In article >,
Douglas Reynolds > wrote:
>All brands of good quality fully-clad cookware are, with slight variations,
>of a certain thickness.
>All brands of good quality disk-bottom cookware have, with slight
>variations, bottom disks of a certain thickness.
>Question: Why are the bottoms of disk-botom cookware to much thicker than
>the bottoms of fully-clad cookware?

Probably because the fully clad metal is only available
in relatively smaller thicknesses.

The disk bottomed stuff has the disk bonded to the bottom of
the pan.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
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