I always enjoy reading the cookware posts because I love good cookware and love using it.
I have to say though, it always surprises me to read comments about Thermal Conductivity and Heat retention of various types of cookware as authoritative statements. I am sure there are some chowhounds that are metallurgists or engineers who may have actually conducted such studies of cookware, but I venture that most are not. It is one thing to talk about how a pan creates a fond or boils in 2 min, etc. but it does get far fetched to read about thermal properties without the data to support it.
Every material used in cookware has advantages and disadvantages, and a great cook knows how to get the most out of the pan at hand.
It really has so much more to do with the skills and innate ability of the cook than with the quality of the pan itself, because a great cook can make any decent pan work.
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