ALUMINIUM WARE

Sun (Auckland), Volume I, Issue 249, 11 January 1928, Page 6

ALUMINIUM WARE

There are* two chief ways in which moderately priced aluminium utensils are made. These are called the spinning and the compressing methods, and while the latter is satisfactory, the former Is often less satisfactory 'o the housewife has to use the aluminium. Spun aluminium saucepans are often one-eighth of an inch thick at the top ec)g£, but are almost as thin as brown paper further down the sides, and of course they will in consequence quickly wear out at the weakest point Hold a ruler up against the side of the saucepan when buying it. Often this test reveals the weakness. The ruler will be seen to touch the side of the pan at-the top edge and at the bottom, but in the middle of the side it is easy to see daylight between the ruler and the pan. Unless the ruler lies quite flat against the side of the saucepan all the way up the side it is not safe to buy it. HOUSEHOLD UTENSILS The best sort of utensil for housewives who want moderately priced goods which will stand hard wear day in and day out for years is that made by the compressing process. This method produces articles that are of

BEST CLEANING METHODS BRIGHT, clean kitchen, with a row of shining aluminium pots and pans on the shelf—is this not the desire of every housewife s heart? And yet, in the choice of aluminium utensils, a great deal of care should be exercised.

the same thickness all the way round. It makes the metal very hard indeed, so that it will not wear out so quickly itself. Compressed pans are easier to clean, and are found to be more economical in cooking, too —an important point in these days. The best method of keeping aluminium clean is often a puzzle. Soda should on no account be used, as it is bad for the metal, and soap is also not good unless it is made specially for the purpose. Again, harsh pan scrubbers wear away the metal, which is valuable. If the pan is very dirty or greasy it should be filled with boiling water to which a little vinegar or some lemon peel has been added. Then it should be rinsed out and cleaned finally with steel wool and special soap. The pad of steel wool, as this is called, is wetted, rubbed with soap, and then used as a gentle scourer. The stains vanish as if by magic under this treatment, and pan cleaning becomes very little trouble to do. Aluminium is beautiful to look at, and is easy to use and keep clean if well chosen. It is safe and hygienic, too, for it will not rust or chip, or taint the food in. any way.