One reason aluminum became popular for cookware is
because it is an excellent heat conductor. Heat spreads
quick and evenly across the bottom, up the sides, and
across the cover of a pot to completely surround the food.
Now cookware manufacturers have developed a process for
treating aluminum that retains the heat conductivity
properties of the metal, but changes aluminum in other
ways. The process, called anodization, involves a series
of electrochemical baths that thicken the oxide film that
forms naturally on aluminum. Food barely sticks on the
hard, smooth surface of this altered aluminum, making it
easier to clean. Anodized aluminum cookware doesn't react
to acidic foods, so these pots and pans are top choices
for cooking fruits and sauces with tomato, wine, and
lemon juice.
2006-07-22 10:00:40
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answer #2
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answered by Dee 5
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