Between all metals, aluminum excels for its high thermal conductivity, which in addition to allowing a large amount of energy savings to reach the cooking temperature of the food, spreads heat evenly from the bottom to the walls while avoiding overheating during cooking concentrated with consequent carbonization of the surfaces of the same. Homogenous cooking of meats and foods in general is at the basis of the preservation of their nutritional and organoleptic properties.
LOW WEIGHT AND MANAGEABLE
The aluminum weighs about 1/3 of the water and about 1/4 of the copper and therefore the same size of the pots are extremely light and easy to handle both during cooking and during cleaning.
HIGH MECHANICAL SOLIDITY
In this regard, it is enough to think that aluminum alloys are the basis of aeronautical constructions, so this metal, although lightweight, is extremely reliable.