A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select?

A manager is picking out a new set of frying pans for the kitchen. What material should he NOT select?

• A. Aluminum
• B. Stainless steel
• C. Galvanized steel
• D. Cast iron

Answer: (C)

When choosing frying pans, safety and food compatibility guide the decision. Galvanized steel carries a zinc coating to prevent rust, but that coating is not food-safe when heated. Zinc can leach into food or the coating can wear off with use, potentially causing health issues and off flavors, so galvanized steel should not be used for cooking surfaces. Other common options are suitable for cooking: aluminum conducts heat well and is lightweight, though it can react with acidic foods unless anodized or coated; stainless steel is nonreactive and durable; cast iron retains heat well and is great for searing, though it requires proper seasoning and care.

When choosing frying pans, safety and food compatibility guide the decision. Galvanized steel carries a zinc coating to prevent rust, but that coating is not food-safe when heated. Zinc can leach into food or the coating can wear off with use, potentially causing health issues and off flavors, so galvanized steel should not be used for cooking surfaces.

Other common options are suitable for cooking: aluminum conducts heat well and is lightweight, though it can react with acidic foods unless anodized or coated; stainless steel is nonreactive and durable; cast iron retains heat well and is great for searing, though it requires proper seasoning and care.