Although heavier aluminum utensils are more expensive
than the lighter ones on account of the metal required and the
manufacturing process involved, they are harder and more durable. Cast
aluminum is used for large vessels, such as those required in
institutions where large quantities of food are cooked and where pots
and kettles are subjected to extremely hard wear, but this is the most
expensive kind, for in order to make the aluminum hard enough for
casting some harder metal must be mixed with it. One of the
disadvantages of aluminum is that it is not always easy to clean, but
this is overbalanced by the fact that foods do not burn so readily in
aluminum utensils as in other kinds, since the heat is evenly
distributed by this metal.
4. ENAMEL.--Good enamel cooking utensils are desirable for some purposes
and are only moderately expensive. Utensils made of enamel are not so
durable as those made of metal, because excessive heat or a sharp blow
will cause the enamel to chip. Enamel utensils come in various colors,
and all can be kept clean easily, but the gray enamel is considered to
be the best for wear.
5. IRON AND STEEL.--Utensils made of iron and steel are usually
inexpensive, but some, especially those of iron, are heavy. These metals
are used principally for such utensils as frying pans, or skillets,
griddles, waffle irons, and kettles for deep-fat frying.
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