By B15MiLl4hcodingcolor. Cookware. At Thursday, October 18th 2018, 10:17:18 AM.
Different materials such as cast iron, stainless steel, copper, carbon steel, aluminium etc. are used for the manufacturing of cookware. Every metal has its own advantages and disadvantages. Aluminium has good thermal conductivity but less than that of copper. Whereas, cast iron can withstand high temperatures but provides slow heating.
Now let get started on some cookware terms and the very basic knowledge you will need to know. As I mentioned above, we will begin with thickness of a pot or pan and the terms used. Metal thickness can be stated in inches (thousandths), millimeters, or gauge. Since many manufactures are now in Europe, they sell to Europe as well to the USA; those brands will be rated in MM or millimeters. Do not let metric measurements scare you; 1.0 MM is 0.0394 inches thick, a 0.5 MM is one half that thick or 0.0197 inches thick and 2.0 MM is twice that thickness or 0.0787 inches thick. The higher the MM rating the thicker the utensil will be. The next term for thickness is called gauge. Gauge can be hard to understand. The measurement in gauge works the reverse of normal thinking. The larger the number of gauge the resulting material will be thinner. A 16 gauge material is 1.3 MM thick, an 8 gauge material is 3.25 MM thick and a 4 gauge material is 5.18 MM thick
Without the presence of cookware, a kitchen will not be called a kitchen. Cookware not only embellishes a kitchen, but also it demarcates the essence of a kitchen where great cooking of palatable dishes takes place.