Aluminium
- Reacts to acidic and alkaline foods, such as tomatoes and wine, so it should be coated with stainless steel or an anodised finish.
- Does not require special care. Hand wash in soapy water.
Copper
- Cools down quickly when removed from heat but interacts with everything it comes into contact with.
- Wash with soapy water and maintain shine with regular use of special copper polish.
Stainless steel
- Best for low-temperature cooking or holding hot kitchen utensils such as steaming pans.
- Easy to clean. Wash stainless steel in a dishwasher and scrape it clean with nylon pads.
Cast iron
- Popular with chefs as it distributes heat evenly and maintains high temperatures for long periods.
- Never wash cast iron with soap, wipe it clean with a paper towel.
Non-stick plastic coating
- The coated surface allows you to cook using less oil, fat or butter.
- Use only wooden or coated utensils to avoid scratching cookware. Hand wash in hot soapy water.
ToTT, Tel: 6219 7077 www.tottstore.com
Posted Apr 2011
