Extruded aluminium pans

 

— the simplest form of aluminium used in frying pans; stamped products themselves do not differ in thermal conductivity, durability, or resistance to deformation, but they are inexpensive. However, in this category there are also quite advanced models, with thick walls, additional inserts and other tricks that compensate for the initial shortcomings of the material (in whole or in part). In general, it is best to evaluate the quality of a stamped frying pan by price category and wall thickness.

Recall that all aluminium products, on the one hand, are lightweight and relatively low price, on the other hand, they require the use of special coatings, because. aluminium does not have non-stick properties, is prone to oxidation and is unsuitable for long-term storage of food, especially "sour".