How to Cook in Cast Aluminum Cookware

Because of its quick conductivity, even heating capabilities and non-stick surface, aluminum is commonly used in cookware today. In fact, 50 percent of cookware contains an aluminum core. Cast aluminum is "cast" from hot aluminum that is poured into a mold and then cooled. During this process, the aluminum forms air pockets that allow the cookware to heat quickly at lower temperatures. Cast aluminum cookware can be a useful choice for both the novice or seasoned cook if you know how to use and care for it. Recently, cast aluminum cookware has been rumored to adversely affect health by infusing aluminum into foods. However, if used and cared for correctly, you can enjoy cast aluminum cookware without fear of unhealthy side effects. Add this to my Recipe Box.

Instructions

1

Season your cookware. Since cast aluminum is porous, your cookware will need to be seasoned prior to using. To season, wash the pot or pan with soapy water and dry it thoroughly. Coat the pan with a thick layer of vegetable oil, making sure that there are no "gaps" in the oil on the surface. Place the pot or pan in a 250-degree oven for two hours. This seasoning will keep food from sticking to the pan.

2

Use wooden or plastic spoons when cooking. Cast aluminum has a relatively soft surface, so using metal spatulas, forks, spoons or other utensils can scratch the surface. Cook only with plastic, silicone or wooden utensils.

3

Cook only on steady surfaces. Because they are cast, and thus porous, cast aluminum cookware can be very brittle. Merely dropping the pan on the floor can crack it.

4

Avoid cooking acidic foods. Because of their acidity, citrus, tomatoes and egg yolks can react with the aluminum and actually alter the taste of the food. It will also darken the color of your aluminum pan. Never store acidic foods in your cookware, because the acids will "eat" away the aluminum.

5

Do not soak the cookware after cooking. Since it is porous, cast aluminum cookware should be quickly washed with soap and water and dried completely. Soaking the cookware can adversely affect its heat conductivity as well as undo its seasoning.

6

Choose anodized cookware. If you would like a lower-maintenance option for cooking, purchase anodized cast aluminum cookware. Although it is generally more expensive, anodized aluminum expands the aluminum's natural layer of aluminum oxide, making it less porous with a smoother finish. Anodized aluminum can be treated much more roughly than its non-anodized counterpart.