What is the best thing to cook in bare aluminum? What is the worst, grated potatoes? Does it warp easy, and do I get it hot before adding fat or add fat and then heat up? Is there any reason to keep bare aluminum if I also have Demeyere and Falk pieces, i.e. is there something bare aluminum can do better then those two or no? Thanks for any help, I think I have only ever had bare aluminum baking sheets - so I am not sure how to handle a bare aluminum rondeau or fry pan. Thanks!
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