Describe four types of cooking pans

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1. ALUMINUM COOKING PANS
• Is the most popular cookware and bake ware.
• It is an excellent conductor of heat spreading it quickly and evenly.
• The Aluminium pans are widely used but their efficiency and wear depends on the quality bought.
• These are ordinary cooking sufurias.
• They are whitish - silver in colour when new.
• Heavy quality aluminium with heavy bases will give many years of good service, but thin aluminium pans will burn easily and will also dent and lose shape.
• The heavy aluminium pans are more expensive as compared to the light ones.
• Aluminium pans can be used on gas cookers but on electric cookers they may burn easily.
2.Enamel Pans
• These are pans made of cast iron or light steel to which enamel has been used.
• These come in many colours and patterns and they look attractive in the kitchen.
• Enamel gets hot very quickly especially on gas rings or burners while on charcoal stoves they get stained.
• Enamel pans are good for boiling milk but they are easily damaged if hot fire is used.
CARE
• For cleaning, fine steel wool should be used to remove stubborn marks
3.Non Stick Pans
• Most non-stick pans are coated black inside.
• They are heavy but the heaviness varies.
• The pans are good for making scrambled eggs and pancakes because they do not stick.
• The coating will last longer if good care is taken so it is important to use tools recommended by
the manufacturer for cleaning.
• It is important to use wooden spoons or plastic spoons to avoid scratching the coating
CARE
• Never put an empty non-stick pan on heat for more than a few seconds
• Be careful not to let the pan get too hot or the surface may be harmed.
• Use medium heat for cooking
• Do not put cold water in a hot pan because this stains the metal but allow it to cool down before cleaning
• When cleaning wipe with warm water containing detergent and never use steel wool
• External surfaces may be cleaned with steel wool and soap then rinsed and dried once
4.Iron Pans
• Iron pans are heavy, hard wearing and thick, therefore, are good for electric cookers.
• However, Iron pans are very expensive.
5.Stainless Steel Pans
• Extremely strong, durable and easy to clean.
• Stainless steel pans are expensive and hard wearing, but since this metal does not conduct heat very well as others, they usually have Aluminium or copper bases
• They are shiny and heavy
• Can be sufurias or saucepans
• Stainless steel can get stained if good care is not taken
• They can be used on electric and gas cookers

Titany answered the question on May 9, 2022 at 05:53

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Describe four types of cooking pans

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