[Sca-cooks] Pots n Pans

[Radei Drchevich]

Something to consider. 

There is some speculation about a link between Alzhiemers and Aluminum
cookware.  I have not followed the issue, so not sure of the latest word
on this.  I know I have removed all the aluminum cookware from my
kitchen. 

I have high grade Lifetime<tm> stainless steel, and Love it.  works best
on gas, but is good on electric.  The electric skillet heat quite well. 
Have to remember not to leave the lids on tight during cool down, they
will vaccuum seal.

just my thoughts

joy

radei

  ----- Original Message -----
  From: Phlip
  To: "SCA-Cooks"
  Subject: [Sca-cooks] Pots n Pans
  Date: Tue, 13 Sep 2005 22:53:00 -0400


  We're having a discussion on metal pots and pans on one of my
  smithing
  Lists, and I thought somew of you might find it of interest. They
  initial
  question was from a lady who had gotton a set of the waterless
  cookware many
  years ago, and, when it needed a bit more cleaning, would put a bit
  of lye
  in it- it cleaned things up just fine. She suggested this to someone
  else,
  and their modern pan dissolved, so she was trying to find out what
  the
  differences in the likely metals were.

  Ene bichizh ogsen baina shuu...

  > The old stainless pans may have been 18 and 8 ( the term at the
  > time) They might have been 18 and 10. This means 18 % chromium
  > and 8 % nickel or 10 % nickel. These would be austenitic ( not
  > magnetic to keep it simple).. They would have been relatively thick
  > and well made of US made material.. this would be similar to todays
  > series 304 or 305 respectively.
  > Actually this may predate you a bit but the stuff would still have
  > probably been US made. This is still a very good material.
  > Revere copper clad was probably this material but my daughters have
  > all that now so I have none to look at. Today most of the stuff
  > comes out of India (first) and now China. It is very thin very
  > hard and what I have seen is magnetic indicating that it is
  > ferritic. Below 13 % chromium with no nickel. A typical grade is
  > 403.,. Generally it would not contain aluminum but grade 405 does.
  > It is relatively stainless. Good for many uses but the Asian
  > quality can be very poor. The Indian -Chinese stuff base material
  > quality can be inconsistent and the way it has been worked is
  > worse. It is not unusual to see the material develop stress cracks
  > not too long after purchase. no matter what it is supposedly made
  > of. It may not stay that way because the Japanese stuff had
  > problems back then and now among is the best in the World. The
  > super quality stuff we used for piping in the semiconductor
  factories
  > often came from Kobe Steel in Japan.
  >
  > Good quality stainless steel will last forever but it ii is not the
  > best material for cooking pots. It is a very poor conductor of
  heat.
  > Revere added the copper bottoms. Al-clad makes pans with stainless
  > steel inners clad with aluminum (cheapest ) Stainless steel outers
  > and inners with aluminum in between ( in between in cost) and the
  > Pretty ones with copper outside then aluminum then stainless steel
  > inside ( expensive and they need polishing to keep the look).. I
  > think these are pressure welded stock bit they might be explosive
  > welded.
  >
  > For some cooking cast iron is still best -- La Cussete from France
  > with pretty enamel coatings. costly but cheaper here than in
  > Paris. The plain pretty cheap Lodge cast iron from near
  Chattanooga.

  Saint Phlip,
  CoD

  "When in doubt, heat it up and hit it with a hammer."
  Blacksmith's credo.

  If it walks like a duck, and quacks like a duck, it is probably not a
  cat.

  Never a horse that cain't be rode,
  And never a rider who cain't be throwed....

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