On 2019-01-09 8:26 a.m., Cindy Hamilton wrote:
> On Wednesday, January 9, 2019 at 10:02:37 AM UTC-5, graham wrote:
>> On 2019-01-09 4:04 a.m., Cindy Hamilton wrote:
>>> On Tuesday, January 8, 2019 at 7:53:53 PM UTC-5, dsi1 wrote:
>>>> On Tuesday, January 8, 2019 at 7:46:46 AM UTC-10, graham wrote:
>>>>> On 2019-01-08 10:27 a.m., Nancy Young wrote:
>>>>>> On 1/8/2019 11:50 AM, Nancy2 wrote:
>>>>>>>
>>>>>>> Notbob, there is another way to clean the polished stainless steel,
>>>>>>> like the All-Clad frypan
>>>>>>> my DIL was going to throw out because she let a silicone scraper melt
>>>>>>> in the bottom.
>>>>>>>
>>>>>>> I went out to the Harley-Davidson dealer and got a small supply of a
>>>>>>> product that will take
>>>>>>> melted rubber or a synthetic rubber-like substance off an exhaust pipe
>>>>>>> (like if a rubber protective
>>>>>>> pad from a cycle suit got up against a hot exhaust pipe).
>>>>>>>
>>>>>>> It took a lot of elbow grease, but the scraper residue all came off.
>>>>>>> And the finish looked like new,
>>>>>>> and the pan is still as non-stick as it was originally.Â* Ta-dah!
>>>>>>> Magic!Â* ;-))
>>>>>>
>>>>>> An All Clad pan is worth fighting for.
>>>>>
>>>>> Certainly true as All Clad is still being made in the US and not China!
>>>>> All of my pans were made in Denmark, France or Italy. It's difficult to
>>>>> find good bakeware these days that's not made in China but I have some
>>>>> Chicago Metallic that is of superb quality.
>>>>
>>>> I'm not into brands but will look for beautiful design and execution and appropriate construction. My brother asked me if I wanted some of his pans. I chose a beautiful stainless steel saucepan with a lid. It's well made with a flared rim rather than a rolled one and has a solid steel slug bonded somehow to the bottom. I wanted to make some sauce last night and when I turned the heat on, I got a big fat zero. My induction range sensed that pan as not existing. That's the breaks.
>>>
>>> Probably a big aluminum slug bonded to the bottom, then. Maybe with a
>>> little stainless on the outside for appearance.
>>>
>>> Cindy Hamilton
>>>
>> There's "stainless" and "stainless". If a magnet will stick to it, then
>> induction will work. My older S/S pots wouldn't work with induction
>> whereas my newer ones will and have a symbol stamped on the base.
>
> Steel isn't all that good of a heat conductor. Pans frequently have
> a disk of aluminum bonded to the bottom, optionally covered in a
> thin layer of stainless. Regardless of the quality of the stainless steel,
> the bottom of the pan is basically aluminum.
>
> It would be interesting to know what brand dsi1 actually has.
>
> Cindy Hamilton
>
Yes all my S/S pans are triple layered with Al. However, not all S/S is
magnetic, and it has to be to work with induction.