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Tips for Choosing Your Kitchen Utensils .pdf


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DOCUMENT

Page 1 of 3

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Page 2 of 3

The material, the coating, the thickness, the shape and, of
course, what we intend to cook!
What material?
Aluminum is lighter to handle and heats quickly and
evenly. It adapts to all types of kitchen utensils and accepts
both ceramic coatings and conventional anti-adherent
coatings.
Excellent heat conductor ensures a homogenous
temperature distribution throughout the cooking surface.
Aluminum can be used for all heat sources, although a
stainless steel ferromagnetic disk is required to be
compatible with induction.
There are different manufacturing methods for aluminum
utensils:
a. Pressing: It is a disc that is formed 1 by means of 2 a
press of the order of one hundred tons. With this system,
there is a great 3 risk of deformation over time. It is also
impossible to differentiate the thicknesses of the bottom
and the wall.
b. Forged: Same manufacturing principle in pressing but
pressed using a pressure of several thousand tons. This
method allows obtaining the wall thickness in the order of
3 to 5 millimeters.
c. Aluminum "cast": The aluminum is melted at 700 °C
and injected into a pressure mold. This technique allows to
vary the thickness of the required raw material for example
of the bottom or the walls and ensures a perfect
dimensional stability due to the absence of mechanical
tension. Ideal for intensive use.
Steel: It is resistant to scratches and suitable for high
temperature but poor heat. It oxidizes quickly and requires
special care, as it does not tolerate the step in the
dishwasher or the use of detergents. Stainless steel, for its
resistance, to corrosion facilitates maintenance. To improve
conductivity and temperature distribution requires adding
an aluminum disc to the base.
Copper: an Excellent value of thermal conductivity that
makes it very sensitive to changes in temperature.
However, copper oxide in contact with food is toxic.

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Passive voice
[by means of → using]
Overused word: great

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Page 3 of 3

Copper kitchen utensils are covered with a protective
material: stainless steel or tinplate.
Coating
PTFE: Commonly known as Teflon, it is a release of
approximately 40-micrometer coating which is very useful
for fresh cooking, eggs, ideal for meat, fish, vegetables,
and simmer. The PTFE begins to degrade from 250 º C.
For several years the PTFE has been free of the PFOA
molecule.
Ceramic:
It cannot be considered anti-adherent, on the contrary, the
ceramic coating allows the consumer to carry their food at
high temperatures (350 ° C) while ensuring easy cleaning.
This coating is especially suitable for aluminum products
for cooking at high temperature.
The thicker, the better?
There is no mystery, if we cook with a thick bottom,
regardless of the material, the food prepares well. A base of
6 mm of minimum thickness ensures a good 4 distribution
of the heat. The thick top does not provide any benefit: the
distribution is not improved 5, and the product becomes
heavy 6 and difficult to handle. Low-end utensils often have
a thin bottom 3 to 4 mm thick, which over time deforms.
What form?
The form is probably what we know to choose easily: We

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often have preferences, but it may be interesting to see
what manufacturers recommend according to the traditions

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of different countries. This can give ideas for us to innovate

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in the kitchen of the house. But the key to form is to feel
comfortable with the tool in hand and be able to
confidently make the recipe that you want to do.

Overused word: good

Passive voice
Overused word: heavy


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