{"id":5529,"date":"2022-06-03T07:43:35","date_gmt":"2022-06-03T07:43:35","guid":{"rendered":"https:\/\/www.housejunkie.co.uk\/?p=5529"},"modified":"2023-01-10T04:33:43","modified_gmt":"2023-01-10T04:33:43","slug":"what-are-saucepans-made-of","status":"publish","type":"post","link":"https:\/\/homesguide.co.uk\/what-are-saucepans-made-of\/","title":{"rendered":"What Are Saucepans Made Of: The Ideal Material for Your Dishes"},"content":{"rendered":"

The best frying pan material is somewhat subjective to preference, the type of food you are cooking, and also the type of hob you are using. However, different materials used to make cookware have a wide range of properties that can affect how quickly your food cooks and even how well it turns out. In today’s article, we’ll give light to the questions – what are saucepans made of and what material makes the best saucepan?<\/p>\n

Why Is the Material Used to Make Cookware Important?<\/h2>\n

\"aBefore we jump straight into the saucepan material guide, let’s first understand why the material used in creating the cookware is so important. Each component possesses different properties that contribute to how evenly the heat is distributed across the surface of the pan. They also vary in levels of heat conductivity<\/a>. Combined, this conduction and distribution can make it easier or harder to cook specific foods.<\/p>\n

The material used to make a saucepan is even more important if you cook on an induction hob that uses magnetic energy to conduct heat. This means cookware made solely out of aluminium or copper will not work on induction cooktops. Only a saucepan with a magnetic metal<\/strong> will heat up on an induction hob.<\/p>\n

A Guide to Cookware Materials<\/h2>\n

Stainless steel and non-stick materials are often the most common types of materials found in a typical kitchen’s pots and pans. Does that make them the best? Let’s find out.<\/p>\n

Stainless Steel<\/h3>\n

Stainless steel is entirely non-reactive to alkaline and acidic foods<\/strong> which makes it highly versatile. So much so that it is actually considered to be the most versatile cookware material. Stainless steel itself isn’t the best heat conductor, actually, it’s pretty bad at conducting heat. Hence, pots and pans are clad with stainless steel and contain a variety of core materials to improve heat conduction and distribution. For reasons that will become obvious later, the most common core materials used for the core are copper and aluminium<\/strong>.<\/p>\n

Stainless steel is a tasteless cooking material and it will not alter the flavour of your food. It heats up quickly and reacts to temperature changes rather fast for accurate and precise cooking. Stainless steel cookware can withstand extreme temperatures<\/strong>. Plus, it can go in the oven as long as the handle is also made out of stainless steel. Just be careful because the handles will also warm up.<\/p>\n

Stainless steel makes extremely durable cookware. It is dishwasher safe, resists scratches or dents, and allows you to use any type of utensil – even metal, without causing any damage.<\/p>\n

It may take some time to get used to cooking with stainless steel if you have never used it before. This is because the cooking surface becomes very hot and food can easily stick to it, especially those that are protein-rich<\/strong>. To avoid this, make sure to use a good amount of oil.<\/p>\n

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A post shared by Dee Dee Anderson, NTP, CGP (@deetrainingnutrition)<\/a><\/p>\n<\/div>\n<\/blockquote>\n