusty. If this happens, it should not be washed, but should be wiped with a rag or a piece of kitchen towel.
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Like cast iron, earthenware is a suitable material for slow cooking (it transmits and accumulates heat well) and for the oven. It does not interact with the food and it is cheap. It is affected by rapid changes in temperature and has a tendency to split. Before using earthenware pots for the first time, leave them to soak overnight or, if possible, for a whole day. They can be washed in water and detergent but should not be rubbed with abrasive materials. If possible, avoid dishwashers.
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Perhaps the most widespread material for pans. Its versatility and durability are due to the presence of nickel and chrome, but these do affect its conductivity; this is avoided by using multi-layered pans - usually made from aluminium and copper-often 5mm thick. Stainless steel pans can be washed in hot water and detergent or left to soak if there are any stubborn residues. In more serious cases, it can be wiped with stainless steel wool.
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This is better known under its trade name of Pyrex and is both easy to clean and hygienic. Pyrex dishes should not come into direct contact with flames and is predominantly a material for use in oven cooking.
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A porcelain pan is very delicate, difficult to handle and has a short life span. Despite this, it retains heat well, whilst also looking good and being easy to clean.
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