On 1/10/2019 4:05 PM, Cindy Hamilton wrote:
> 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
>
Revere is just for looks, does nothing for heat transfer. Real copper
pots and pans are at least 2 mm thick and have either tin or stainless
lining. I have two and they are a dream to use. Crazy expensive too.