problem is that these natural coatings are only
a few molecules thick, and are easily
scratched through or worn away during
cooking.
Metallurgists have found two ways to take
advantage of metal oxidation at the pan
surface. The film over aluminum can be made
up to a thousandth of an inch/0.03 mm thick,
and so fairly impervious, by a chemical
treatment. And iron can be protected by
mixing it with other metals that form a
tougher oxide surface and so produce stainless
steel (p. 791).
Here are brief descriptions of the materials
from which most kitchen utensils are made
today, and their particular advantages and
disadvantages.
Ceramics
Earthenware, Stoneware, Glass Ceramics
are varying mixtures of a number of different