Ben C said:On 2008-04-09, Michael Press <[email hidden]> wrote:
Quoted message said:Quoted message said:Pure Al is also used very effectively in metal sandwiches for cookware.
Internal layer of stainless steel.
Middle layer pure Al.
External layer of Al alloy or stainless steel.What's the point of having the three layers like that? Something to do
with heat capacity or conduction?
Stainless is non-reactive with food, but has relatively poor thermal
conductivity. Aluminum can change the flavor of food, stain/discolor and
scratches easily. SS "clad" Al is the best of both worlds. A less
expensive approach is to just bond an Al disk to the bottom of a SS
pot/pan. I have several pots/pans of both styles and prefer the disc
over the clad, I don't think sidewall conductivity makes much of a
difference, probably only with saute pan over a gas burner.