Aluminum conducts heat well . .

Post #147,426 by Andrew Grygus 3/21/04 1:57:45 PM Reply	Aluminum conducts heat well . . . . and is definitely the low cost way to go, but I cook a lot of very acid things and don't trust coatings - they tend to get penetrated sooner rather than later. Acid and aluminum mix a little too well. For fried stuff, or where it gets well coated with oil and for neutral ph cooking it should be fine. I saw a note somewhere that aluminum is no longer a prime suspect in Alzheimer's, but too much aluminum in the diet probably still isn't good. That glass lid is an attractive feature and I've been eyeing some Calphalon stuff in laminate, but haven't seen just the sizes and shapes I need. I'm not about to buy expensive stuff I don't really need. My single most important cookware item is a deep 10" covered plain cast iron skillet and it works great (and will last for centuries). [link\|http://www.aaxnet.com\|AAx]
Post #147,429 by admin 3/21/04 2:38:20 PM Reply	We have a 3.5qt Calphalon anodized Windsor Great pan, nice and thick, but the tomato sauces have already taken the anodized finish off the bottom. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #147,570 by Arkadiy 3/22/04 6:39:12 PM 3/22/04 6:39:53 PM Reply	dupe, sorry -- Less Is More. In my book, About Face, I introduce over 50 powerful design axioms. This is one of them. --Alan Cooper. The Inmates Are Running the Asylum Edited by Arkadiy March 22, 2004, 06:39:53 PM EST Expand All History
Post #147,571 by Arkadiy 3/22/04 6:39:32 PM Reply	Why doesn't somebody put cast iron on top of aluminium? Thermal expansion, I guess. That would be an ideal skillet. -- Less Is More. In my book, About Face, I introduce over 50 powerful design axioms. This is one of them. --Alan Cooper. The Inmates Are Running the Asylum
Post #147,601 by Andrew Grygus 3/22/04 8:43:16 PM Reply	Cast Iron is generally thick enough . . . . to provide good enough heat transfer by itself, so there's no real need to face the manufacturing problems. Sheet metals can be hot rolled or pressed together in the forming die, aluminum would have to be cast over the cast iron, a tricky and expensive procedure. Laminate is much more necessary when you are dealing with thinner material, as with stainless which is generally thin and isn't a good heat conductor. [link\|http://www.aaxnet.com\|AAx]
Post #147,762 by Arkadiy 3/23/04 9:51:40 AM Reply	I was thinking "weight" My mom is very fond of her cast iron pans (skillets?) but it's getting too heavy for her to handle. -- Less Is More. In my book, About Face, I introduce over 50 powerful design axioms. This is one of them. --Alan Cooper. The Inmates Are Running the Asylum
Post #147,620 by deSitter 3/22/04 8:57:48 PM Reply	What's wrong with Pyrex? Nothing beats glass for ease of cleaning, because you can scour the hell out of it without scratching it. -drl
Post #147,627 by Andrew Grygus 3/22/04 9:06:53 PM Reply	Re: What's wrong with Pyrex? Every piece of Pyrex ovenware says clearly on the label, "not for use on open flame". The temperature stresses are far too great and it'll crack, possibly explode dangerously. It also can't take the physical beating frying pans get. [link\|http://www.aaxnet.com\|AAx]
Post #147,639 by Another Scott 3/22/04 9:20:21 PM Reply	I've got some Pyrex pots and skillets. I don't think they're made any more. Stuff like [link\|http://www.cyberattic.com/stores/JAKGUY/items/261934/item261934cyberattic.html\|this]. It's nice for some things (e.g. steaming veggies), but doesn't heat as evenly as metal pans. It's not good for heating spaghetti sauce.... It's great for the microwave though. :-) Cleaning is easy even when stuff is burned on. Just pour in some bleach and heat it up for a few minutes - watch the fumes though. Scouring isn't a good idea because it does scratch and then loses some of its easy cleaning properties. Cheers, Scott.
Post #147,655 by deSitter 3/22/04 9:47:56 PM Reply	Re: What's wrong with Pyrex? I've been using a Pyrex skillet for a long time. Just don't get it really hot and plunge it into cold water. It's like lab glassware, just be sensible. Those warnings have to be legal matters. -drl
Post #147,699 by Andrew Grygus 3/23/04 1:13:55 AM Reply	The kitchen isn't a lab - it's a production facility. There's a lot going on at once, and if something is getting too hot, you have to be able to toss in the next round of ingredients right now to bring it down. Stuff gets banged around a lot and sometimes there's accidents. It's no place for gear with "special needs", so I'll save glass for the coffee maker at breakfast. [link\|http://www.aaxnet.com\|AAx]

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