Posted: 9/2/2012 6:29:37 AM EDT
| which is better for an electric stove, stainless steal or aluminum ? |
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Quoted:
Cast iron. I assume you are comparing a clad stainless/aluminum pan to an aluminum pan. An inexpensive aluminum pan is better than an inexpensive clad pan but a quality clad pan conducts heat just as well as an aluminum pan but is non reactive. +1 Cast iron is slow to heat and retains the heat a long time. This is great for things like steaks, bacon, fish, etc. Aluminum is a reactive metal and is very heat conductive. It heats quick, but loses it quick too (think about throwing a cold piece of meat in there). Good clad (Allclad) has the best of both worlds: aluminum sandwiched between stainless. You have a non-reactive skin that's not a great heat conductor with a core that is. |
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Quoted: which is better for an electric stove, stainless steal or aluminum ? Both. Seriously though - each has an application, but the teflon-coated non-stick aluminum is the workhorse for MOST cooking. Among other reasons are the ability to use significantly less fat when frying up foods. Think of doing salmon with just a tsp of olive oil in the pan. SS skillets are better for searing food to get a nice crust and are absolutely required when making a pan sauce from the bits left over after frying up foods. Think of chicken cutlets, making a pan sauce out of the fond in the pan. You can't make a pan sauce in a non-stick pan. |