Cast aluminum pan (pictured with non-stick surface). © CooksInfo / 2010
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, and thus provides 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.
Cast aluminum pan labelling. © CooksInfo / 2010