On 22/09/2020 08:59, polygonum_on_google wrote:
On Tuesday, 22 September 2020 08:41:03 UTC+1, michael adams wrote:
"Brian Gaff (Sofa)" wrote in message
...
This sounds like an awfully complex design for a pan to me, why would anyone go to all
that trouble in the first place?
Brian

It allows them to use thinner gauge steel basically. All pans are
shaped/drawn from single blanks and to have a heatproof base would
mean having to use thicker gauge steel for the whole pan
which would also make them considerably heavier. Instead a
heatproof base is added.

michael adams

heatproof - not subject to distortion or heat damage

Some pan makers claim that the aluminium layer helps to ensure even heating and good heat transmission.

The other direction to look at this is the stainless steel protects the soft and corrosion-prone aluminium (alloy) from the food being cooked.

There are also a few pans, all of which are expensive, which use a layer of copper.

As usual adams is completely wrong.

Its all about non-gas hobs - induction or radiant or plain hotplates.

Aluminium is, bar expensive copper, the best material to put in contact
for heat conduction out of a flat plate.

But it's easily damaged, so a billet is encased in stainless steel.

Pans of course are not drawn, they are spun.

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urge to rule it.€�
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