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As an ambient packaging medium, steel cans do not require cooling in the supply chain, simplifying logistics and storage, and saving energy and cost. [13] At the same time, steel's relatively high thermal conductivity means canned drinks chill much more rapidly and easily than those in glass or plastic bottles. [16]
The enamel over steel technique creates a piece that has the heat distribution of carbon steel and a non-reactive, low-stick surface. Such pots are much lighter than most other pots of similar size, are cheaper to make than stainless steel pots, and do not have the rust and reactivity issues of cast iron or carbon steel.
Chromium is a relatively inert metal and does not rust or react as easily as plain carbon steel. This is what makes it an exceptional material for cooking. It is also fairly inexpensive, but does not have a very high thermal conductivity. From a surface standpoint, this is because of the thin layer of chromium oxide that is formed on the surface.
The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Cassole; Cassolette – small porcelain, glass, or metal container used for the cooking and serving of individual dishes. It can also refer to the ingredients and recipe itself.
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Coatings, whether organic or inorganic, may lessen the interactions between metal and food. However, it was discovered that many of the chemicals in these coatings migrated into food. The end-of-life alternatives for metal food packaging differ depending on its usage: for example cans and lids can be broken down and recycled multiple times. [33]
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