3. ALUMINUM.--Because of the properties of aluminum, this metal is used
extensively for cooking utensils. It is more costly than most of the
materials employed for this purpose, but while the first cost of
aluminum pans and kettles may seem large, the extra expense is justified
by the durability of the utensils. They last much longer than utensils
made of many other materials, for when aluminum is hammered and rolled
it becomes extremely hard. Some aluminum utensils are very thin, and
since they melt and dent very easily they are suitable for only light,
careful handling. Although heavier aluminum utensils are more expensive
than the lighter ones on account of the metal required and the
manufacturing process involved, they are harder and more durable. Cast
aluminum is used for large vessels, such as those required in
institutions where large quantities of food are cooked and where pots
and kettles are subjected to extremely hard wear, but this is the most
expensive kind, for in order to make the aluminum hard enough for
casting some harder metal must be mixed with it. One of the
disadvantages of aluminum is that it is not always easy to clean, but
this is overbalanced by the fact that foods do not burn so readily in
aluminum utensils as in other kinds, since the heat is evenly
distributed by this metal.
4. ENAMEL.--Good enamel cooking utensils are desirable for some purposes
and are only moderately expensive. Utensils made of enamel are not so
durable as those made of metal, because excessive heat or a sharp blow
will cause the enamel to chip. Enamel utensils come in various colors,
and all can be kept clean easily, but the gray enamel is considered to
be the best for wear.
5. IRON AND STEEL.--Utensils made of iron and steel are usually
inexpensive, but some, especially those of iron, are heavy. These metals
are used principally for such utensils as frying pans, or skillets,
griddles, waffle irons, and kettles for deep-fat frying. Sheet iron
makes excellent shallow pans for baking cookies and other cakes, very
satisfactory bread pans, and the best kind of pans for omelet and
other frying.
6. EARTHENWARE.--A certain number of fairly durable earthenware utensils
are necessary in a kitchen equipment. Mixing bowls are usually made of
earthenware, as are also casseroles, which are covered dishes used for
the baking of foods that require long cooking, and other baking
utensils. Meat, fowl, and some vegetables, such as dried beans, are
delicious when prepared in a casserole, as very little flavor or food is
lost in such a dish.
7. TIN.--The cheapest metal from which cooking utensils are made is tin,
but it is not generally used for utensils in which food is to be cooked,
because it melts at too low a temperature. Tin is used, however, for
such small articles as measures, cutters, apple corers, sieves,
strainers, and other things of this kind, and it is especially
desirable for them.
8. COPPER.--Before iron was known copper was the principal material for
cooking utensils. The chief point in favor of copper is its durability,
but utensils made of it are not practical for use in the ordinary
kitchen because they are expensive, heavy, and very difficult to
keep clean.
9. GLASS.--Utensils made of heavy glassware are much used for cooking.
Glass utensils are especially desirable for custards and other dishes
that the cook likes to watch while cooking or that are to be served in
the baking dish. Glass cooking utensils possess the advantage of
retaining the heat well.
10. WOOD.--Certain utensils made of wood are required in a cooking
outfit, a molding board of hardwood and a smaller wooden cutting board
being particularly necessary in every kitchen. Bowls in which to chop
foods, rolling pins, and mixing spoons are usually made of hardwood, and
when such wood is used for them they are entirely satisfactory.