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| Does Aluminum Need Corrosion Protection? |
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Posted by: aluminiumsheet - 10-11-2019, 06:31 AM - Forum: aluminium faq
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though aluminum doesn’t rust, it can deteriorate in the presence of oxygen, which is called oxidation. What is oxidation? It simply means to react with oxygen. And oxygen is very reactive, readily forming compounds with most other elements. When aluminum is exposed to the atmosphere it quickly forms a layer of aluminum oxide on the surface, and this layer provides a degree of protection against further corrosion.
Samples of anodized e-cigarettes at Star Rapid
Anodizing is functional and beautiful
But aluminum must withstand more than just pure air and water. Acid rain, salt water and other contaminants can still exploit weaknesses in the surface passivation. Even modern alloys will vary in response to this environmental exposure, ranging from mere surface discoloration all the way to mechanical failure.
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| How is Color Added to aluminium Metal Anodizing? |
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Posted by: ohapuqa - 10-11-2019, 06:30 AM - Forum: aluminium faq
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Colored aluminum is what most of us picture when we think of anodizing. That’s the real genius of this process. The nice, stable pores etched into the surface are ideal for introducing tints or pigments.
An illustration of dye being added to fill porosity during anodizing
Empty pores are ideal for adding colorants.
The pigment fills all the empty pores up to the surface, where it’s then permanently sealed off. That’s why anodized colors are so durable – they can’t be scratched off from the surface because in fact the colors are deep down and can only be removed by grinding away the substrate.
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| Can Materials Other Than Aluminum Be Anodized? |
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Posted by: aluminiumsheet - 10-11-2019, 06:28 AM - Forum: aluminium faq
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Yes. Anodizing also works with magnesium, titanium and even conductive plastics. It’s inexpensive, reliable and eminently durable. That’s why it’s so commonly used in architectural fittings, because it’s both beautiful and almost impervious to the effects of weathering.
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| Anodized Aluminum vs Non-Anodized Aluminum |
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Posted by: aluminiumsheet - 10-11-2019, 03:54 AM - Forum: Knowledge & Technique
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The fundamental difference between anodized aluminum and non-anodized aluminum is that the former has a layer of oxide over the surface, whereas the latter does not. From a practical standpoint, anodized aluminum offers several benefits. The main benefit of anodized aluminum is greater protection from corrosion. Aluminum, whether anodized or not, isn’t susceptible to rust. Even when left outdoors under the rain, aluminum will never rust because it doesn’t contain any iron. Nonetheless, it can still corrode, which is why manufacturers often anodize their aluminum. The layer of oxide this process forms over aluminum creates a barrier of protection that discourages corrosion.
Anodizing also allows manufacturers to dye the surface of their aluminum. Dyes can be added to the acid bath in which aluminum is exposed to achieve different colors. There are other ways to dye aluminum, but anodizing creates a stronger bond since the dye is located in the oxide layer covering the surface.
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| What is Anodized Metal? |
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Posted by: ohapuqa - 10-11-2019, 03:53 AM - Forum: aluminium faq
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Aluminum is one of the few metals that is made stronger through the oxidation process. Oxidation is the process that causes rusting, so for most other metals this is a cause of deterioration. So, what is anodized metal? It is the strengthening process aluminum goes through is called anodizing, which usually involves a bath of acetone that induces electrical currents.
Ultimately, it can result in aluminum that is harder than diamonds. It is often used in harsh environments or in applications that require exposure to the elements. The hard coating that results from the process replaces the original substance. Plus it does not flake off like normal rust, so it can be used in many applications
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| Will Anodized Aluminum Rust? |
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Posted by: ohapuqa - 10-11-2019, 03:51 AM - Forum: aluminium faq
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Anodized aluminum is aluminum that has been submerged in a chemical acid bath, causing an electrical current to run through it. This electrical current oxidizes, or rusts, the surface and creates a protective film. Because of that, anodized aluminum does rust but not in a typical way, and more importantly not in a harmful way. It has increased resistance to corrosion and wear. The anodizing process can work on almost any non-ferrous metal, such as tantalum, titanium, zinc, and magnesium.
Anodized Aluminum Sheet
Anodizing does not just increase the durability of an anodized aluminum sheet—it heightens the visual appeal too. The oxide layers added by anodizing make the aluminum surface better for dyes, adhesives, and paint. Anodized aluminum nameplates allow the image to be sealed in anodized aluminum. This ability makes for superior image appearance with lasting quality.
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| What is anodized aluminum? |
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Posted by: aluminiumsheet - 10-11-2019, 03:40 AM - Forum: aluminium faq
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Ok, time for some chemistry 101. If you leave aluminum exposed to the air, it will naturally form a thin layer of aluminum oxide on the surface. While this layer is very thin, it is strong and hard. It prevents the metal from further oxidation by forming a barrier between the aluminum and the air. Scientist call this process ‘passivation’… meaning it makes the metal passive vs reactive.
As a matter of interest, both sapphires and rubies are gems made of aluminum oxide (different colors). Because of its hardness, aluminum oxide is also used as a commercial abrasive.
Now in order to make the layer of aluminum oxide thicker, the metal is subjected to an electrochemical process called anodization. This forms a much thicker layer of the non-reactive aluminum oxide, creating what is known as anodized or hard-anodized aluminum.
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| Why Choose Cast Aluminum Cookware? |
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Posted by: ohapuqa - 10-11-2019, 03:30 AM - Forum: aluminium faq
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Cast aluminum is the resulting product created after molten aluminum is poured into a mold. Aluminum cookware was originally created by machining each pan from a solid block of aluminum. This ‘raw’ material, however, was softer and more sensitive to heat, plus highly reactive with alkaline and acidic food. This caused both warping and pocking. Casting successfully created a harder, more durable aluminum product, addressing both issues.
The Elephant in the Room: Is Cast Aluminum Safe for Cooking?
A safety question regarding cast aluminum cookware has been lingering in the subconscious of cooks everywhere since the 1960s and 1970s when aluminum was proposed as a suspected cause of Alzheimer’s.
The question: Does cooking in aluminum pots and pans lead to Alzheimer’s Disease?
The answer: An unequivocal no.
Based on hundreds of studies confirmed on the Alzheimer’s Association website, there has been no proof that aluminum has any role in causing this terrible disease. Everyday sources of aluminum like antiperspirants, aluminum cans, and aluminum pots and pans do not pose any threat.
We hope this helps remove any residual doubt. Putting that to rest, let’s take a look at the many positives to cast aluminum cookware.
The Cast Aluminum Advantage
The third most abundant element in the Earth’s crust after oxygen and silicon, aluminum is used in the aerospace, transportation and building industries. From its entry into mainstream use, it was both desired and celebrated for its low density and ability to resist corrosion, and by the mid-20th century, it became an essential ingredient in housewares.
Here are 10 reasons to love cast aluminum cookware. Cast aluminum cookware:
1. Is lightweight
2. Cools quickly
3. Can be used on the stovetop and in the oven
4. Can be washed in the dishwasher and soaked in the sink
5. Is superior to stainless steel in heat conduction
6. Resists scratching
7. Is durable
8. Won’t rust
9. Releases food easily
10. Is ideal for low and moderate heat applications
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| What is the healthiest type of cookware?Stainless ,aluminium vs Copper |
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Posted by: ohapuqa - 10-11-2019, 03:29 AM - Forum: aluminium faq
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Despite all the innovations in modern cookware, including non-stick surfaces and anodized aluminum, we believe that your healthiest cookware choices are those that use classic materials such as stainless steel and cast iron. What you want to look for when evaluating the healthfulness of cookware is whether the material that it is made from carries much toxic risk and how likely the cookware materials are to leach into the food during cooking.
[size=4]Cookware to avoid[/size]
Aluminum cookware
Cookware made from materials that carry with them substantial risk of toxicity, even if research shows relatively little leaching of their toxic substances, should automatically not be considered to be among your best options. We would put aluminum cookware into this category. In the past five years, we've seen over 100 studies about aluminum and disease. This metal has consistently been placed in the top 200 health-jeopardizing toxins by the ATSDR (Agency for Toxic Substances and Disease Registry) at the U.S. Department of Health and Human Services.
We realize that many improvements have been made in aluminum pots and pans with the advent of anodized aluminum (in which a thicker aluminum oxide layer is created on the surface of the pan). Yet, we still recommend avoidance of aluminum cookware due to the potential toxicity of aluminum itself. (This focus on the health aspects of aluminum cookware does not even take into account environmental problems related to the mining and dressing of aluminum.)
Non-stick cookware
Pots and pans with non-stick coatings are another type of cookware we would put into this category of toxic materials risk. The non-stick coating industry started out with Teflon in 1946 but has since grown to include many other coatings including Silverstone, Tefal, Anolon, Circulon, Caphalon and others. Products like Calphalon actually combine aluminum with non-stick materials by subjecting anodized aluminum to a polymer infusion process. We do not like to use cookware with non-stick surfaces.
Copper cookware
Pots and pans made from 100% copper fall into a slightly different category. Even though it is also a metal on the ATSDR priority toxin list just like aluminum, copper is an essential mineral that is currently deficient in many U.S. diets. Its essential nutrient status makes it different from aluminum, and some people include it as a desirable cookware material for this reason.
We take a somewhat conservative approach here since we don't like the idea of cooking directly on a copper surface due to potential (however slight) risk of copper toxicity. Adults need approximately 900 micrograms of copper per day, according to the Dietary Reference Intakes (DRIs) established by the National Academy of Sciences. The Tolerable Upper Limit (UL) for copper is about 10 times that amount, at 10,000 micrograms (the same as 10 milligrams). While you're very unlikely to get that amount of copper migration from your cookware into your food (even under highly acidic conditions that increase leaching), we prefer to avoid all possible risk.
Recommended cookware
Stainless steel
With stainless steel, you get a cooking surface that can include some less risky materials than aluminum or non-stick coatings (such as the essential minerals iron, chromium, and manganese). It is is also more stable and less prone to leaching. While some research has expressed concern about leaching of chromium from stainless steel, this mineral is both essential and currently deficient in the diets of many U.S. adults. Based on the research, we believe the health risk here is less than the risk posed by leaching of another essential mineral, copper, from the surface in a 100% copper pan.
Stainless steel pans often have an inner core of aluminum or copper (and some have a copper-clad bottom). The reason this is done is because these two metals are very efficient heat conductors. Since the aluminum or copper is sandwiched between layers of steel and neither come in contact with the food, we think that these types of stainless steel cookware are fine to use.
[size=4]What some cite as a concern for stainless steel is the leaching of nickel, a potentially toxic metal fairly high up on the ATSDR list of priority toxins. Yet, because the alloy (combination of metals used) in stainless steel cookware is more stable than other cookware materials you are less likely to have any leaching, of any metal, including nickel. An exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. Provided that you take good care of your stainless steel cookware and keep the cooking surfaces intact, we believe you are making an excellent choice in cookware with this material.
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