unless they essentially dehydrate them, since
the food surface gets no warmer than the
interior. Thin, radiation-concentrating metal
sheets in special microwavable food
packaging can help heat the food surface to
the point that it browns.
Utensil Materials
Finally, a brief discussion of the materials
from which we make our pots and pans. We
generally want two basic properties in a
utensil. Its surface should be chemically
unreactive so that it won’t change the taste or
edibility of food. And it should conduct heat
evenly and efficiently, so that local hot spots
won’t develop and burn the contents. No
single material provides both properties.
The Different Behaviors
of Metals and Ceramics