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Mountain cookware

30/10/2023
by Nikos Mitsakis

 

"Although there are different materials used for cookware, I will concentrate on the materials currently used more. The materials of note is made of aluminum, stainless steel, and titanium. "

 

ALUMINIUM (uncoated)

 

It's been out of favor for several reasons. One is because aluminum oxidizes over time and are believed to be associated with health problems, including Alzheimer's disease. The FDA has rejected this threat, however there are many who believe that there is a risk.
Moreover, aluminum is not very durable in that it is "soft" metal deforms and makes bumps very easily.
If you use aluminum cookware for cooking probably be stuck eating because heated very quickly.
Cooking with very acidic or salty foods, such as tomato sauce, rhubarb, sauerkraut, etc. aluminum utensils can "make" more aluminum than usual and enter food.
Also, insoluble salt and acidic foods remain in an aluminum pan will cause pitting on the surface of the utensil....

 

 

ALUMINIUM (With non-stick coating)

 

The aluminum cookware coated is quite popular but slightly heavier than bare aluminum.
It is comparable with utensils of lightweight stainless steel in terms of their characteristics.

Advantages: It is durable, and have good heat distribution.

Disadvantages: You should not use metal objects for shuffling because injure their coat. Manufacturers recommend using plastic or wooden objects. You need washing them to become a "soft" cleansers, as we can not ... dishwashers and washing sand (beach) with overwhelming charm.

 

INOX

 

Stainless steel is essentially iron which have been added to eight alloys.
The more alloys, the better the quality. To set as stainless steel, the metal requires at least 11 percent chromium, which reduces the effect of corrosion caused by air and moisture.
Most stainless steel cookware containing 18% chromium up to 10% nickel.

Benefits: Stainless steel is very durable and resistant to scratches and bumps. It is also easy to clean. Many prefer stainless steel because, unlike aluminum cookware not reacted in acidic or alkaline foods cooked therein. An additional benefit is that the stainless cookware allows pieces of food sticking to the walls and the bottom ... and why it's good uh; ...because there is a cooking technique known as Deglazing, which is a technique for removing or dismantling of food residues and their transformation into a sauce or broth. The pouring of wine or other liquid (beer .. .. raki raki) over the debris contributes to a gourmet dinner overlooking the infinity.

Disadvantages: The main problem with the stainless steel cookware is that steel is a very poor conductor of heat, so much fuel and more time. Does not distribute heat evenly.To address these problems, many of these vessels incorporate a core of copper or aluminum between the steel layers at the bottom of the pot. Using other metals distributes heat much more efficiently. Other disadvantages are that the weight of the utensil is higher than other same capacitance eg. Aluminum pans and titanium. Also, the surface tends to deteriorate with prolonged exposure to salty environment.

 

TITANIUM

 

Titanium is the latest addition to cookware. They are ideal for backpacks in the back due to their lightweight.

Advantages: Titanium is a good heat conductor. Heat quickly and consumes less fuel. Also, it is not active metal and safe for our health in terms afti.Ta utensils are high strength and cleanse it easy. When cleaning them avoid using harsh chemicals .... and as we said, as we can not in dishwashers ... alters the taste.

Disadvantages: Because titanium is a very good conductor of heat, the pan is heated very quickly so that it needs more attention in cooking to avoid burning our dinner. Also, a little more expensive than other aluminum cookware coated.

 

Look for the following if you like....

Rounded corners and edges for two reasons.

1. The utensils are easier to clean ... not catch debris in corners. 2. Because the flames - fire can easily move up, ie the sides of the pan to have uniformity in the heat .... therefore faster and better cooking.

Black utensils

The black surface absorbs and distributes heat faster than a glossy surface. Most dishes do not come with black paint, but over time can be, especially if you use a wood fire. However, we paint them with black spray to high temperatures.

Waterproof cap

A weatherproof cap is critical to maximize the effectiveness of the pan. If you have a tight lid, the contents of the pot will be heated rapidly, and therefore would consume less fuel.

Package !!!

Look for dishes that require minimal space. The handles can be folded or removed (separate pan and tweezers). If you want to have more than one, look for utensils that nest inside one another.

Rim dish (Top Tim)

This is especially important if you use pliers - handle. The pliers - handle must be thoroughly keeps the pot below this rim with safety and stability. Otherwise ... easy to slip the soup in your lap.
weight
The lighter that meets your needs.

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Posted by Konstantinos

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