Stainless steel cookware versus aluminum pots and pans. Much like fans' favorite sports teams, each has its own supporters and detractors. Pros and cons can be debated with each metal's uses.

Many cupboards are stocked with aluminum and stainless steel cooking utensils. Their use may depend on the cooking technique needed. Price and durability are also factors in deciding which metal to purchase for the kitchen.

Stainless Steel Pros

Stainless steel is basically iron to which up to eight alloys have been added. The more alloys, the better the quality. To be considered as stainless steel, the metal requires at least 11 percent chromium, which reduces the effects of rust caused by air and moisture. Almost all stainless steel cookware contains 18 percent chromium and up to 10 percent nickel.

This type of metal is very resistant and durable and resists to almost any kind of scratches. Stainless steel cookware is also easy to clean.

Cooks choose stainless steel over aluminium cookware. The reason for that is because unlike aluminium cookware, the stainless steel doesn t react to alkaline or acidic foods that are cooked in it.

Aluminum Pros

Mass-produced aluminum cookware has been around since the late 19th century, but only started to sell large quantities in the mid 20th century. More than 50% of all cookware sold is made of aluminum and its popularity stems, in part, from its often low cost and its fast heating.

There are three kinds of aluminium cookware: -Pressed: This is the cheapest but is also the quickest to be tossed way after several uses because of wear. -Cast: This one is thicker and more porous than pressed but is able to retain heat better. -Anodized: These are the best quality of aluminium cookware, but also the most expensive. They are made through a process of electro-chemical and are scratch resistant and non-stick.

Stainless cons

The primary trouble with stainless cookware is that it is a very bad conductor of heat and does not distribute the heat evenly. This is bad because we need heat to cook and that s why most of the quality stainless cookware incorporate aluminium or copper placed between the layers to conduct heat better. These metals allows people to cook efficiently with any stainless steel cookware.

Other disadvantages with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment.

Aluminum cons

The main trouble with aluminum cookware is that reacts to some types of foods, particularly those with acidic or alkaline components. You do not want to cook tomato sauce in an aluminum pot because aluminum particles might be leached into the food.

Another con is that some people believe that using the aluminium cause Alzheimer's disease. The FDA as well most scientists believe that there is not threat, but if you are one of those that follow the "an ounce of prevention is worth a pound of cure", then you should use stainless steel cookware.

How to Decide?

Choosing between aluminium or stainless cookware it is all about the costs, quality and your cooking needs. For those who do not have much money, then aluminium is good for them. But, if you got the money and are looking for quality cookware, you will find it in the stainless steel cookware. Cleaning is a fairly simple process, whatever you choose the aluminium or stainless steel. They both can be washed with liquid detergent or be put in the dishwasher.

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