Cooking vessels a

a) Aluminium = Large light weight pots with a tight lid are the best for popping popcorn in. Aluminium fry pans are excellent for frying delicate vegetables like cauliflower and broccoli.

b) Copper = These cookware should only be used as ornaments and never used in any kind of cooking. Copper oxidizes forming toxic copper oxide compounds that readily leaches into the food. Copper is safe to use if it is encapsulated in aluminium or stainless steel as a heat distribution core.

c) Stainless steel

i. Stainless steel (no core) = Sauce pans and boiling vegetables and sauces.

ii. Stainless steel (Aluminum or Copper encapsulated core) = Stock pots, roasting pans, and fry pans. Stainless steel is light weight and easy to clean of the metals.

d) Iron = Very heavy, a bit hard to clean, can’t clean in a dishwasher as we will destroy the seasoning treatment on its surface. We can cook almost anything in cast iron so long as no tomatoes, vinegar or citrusy fruits are not an ingredient in cooking for the very same .

e) Brass= It is safe to cook food in brass utensils if it is just a short period of cooking. It is not advisable to cook in brass utensils for a longer period of cooking or for longer period of storage.