Great informative video. One thing I would like to point out: as you mentioned briefly it in the video, aluminium pans are more reactive. So, it's important to know that if you cook something that needs a fast and dynamic control of the heating, stainless steel isn't the best choice. Case in point, I'm Italian and when you cook pasta, and you're going to add some cheese after finishing your dish on the stove, you NEED the pan to cool down quickly after you remove it from the fire - otherwise the cheese isn't going to melt properly. Aluminium is excellent in that - stainless steel will retain the heat too much.
Only aluminum I can justify is a noodle pot that is brass colored and it's what is widely available in Korean stores. I think about one now and then but it's about nostalgia rather than practicality. I don't have much kitchen and so most need to do double duty. I recently upgraded my warped and trashed baking pans to stainless steel. I love them and find joy in using them. Took a while of being very patient and waiting for sales to do it but I have everything except muffin pans. My grandson his kids will enjoy my cookware after I'm gone.
I have one aluminum pot with a handle similar to the one in your photo at the beginning. I bought it years ago at Gordon Foods and I still love it. I haven't had problems cleaning it, but I think it is quite a high-quality pan. Not long after I bought it, I went back to Gordon's to buy a big frying pan I had seen, but it was gone and everything they had was of much lower quality. One thing, you have to be careful to not put aluminum in the dishwasher. For basic frying, I use the stainless-steel pans. Years ago, I won an all-clad fry pan from Michael and Michael's Home Cooking. That is still my go-to pan for almost all frying that doesn't require non-stick. Anyway, I'm glad I watched this because I didn't know about how some foods react to aluminum. If I ever find a good aluminum fry pan, I'll be careful. No clue what that is lol
Thank you for all the information. As any parrot owner will know, finding non-toxic cookware that doesn't use non-stick coatings can be a challenge. Super helpful, sounds like stainless steel may be the better choice for me!
An amateur cook, like myself, might use a frying pan for 1/2 to one hour a day. turning the food in the pan with a utensil. A time savings of a few minutes on each meal waiting for a pan to heat up or reaching for a cooking utensil is rarely an issue for an amateur cook. Professionals cook under a completely different set of rules. A professional needs to get a meal out as quickly as possible or they will be fired. A professional cook is using a frying pan 10 hours a day under extreme time constraints. The advantages of rapid heating, more even heat distribution and being able to more easily flip food in the pan without utensils saves a little time on each meal that adds up over a 10 hour shift. A lighter pan also helps prevent health issues like carpel tunnel syndrome and tendinitis caused from manipulating a heavy pan all day every day. This makes lighter aluminum pans a more desirable choice for a professional cook The negatives of aluminum make it a bad choice for an amateur cook who isn't confronted with the time constraints a professional must work under. I personally do not cook anything I eat in aluminum.
All i had to hear is that aluminum is reactive to the chemicals in the food it's heating. Just don't want that chemistry going on with food I'm ingesting. Thank you for this post. I hit the thumbs up and subscribed.
Most quality Aluminum pans (Non stick variety) will work on induction ranges. If an aluminum pan is turning black over time; that means that the heat is too hot for the pan to handle. Nonstick aluminum is far better to use when cooking items like fish or eggs.
As with all things, you'll have to research and weigh whether the findings satisfy your own needs and expectations. For what it's worth, here is a statement from the CDC: "Eating large amounts of processed food containing aluminum additives or frequently cooking acidic foods in aluminum pots may expose a person to higher levels of aluminum than a person who generally consumes unprocessed foods and uses pots made of other materials (e.g., stainless steel or glass). However, aluminum levels found in processed foods and foods cooked in aluminum pots are generally considered to be safe." You can find the full report here: wwwn.cdc.gov/tsp/phs/phs.aspx?phsid=1076&toxid=34
It is true. Aluminum comes off it with time and goes into the blood. To put it plainly, It can kill ya. Aluminum toxicity in the blood is one, it can get to the brain and give you a number of brain sickness like MS or even Alzheimer's.
Now all I need to do is have my stubborn wife watch it. Lol Tryed telling her about tomatoe sauce being acidic and cooking tomatoe sauce in a aluminum pot. It was more like a get out of my kitchen lol. Great video my my and very cool channel.
Thank you for the suggestion! Here’s one I did recently on chef’s knives vs santoku. Consider it an appetizer 😀 ua-cam.com/video/jjJek9blD5U/v-deo.html
I use a sponge with soft yellow/coarser green sides for most tasks. For stuck-on, cruddy messes I go with a stainless steel scrubber made specifically for pans, along with a powder cleanser like Barkeepers Friend or Kleen King.
All Stainless steel is not the same,they are not 100% Stainless steel which many don't realize. What is the core made of 🤔 Get the copper core over the aluminum core
As with all things, you'll have to research and weigh whether the findings satisfy your own needs and expectations. For what it's worth, here is a statement from the CDC: "Eating large amounts of processed food containing aluminum additives or frequently cooking acidic foods in aluminum pots may expose a person to higher levels of aluminum than a person who generally consumes unprocessed foods and uses pots made of other materials (e.g., stainless steel or glass). However, aluminum levels found in processed foods and foods cooked in aluminum pots are generally considered to be safe." You can find the full report here: wwwn.cdc.gov/tsp/phs/phs.aspx?phsid=1076&toxid=34
I was also thinking of this, if aluminum has an impact to my health, just realizing it, twas 3years using aluminum cooking ware. I used to cook fried chicken and soups.
All of them are probably made in China made in America only means assembled in America only things American made are nfl footballs baseball bats and toothpicks … everything else has Chinese parts
Great informative video. One thing I would like to point out: as you mentioned briefly it in the video, aluminium pans are more reactive. So, it's important to know that if you cook something that needs a fast and dynamic control of the heating, stainless steel isn't the best choice. Case in point, I'm Italian and when you cook pasta, and you're going to add some cheese after finishing your dish on the stove, you NEED the pan to cool down quickly after you remove it from the fire - otherwise the cheese isn't going to melt properly. Aluminium is excellent in that - stainless steel will retain the heat too much.
Only aluminum I can justify is a noodle pot that is brass colored and it's what is widely available in Korean stores. I think about one now and then but it's about nostalgia rather than practicality. I don't have much kitchen and so most need to do double duty.
I recently upgraded my warped and trashed baking pans to stainless steel. I love them and find joy in using them. Took a while of being very patient and waiting for sales to do it but I have everything except muffin pans. My grandson his kids will enjoy my cookware after I'm gone.
I have one aluminum pot with a handle similar to the one in your photo at the beginning. I bought it years ago at Gordon Foods and I still love it. I haven't had problems cleaning it, but I think it is quite a high-quality pan. Not long after I bought it, I went back to Gordon's to buy a big frying pan I had seen, but it was gone and everything they had was of much lower quality. One thing, you have to be careful to not put aluminum in the dishwasher. For basic frying, I use the stainless-steel pans. Years ago, I won an all-clad fry pan from Michael and Michael's Home Cooking. That is still my go-to pan for almost all frying that doesn't require non-stick. Anyway, I'm glad I watched this because I didn't know about how some foods react to aluminum. If I ever find a good aluminum fry pan, I'll be careful.
No clue what that is lol
Thanks for watching and sharing your insights! And yes, dishwasher can be a no-no for aluminum. Cheers!
Thank you for all the information. As any parrot owner will know, finding non-toxic cookware that doesn't use non-stick coatings can be a challenge. Super helpful, sounds like stainless steel may be the better choice for me!
Glad to hear and I agree: stainless steel is likely the way better bet. Thanks for watching and happy cooking!
I have an aluminum omelette pan. But aluminum for eggs is “gross”.
I couldn't wait to find out what it was so I took a screen shot and googled it. I would have never guessed!
Wild-looking fruit, eh?!
@@IWantToCook I meant today's mystery tool but last week I did look up litchi and realized that wasn't one of those, but close. 😂
this has been very informative, thank you!
Glad to hear. Thanks for watching and happy cooking! 🙏
Aluminum for stock pots maybe
An amateur cook, like myself, might use a frying pan for 1/2 to one hour a day. turning the food in the pan with a utensil. A time savings of a few minutes on each meal waiting for a pan to heat up or reaching for a cooking utensil is rarely an issue for an amateur cook. Professionals cook under a completely different set of rules. A professional needs to get a meal out as quickly as possible or they will be fired. A professional cook is using a frying pan 10 hours a day under extreme time constraints. The advantages of rapid heating, more even heat distribution and being able to more easily flip food in the pan without utensils saves a little time on each meal that adds up over a 10 hour shift. A lighter pan also helps prevent health issues like carpel tunnel syndrome and tendinitis caused from manipulating a heavy pan all day every day. This makes lighter aluminum pans a more desirable choice for a professional cook The negatives of aluminum make it a bad choice for an amateur cook who isn't confronted with the time constraints a professional must work under. I personally do not cook anything I eat in aluminum.
All great points. Cheers!
All i had to hear is that aluminum is reactive to the chemicals in the food it's heating. Just don't want that chemistry going on with food I'm ingesting. Thank you for this post. I hit the thumbs up and subscribed.
Thanks so much! 🙏
Agreed. You can't cook tomatoes in them
Most quality Aluminum pans (Non stick variety) will work on induction ranges. If an aluminum pan is turning black over time; that means that the heat is too hot for the pan to handle.
Nonstick aluminum is far better to use when cooking items like fish or eggs.
I've never actually used bare aluminum. I don't think I'm going to start.
And my gadget guess is a kiwi segmenter, or something like that...
Darn - comment two got it! The tool is used to cut and remove the flesh of a kiwi.
i've heard that aluminum cookware is toxic? can you clarify?
As with all things, you'll have to research and weigh whether the findings satisfy your own needs and expectations. For what it's worth, here is a statement from the CDC: "Eating large amounts of processed food containing aluminum additives or frequently cooking acidic foods in aluminum pots may expose a person to higher levels of aluminum than a person who generally consumes unprocessed foods and uses pots made of other materials (e.g., stainless steel or glass). However, aluminum levels found in processed foods and foods cooked in aluminum pots are generally considered to be safe." You can find the full report here: wwwn.cdc.gov/tsp/phs/phs.aspx?phsid=1076&toxid=34
It is true. Aluminum comes off it with time and goes into the blood. To put it plainly, It can kill ya. Aluminum toxicity in the blood is one, it can get to the brain and give you a number of brain sickness like MS or even Alzheimer's.
Now all I need to do is have my stubborn wife watch it. Lol
Tryed telling her about tomatoe sauce being acidic and cooking tomatoe sauce in a aluminum pot. It was more like a get out of my kitchen lol.
Great video my my and very cool channel.
Thank you very much for watching and the kind words! Happy cooking 😀
Can you teach ús about knifes. Thanks. Chef
Thank you for the suggestion! Here’s one I did recently on chef’s knives vs santoku. Consider it an appetizer 😀
ua-cam.com/video/jjJek9blD5U/v-deo.html
Plenty of rambutan in Malaysia
CON: Stainless steel more expensive than Aluminum
PRO: You get what you pay for 😆
What kind of scrubbers do you use on those pans?
I use a sponge with soft yellow/coarser green sides for most tasks. For stuck-on, cruddy messes I go with a stainless steel scrubber made specifically for pans, along with a powder cleanser like Barkeepers Friend or Kleen King.
Avocado corer
I like stainless steell better i have no clue what they are
All Stainless steel is not the same,they are not 100% Stainless steel which many don't realize. What is the core made of 🤔
Get the copper core over the aluminum core
Is dangerous to use aluminum?
As with all things, you'll have to research and weigh whether the findings satisfy your own needs and expectations. For what it's worth, here is a statement from the CDC: "Eating large amounts of processed food containing aluminum additives or frequently cooking acidic foods in aluminum pots may expose a person to higher levels of aluminum than a person who generally consumes unprocessed foods and uses pots made of other materials (e.g., stainless steel or glass). However, aluminum levels found in processed foods and foods cooked in aluminum pots are generally considered to be safe." You can find the full report here: wwwn.cdc.gov/tsp/phs/phs.aspx?phsid=1076&toxid=34
@@IWantToCook Thanks 🙏
I was also thinking of this, if aluminum has an impact to my health, just realizing it, twas 3years using aluminum cooking ware. I used to cook fried chicken and soups.
Its a kiwi slicer Matt
The one that is better for me is the one that wasn't made in China.
Throw everything you own away.. 99% of everything you own is made in China.. brilliant people.. 😆😆
All of them are probably made in China made in America only means assembled in America only things American made are nfl footballs baseball bats and toothpicks … everything else has Chinese parts
Why so hate for China?
You only get the ones from business owners that want to make profit
@@amirhamza7610 Not hate, Chinese cookware are toxic junk, especially the cheap ones.
Well aluminum is not intended to be used to sear things 😅