While thrashing around on The Internets tonight, I found a site on copper makers' marks and hallmaks. Nothing too surprising, EXCEPT I found reference to a NICKEL construction that is "copper cased". Most interesting, insofar as the site's owner, a world-renowned metallurgist, said of it:
"The nickel vessel is copper cased for use during times when all good quality cookware was expected to be copper. Being mainly nickel, it is magnetic."
That got me thinking... Will nickel cookware work on induction? IF it will, it seems like an improvement in thermal conduction (52 Btu/(hr - ft -�F) over cast iron (46 Btu/(hr - ft -�F) or SS (8 Btu/(hr - ft -�F)
I have a collector friend who recently bought a thick, vintage American, solid nickel saucepan, and he likes it a lot (on gas).
Anyone ever try nickel on induction?
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