Cast Iron Cookware

Mass-produced Aluminum Cookware has been around since the late 19th century, but sales really took off in the mid 20th century. More than half of all cookware sold is made of aluminum and its popularity stems, in part, from its often low price and its fast heating.

There are three kinds of aluminium cookware: -Pressed: This is the less expensive but is also the quickest to be tossed way after some uses because of wear. -Cast: This one is thicker and more porous than pressed and is able to retain heat better. -Anodized: These are the best quality of Aluminum Cookware, but also the most expensive. They are made through a process of electro-chemical and are scratch resistant and non-stick.

Benefits of Aluminum Cookware:

1. Non-stick surface

This is the common characteristic of most aluminum cookware. Therefore, when cooking an omelet or sunny-side up, you will get the perfect egg breakfast right on your plate.

2. Easy to clean

Washing aluminum cookware is a breeze. No more getting into a vigorous task of scraping the left over of fried eggs, meat skins, and other food debris left on the surface while cooking. Do a bit of hand washing using mild detergent and that's it!

3. Cooks fast and easy

Because aluminum is such a good heat conductor compared with ordinary Cast Iron Cookware, your cooking time and the time it takes to preheat the cookware is drastically decreased. No more waiting for that frying pan to get hot!