The type of undercoat, the material thickness, the heat capacity, the heat conductivity, the processability, the possible pre-treatment procedures, the lifespan and the resulting costs lead to a wide range of products.
The most commonly used material for cookware today is non-stick coated aluminium in various forms and thicknesses. Aluminium offers many advantages. It absorbs heat very fast, is easy to handle because of its light weight and can be shaped to various forms. But for daily use, this metal has to be protected by a coating.
Banks are cut from coils. Depending on aluminium alloy, thickness of substrate, the panels are pressed to the final shape and coated afterwards, or the discs are pre-coated and then post-formed.
Conclusion: Nearly all quality levels of cookware can be produced from rolled aluminium
Aluminium is melted and cast into a mould in which it is allowed to cool down. After surface treatment, it is finished with a multilayer spray coat.
Conclusion: Ideal for robust premium cookware.
A special process of surface treatment is the chemical conversion of the aluminium by electrolytic oxidation. This leads to a harder and more scratch resistant surface. A further improvement is achieved by using a non-stick or dishwasher safe exterior coating.
A ceramic plasma is sprayed onto the aluminium surface at a temperature of 30,000 °C. This inorganic primer layer is sealed with a PTFE multilayer coating. The result is an extremely hard and scratch resistant cookware.
Mankind has known steel, consisting mainly of iron and small amounts of carbon, for more than 3000 years. But carbon steel plays only a minor role in the cookware business. Stainless steel, on the other hand, is, along with aluminium, one of the most favoured materials in the modern kitchen.
Stainless steel is a high-alloy steel that contains nickel and chrome in addition to iron. Though stainless steel is a quality connotation, the possibility of corrosion cannot be fully excluded. Therefore, the best choice is an abrasion-resistant, multilayer, non-stick coating with an uncoated exterior surface so as to maintain the attractive appearance of this material.
Conclusion: Ideal for durable premium cookware
Used mainly for producing bakeware by the coil coating process.
Conclusion: Ideal substrate for baking tins and trays.
Porcelain enamel on steel or cast iron has been used in the kitchen for a long time to protect from corrosion. The interior of cookware can be converted into a modern surface by applying a vitreous enamel frit and a non-stick coating.
Conclusion: Suitable for robust, long-lasting cookware.
Fry pans, casseroles and woks made from cast iron are characterized by durability and high heat retention. However the ease of corrosion needs special provisions. In the classical cuisine this problem is met by applying fat or oil on the surface. But this is obviously a disadvantage for tableware hygiene. By using a ceramic coating the practical value of such robust cookware can even be increased.
Conclusion: Suitable for heavy durable tableware.
One of the drawbacks of carbon steel is its tendency to corrode and to oxidise at higher temperatures. Therefore, mild steel is mainly used for woks, pans or coated baking tins.
Conclusion: Suitable for low-cost bakeware and some special cooking items.
Ceramic and fireproof glass is commonly used in the kitchen. With a multilayer non-stick coating and a colourful decoration, the attractiveness of such cookware can even be enhanced..
Copper or tin-plated copper is appreciated in the area of professional cooking by many chefs because of the excellent heat conductivity. The low stability of this thin-walled material, poor abrasion resistance and the lack of any non-stick properties as well as the cost limit the use of this metal.