Material for Cookware

Froggy Jumps

Jugadas 4

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important for cookware: heat conductivity, weight, ease of handling and cleaning, safety and cost

Creada por

EmJayMac

Filipinas

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Froggy Jumps Material for CookwareVersión en línea important for cookware: heat conductivity, weight, ease of handling and cleaning, safety and cost por EmJayMac 1 Best heat conductor of any material used for cookware. Reacts upon contact with acid, imparting yellow tint and metallic taste of food. a Cooper b Aluminum c Cast Iron 2 Lightweight, second to copper in heat conductivity but reacts upon contact with acid imparting a metallic taste and dull gray tint to food. a Aluminum b Stainless steel c Enamelware 3 Poor heat conductor, can have attractive designs, chips and scorches easily and inexpensive good for display a Enamelware b Enameled Cast Iron c Earthenware, ceramic, and glass 4 Material of choice for professional cooking, poor conductor of heat, highly resistant to corrosion and rust a Stainless steel b Cast Iron c Teflon/tefal 5 Ideal for slow cooking methods like braising and baking. durable and resist warping, denting, and chipping. a Cast Iron b Enameled Cast Iron c Copper 6 Poor heat conductor, it requires seasoning prior to usage to protect it from rust. a Cast iron b Earthenware, ceramic and glass c Teflon/Tefal 7 Make use of PTFE (Polytetrafluoroethylene) to create a non-stick surface for a metal pan. a Teflon/tefal b Enamelware c Enameled Cast Iron 8 Easy to clean and allows cooking using a minimal amount of oil a Teflon/tefal b Aluminum c Cast iron 9 The coating wears off easily when overheated a Enameled Cast Iron b Teflon/tefal c Enamelware 10 Poor heat conductor but maintains heat well, ideal for long simmering and braising and has a meat tenderizing effect a Enamel Cast Iron b Cast Iron c Earthenware,ceramic, and glass 11 Maintenance-free, easy to clean, completely nonreactive a Enameled cast iron b Enamelware c Teflon/tefal 12 More expensive than natural cast iron and does not need to be seasoned a Stainless steel b Aluminum c Enameled cast iron

Froggy Jumps

Material for CookwareVersión en línea

important for cookware: heat conductivity, weight, ease of handling and cleaning, safety and cost

por EmJayMac

Best heat conductor of any material used for cookware. Reacts upon contact with acid, imparting yellow tint and metallic taste of food.

Cooper

Aluminum

Cast Iron

Lightweight, second to copper in heat conductivity but reacts upon contact with acid imparting a metallic taste and dull gray tint to food.

Aluminum

Stainless steel

Enamelware

Poor heat conductor, can have attractive designs, chips and scorches easily and inexpensive good for display

Enamelware

Enameled Cast Iron

Earthenware, ceramic, and glass

Material of choice for professional cooking, poor conductor of heat, highly resistant to corrosion and rust

Stainless steel

Cast Iron

Teflon/tefal

Ideal for slow cooking methods like braising and baking. durable and resist warping, denting, and chipping.

Cast Iron

Enameled Cast Iron

Copper

Poor heat conductor, it requires seasoning prior to usage to protect it from rust.

Cast iron

Earthenware, ceramic and glass

Teflon/Tefal

Make use of PTFE (Polytetrafluoroethylene) to create a non-stick surface for a metal pan.

Teflon/tefal

Enamelware

Enameled Cast Iron

Easy to clean and allows cooking using a minimal amount of oil

Teflon/tefal

Aluminum

Cast iron

The coating wears off easily when overheated

Enameled Cast Iron

Teflon/tefal

Enamelware

Poor heat conductor but maintains heat well, ideal for long simmering and braising and has a meat tenderizing effect

Enamel Cast Iron

Cast Iron

Earthenware,ceramic, and glass

Maintenance-free, easy to clean, completely nonreactive

Enameled cast iron

Enamelware

Teflon/tefal

More expensive than natural cast iron and does not need to be seasoned

Stainless steel

Aluminum

Enameled cast iron

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Material for Cookware

Froggy Jumps

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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Material for CookwareVersión en línea

por EmJayMac

Best heat conductor of any material used for cookware. Reacts upon contact with acid, imparting yellow tint and metallic taste of food.

Lightweight, second to copper in heat conductivity but reacts upon contact with acid imparting a metallic taste and dull gray tint to food.

Poor heat conductor, can have attractive designs, chips and scorches easily and inexpensive good for display

Material of choice for professional cooking, poor conductor of heat, highly resistant to corrosion and rust

Ideal for slow cooking methods like braising and baking. durable and resist warping, denting, and chipping.

Poor heat conductor, it requires seasoning prior to usage to protect it from rust.

Make use of PTFE (Polytetrafluoroethylene) to create a non-stick surface for a metal pan.

Easy to clean and allows cooking using a minimal amount of oil

The coating wears off easily when overheated

Poor heat conductor but maintains heat well, ideal for long simmering and braising and has a meat tenderizing effect

Maintenance-free, easy to clean, completely nonreactive

More expensive than natural cast iron and does not need to be seasoned

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