Materials Kitchen utensil

1 materials

1.1 copper
1.2 iron
1.3 stainless steel
1.4 earthenware , enamelware
1.5 aluminium
1.6 clay
1.7 plastics
1.8 glass

materials

benjamin thompson noted @ start of 18th century kitchen utensils commonly made of copper, various efforts made prevent copper reacting food (particularly acidic contents) @ temperatures used cooking, including tinning, enamelling, , varnishing. observed iron had been used substitute, , utensils made of earthenware. turn of 20th century, maria parloa noted kitchen utensils made of (tinned or enamelled) iron , steel, copper, nickel, silver, tin, clay, earthenware, , aluminium. latter, aluminium, became popular material kitchen utensils in 20th century.

copper

copper has thermal conductivity , copper utensils both durable , attractive in appearance. however, comparatively heavier utensils made of other materials, require scrupulous cleaning remove poisonous tarnish compounds, , not suitable acidic foods. copper pots lined tin prevent discoloration or altering taste of food. tin lining must periodically restored, , protected overheating.

iron

iron more prone rusting (tinned) copper. cast iron kitchen utensils, in particular, less prone rust if, instead of being scoured shine after use, washed detergent , water , wiped clean cloth, allowing utensil form coat of (already corroded iron , other) material acts prevent further corrosion (a process known seasoning). furthermore, if iron utensil solely used frying or cooking fat or oil, corrosion can reduced never heating water it, never using cook water, , when washing water dry afterwards, removing water. since oil , water immiscible, since oils , fats more covalent compounds, , since ionic compounds such water promote corrosion, eliminating contact water reduces corrosion. iron kitchen utensils, water particular problem, since difficult dry them fully. in particular, iron egg-beaters or ice cream freezers tricky dry, , consequent rust if left wet roughen them , possibly clog them completely. when storing iron utensils long periods, van rensselaer recommended coating them in non-salted (since salt ionic compound) fat or paraffin.

iron utensils have little problem high cooking temperatures, simple clean become smooth long use, durable , comparatively strong (i.e. not prone breaking as, say, earthenware), , hold heat well. however, noted, rust comparatively easily.

stainless steel

stainless steel finds many applications in manufacture of kitchen utensils. stainless steel considerably less rust in contact water or food products, , reduces effort required maintain utensils in clean useful condition. cutting tools made stainless steel maintain usable edge while not presenting risk of rust found iron or other types of steel.

earthenware , enamelware

earthenware utensils suffer brittleness when subjected rapid large changes in temperature, commonly occur in cooking, , glazing of earthenware contains lead, poisonous. thompson noted consequence of use of such glazed earthenware prohibited law in countries use in cooking, or use storing acidic foods. van rensselaer proposed in 1919 1 test lead content in earthenware let beaten egg stand in utensil few minutes , watch see whether became discoloured, sign lead might present.

in addition problems thermal shock, enamelware utensils require careful handling, careful glassware, because prone chipping. enamel utensils not affected acidic foods, durable, , cleaned. however, cannot used strong alkalis.

earthenware, porcelain, , pottery utensils can used both cooking , serving food, , thereby save on washing-up of 2 separate sets of utensils. durable, , (van rensselaer notes) excellent slow, cooking in heat, such slow baking . however, comparatively unsuitable cooking using direct heat, such cooking on flame.

aluminium

james frank breazeale in 1918 opined aluminium without doubt best material kitchen utensils , noting far superior enamelled ware enamelled ware old-time iron or tin . qualified recommendation replacing worn out tin or enamelled utensils aluminium ones noting old-fashioned black iron frying pans , muffin rings, polished on inside or worn smooth long usage, are, however, superior aluminium ones .

aluminium s advantages on other materials kitchen utensils thermal conductivity (which approximately order of magnitude greater of steel), fact largely non-reactive foodstuffs @ low , high temperatures, low toxicity, , fact corrosion products white , (unlike dark corrosion products of, say, iron) not discolour food happen mixed during cooking. however, disadvantages discoloured, can dissolved acidic foods (to comparatively small extent), , reacts alkaline soaps if used cleaning utensil.

an exhibit of israeli defence forces kitchen utensils @ batey ha-osef museum in tel aviv.

in european union, construction of kitchen utensils made of aluminium determined 2 european standards: en 601 (aluminium , aluminium alloys — castings — chemical composition of castings use in contact foodstuffs) , en 602 (aluminium , aluminium alloys — wrought products — chemical composition of semi-finished products used fabrication of articles use in contact foodstuffs).

clay

a great feature of non-enameled ceramics clay not come reaction food, not contain toxic substances, , safe food use because not give off toxic substances when heated.

there several types of ceramic utensils. terracotta utensils, made of red clay , black ceramics. clay utensils preparing food can used in electric ovens, microwaves , stoves, can place them in fireplaces. not advised put clay utensil in 220-250 temperature oven directly, because break. not recommended place clay pot on open fire. clay utensils not sharp change in temperature. dishes prepared in clay pots come particularly juicy , soft – due clay’s porous surface. due porous nature of surface clay utensils inhale aroma , grease. coffee made in clay coffee boilers aromatic, such pots need special care. not advised scrub pots metal scrubs, better pour soda water in pot , let stay there , afterwards wash pot warm water. clay utensils must kept in dry place, not damp.

plastics

biodegradable plastic utensils made bioplastic

plastics can readily formed molding variety of shapes useful kitchen utensils. transparent plastic measuring cups allow ingredient levels visible, , lighter , less fragile glass measuring cups. plastic handles added utensils improve comfort , grip. while many plastics deform or decompose if heated, few silicone products can used in boiling water or in oven food preparation. non-stick plastic coatings can applied frying pans; newer coatings avoid issues decomposition of plastics under strong heating.

glass

heat-resistant glass utensils can used baking or other cooking. glass not conduct heat metal, , has drawback of breaking if dropped. transparent glass measuring cups allow ready measurement of liquid , dry ingredients.