By B15MiLl4hcodingcolor. Cookware. At Friday, October 19th 2018, 22:38:18 PM.
They say that if created under the right conditions anodized aluminum can be as tough as a diamond. Does that make hard anodized aluminum cookware a real gem? In this cooks experience, definitely yes. Anyone who cooks everyday can be driven crazy worrying if they are using the right cooking tools, stirring their sauce often enough so it doesn't stick and burn, and whether they are moving the cuts of meat adequately in the saute pan so no one piece is in the hot spot for too long. If you cook you have been there. And what cook hasn't had the embarrassment of having guests spot little pieces of burnt sauce or even worse bits of the nonstick coating from their pan, staring at them from the top of your entree. It doesn't have to be this way. Many types of quality cookware can solve these problems but for the average home chef, hard anodized aluminum cookware is the cookware of choice.
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
The amount of care required should also be taken into consideration when selecting a cookware. Bear in mind that different cookware types involve different care and maintenance. There are pans that are safe to put in the dishwasher, while other pans can be damaged by dishwasher liquid. Some cookware can simply be wiped out after cooking while other types require soaking. If your cookware can tarnish over time then it obviously requires extra care compared to other types.