Why is an aluminum frying pan dangerous?

Kitchen utensils must fulfill their main function - to be useful when preparing delicious dishes. Food should not lose its basic qualities when using utensils that are safe for human health. A properly selected aluminum frying pan will help you avoid unnecessary waste of money.

Aluminum pots and pans are very popular among housewives.

How to distinguish a cast iron frying pan from an aluminum one

Cast iron products are difficult to confuse with any other products. It has an impressive weight and is considered a product for long-term use. Aluminum has much less weight, which is the main focus.

For the entire period of operation, subject to proper care, cast iron cookware is able to maintain a decent, presentable appearance.

Both metals have a tendency to burn food on it without stirring. However, cast iron is more resistant to cleaning than aluminum. For this reason, it can serve its owner for an unlimited number of years.

Important! The difference in weight will be the main criterion for such a comparison. In addition, the color of aluminum is difficult to beat. Counterfeits of this metal are rare, which is why it is not an expensive material.

Production technology

Modern aluminum cookware has different properties, depending on the composition of the raw materials. For the production of kitchen items they use:

Primary metal grade A5. Food grade aluminum in its pure form has excellent thermal conductivity, but it is very soft. To give the product strength, additional elements are added to the metal. The resulting alloys (AK7, AK9, etc.) are safe for health, while retaining the beneficial properties of aluminum.
Aluminum cast iron.
The alloy inherited the best properties of two metals: heat capacity, corrosion resistance. Thick-walled kitchen items are made from raw materials: cauldrons, frying pans, ducklings. Important! The benefit of aluminum cast iron is that the kitchen item is lightweight. At the same time, the properties of cast iron are preserved - high heat capacity. Cooked food in aluminum cookware is less likely to burn and can even be preserved for a short time.
Bimetallic alloy. The raw materials are used for stamping kitchen items. Essentially, the material is sheets of aluminum and steel. Pots, kettles, and ladles retain an important property - thermal conductivity. However, due to steel, the walls of objects have become stronger and less porous.

If we talk about old aluminum cookware, the harm and benefit will be the same as from new modern kitchen appliances. Previously, pure food-grade aluminum without additives was most often used for production, as evidenced by the rapid appearance of dents in pans when dropped or hit.

The properties of cookware may vary depending on the technology of its production:

The sheet metal production technology is called stamping. The product is “squeezed” out of the sheet. After giving the object its shape, it is finished. Stamping is done by embossing or forging. The cheapest dishes are made using the embossing method. The object is extruded from the sheet by a rotating blank of the machine. Disadvantage: the positive properties of the metal are lost. Thermal conductivity and strength deteriorate. Thin-walled dishes are made using the embossing method, the bottom of which is often reinforced with an anti-deformation disk. Forging is used in the production of expensive tableware. The technology improves the properties of aluminum: thermal conductivity and strength increase.
The most expensive technology is based on the casting method. Molten aluminum alloy is poured into molds. The technology allows you to completely preserve all the positive properties of aluminum. The walls of the dishes are thick, durable, and difficult to deform.

Important! All kitchen items of complex shape are made by stamping. Cast ware has a simple configuration.

The bottom of a pan, ladle or other product can be multi-layered. The invention is very useful, as it reduces the likelihood of food burning. When overheated, the bottom deforms less and burns out less often. A thick aluminum plate is used as an additional layer. If the cookware is intended for an induction cooker, then an additional plate is installed from a copper alloy.

It has been proven that cooking sour dishes in aluminum cookware is harmful, since the metal releases toxic substances during the reaction. This is where the non-stick coating comes to the rescue. This useful invention was invented not only to prevent burning. Non-stick coating prevents aluminum from coming into contact with food. The dishes retain only their beneficial properties, even when cooking compote or other sour dishes.

Non-stick coating is applied by rolling or spraying. The second layer has more useful properties. The rolled coating is applied to the sheet. After stamping, many microcracks appear. Spraying is performed only on finished dishes. The more protective layers, the better the properties of the non-stick coating and the more benefits it will provide.

There are three types of protective layer:

Ceramics. The protective layer has a negative property - it reacts poorly to prolonged contact with liquid. The remaining compote or soup will have to be poured into another storage container.
Teflon. The coating is capricious. It is unacceptable to use metal spoons or ladles to avoid scratches.
Mineral stone. The most practical coating, unless you come across a fake.

Any protective coating is useful, but such dishes become difficult to care for and require more careful storage.

Important! Expensive cookware made of cast aluminum will not cause harm even when preparing acidic food, since it is usually made with a protective coating.

Modern aluminum cookware in everyday life has an attractive appearance. The decorative coating adds beauty. It could be:

enamel;
varnish;
sprayed porcelain suspension that has been fired;
anodizing.

The benefit of decorative coating is maintaining an attractive appearance. There is zero harm to food since there is no direct contact. Decorative coating is applied to the outside of aluminum cookware.

Cheap products don't cover anything. They can only be sanded. A new pan will shine, but after a few uses the sides will become dull.

Care instructions

Keeping your aluminum pans in good condition doesn't require much effort.

Cleaning. It must be done after each use of kitchen utensils for frying. Many models require cleaning the aluminum frying pan in the dishwasher. There is a wide range of detergents for these products in specialized stores. You can get by with your grandmother’s advice if you apply it correctly. It is better to avoid using abrasive preparations when washing such dishes.
Caution. It is best to forget about the idea that food in such a container can be mixed with a sharp object. You can try this experiment, but the frying pan will definitely go to waste. It is best to resort to a wooden spatula, which will not damage the bottom of the aluminum cookware.
Fighting old carbon deposits. Daily cleaning may not bring the desired result if it is not done correctly. If carbon deposits occur, use citric acid and vinegar. The proportions of these ingredients look like this: 2 liters of water/200 ml of vinegar/100 ml of citric acid. The sounded components need to be boiled for 10-15 minutes, and then wipe the surface of the dishes with this liquid.

The use of a metal sponge for cleaning an aluminum frying pan should be completely avoided.

Additional Information! You can clean an aluminum frying pan using ammonia. 1 glass of water / 10-15 drops of ammonia will rid the dishes of fresh stains. It is enough to fill the bottom of the frying pan for 20 minutes to clean the inside.

Shape and size

The dimensions of the frying pan depend on its purpose. The round shape of the dishes remains traditional. If you wish, you can choose parameters with more creative lines. Functionality is important in cookware, which is worth remembering. A square-shaped aluminum frying pan will look impressive, but if you want to turn food over the fire, this format will create problems for the cook.

Aluminum in air is instantly covered with an oxide film - oxidized. As a result, aluminum products are completely rust-free.

The dimensions of the product depend on the number of people living in the family. With a diameter of 28 cm, this frying pan is ideal for cooking for all people living in the house.

Types of aluminum frying pans

The range of models to choose from for such products is impressive. When purchasing, it is important to evaluate three qualities of a product: practicality, price and its impact on human health.

These pans are very convenient to use, they are easy to clean and are perfect for frying any food.

Aluminum frying pan materials

Various metals are used as the basis for such utensils. However, each of them has its own characteristics. Not everyone knows the difference between cast and forged aluminum.

Cast aluminum

The weight of such a product will have more impressive parameters than its forged version. When producing this frying pan, you should expect a product with a thick bottom with high strength.

It is better to use a cast rather than stamped frying pan, because it has thicker walls and bottom, which means it can last longer.

Forged

Pressing the source material is the main technical development for such a product. Under high pressure, aluminum becomes strong. The dense and fibrous texture of the product are its main indicators.

The technology makes it possible to obtain models with thin walls and a thick bottom.

Attention! Which is better - cast or forged metal? In this case, it is difficult to choose any option. However, buyers prefer cast products.

Aluminum pan coating

When purchasing kitchenware, it is important to consider practicality and safety. The price parameters of products with a certain type of coating should also not be overlooked.

Cast cookware is suitable for any type of stove and for any type of culinary processing.

Ceramic coated

A frying pan with a ceramic inner layer meets European standards. This coating should be purchased due to its resistance to damage and high temperature. The ceramic layer does not require any time to heat up the pan. The product will last a long time and will allow you to use minimal oil when frying.

Ceramic coating is a layer of polymer composite material with silicon particles.

Disadvantages of an aluminum frying pan with a ceramic layer.

Fragility of the material. For this reason, such utensils cannot be cleaned of dirt in the dishwasher. The exception is models with additional coating. Temperature changes are also undesirable for it due to the risk of microcracks in the ceramic coating. They are not dangerous in themselves, but they can lead to a reduction in the life of the cookware.
High prices. Ceramics cannot be called a cheap material. As a result, an aluminum frying pan ceases to be an affordable product for every housewife.
Restrictions on use. Hobs with an ultra-thin base are a dubious tandem with an aluminum frying pan with a ceramic coating. It is better to use it to cook food on a gas or electric stove.

A big plus is the ability to cook with a minimum amount of oil.

Non-stick frying pan

An economical option does not always imply practicality of the product. Fat scale can be removed from the non-stick layer. The metal will eventually suffer from careless care. In this case, cast aluminum is better than stamping products made from sheets of this metal.

The non-stick material is sprayed from a spray bottle and then sintered at high temperatures.

Weight and wall thickness

In itself, such dishes are not heavy utensils. Ceramic and electric stoves do not require the use of thin-walled pans. A gas heater is suitable for dishes with a thick base.

Models with a thick bottom have improved storage properties.

How to heat an aluminum frying pan without burning it

Frying utensils will not cause any trouble if they are initially properly prepared for use.

“Grandma’s” method using salt

Our ancestors did not like to spoil the taste of products that they already got with hard work. When purchasing an aluminum frying pan, you must initially pour salt on the bottom. In this case, any variety will do. Next, you need to heat the salt for 10-15 minutes. The used material should be removed and the pan greased with vegetable oil. In a couple of days it will be ready to eat.

Information about the dangers of aluminum has no basis.

Option with water without salt

You can do without this organic substance. First you need to boil water in an aluminum container for five minutes. The hot liquid must be drained and the frying pan itself must be left to dry for half an hour. Then you need to lubricate the inner walls of the dish with any vegetable oil. A fatty base in the form of lard will not work. In a day, the aluminum frying pan will be ready for use.

Metal has no pores, so it is very easy to clean pans from any type of dirt.

Calcination with vegetable oil

In this case, we are talking about calcining the salt together with an oily liquid. The recipe for preparing an aluminum frying pan in this way is simple.

Use of oil. It must be evenly distributed over the entire bottom of the frying pan.
Adding salt. 1 tsp is enough. of this substance to mix it with vegetable oil.
The final stage. The container needs to stand for a couple of hours, after which it can be used.

You cannot store the finished dish in an aluminum frying pan.

Criteria for choosing a quality aluminum frying pan

Non-stick cookware for frying and stewing should be selected taking into account the following factors.

Bottom. Its maximum thickness guarantees long service life of the frying pan. You need to pay attention to the multi-layer non-stick coating. Plasma spraying can raise the price of a product, which will serve as its additional guarantor.
Risk when saving. Roller knurling is not the best purchase option if you want to use the product for more than a year. Aluminum cookware is not an unaffordable product. It is better to buy a more expensive frying pan so that it lasts longer.
Prudence. You can’t skimp on quality cookware. However, when purchasing consumer goods, the risk of using a pseudo-aluminum frying pan a couple of times increases. If you have a small family budget, you should pay attention to domestic brands with excellent products at affordable prices.

The cookware is suitable for any stove: induction, electric, gas.

Health benefits and harms of aluminum frying pans

When cooking, it is important to get dishes that are tasty and safe for the body. A frying pan and saucepan made of aluminum have caused controversy among experts about the advisability of its use. Some of them consider metal entering the body to be dangerous. A category of skeptical doctors argue about the cumulative effect of the negative impact of such a factor on health.

The aluminum frying pan heats up very quickly, the heat is evenly distributed from the bottom to the walls, so the food is evenly fried on all sides.

In contrast to this opinion, most scientists believe that aluminum in microdoses cannot cause damage to the body. Conclusion - the harm of the sounded metal to health has not been proven by laboratory studies.

Additional Information! Aluminum cookware does not mean cooking sour dishes in it. If desired, you can transfer such food to an enamel container, since the harmfulness of metal lies in its rapid oxidation.

Accessories for aluminum frying pan

It is difficult to imagine dishes that do not have additional elements. Their presence/absence often affects the functionality of the product.

Pen

In this case, we are talking about removable and non-removable components of the frying pan design. Its choice depends on the need to use the dishes in the oven and directly on the gas stove. Often it can be purchased as an additional accessory to the frying pan.

Cast aluminum is much stronger due to the thickness of the walls and bottom, and due to the structure of the metal. Accordingly, the material is not afraid of mechanical damage.

The handle can be made of plastic, which does not make this material less functional. You cannot get burned when using it, because modern models of frying pans do not involve heating the handle.

Lid

Quite often this accessory is not provided for the frying pan. You can buy it in a separate set. Ideally, the lid should be made of aluminum. Stainless steel or high-quality silicone will also work in this case.

Cast aluminum does not wear out or deform over time.

The lid can be matched to any model that matches it in diameter. Its sizes usually vary from 18 to 28 cm.

Reviews

Irina Petrovna Usikova, 49 years old, Tula

I used a set of stainless steel pans for a month. Did not like. Food constantly burns, despite the double bottom. Water takes a long time to boil. Returned to traditional aluminum. I try not to think about the harm. It is not yet known what kind of stainless steel Chinese pans are made of.

Olga Aleksandrovna Vishnevskaya, 37 years old, Novosibirsk

I always buy thick-walled aluminum pans. There are simple ones and non-stick ones. Somehow the stainless steel didn't work. I don’t feel any harm from aluminum on my health. My grandmother used it all her life and nothing was wrong, everything was fine.

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