Aluminum Pots Vs. Cast Iron Pots

Aluminum and cast iron are two common materials used in cookware but it can be difficult to choose between them while you're standing in the kitchen aisle of your favorite store. Rather than relying on old-wives' tales or guesswork, arm yourself with the facts you need to make an informed decision about the cookware that's right for you.

Popularity

Aluminum pans are commonly found in sets that offer several different kinds and sizes of pots and pans. While cast iron sets are sold, they usually have less variety, and the pans and pots tend to be sold individually. Aluminum cookware makes up more than half of the cookware market. Cast iron, however, is gaining in popularity. Consumers once had to seek out cast iron cookware at yard sales and specialty shops, but it can now be purchased online, through mass retailers and directly from manufacturers.

Heating

As a metal, aluminum is a good heat conductor and therefore a natural choice for cookware. Cast iron cookware is normally thicker and heavier than aluminum and takes longer to heat, but it retains heat better, allowing for even cooking and baking. Care should be taken to allow both types of pans to cool thoroughly before washing, as immersion into cold water can damage the pans.

Cleaning/Care

Aluminum pans are easy to care for and clean. Washing in hot, soapy water usually releases food residues. Cast iron needs to be "seasoned" before it can be used. Seasoning of the iron helps keep the pan from rusting and is performed with cooking oil and a hot oven. Once seasoned, the pan should be washed with a brush or sponge and hot water, but not soap or detergent, which can remove the seasoning.

Precautions

Pans made from cast iron also "leach," or transfer, iron into the food. Rather than being cause for alarm, this is one of the advantages of cooking with cast iron. For those suffering from low iron levels, this can be a good way to supplement their iron intake, though those who have too much iron in their blood should avoid cooking with cast iron. If in doubt, check with your doctor.

Aluminum pans should not be used as storage for foods with high levels of acid or salt, such as tomatoes, oranges or lemons. These foods cause a chemical interaction with the aluminum over time and the food will eventually absorb aluminum. While it is doubtful that dangerous levels of aluminum are released into the food, it's a good idea to store these kinds of food in non-reactive containers.

Other Considerations

Cast iron is significantly heavier than aluminum, which can be an important factor for some cooks, who may have difficulties moving a heavy pan. Cast iron pans often do not come with plastic or rubber handle covers and should always be handled with potholders.

References

• The Diet Channel: Aluminum Cookware
• Dr. Weil.com