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Default Nonstick Cookware & Bakeware

On Tue, 3 Aug 2010 21:03:37 +0000, Nonstick
> wrote:

>With an aluminum bottom plate, the heat is concentrated in the plate
>area. With the poor thermal conductivity of the stainless steel, the
>sidewalls will not pull the heat up from the bottom. With nowhere to go
>sideways, the heat has to go straight through to the food. With gas or
>electric, there are always hotter and cooler areas of the flame or the
>heating element. This causes hot spots across the pan bottom.


I agree with all that. But the thicker the most conductive layer is, the
more these hot spots are equalized -- regardless of the sides.

>With the tri-ply, a more even heat flow occurs across the bottom of the
>pan as the heat is more easily conducted up the sidewall.


That's the one I have a problem with. I think the only thing that
matters is the mass of the conductive bottom plate. Heat always flows
away from the hot spot, regardless of direction.

>I don't know if I have made a believer of you or not, but you can
>probably prove it for yourself by making crepes in the two types of
>pans. Try keeping the times and heat settings the same, and I believe
>that the crepes from the tri-ply pan will be a more uniform brown across
>the entire crepe.


I'm not sure I care enough-- or own the right pans -- to perform the
experiment! 8

Plus I think that any decent pan distributes heat well enough that the
browning of crepes is most influenced by the distribution of butter
in/on the pan.

And if I made crepes on anything other than my commercial electric crepe
maker, I'd have to admit to my wife that buying it was a waste of money.
And we definitely can't have that!

-- Larry
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Quote:
Originally Posted by pltrgyst[_2_] View Post
On Tue, 3 Aug 2010 21:03:37 +0000, Nonstick
wrote:

With an aluminum bottom plate, the heat is concentrated in the plate
area. With the poor thermal conductivity of the stainless steel, the
sidewalls will not pull the heat up from the bottom. With nowhere to go
sideways, the heat has to go straight through to the food. With gas or
electric, there are always hotter and cooler areas of the flame or the
heating element. This causes hot spots across the pan bottom.


I agree with all that. But the thicker the most conductive layer is, the
more these hot spots are equalized -- regardless of the sides.

With the tri-ply, a more even heat flow occurs across the bottom of the
pan as the heat is more easily conducted up the sidewall.


That's the one I have a problem with. I think the only thing that
matters is the mass of the conductive bottom plate. Heat always flows
away from the hot spot, regardless of direction.

I don't know if I have made a believer of you or not, but you can
probably prove it for yourself by making crepes in the two types of
pans. Try keeping the times and heat settings the same, and I believe
that the crepes from the tri-ply pan will be a more uniform brown across
the entire crepe.


I'm not sure I care enough-- or own the right pans -- to perform the
experiment! 8

Plus I think that any decent pan distributes heat well enough that the
browning of crepes is most influenced by the distribution of butter
in/on the pan.

And if I made crepes on anything other than my commercial electric crepe
maker, I'd have to admit to my wife that buying it was a waste of money.
And we definitely can't have that!

-- Larry
Larry -Well your last statement certainly over-rides any truth or science I could throw at you. You win!

Nonstick
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Default Nonstick Cookware & Bakeware


"Doug Freyburger" > wrote
>
> We have a wide assortment of good quality copper from watching for it
> at garage sales across a few decades. Folks buy them for the
> performance, add them to the garage sale items for the maintenance
> effort required to use them. Because of the maintenance effort we
> nearly always use them as decor.


What maintenance? I've yet to do anything to the copper that I'd not have
to do with any other pan. Mine though, are stainless lined, not tinned.
From www.copperpans.com I'm not anal about the outside having to shine.

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Default Nonstick Cookware & Bakeware

In article >,
"Ed Pawlowski" > wrote:

> "Doug Freyburger" > wrote
> >
> > We have a wide assortment of good quality copper from watching for it
> > at garage sales across a few decades. Folks buy them for the
> > performance, add them to the garage sale items for the maintenance
> > effort required to use them. Because of the maintenance effort we
> > nearly always use them as decor.

>
> What maintenance? I've yet to do anything to the copper that I'd not have
> to do with any other pan. Mine though, are stainless lined, not tinned.
> From www.copperpans.com I'm not anal about the outside having to shine.


That's the thing, most people who have visible copper cookware are hung
up on the appearance.

jt
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Default Nonstick Cookware & Bakeware

about eighty percent of our daily cooking was until the house fire, done in
cast iron, Lee


"Doug Freyburger" > wrote in message
...
> jt august wrote:
>>
>> That is why I don't have a good encased style stainless pan in my vast
>> collection of many branded pans (all of which I either bought used in
>> very good shape or through a combination of sale prices and reductions
>> including an employee discount I used to have). I have top of the line
>> pans from Calphalon, Analon, Circulon and a couple other brands that I
>> have gotten for far less than retail because I refuse to pay those
>> prices.

>
> We have a wide assortment of good quality copper from watching for it
> at garage sales across a few decades. Folks buy them for the
> performance, add them to the garage sale items for the maintenance
> effort required to use them. Because of the maintenance effort we
> nearly always use them as decor. We also have some of the enamelled
> cast iron items that seem to get heavier every year as we age so they
> too are mostly used as decor.
>
>> I have never found an encased style of stainless used or on
>> some form of cheap.

>
> This is a good argument in favor of the stainless clad aluminum types.
> They are expensive to buy yet easy enough to maintain that folks never
> seem to add them to the garage sale items.
>
> Having learned how to use "stick resistant" pans stainless clad is my
> dream type for a bit over half of my cooking tasks. Long ago I had a
> set from one of those demos at a home show but my ex got them in the
> divorce.
>
>> The bottom plate style stainless, over common, and
>> not what I want. But I cannot bring myself to pay the cult price for
>> even one skillet.

>
> The right tool for the job - There are jobs where the bottom plate type
> is the right tool for the job. It's a minority of cooking tasks maybe
> about as common as needing cast iron.



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