Why doesn't somebody put cast iron on top of aluminium?

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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

Enameled Iron isn't forever - (Andrew Grygus) - (24) - March 21, 2004, 12:10:50 PM EST

I've been happy with some stuff from Target. - (Another Scott) - (11) - March 21, 2004, 01:25:36 PM EST

Aluminum conducts heat well . . - (Andrew Grygus) - (10) - March 21, 2004, 01:57:45 PM EST

We have a 3.5qt Calphalon anodized Windsor - (admin) - March 21, 2004, 02:38:20 PM EST

dupe, sorry -NT - (Arkadiy) - March 22, 2004, 06:39:53 PM EST

Why doesn't somebody put cast iron on top of aluminium? - (Arkadiy) - (2) - March 22, 2004, 06:39:32 PM EST

Cast Iron is generally thick enough . . - (Andrew Grygus) - (1) - March 22, 2004, 08:43:16 PM EST

I was thinking "weight" - (Arkadiy) - March 23, 2004, 09:51:40 AM EST

What's wrong with Pyrex? - (deSitter) - (4) - March 22, 2004, 08:57:48 PM EST

Re: What's wrong with Pyrex? - (Andrew Grygus) - (3) - March 22, 2004, 09:06:53 PM EST

I've got some Pyrex pots and skillets. - (Another Scott) - March 22, 2004, 09:20:21 PM EST

Re: What's wrong with Pyrex? - (deSitter) - (1) - March 22, 2004, 09:47:56 PM EST

The kitchen isn't a lab - it's a production facility. - (Andrew Grygus) - March 23, 2004, 01:13:55 AM EST

Re: multi-ply stainless - (a6l6e6x) - (3) - March 21, 2004, 02:59:05 PM EST

ATTN: Alex Re: "Seal-O-Matic" waterless cookware - (twosnugglebugs) - (2) - May 31, 2006, 11:35:53 PM EDT

welcome and post often -NT - (boxley) - June 1, 2006, 07:56:33 AM EDT

Do you know anything about that? - (a6l6e6x) - June 5, 2006, 12:10:20 AM EDT

Nothing beats a well-seasoned carbon steel wok - (pwhysall) - (4) - March 21, 2004, 03:01:22 PM EST

Hallelujah! Preach it, brother! -NT - (FuManChu) - March 21, 2004, 06:14:52 PM EST

Woks are a religion . . - (Andrew Grygus) - (2) - March 21, 2004, 06:49:01 PM EST

Sink? - (pwhysall) - March 22, 2004, 01:54:49 AM EST

Wok Update - (Andrew Grygus) - June 1, 2006, 02:35:46 AM EDT

prefer cast iron cookware for even heat distribution - (boxley) - (2) - March 21, 2004, 04:08:58 PM EST

Cast Iron is great for frying, no economical substitute . . - (Andrew Grygus) - (1) - March 21, 2004, 07:04:11 PM EST

Simmering goes into the preassure cooker, without the top on - (boxley) - March 21, 2004, 07:06:25 PM EST

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