Are Your Aluminum Pots and Pans Dangerous?

There has been a lot of press about what kinds of pots and pans are safe. With the news that Teflon can flake into your food, some people are looking for alternatives to nonstick. Aluminum pots and pans are usually inexpensive and many people use them because they fit in their budget. They are lightweight and heat quickly and evenly during cooking.

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Aluminum's primary problem is its reactivity. Foods prepared in aluminum can chemically react with the metal and form aluminum salts in your food. Excessive amounts built up over time can cause impaired vision and motor coordination as well as Alzheimer's disease. When you think that more than half of all the cookware sold today is made of aluminum, you have to wonder if this is a growing problem.

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No definitive link has been proven between using aluminum cookware and deteriorating health. However, why take the chance? Here are some strategies you can use to keep your aluminum risks to a minimum.

Safety Precautions

Keep your aluminum cookware in good condition. If you see pits in the bottom or it seems worn, your food will absorb more aluminum. Replace it. Don't store food in aluminum. The longer you store or cook food in aluminum, the more aluminum your food absorbs. In other words, use a stainless steel kettle when you're cooking spaghetti sauce or homemade soup.

Don't cook acidic foods in aluminum. Foods with a high acid level or a large amount of salt may cause more aluminum to get in your food. Acidic foods include tomatoes, rhubarb and sauerkraut.

Alternatives

Anodized aluminum goes through a process that coats the surface of the cookware. This coating helps prevent aluminum from being absorbed by the food. Anodized aluminum doesn't react to acidic foods like aluminum so you can use it without worrying about topping your pasta with aluminum sauce. Anodized aluminum cookware is usually more expensive than plain aluminum.

Stainless steel is a combination of chromium and nickel. It lasts a long time and easy to clean. It is the choice of professional chefs the world over. Stainless steel can also be expensive and heavy. It does not react with foods, but may require special cleaning. If you have nickel allergies, you may want to avoid stainless steel cookware.

Copper pans are usually coated with stainless steel to make them easier to care for. Copper is a great conductor of heat and cooks food well, but it may react with food. They are very expensive and require a lot of care to remain looking their best.

Nonstick

Nonstick cookware is coated with Teflon or Silverstone. Both of these coatings may scratch easily if you use metal or wooden utensils. If overheated, the coatings may release toxic fumes that may also be carcinogenic. If you keep pet birds, keep them far away from the kitchen as the fumes are hazardous for them. Many people like the convenience of nonstick despite these problems.

Cast iron holds heat evenly and for long periods of time. They require a little extra care because they must be seasoned to keep food from sticking, and they are very heavy for some people. They can be used in the oven as well as on the stove. Keep them oiled between uses to prevent rust.

Are Your Aluminum Pots and Pans Dangerous?

Article by Nancy Cope of Cook For Your Health - the place to shop for waterless cookware sets and cooking pans.

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Aluminum Foil Steam Table Pans - The Complete Consumer Guide

Aluminum foil pans are the most versatile disposable food containers produced today. Steam table foil pans are cost-effective, practical, and intended for one-time use. They are designed to withstand extreme temperature ranges, from below freezing to broiler oven temperatures. For these reasons, they are the #1 choice for food transport used by restaurants, caterers, and chefs within the food service industry. There is no need to clean them up after using, simply discard in a recyclable manner. Aluminum can be recycled a countless number of times, therefore we suggest recycling aluminum products whenever possible.

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With such an extensive selection of foil containers and products to choose from online, it can sometimes become confusing to the consumer. This guide will help you in choosing which specific pan fit your needs.

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Steam Table Foil Pan Background

Almost all US manufactured foil pans are made with aluminum alloy 3003. The strength of a foil pan is determined by how thick the aluminum sheet is, which is measured by its gauge. A heavier gauge results in a stronger pan. Many US manufacturers make several different gauges of the same sized pan to allow for economical usage in different applications. For example, transporting light-weight food items such as salads does not require such a strong pan, so a lighter gauge foil pan will do the job adequately.

Steam Table Pan Sizes

Apart from a few negligible variances, all steam table foil pan sizes are universal among US aluminum foil manufacturers. There are 3 size categories of steam table pans: Full-Size, Half-Size, and Third-Size.

Half-Size Pans

These measure 12-3/4" length by 10-3/8" width. The most common half-size pans are made with 40 gauge heavy duty aluminum, full curl rim, with the exception of the half-size extra deep pan which is even stronger at 50 gauge. (A stronger 45 gauge version of the half-size deep is also available).

Half-Size Pans (4 Depths) 12-3/4" x 10-3/8" (Packed 100 pans per case)
Half-Size Shallow: 1-11/16" Vertical Depth Half-Size Medium: 2-3/16" Vertical Depth Half-Size Deep: 2-9/16" Vertical Depth Half-Size Extra Deep: 4-3/16" Vertical Depth

Uses: Light-medium volume catering, smaller party portions, bulk food transport, barbecues, broiling, baking, casseroles, pastries, cooking.

Full-Size Pans

These measure 20-3/4" length by 12-13/16" width and vary in depth. Generally, these are made with 65 gauge heavy duty aluminum, full curl rim. These will not bend or crush easily. Economy gauge pans are 55 and 60 gauge, also known as cheater gauge. These are best used for light duty applications and we generally do not recommend them for commercial food service use. And if you need even stronger support, 70 gauge extra heavy duty pans in the Full-Size Deep and Full-Size Medium are available.

Full Size Pans (3 Depths) 20-3/4" x 12-13/16" (Packed 50 pans per case)
Full Size Shallow: 1-11/16" Vertical Depth Full Size Medium: 2-3/16" Vertical Depth Full Size Deep: 3-3/8" Vertical Depth

Uses: Full-service volume catering, party pan portions, heavy bulk food transport, broiling, barbecues, baking, cooking.

Third-Size Pans

The third-size deep steam pan is the exact same pan as the 5LB loaf/bread pan. These are available in cases of 100 and 200.

Uses: Loaf/bread pans, pound cakes, broiling, barbecues, cooking, baking

Steam Pan Lids

Matching foil lids are available for all steam foil pans. Lids will universally fit their respective size pans, including pans made by various US manufacturers. In addition to foil lids, clear OPS dome lids are available for half-size pans.

Foil Pan Tips

Did you know foil pans can be refrigerated or frozen, and they can go straight into the oven? This is one main reason they are the top choice for disposable food transport within the food service industry. However, there are a few things you can do to get the most out of your steam tables.
Always Support The Bottom! Keep in mind that aluminum containers will bend under weight, and holding a pan by the edges when full of food is something you should try to avoid. Use at least one hand under the pan for support whenever transporting food. Use matching foil lids. These serve several purposes. They cover the food and keep food hot (steaming!). They help eliminate spills. They also provide significant added support once they crimp fully around the pan. With liquid foods, use plastic cling wrap to cover the pan, then crimp the foil pan lid over the top. This will significantly reduce leakage and spills. Aluminum pans are recyclable. Help the environment by recycling your foil products whenever possible.

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Aluminum Foil Steam Table Pans - The Complete Consumer Guide

For a complete line of the widest selection of steam table foil pans online, please visit: Pactogo.com Steam Table Foil Pans

For a complete line of cake and baking foil pans, please visit: foil pans

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3 Reasons to Choose Aluminum Cake Pans

When it comes to baking cakes, pies, muffins, or any delectable treats, you have to choose the best. In this article, I'll give you 3 good reasons why you why you should choose aluminum cake pans.

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1. They are easy to clean up.

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Most pans made of aluminum also include a non-stick coating. They also have a natural aversion to muck, and most eve come with special non-stick coating make them that much easier for you to clean up.

Also, they won't rust so you won't have the same problem that cast iron has. You won't have to worry about exposing your them to moisture, which would be inevitable if you're actually using them to bake something.

2. They are durable.

It's one of the lightest metals out there, but it also extremely strong for its weight. This makes it very durable, and many brands of aluminum cake pans even offer lifetime warranties.

And, as mentioned in number 1, they won't rust and won't corrode away the more you expose them to water the way pans made of iron or other ferrous material would.

3. They come in many shapes.

Aside from being strong, it's also one of the more malleable metals out there. That means that your aluminum cake pans can be shaped into many forms, and sizes, and can be made into molds with a lot of fine detail.

They come in the shape of flowers, castles, trains, sports equipment, cartoon characters, and Sesame Street Muppets to name just a few.

Plus, they will show detailed patterns that other types of metals simply can't, which will allow you to produce beautiful cakes and desserts.

Some people will argue that aluminum cake pans are too thin, and this will prevent whatever you're baking from cooking evenly. To this I say "Hogwash!"

They can be heavy cast, just like other metals, and this will encourage your baked goods to rise evenly, and cook more uniformly. And of course, the pans will be much lighter, and they'll retain their ease of cleanup, and malleability so they'll still be able to come in different shapes with plenty of detail.

So choosing aluminum cake pans is a no brainer for anyone wanting a quality shaped pan that's lightweight, easy to clean, and can be found in just the right shape. You'll be thankful you did you chose one.

3 Reasons to Choose Aluminum Cake Pans

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Stainless Steel Cookware Versus Aluminum Pans

Stainless steel and aluminum are the most common metals used for making cookware sets and other utensils. According to an estimate, more than 50 % of all kitchenware and cookware manufactured now days have either stainless steel or aluminum, at least in minor quantities. A detailed comparison about cookware made from stainless steel and cookware made from aluminum is discussed below.

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Comparison is best done in terms of factors as it is easy to understand. Some important aspects with respect to a buyer as discussed below. Instead of common points which are strengths of both the materials, the debate between aluminum and stainless cookware is generalized using factors in which either of them manages to pip the other.

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Thermal Conductivity

Cooking and roasting is principally dependant on the principle of thermal conductivity. The thermal conductivity of aluminum is quite higher as compared to steel. For your information, copper betters aluminum in terms of thermal conductivity. This explains the fact that a lot of good cookware has a small coating of copper (between layers of steel) at the bottom end which meets the heat first.

Heat Distribution

steel on its own does not distribute heat evenly. Its only when certain other metals are added that there is a proper distribution of heat.

Reaction to Certain Foods

Aluminum is known to react with foods which have alkaline or acidic contents. That is the reason food items like some soups are not cooked in aluminum pans as aluminum particles may get trapped in your food. A standard alternative to this is the concept of hard anodized non-stick aluminum which is made through the process of electro-chemical anodizing which doesn't allow the base metal to breach into food items. The surface of stainless equipment may pit if exposed to salty environment for a long time. Even if stainless steel comprises of a variety of metals, there is no or negligible particles entering food.

Cost

If materials used to make cookware are compared, aluminum cookware will be less expensive against cookware made up of steel.

Apart from this, stainless steel is popularly used for making skillets, stock pots and other such cookware.

Stainless Steel Cookware Versus Aluminum Pans

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