Aluminium in cookware

Iron cookware Historically, iron followed copper in the development of cooking materials. In comparison with copper, it has a higher specific heat capacity and a lower thermal conductivity. These characteristics are ideal for achieving and maintaining very high temperatures. Unfortunately, chemically, iron has no beneficial characteristics. . It is a hygroscopic material (it easily absorbs atmospheric humidity) and, in contact…

Cooper in cookware Copper was the first metal used for the manufacture of cookware largely due to its malleability. In the roman era, it was mainly obtained from cyprus, which gives its name to the metal (from latin: cuprum) and evolving into the name we use today “copper”. Copper is one of the few noble metals that can be found…

Introduction to materials in cookware and kitchen utensils

from time immemorial cooking has gone hand-in-hand with fire. and in fact fire and cooking have always been almost synonymous concepts. Many archaeological sites have been investigated where various fire structures have been found. These structures reflect the varied social roles in neandertal households that have been discovered in caves dating back to over 50.000 years. About 5,000 years ago,…