CON PADERNO

ALLUMINIO
ALUMINIUM COOKWARE
A BRIEF HISTORY
The ancient Greeks and Romans used alum to fix colour on fabrics, to print parchment
paper, to tan hides, to produce glass and as a haemostat for healing wounds.
Aluminium was thought of as a precious metal and it was worth even more than
gold. It was only at the end of the nineteenth century, when a new mass production
method was discovered, that this metal began to play an important industrial role.
ALUMINIUM IN THE KITCHEN
Cheap and good at conducting heat, aluminium is easy to handle thanks to its low
specific weight, approximately one third that of steel and copper. It is ideal for cooking
at high temperatures, but not for prolonged periods as the food would tend to stick.
TIPS
Do not keep food in aluminium for more than a few hours, especially if acid or salty.
After a time, the inner surface would colour slightly, though this does not affect
product quality.
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