The Characteristics of Aluminium Cookers
The aluminum pan is light, durable, fast-heating, uniform in heat, and non-rusting, but should not be used to cook acidic or alkaline foods and salty foods. Otherwise, the aluminum in cooking utensils will dissolve out of the food. A large number of studies have shown that excessive intake of aluminum will accelerate the aging of people. Moreover, aluminum is still the cause of Alzheimer's disease.
It is understood that aluminum products are mainly refined aluminum (soft aluminum) products and cast aluminum (hard aluminum) products of two kinds. The surface of the cast aluminum products is treated with vehicle light and mechanical polishing. The surface is white, but the metal structure is loose and there are certain casting defects. Stamped aluminum products, the surface by washing, sanding and mechanical polishing, the surface of the natural oxide film, film thickness is only 0.01-0.15μm, thin and uneven, it is easy to be mechanical abrasion or abrasion. And yellow aluminium product is stamping products by anodic oxidation treatment, make its surface to generate a layer of artificial oxide film buff. Oxide film is generally 5-20μm thick, uniform and dense, under the action of strong alkali, the film does not break for 100 seconds. Therefore, the light yellow aluminum product is the best, it has the characteristics of beauty, easy removal of dirt, strong anti-corrosion ability and strong wear resistance.
In daily life, many people like to use a steel wire ball to rub the aluminum pan pot shiny, experts said that although doing so wiped the pot stains, but also wiped off the protective oxide film on the aluminum cookware surface . Therefore, when aluminum cookers such as aluminum pans and aluminum kettles are used, it is not necessary to wipe off the light yellow rust on the surface layer.