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Cast Aluminum

Cast Aluminum

Cast Aluminum Frying Pan (with non-stick interior)
© Denzil Green

Cast Aluminum cookware can be cast through die casting, mould casting, or sand casting. Die casting is the most usual.

It allows for thicker cookware than sheet aluminum, providing longer heat retention, similar to that of cast iron.

It needs to be seasoned, like cast iron (see separate entry on cast iron), unless it has come with a stick-resistant surface.

See also:


Baking Mats; Baking Stones; Blowtorches; Bread Machines; Caja China; Cast Aluminum; Cookware; Cooling Racks; CorningWare; Frying Pans; Girdle; Heat Diffuser; Non-Electrical Rotisseries; Pans; Pie Plates; Pie Racks; Pizza Stones; Pizzelle Iron; Pots; Pyrex; Ramekins; Tassie Cups; Waffle Iron; Wok

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Also called:

Fonte d'aluminium (French)


Oulton, Randal. "Cast Aluminum." CooksInfo.com. Published 05 October 2010; revised 05 October 2010. Web. Accessed 03/19/2018. <http://www.cooksinfo.com/cast-aluminum>.

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