Cast Aluminum

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.

Also called:

Anodised Aluminium, Cast Iron

Baking Mats, Baking Stones, Caja China, Cast Aluminum, CorningWare, Heat Diffuser, Non-Electrical Rotisseries, Pans, Pots, Pyrex

Cans, Graters, Griddles, Kitchen Tongs, Knives, Rolling Pins, Spatulas, Steamers, Thermometers, Treen, Whisks