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Aluminium cookware, what do you need to know?

We are often asked ‘is aluminium cookware safe? Our answer is yes!


Strong, light and a good conductor of heat, aluminium ticks many of the boxes that we require for cookware, however, concerns over how aluminium can react and leach into food are often raised.

Aluminium is the most abundant metal on the planet, its naturally found in rocks, clay and soil and therefore ends up in the plants we eat.


Its true, Aluminium can leach into food (particularly acidic food), but in such minuscule quantities that it would never outweigh the amount of aluminium you consume on a daily basis. Livestrong states “cooking in aluminium pans or foil can add about 3.5 mg aluminium to the daily intake.  Given that most people consume an average of 1-10mg of aluminium daily from natural sources, this amount would not be enough to constitute a health hazard.”

Aluminium cookware available today is anodized or hard anodized, this is an electrochemical process that creates a protective layer between the aluminium and the food to ensure that the food is protected from any harmful transfer. If the pan isn’t anodized in any way it will have a non-stick layer to create the same protection. If you are still concerned about safety look for PFOA Free pans


Now, with that said let's point you in the direction of some of our favourite aluminium pans.

 Le Creuset TNS Cookware  Circulon Cookware  GreenPan Cookware
 Le Creuset TNS Cookware  Circulon Anodised Cookware   GreenPan Cookware


Still not set on the idea of aluminium? Then take a look at stainless steel cookware. Considered the ‘professional’s choice’, stainless steel pans are extremely strong, durable and to top it off they look great! Stainless steel won’t react with the food or corrode (except in extreme circumstances). Stainless steel is a very poor heat conductor, whilst this is a great advantage for pan handles as they are less likely to get hot, but not so great for the body of the pan when it comes to spreading the heat. To provide both strength and thermal conductivity, stainless steel pans usually have a thick layer of conductive aluminium or copper bonded to the thin steel base. This layer is then enclosed in stainless steel for durability, creating what is known as an encapsulated or sandwich base. 3-ply stainless steel cookware goes one step further, the pans contain a full aluminium core sandwiched between two layers of stainless steel to ensure the even spread of heat through the entire surface of the pan.


 Le Creuset 3-ply  Lagostina Lagofusion Accademia Saucepan  Judge Stainless Steel Cookware

 Le Creuset 3-Ply Stainless Steel Cookware

 Lagostina 3-Ply Stainless Steel  Judge Vista Stainless Steel Cookware

Posted: 07 May 2018

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