In general, metals are tough, useful materials that are, in general, fairly good conductors of heat. Metals, for the most part, will not be deformed by the heat of cooking, and, because they conduct heat across their surfaces, they can be used to cook in.

If, for example, and aluminum pan is used to prepare something like, say, scrambled eggs, we apply the heat to the bottom of the pan, add our eggs in a short time, and they'll cook up nicely. The heat that is applied to the bottom is fairly evenly transferred all across the bottom of the pan, and the eggs cook fairly evenly. Additionally, the modest amount of heat required to cook the eggs will not cause the pan to be adversely affected. That pan holds its shape and maintains its strength quite well. This makes the application of aluminum as a material to make pans out of a good idea. Certainly other metals can be used, but the same basic principles apply. It's just that there are trade-offs when using aluminum, stainless steel, copper, cast iron, or anything else.

Other than color, brown sauce is usually based on meat stock while white sauce is milk based.

The handle of the saucepan would heat up when on the hob. It heats up due to the vibrating particles vibrating more as heat is added . the higher vibrating particles will now rub others whilst vibrating and heat them up so on son - until the particles are all hot and making the handle hot.

Saucepans come in many different sizes.

A copper bottomed pan conducts heat much better and more evenly than steel or aluminum and a plastic handle does not; making it nice and cool to handle.

It depends on the size of the sauce pan I guess, but the average would be around 5 liters.

Hi there in saucepans you can cook a wide range of foods such as sauces ,pasta and boiled eggs. /the high edges on the saucepan also help reduce spits.The saucepan is very beneficial to cooking sa large amouts of foods can be cooked at once.

the differnence between broiling and grilling is broiling is done in an oven and the heat is veryintense and direct and only cooks the top part of the food. when you grill you are using a falme from a bottom heat source and it will cook food a little more evenly. thanks for asking

A saucepan should be made out of a metal that conducts heat very well, that doesn't react with the food to make it taste differently and that isn't too expensive. Copper is one of the best conductors of heat but if you want a pan made fully out of copper it would cost a fortune. Aluminum is also a metal that conducts heat very well and isn't too expensive. Stainless steal is a good metal because it is tough, so withstands dishwashers and damages. It is non-reactive which means certain acidic foods won't be discolored, which may be the case with aluminum pans. A solution to this would be a stainless steal outside and have a copper or aluminum core. This way it still conducts heat well, doesn't cost too much and because it only has an aluminum core, the metal wont change the food.

Yes, you can, but it makes a very greasy food. - Much more healthy to cook them in an oven or a pan where the fat drains off.or cook onagrill

The molecules vibrate and the electrons in the valence shell are easily knocked out of their shell, this energy is transferred between molecules from high a temperature area to low temperature area.

Thermosetting plastics such as polyoxybenzylmethylenglycolanhydride better know as 'Bakelite' and some others.

Because its an excellent thermal conductor. Iron and aluminum help gather and store the heat used for cooking

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So that the heat from the fire or hob that is underneath it can heat the object inside as metal is a conductor.

The black plastic used in plastic handles are a thermosetting plastic, typically Bakelite. Many other types of plastic, called thermoplastics will wilt and deform on heating.

A med. saucepan is about 2 quarts.

Raw materials for a saucepan:

For the bottom you would use copper

For the handle you would use plastic as it does not conduct heat

And im not sure for the rest of them!!

Hi there to remove burnt food from a pan ou should try this method . Put the pan on a heat resistant surface and boil the kettle.

Pour the hot water in the pan after putting washing up liquid in .

Leave until it goes luke warm then rub away and the food should easily lift off.

Tomato soup works well... so does passata or tinned tomatoes. However if you want to use something with no tomatoes in whatsoever, try some form of pesto. And some pizzas skip the tomato puree stage anyway, such as when covering the base with a layer of thinly cut potatoes with butter and herbs, or as in pizza provencal (caramelised onions, anchovies and olives, usually arranged in a lattice pattern).

As soon as any of the salt dissolves in the water, the boiling point of

the water will begin to rise -- by about one half degree Celsius for every 58 grams

of salt dissolved per kilogram of water.

In fact, any non-volatile soluble

substance will raise the boiling point of water. That is why antifreeze (ethylene glycol)

provides boiling protection in winter as it simultaneously provides freezing

protection in the summer.

In my opinion i would say plastic,stainless steel and wood