Steaming: Heating by Vapor Condensation
and Convection
Pan-Frying and Sautéing: Conduction
Deep Frying: Oil Convection
Microwaving: Microwave Radiation
Utensil Materials
The Different Behaviors of Metals and
Ceramics
Ceramics
Aluminum
Copper
Iron and Steel
Stainless Steel
Tin
Each of the basic methods of cooking, from
grilling over a fire to irradiating in a
microwave oven, has its own particular
influence on food. This chapter briefly
explains how these methods work, and
describes the properties of the various metal
and ceramic utensils we use to heat foods.