ALUMINUM - TYPES OF ALUMINUM COOKWARE

Aluminum cookware can be formed either by pressing or by casting. Most aluminum cookware on the market today is formed by pressing. Casting of aluminum is a slower and more expensive process, however the end result is that the body thickness is generally thicker than pressed aluminum, and the bottom and the rims can be made even thicker than the sidewalls, which helps prevent warping or going "out of round". Cast aluminum is also more porous than pressed aluminum, which results in better heat retention. When polished or coated, it is difficult to visually tell the difference between pressed or cast aluminum.

Aluminum cookware can also be improved by a process called "hard anodizing". This is a Electro-chemical process which increases the thickness of natural oxide film in aluminum, to give it a hard non-oxidizing finish. The surface of the aluminum actually becomes harder than steel, which dramatically increases the durability of the surfaces of aluminum. The exterior finish after the hard anodizing process turns to a dark gray color. For information on our hard anodized aluminum line, refer to "Confidence" cookware in the product information section.

Cookware Accessories Information Posted By: Blueshoots.com

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