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Charles Demas
 
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Default Cookware Thickness

In article >,
Douglas Reynolds > wrote:
>
>"Charles Demas" > wrote in message
...
>> In article >,
>> Douglas Reynolds > wrote:
>> >
>> >What I really meant is: Is there a functional difference? - a functional
>> >reason for the difference? Would fully-clad cookware cook better with a
>> >thicker bottom? Would disk-bottom cookware cook just as well with a

>bottom
>> >no thicker than fully-clad cookware?

>>
>> Fully clad cookware has a copper core to even out the temperature
>> over the pan. This is what the disk bottomed stuff is also trying
>> to do. Thicker bottoms mean more even temperature over the
>> pan bottom. How even depends on the thickness.
>>

>Most good/high quality fully-clad cookware (All-Clad Stainless, Calphalon
>Tri-Ply, Viking, Kitchenaid) has a core not of copper but of aluminum, the
>same material used for disks. So it appears the question remains.


Aluminum or copper, both tend to even out the temperature
gradient across the cooking area above. How even depends on the
thickness.

What is/was the question you think still remains?

Chuck Demas

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