October 16, 2009, Newsletter Issue #188: You'll React To This Tip (But Your Pan Won't)

Tip of the Week

Aluminum nonstick pans are great conductors of heat, so food cooks quickly and uniformly. However, aluminum also reacts to acidic foods, like wine or tomato sauce, and it is a soft metal so it tends to scratch easily and sometimes warps or pits. So look for the word “anodized” when choosing aluminum nonstick cookware. It is an electromagnetc process that toughens the surface of aluminum pots until it’s harder than stainless steel – and makes it nonreactive.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Exclusive Sponsor

Summer Sale Now at Chefs! Find savings up to 70% Off on tableware, cookware, kitchen tools and more.

http://www.chefscatalog.com/catalog/sale-items.aspx

Not finding the advice and tips you need on this Cookware Tip Site? Request a Tip Now!


Guru Spotlight
Linda Handiak