Apr 03 , 2020
Can I introduce you to "only necessary kitchen tools"? Pot and pan
The first material I'm going to introduce today is Aluminum.
😊Good point: It delivers heat the fastest. The price is the cheapest.
☹Bad point: It has to be ridiculously thick to have enough heat. Aluminum is faded and scratched when it comes to acidic ingredients such as wine, lemon, juice, and tomato.
Supplementary Description: It needs to be heavy to have excellent heat, but Aluminum is too light.
The second material I'm going to introduce today is the Anodized Aluminum. Anodized Aluminum is a ceramic coating on Aluminum.
😊Good point: They don't respond to acidic ingredients such as wine, lemon, juice, tomatoes. It doesn't stick well. It's an ideal material for cooking foods that don't need to be cooked at high temperatures. The best omelet cooking!
☹Bad point: Nothing.
The third material I'm going to introduce today is called Copper.
😊a good point
= The ability to transmit heat is the best. Copper can also store heat very well.
= It's costly. But I want a beautiful set of copper pots.
The fourth material we're going to introduce today is either a laminated pan or a triple-coated pan.
😊a good point
= The ability to transmit heat is good, and the ability to have heat is good. Anyway, the efficiency of the price is the best.
☹a bad point
What is essential when choosing pots and pans (material)
- Spread the Heat evenly over the whole and hold the Heat
- It must be able to deliver this back to food efficiently.
Remember, good cooking = good ingredients + good cookware + good skills