Why is glass which mainly used of sio2 to make cookware?

Glass, while primarily composed of silicon dioxide (SiO2), is not commonly used to make cookware for several reasons:

* Heat Transfer: Glass is a poor conductor of heat. This means it heats unevenly, leading to hot spots and cold spots in your food. It also takes longer to heat up and cool down, making it inefficient for cooking.

* Brittleness: Glass is very brittle and can easily break if dropped or exposed to sudden temperature changes. This makes it impractical for everyday use in the kitchen.

* Reactivity: While glass is generally inert, some types can react with certain acidic foods, potentially leaching harmful substances.

* Lack of Non-Stick Properties: Unlike other cookware materials like Teflon, glass does not have a non-stick surface, making it difficult to cook delicate foods without sticking.

While there are some exceptions like tempered glass cookware, it's primarily used for baking and serving, not for general cooking.

Here are some common cookware materials and why they are used:

* Stainless Steel: Excellent heat distribution, durability, and corrosion resistance.

* Cast Iron: Durable, even heating, and develops a natural non-stick surface over time.

* Aluminum: Lightweight, good heat conductivity, and relatively affordable.

* Ceramic: Non-stick, often oven-safe, and generally considered healthier than Teflon.

In summary, while glass has its uses in the kitchen, its limitations in heat transfer, brittleness, and lack of non-stick properties make it less suitable for general cooking compared to other materials.