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Aluminum Cookware is the cookware preferred by professional and home chefs alike. It is lightweight, durable and is an excellent conductor of heat. Aluminum cookware comes in three basic styles.

Anodized aluminum is a single block of aluminum that is extruded into the final shape of the pan. The pan is then placed in an acid bath and an electrical charge is applied. What is happening is an oxidized layer or "shell" has formed on the outside of the aluminum. This is permanent and prevents the pan from having a having a reaction with the atmosphere, and keeps foods or liquids from picking up "funny" tastes or odors. If you use the pan at medium temperatures the pan will also exhibit nonstick properties

Nonstick aluminum pans also created from a single piece of extruded aluminum. Once the pan has been shaped the nonstick interior is "applied" (technically it's part of the manufacturing process but Mom isn't going to go into materials construction with you). The outside of the pan is then usually covered with a thin decorative layer to prevent interaction with the food. While nonstick pans may be easier to clean, you don't need them for every thing you cook. You should use them only for "sticky" high protein foods like eggs, or fish. You should never use a nonstick pan with high temperatures, the nonstick surface won't work, and if you get it hot enough (over 500 degrees) you can cause a harmful chemical to be released into the air.

The last option is aluminum core cookware. The middle layer of this cookware is a single piece of aluminum. The exterior is usually a thin section of stainless steel (for easy cleanup). The interior is either stainless steel or nonstick. This cookware combines the excellent heating and cooking properties of aluminum with the easy cleanup and durability of stainless steel. Due to the complicated construction of this cookware it is more expensive than other aluminum cookware, however it is very durable and extremly easier to maintain.

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