On Thursday, January 10, 2019 at 12:19:00 PM UTC-5, dsi1 wrote:
> On Thursday, January 10, 2019 at 1:30:08 AM UTC-10, Cindy Hamilton wrote:
> > On Wednesday, January 9, 2019 at 11:59:52 PM UTC-5, dsi1 wrote:
> > > On Wednesday, January 9, 2019 at 1:26:37 PM UTC-10, Janet wrote:
> >
> > > > > 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.
> > > >
> > > > My ss pans have a copper base.
> > > >
> > > > Janet UK
> > >
> > > All stainless steel pans should have a copper base - but they don't.
> >
> > No, they shouldn't. They should have whatever the owner feels is
> > most useful. In my case, that's aluminum.
> >
> > > Well, unless they're going to be used for induction. That is, unless you have an induction burner that works with non-ferrous metals.
> > >
> > > Here's my new pot. I think it's pretty damn pretty
> > >
> > > https://www.amazon.com/photos/shared...n9hzYYnPtYtjbH
> >
> > It is quite pretty.
> >
> > Cindy Hamilton
>
> When I say all pans should be made of copper, it is purely from a heat conduction standpoint. The cooking surface should be stainless steel. Evidently, copper is too precious a metal to be used for cookware so aluminum is popular. Unfortunately, aluminum doesn't react well to high temperatures.

I'd rather have a thick slug of aluminum (Farberware) than a thin scrim
of copper (Revere ware).

It's not entirely about conduction. If a pan is too good a conductor,
it'll get hot spots.

Cindy Hamilton