"ChattyCathy" wrote in message
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On Thu, 27 Mar 2008 08:32:32 -0600, Lou Decruss wrote:



Someone here was saying how nice the heat distribution was with them so
I wanted to try cooking in one as I've never used one. What's the
objection to aluminum?

Heh. In my younger (and more stupid) days I had some aluminum pots and
pans. Bloody awful things. They warped, stained easily (I found them a
b*tch to clean) - and I am almost convinced they were not good for my
health either... Needless to say, I don't own any aluminum cookware
anymore. Good quality SS is the way to go, IMHO.


Adding to the above, aluminum conducts heat really well, which means it
burns food rather easily. Stainless is much better for controlling
temperature, cleanup, and so on. If you really want the heat distribution
of aluminum, get a SS pan with an aluminum core, like a basic All-Clad, or
Calphalon Tri-ply.

Sharon