Header kind of says it. Aluminum cookware threads are not yet as overlapping and indidually full of content due to thread drift as the copper threads, but it could happen.
I'd like to restock my SS pans with Al ones. I'm broke from the copper cost, and for saving up; it also took me weeks--largely with help of chowhounds--to figure out copper and make choices, because, as just mentioned, I'm broke, plus I must be a victim of OCD.
Questions on Al pans could involve: Copper bases (some of which are thick, some practically spray painted), area of copper coverage, SS bases, which cuts heat transfer (but not specific heat per volume) in half [pretty impressive, right? If true, of course], abuse tolerance vs. better heat properties (hot spots, etc.)--every ding on a thin (cheaper) pan could cause a hot spot, number of plys (?), etc. etc. etc.
Please name names of pan companies.
I must say that, after having seen the prices out there in restaurant supply stores for aluminum and copper,, I can safely say that the price of any aluminum fry or sauté pan is, to quote Ralph Kramden, a mere bag of shells.
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