Pros and Cons of Using Hard Anodized Cookware

Hard anodized cookware is made from aluminum processed by a series of electro-chemical interaction process. The addition of an acidic chemical compound and electrical charge to the aluminum forms a hard aluminum ceramic-like layer and that is what makes hard anodized cookware durable – it is even 30% harder than stainless steel. However, there are also some drawbacks of using this material for your cookware. Learn the pros and cons of using this kind of cookware before deciding on purchasing it.

The Pros

1. Stronger and more durable

Compared to regular aluminum cookware, kitchen utensils made of electrochemically altered aluminum is stronger. Hard anodized pans are also resistant to dents and dings. With proper handling, they can last for years.

2. Oven-friendly

If equipped with metal handles, these pots and pans can be used for cooking food in the oven.

3. Require less oil for cooking

Since hard anodized cookware has a stick-resistant surface, you don’t need to use lots of oil for cooking. Still, you will need a little oil or butter to lubricate the food. Not only is this more economical, less oil in cooking is also healthier for you.

4. Easier to clean

The non-stick surface makes the utensil easier to clean. No need to worry about burnt or stuck food anymore. If you get stains or caked-on food, apply a paste of baking soda with warm water for 30 minutes and then wash with warm soapy water to remove them easily.

5. Cook faster

The base material, being aluminum, conducts evenly and faster not only to the bottom of the utensil but also to the sides.

The Cons

1. More expensive

The production of a deep anodized surface requires processing time. It’s no wonder that hard anodized cookware will cost you more than the regular stamped-out pots and pans.

2. Aluminum contamination

Although still unproven, some experts believe that some aluminum can leach into and contaminate the food despite the hard anodized coating. Too much aluminum in our body is suspected of having a link to Alzheimer’s disease. But so is paracetamol linked to AD, and everyone pops this headache remedy on a frequent basis.

3. Heavier

Aluminum itself is quite lightweight; however the electro-chemical coating makes these heavier. Always be very careful when carrying a hot hard anodized pot full of food.

4. Not suitable for storing food

The lids for hard anodized cookware are not designed to be tightly shut. Remove the food immediately from the pan after cooking to prevent your food from becoming spoiled.

5. Not dishwasher-friendly

The chemically harsh detergent used in dishwashers can damage the aluminum coating. The best way to wash these utensils is by using warm water with mild soap and a dishcloth or soft sponge.



Source by Michael Danson

Pros and Cons of Using Hard Anodized Cookware

Hard anodized cookware is made from aluminum processed by a series of electro-chemical interaction process. The addition of an acidic chemical compound and electrical charge to the aluminum forms a hard aluminum ceramic-like layer and that is what makes hard anodized cookware durable – it is even 30% harder than stainless steel. However, there are also some drawbacks of using this material for your cookware. Learn the pros and cons of using this kind of cookware before deciding on purchasing it.

The Pros

1. Stronger and more durable

Compared to regular aluminum cookware, kitchen utensils made of electrochemically altered aluminum is stronger. Hard anodized pans are also resistant to dents and dings. With proper handling, they can last for years.

2. Oven-friendly

If equipped with metal handles, these pots and pans can be used for cooking food in the oven.

3. Require less oil for cooking

Since hard anodized cookware has a stick-resistant surface, you don’t need to use lots of oil for cooking. Still, you will need a little oil or butter to lubricate the food. Not only is this more economical, less oil in cooking is also healthier for you.

4. Easier to clean

The non-stick surface makes the utensil easier to clean. No need to worry about burnt or stuck food anymore. If you get stains or caked-on food, apply a paste of baking soda with warm water for 30 minutes and then wash with warm soapy water to remove them easily.

5. Cook faster

The base material, being aluminum, conducts evenly and faster not only to the bottom of the utensil but also to the sides.

The Cons

1. More expensive

The production of a deep anodized surface requires processing time. It’s no wonder that hard anodized cookware will cost you more than the regular stamped-out pots and pans.

2. Aluminum contamination

Although still unproven, some experts believe that some aluminum can leach into and contaminate the food despite the hard anodized coating. Too much aluminum in our body is suspected of having a link to Alzheimer’s disease. But so is paracetamol linked to AD, and everyone pops this headache remedy on a frequent basis.

3. Heavier

Aluminum itself is quite lightweight; however the electro-chemical coating makes these heavier. Always be very careful when carrying a hot hard anodized pot full of food.

4. Not suitable for storing food

The lids for hard anodized cookware are not designed to be tightly shut. Remove the food immediately from the pan after cooking to prevent your food from becoming spoiled.

5. Not dishwasher-friendly

The chemically harsh detergent used in dishwashers can damage the aluminum coating. The best way to wash these utensils is by using warm water with mild soap and a dishcloth or soft sponge.



Source by Michael Danson

Pros and Cons of Using Hard Anodized Cookware

Hard anodized cookware is made from aluminum processed by a series of electro-chemical interaction process. The addition of an acidic chemical compound and electrical charge to the aluminum forms a hard aluminum ceramic-like layer and that is what makes hard anodized cookware durable – it is even 30% harder than stainless steel. However, there are also some drawbacks of using this material for your cookware. Learn the pros and cons of using this kind of cookware before deciding on purchasing it.

The Pros

1. Stronger and more durable

Compared to regular aluminum cookware, kitchen utensils made of electrochemically altered aluminum is stronger. Hard anodized pans are also resistant to dents and dings. With proper handling, they can last for years.

2. Oven-friendly

If equipped with metal handles, these pots and pans can be used for cooking food in the oven.

3. Require less oil for cooking

Since hard anodized cookware has a stick-resistant surface, you don’t need to use lots of oil for cooking. Still, you will need a little oil or butter to lubricate the food. Not only is this more economical, less oil in cooking is also healthier for you.

4. Easier to clean

The non-stick surface makes the utensil easier to clean. No need to worry about burnt or stuck food anymore. If you get stains or caked-on food, apply a paste of baking soda with warm water for 30 minutes and then wash with warm soapy water to remove them easily.

5. Cook faster

The base material, being aluminum, conducts evenly and faster not only to the bottom of the utensil but also to the sides.

The Cons

1. More expensive

The production of a deep anodized surface requires processing time. It’s no wonder that hard anodized cookware will cost you more than the regular stamped-out pots and pans.

2. Aluminum contamination

Although still unproven, some experts believe that some aluminum can leach into and contaminate the food despite the hard anodized coating. Too much aluminum in our body is suspected of having a link to Alzheimer’s disease. But so is paracetamol linked to AD, and everyone pops this headache remedy on a frequent basis.

3. Heavier

Aluminum itself is quite lightweight; however the electro-chemical coating makes these heavier. Always be very careful when carrying a hot hard anodized pot full of food.

4. Not suitable for storing food

The lids for hard anodized cookware are not designed to be tightly shut. Remove the food immediately from the pan after cooking to prevent your food from becoming spoiled.

5. Not dishwasher-friendly

The chemically harsh detergent used in dishwashers can damage the aluminum coating. The best way to wash these utensils is by using warm water with mild soap and a dishcloth or soft sponge.



Source by Michael Danson

Bread Machines – Pros and Cons

I’ve now been an owner of a bread machine for 5 months, and now I think it is time for me to write about my own experiences about the pros and cons in my opinion when you bake bread with a bread maker.

First and foremost, it has meant that I have started to bake my own bread, instead of buying them at the local baker. It is incredibly easy to get started, especially when you choose to bake a type of bread that has been baked several times before, so it takes only 1-2 minutes to put the bread maker in the process of baking.

First a little bit about the disadvantages I have experienced:

  • It is noisy. The kneading process is a reasonable noisy affair that lasts 30-40 minute’s total. It is perhaps not possible to avoid all the noise from the bread maker, but if you live in a small apartment or house, you cannot put it somewhere noise will not bother you. This means that you will most likely be awakened by the noise if it starts to knead the dough 3 hours before you have to get up in the morning to the wonderful freshly baked bread.
  • Holes in the bottom of the bread. In the beginning I just had get used to that there was a hole in my bread but now I’ve gotten used to it, so I will not even call it a disadvantage, since it is so minimal. If people have had to discard the bread because of this, they must have done something wrong.
  • Unbaked top. The top is obviously not baked as much as the sides and bottom, but it is baked enough. You cannot make bread with golden brown crust on top, but it is baked.
  • Shape. Bread baked in a bread machine is square and not like the bread we know from the bakery or supermarket. It has taken a little getting used to for me and my family.
  • Bread size. If you are a large family you must be aware that standard equipment on the market probably does not bake a big enough bread. Some machines, however, are big enough in size and can cover most family needs, but the price is unfortunately also often higher.

Advantages:

  • Cleaning? Very easy – it’s only the baking dish that need to be cleaned but since the bread always let go easily, it is often unnecessary to do other than removing the piece of bread, which sits on the shaft to the dough hook. Most bread machines are fitted with Teflon coating and the parts can easily be removed, and usually be put in the dishwasher.
  • Kneading. The bread maker can also be used to knead dough for other types of bread that you do not want to bake in the bread maker. I have successfully put it to knead the dough into buns, cookies and cake.
  • The smell of fresh bread. It’s wonderful that with the timer you can be sure that there is always freshly baked bread in the morning or evening with your cup of coffee. The smell of freshly baked bread from the baking machine makes it certainly easier to get out of bed in the morning.
  • Baking Master. If you, as I do, love to experiment with creating various new breads and invent new recipes, so you feel like a real baking champion, then a bread maker is an absolute hit. So far I have tried with Graham flour, cracked wheat kernels, walnuts, rye bread mixture.

Apart from the noise, I’m really happy with my bread maker. It makes excellent bread. It is easy to clean, and as I said, incredibly easy to set up. One will soon find their favorite recipes, but it’s also quite fun to experiment with kneading / raise / bake times and ingredients.



Source by Anders O.

A Chef’s View On The Pros and Cons Of Stainless Steel Cookware

Stainless steel is often considered the best of the best when it comes to cookware. Used in households all over the world and by professional chefs, as well, there are quite a few reasons why stainless steel cookware is a good choice. There are a few cons, as well, but these are generally overshadowed by the advantages.

The advantages of stainless steel cookware include:

* Durability. Stainless steel tends to be very tough. This type of cookware does not chip, rust or even stain, at least easily. Stainless is also dent and scratch resistant. It is practically impossible to destroy. This makes it very easy to clean, generally. This cookware is generally dishwasher safe, can handle going into the refrigerator and more.

* Flavor preservation. This type of cookware tends to not leach off any of its metallic properties into food. This means the cookware itself doe not impact flavor quality. Also, since it tends to not have a protective, non-stick coating, there is no risk of this material coming off in food.

* Heat transfer ability. When higher quality stainless steel cookware is brought into play, an aluminum or copper base is used to improve heat transfer. This ensures an even cooking of foods. When the cookware is well made, the cooking properties can be nearly impossible to beat or match.

* Appearance. Stainless steel is pretty and it’s easy to maintain that look. The mirrored finish needs only a gentle rubbing or wiping to bring back into pristine condition.

* Recyclable. Stainless steel is completely recyclable. If a pan does manage to get destroyed, it can be salvaged by another means. This makes stainless favored by those who are concerned about waste.

The disadvantages of stainless include:

* Poor heat transfer. Unless a bonded aluminum or copper base is used, the heat conductivity is very poor. This means cheaper stainless might not be superior to other products out there.

* Pricing. The better stainless steel is, the more expensive it tends to be. On the upside, a very good set of stainless cookware can last a life time. Many people consider this to be a one-time purchase that’s worth the investment.

* Scrubbing. Although stainless is generally pretty easy to clean, stuck on foods can make coated pans look a little more attractive. However, the little elbow grease is deemed worthwhile by many for the overall durability of these pots and pans.

When stainless steel cookware is chosen, there are some cleaning tips that can come into play. In general, stainless should be washed after use to avoid any potential, no matter how small, for staining. Basic sink or dishwasher cleaning will work. To make sure the finish stays beautiful, use a regular metal cleaner on the outside of the pan. Stuck on food will generally come off with a little elbow grease. Soap and steel wool generally do the trick.

Stainless steel cookware is a great all around purchase. It’s favored by home cooks and professional chefs all over the world for its durability, beauty and food taste preserving qualities. Although the best cookware might be more expensive than other options, many feel the expense is well worth it.



Source by Riley Hendersen

Pros and Cons of Using Copper Cookware

Copper cookware is widely used by most professional cooks, especially with regards to heat conductivity. It is usually in line with nickel, tin, stainless steel or a combination of these three metals.

Copper is used on the outside and stainless steel is on the cooking surface. To distinguish its effectiveness in kitchen cooking, below are some pros and cons of having copper cookware:

Pros

It is widely used by certain industries. Copper is malleable and ductile. This is the reason why many companies chose copper to be used in kitchen wares.

It is popular among chefs and culinary experts. Copper cookware has gained popularity amongst professionals because of its stylish look. Pots and pans have a distinct appeal of elegance.

Its silvery white and pinkish luster enhances the cooking experience of most cooks in various parts of the world. Most French use copper cookware in their traditional French cuisine.

Excellent heat conductivity. Copper distributes heat better than aluminum. Its conductivity is ten times higher than glass or stainless steel. It quickly responds to temperature changes as compared to other metals.

The heat and cooking time is being reduced when using copper cookware. From this, copper cookware prevents burnt spots which show that the cooking equipments are sub standardized.

Saves on polishing. There are models that come up with a brushed texture. Cookware does not need to be shiny. Some prefer their cookware to be bruised or scratched. It gives an antique and classy look. However, shining may prevent a copper cookware from developing a patina or green look.

Easy to clean and maintain. The smooth structure of a copper cookware helps easily remove small pieces of food from the pan’s surface.

It is in lined with other metals for protection. High quality cookware is usually in line with other metals like stainless steel. The lining protects the food, avoiding copper to react with it. The combination also allows precise cooking time for food to become cooked evenly.

Thus, copper cookware also has its downside. Some features may not be adequate enough for most cooks, in which, manufacturers tend to get up with a solution for these shortcomings. Here are some of the cons of copper:

Cons

Easily scratched and is naturally soft. Copper, when combined with other metals, make it more durable. Its sandwich layers of metals such as tin and nickel are not as strong as stainless steel. Nickel may be reactive because it is hard and ductile, while Tin may become unstable at 45 degrees Fahrenheit or more.

Heavy. Copper cookware possesses the heaviest metal among all cook wares. It is more prone to dents.

Changes in color and appearance. A copper cookware may change its color, especially when cooking in deep pink, orange or purple colors. Hence, heat and humidity can alter the appearance of copper cookware, especially when it is not cleaned properly.

Prone to tarnishing. Acidic foods may lead to the tarnishing of copper. The metal may leach into foods and can cause illnesses.

More cost. Copper is much more expensive as compared to other metals. Copper cookware collections cost several hundreds of dollars per piece.

Used with thorough care. Copper is sensitive to acidic foods. The pan cannot be used again when foods are cooked on the surface or the tin on the top has worn-out through the mentioned copper base. It can lead to toxicities.

There are people who can fix the polishing and even repair worn out copper cookware. A copper cookware requires proper maintenance in order to keep it looking like brand new.

Despite a copper cooker’s downsides, most gourmet chefs still prefer this kind of cookware. This is due to their great features such as its heat distribution system that are unmatched. Aside from this, cookware is an investment, offering very effective functionality for kitchen owners.



Source by David Urmann