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Aluminium Cookware Guide

Aluminium is one of the narrow range of metals that can be used for cookware because it does not react chemically with most food and so does not alter its flavour.

The benefits of aluminium cookware are that it is:

  • Lightweight
  • Durable
  • A very good heat conductor
  • Does not rust
  • Resistant to many forms of corrosion

Aluminium can, however, react with some acidic foods to change its taste. Such foods include tomatoes, rhubarb, cabbage and many soft fruits and we would advise not using a pure aluminium cooking surface with these.

Many frying pans and pans for cooking are made from cast aluminium which is thicker and stronger than sheet aluminium that is commonly used for bakeware.

All the brands we sell are made from cast aluminium or heavy gauge aluminium including Swiss Diamond, SKK Premium Plus and SKK Induction, Berndes Signocast, Berndes Special Edition and Berndes Removable Handle range.

Hard Anodised Aluminium

Anodisation increases the thickness and density of the oxide layer on the surface of the pan. This increases its corrosion resistance and durability. Hard anodisation increases yet further the thickness of the oxide layer.

Infused anodised cookware then takes one step further and infuses the pan with an advanced release polymer which penetrates the surface pores and makes for an ultra-smooth, non-porous, stick resistant cooking surface.

Calphalon claim that the hard anodisation process they employ for the Calphalon One Infused Anodised range makes for a surface that is 30% harder than stainless steel

Aluminium and Health

In 1965 some research linked aluminium with Alzheimer's Disease but not all experts agree on this link. In fact in 1997, the World Health Organisation (WHO) said that they had found no evidence to say that aluminium posed a health risk to healthy people who were not exposed to aluminium through their job. WHO said there was no evidence that aluminium was a primary cause of Alzheimer's disease.

According to the government web site, a study found that about 20% of aluminium in the diet came from the use of aluminium cookware and foil, but other studies have shown that the use of aluminium cookware contributes little to our dietary aluminium intakes.

According to the same source, cooking foods in aluminium containers increases the aluminium content in the food by less than 1 milligram per kilogram of food for about half of the foods that have already been studied, and less than 10 milligrams per kilogram for 85% of those foods.

Swiss Diamond - aluminium base does not have contact with food Swiss Diamond say that due to the hardness and thickness of their product, plus the nano-composite coating with diamonds, there is NEVER any chance that food comes in contact with the cast aluminium.

I believe that brands such as SKK with its layers of ceramic plasma, primer and anti corrosion, between the aluminium base of the pan and the non stick coating, would undoubtably say the same thing.

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