Pots and Pans
Pots and pans hold food, generally for cooking on a range. Sometimes pots and pans are used in an oven or microwave.
Dark gummy burned-on oil can be removed with acetone, widely available from hardware stores and in diluted form as nail polish remover.
Common materials
stainless steel
Stainless steel is good enough for most uses, although it is not as conductive as aluminum or copper. Thin-bottomed pans, often with an insignificant layer of copper, can cause uneven heating, so a layer of aluminum is often “sandwiched” in the base of the pan. Even though stainless steel is not considered non-stick, food does not stick very strongly unless the surfaces are rough. Stainless steel is popular for saucepans and stock pots. Stainless steel tends to be inexpensive and lightweight.
anodized aluminum
Anodization is an electro-chemical process that molecularly alters the surface of aluminum cookware making it stick and scratch-resistant and easy to clean. A final stage in the anodization process seals the aluminum, preventing any leaching into food. Unlike uncoated aluminum, this cookware does not react to acidic foods, and is much more durable. Unlike stainless steel, no “sandwiching” or “clading” is needed for even heating. Anodized aluminum cookware is not dishwasher safe.