Cuisine authenique Gourmet Cookware


Science

Heat Terms

Heat Conductivity

Thermal conductivity: How quickly heat is transferred inside the pan.. Allows the pan to distribute heat evenly. Reduces hot spots.

Heat Capacitance

Heat capacity: How much heat can an object hold,

Thermal Diffusivity

Thermal conductivity/ (density x specific heat)

Chemistry of cooking

Browning

When food is heated the protein and carbohydrates are processed to form a crust (Maillard browning). This is what gives toast, whiskey, and coffee their deep rich colors and flavors. (also works to tan skin). Caramelization results from decomposition of sugars ( as in onions and coco cola). Heating also breaks down proteins and has a tenderizing effect. The water in the food conducts the heat into the core. In summary, the right kind of heat from the right kind of pan can turn mere sustenance into a sublime moveable feast.

Deglazing

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to make a sauce, known as a pan sauce, that is often made to accompany sautèed meats. The browned residue is due to either the Maillard reaction or caramelization. Browning also makes a nice fond at the bottom of the pan that when deglazed, gives the sauce a deep rich flavor

Metals Properties

 

Copper

Aluminum

Steel

units

Specific heat

0.092

0.215

 

Cal/gC

Thermal conductivity

3.98/4.39

2.37

0.16

Watts/cm C

Thermal expansion

16.5

 

 

um/mK at 25 C

Thermal conductivity

4.39

2.37

0.16

W/cm K

Heat capacity/

0.385

0.897

0.5

J/g K

Density

8.97

2.70

7.9

g/cm*3

Volumetric heat capacity

3.44

2.42

3.95

per cubic cm J/cm*3 K

Thermal Diffusivity

1.16

0.94

0.04