Aluminium stockpots

 

— aluminium pans combine low weight, good strength and fast uniform heating. This material is considered by many to be the best choice if you have to boil milk in a saucepan; it is also good for vegetables and cereals. At the same time, it is not recommended to cook some dishes (for example, cabbage soup) in aluminium dishes, because. acids can react with the material and give the product an unpleasant taste; and for long-term storage, aluminium is poorly suited. Dishes made of thin aluminium are sensitive to overheating — deformations may occur, and when washing, you should not use “hard” products so as not to scratch the surface.