Quoted message said:Ben C? wrote:
Quoted message said: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?
People like stainless steel cookware and would like it to behave well
by not burning food on hot spots, sometimes in the shape of the gas
flame or electric coils under the pot. An aluminum core this gives
the user a stainless steel pot with good lateral conductivity (without
hot spots). Many people see aluminum as dangerous to health as lead
and avoid cooking food in aluminum pots.
I am in strong agreement about the improvement that
an aluminum core makes to stainless steel cookware
(for those of you following along, an example is the
classic variety of Farberware: stainless steel pots
with an aluminum disc underneath for heat conduction
and a stainless steel bottom layer for cleaning,
scratch and corrosion resistance).
I don't think there is strong evidence that aluminum
cookware is dangerous to health. Some years ago,
there was a scare because Alzheimer's patients tend to
have aluminum deposits in their brains. However, it is
considered more likely that Alzheimer's leads to the
accumulation of aluminum than that the aluminum
causes Alzheimer's. The amount of aluminum ingested
from cookware is typically smaller than from other
sources (food/drink; OTC pharmaceuticals, etc).
There is controversy on this subject, but that appears
to be a consensus from non-fad sources.
http://web1.msue.msu.edu/imp/mod02/01500616.html
http://www.fda.gov/bbs/topics/consumer/con00036.html
http://www.treehugger.com/files/2007/05/ask_treehugger_16.php
However, aluminum is highly reactive and so very
acidic or basic foods should not be cooked or
stored in uncladded aluminum cookware - for example,
tomatoes, lemons, vinegar. It doesn't seem like a
great material for coffeepots, as well. It's not a
great idea to cook such foods in cast iron, either.
Hard-anodized aluminum cookware (like Calphalon) is
much less reactive and doesn't suffer the same issues
with either health scares or reacting with acidic
food and possibly making it taste metallic. However,
it is more expensive (but at least you're not paying
extra for the Mavic "CD" sticker).
Ben