Aluminium or steel - which is better for making utensils and why?
aluminum: uses aluminum's low density but fair strength makes it good for where weight is a consideration.pots and pans are typical uses hereflexibility and lack of reaction with food makes it a good choice for kitchen foil toocorrosion resistance of the oxide makes it with able to withstand acidic foods and its attractive reflectivity always makes it look goodstainless steel Stainless steel's virtues are a resistance to corrosion, it does not react with either alkaline or acidic foods, and it is not easily scratched or dentedStainless steel's drawback for cooking use is that it is a relatively poor heat conductorAs a result, stainless steel cookware is generally made with a disk of copper or aluminium in or on the base to conduct the heat across the base i think aluminum because its light.
