What's the difference between diecast and stamped cookware? How can I understand, what kind of pan I buy in a store?
First of all, the diecast pan has totally different thermal energy storage properties, cause it’s made of aluminium-silicium alloy, not of pure aluminium as the stamped one.
Besides, food is more evenly fried in the NMP diecast pan.
This is ensured by the special design of the case. It is made with the Golden Section formula: the bottom is thick (6 mm), the side frames are a little bit thinner (4 mm).
Stamped cookware has equal bottom and side frames thickness, so food gets stuck to the bottom and isn’t baked through top.
Stamped cookware is usually very thin. In fact, you can only warm up food in it and only on a gas hob, cause using stamped cookware on other hobs can lead to its deformation.
This won’t happen with the NMP diecast cookware. It is cross functional: you can use it on gas, electric and glass ceramic hobs.
The non-stick properties of the NMP diecast products persist much longer than the most stamped ones.
That is due to use of different non-sticking techniques.
Producers of stamped cookware generally use the rolling method: at first a non-stick coating is applied by roller on aluminium sheet, then the sheet is pressed into a pan or a pot shape.
The rolling method makes a very thin coating, which deforms during pressing.
Producers of diecast cookware always use the spraying method: a non-stick coating is sprayed on a precast pan case.
It’s much thicker than the rolled one cause of technological features.
The diecast cookware can be easily distinguished from the stamped one -- it is much heavier. Furthermore, pay attention to information on the packaging.