These hammered aluminum pots originated in the mid-19th century. They are lightweight, durable, and conduct and distribute heat faster than that stainless steel cookware. The dimples that cover Yukihira pots create more surface area on the pot exterior for conducting heat, while on the inside of the pot, the dimples help prevent foods from burning and sticking.
Care Aluminum pots main benefit is their high heat conduction, meaning they heat up and cool down faster than most other cookware materials. Aluminum is also lightweight and easy to clean. Aluminum can oxidize however, and after exposure to air will form an oxide layer. This oxide layer protects the aluminum surface from corrosion. Most of the aluminum pots on the market have a thickened oxide film formed from alumite, which is characterized by its strong resistance to corrosion and anodic oxidation. It is best to avoid cooking acidic foods and alkaline ingredients such as tomato or baking soda. The oxide film on the surface dissolves and becomes thinner, exposing the aluminum surface. • It is recommended to use a soft sponge and mild dish detergent for the everyday clean. • To clean the interior of a discolored aluminum pot, fill it with water. add lemon slices and bring the water to a boil and let boil for about 5 minutes. Remove from heat, discard the water and the lemon and let the pot cool to the touch. Wash as normal with mild soap and water. • After the cleaning, we recommend boiling water with rice or vegetable scraps to form an instant oxide film, then dry it well and let air contact form a protective oxide layer.