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Home > Aluminum Cookware VS Carbon Steel Cookware

Aluminum and Carbon Steel Cookware are the most common metals used for making cookware sets and other utensils. According to an estimate, more than 50 % of all kitchenware and cookware manufactured now days have either stainless steel or aluminum, at least in minor quantities. A detailed comparison about cookware made from cookware made from aluminum and stainless steel is discussed below.


Aluminum Pros


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.


Stainless Steel Pros


Stainless steel is iron to which up to eight alloys have been added. The more alloys, the better the quality. To be considered as stainless Carbon Steel Cookware, the metal requires at least 11 percent chromium, and that reduces the effects of rust caused by air and moisture. Almost all stainless steel cookware contains 18 percent chromium and up to 10 percent nickel. Stainless steel is durable and resists scratches and dents. It is also easy to clean.


Aluminum cons

The primary trouble with Aluminum Cookware is that it can react to some types of foods, particularly those with acidic or alkaline components. You do not want to cook tomato sauce in an aluminum pot because aluminum particles might be leached into the food. Another con is that some people believe that using the aluminium cause Alzheimer's disease. The FDA and most scientists believe that there is not threat, but if you are one of those that follow the "an ounce of prevention is worth a pound of cure", then you should use stainless steel cookware.


Stainless cons


The primary problem with stainless Carbon Steel Cookware is that it is an extremely poor conductor of heat, which is obviously rather essential to cooking. It also doesn t distribute heat evenly. To alleviate these problems, many quality stainless pots and pans have a core of either copper or aluminum placed between layers of steel on the cookware's bottom. Using these other metals distributes heat much more efficiently than stainless steel alone. Other disadvantages with stainless is that it tends to discolor over very high heat and its surface may pit with prolonged exposure to a salty environment.