Longfei Aluminum is feasible and reliable aluminum deep-processing solutions manufacturer

Cookware

Main Uses

  • Cookware: Aluminum or aluminum alloy is widely used as the main body material or interlayer in non-stick pans, pressure Cooker, stockpots, milk pans, woks, etc.
  • Cooking accessories: Steamer interlayers, baking trays, oven liners, cake molds, etc.
  • Tableware & small kitchen tools: Aluminum lunch boxes, aluminum foil (kitchen foil/”tin foil”), aluminum kettles, coffee pots (moka pots are often made of aluminum), etc.

Why Cookware Loves Aluminum

The advantages are very obvious:

  • Extremely fast and uniform heat conduction (thermal conductivity is about 3× that of iron and 15× that of stainless steel), resulting in minimal temperature difference between the bottom and walls—less likely to burn food.
  • Lightweight (density is only 1/3 that of iron or stainless steel), easy to handle, especially for large-diameter woks.
  • Excellent ductility, easy to stretch, stamp, and die-cast, leading to low manufacturing costs.
  • Inexpensive and high cost-performance ratio.

Common Forms of Aluminum in Cookware

  1. Pure aluminum pots
    Very common in the past, now relatively rare. They offer the best heat conduction but low hardness, easy deformation, and the surface tends to blacken.
  2. Hard-anodized aluminum (hard anodized)
    The surface undergoes anodizing treatment to form a hard aluminum oxide layer, greatly increasing hardness, wear resistance, and corrosion resistance. Usually dark gray or champagne in color (e.g., Supor hard-anodized pots in China, Anolon and Circulon abroad).
  3. Aluminum alloy + surface coating (mainstream non-stick pans) Aluminum alloy base with PTFE (Teflon) or ceramic coating sprayed on the surface—the most common form of non-stick pans today (e.g., Supor, Zwilling, GreenPan, T-fal, etc.).
  4. Composite-bottom / multi-layer clad aluminum pots
    A layer of stainless steel or steel is clad to the bottom to make the pan compatible with induction hobs (e.g., steel-aluminum-steel three-layer composite bottom).
  5. Die-cast aluminum pots
    Formed by die-casting process, allowing wall thickness of 4–6 mm or more for better heat retention. Common in high-end non-stick lines (e.g., Chinese brands Chudakou, Eisin, ASD’s premium series).
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