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Pans
I have some (relatively cheap) stainless steel saucepans that have a
separate "skin" in contact with the hob that is attached to the base of the main deep pressed stainless steel body by what appears to be some sort of crude alloy "braze". It does not look to be copper based. One of these skins has come off. Does anyone have ideas as to what the now exposed material might contain? Because of Covid I don't have access to my normal pool of tame (and very smart) metallurgists with their EDAX-SEM as a last resort. |
Pans
On Monday, 21 September 2020 22:35:41 UTC+1, newshound wrote:
I have some (relatively cheap) stainless steel saucepans that have a separate "skin" in contact with the hob that is attached to the base of the main deep pressed stainless steel body by what appears to be some sort of crude alloy "braze". It does not look to be copper based. One of these skins has come off. Does anyone have ideas as to what the now exposed material might contain? Because of Covid I don't have access to my normal pool of tame (and very smart) metallurgists with their EDAX-SEM as a last resort. If I have understood your description properly, it is very likely to be an aluminium alloy. Possibly with another layer sandwiching it. |
Pans
"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 |
Pans
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. |
Pans
"michael adams" wrote in message ... "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. Which is all ******** apparently. Its to aid heat conductivity. michael adams .... |
Pans
On 22 Sep 2020 at 09:07:27 BST, ""michael adams""
wrote: "michael adams" wrote in message ... "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. Which is all ******** apparently. Its to aid heat conductivity. michael adams ... The two purposes are not mutually exclusive. It isn't aiding heat conductivity vertically, putting in a new layer, even highly conductive, is not going to reduce thermal resistance vertically. It is aiding heat conduction laterally. Partly to deliver more heat to the inside of the pan but equally to even out the temperature across the base and reduce the "doming" that thin saucepans rapidly develop due to non-uniform expansion. -- Roger Hayter |
Pans
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. -- €œThe urge to save humanity is almost always only a false face for the urge to rule it.€ €“ H. L. Mencken |
Pans
On 22/09/2020 10:00, Roger Hayter wrote:
On 22 Sep 2020 at 09:07:27 BST, ""michael adams"" wrote: "michael adams" wrote in message ... "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. Which is all ******** apparently. Its to aid heat conductivity. michael adams ... The two purposes are not mutually exclusive. It isn't aiding heat conductivity vertically, putting in a new layer, even highly conductive, is not going to reduce thermal resistance vertically. It is aiding heat conduction laterally. Partly to deliver more heat to the inside of the pan but equally to even out the temperature across the base and reduce the "doming" that thin saucepans rapidly develop due to non-uniform expansion. which reduces vertical hear conduction as the pan is no longer in contact with the flat heating element... -- "When one man dies it's a tragedy. When thousands die it's statistics." Josef Stalin |
Pans
In message , The Natural Philosopher
writes On 22/09/2020 10:00, Roger Hayter wrote: On 22 Sep 2020 at 09:07:27 BST, ""michael adams"" wrote: "michael adams" wrote in message ... "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. Which is all ******** apparently. Its to aid heat conductivity. michael adams ... The two purposes are not mutually exclusive. It isn't aiding heat conductivity vertically, putting in a new layer, even highly conductive, is not going to reduce thermal resistance vertically. It is aiding heat conduction laterally. Partly to deliver more heat to the inside of the pan but equally to even out the temperature across the base and reduce the "doming" that thin saucepans rapidly develop due to non-uniform expansion. which reduces vertical hear conduction as the pan is no longer in contact with the flat heating element... Changing from gas to induction, roughly half my wife's favourite pans got ditched! -- Tim Lamb |
Pans
newshound wrote:
I have some (relatively cheap) stainless steel saucepans that have a separate "skin" in contact with the hob that is attached to the base of the main deep pressed stainless steel body by what appears to be some sort of crude alloy "braze". It does not look to be copper based. One of these skins has come off. Does anyone have ideas as to what the now exposed material might contain? Because of Covid I don't have access to my normal pool of tame (and very smart) metallurgists with their EDAX-SEM as a last resort. Pans often have layers of metal to either spread the heat or make them induction compatible. Some stainless steal is induction compatible. |
Pans
On Tuesday, 22 September 2020 10:33:53 UTC+1, The Natural Philosopher wrote:
Aluminium is, bar expensive copper, the best material to put in contact for heat conduction out of a flat plate. What about silver? Yes - there are solid silver pans. https://www.insidehook.com/article/f...ng-silver-pans |
Pans
On Tuesday, 22 September 2020 13:50:33 UTC+1, polygonum_on_google wrote:
On Tuesday, 22 September 2020 10:33:53 UTC+1, The Natural Philosopher wrote: Aluminium is, bar expensive copper, the best material to put in contact for heat conduction out of a flat plate. What about silver? Yes - there are solid silver pans. https://www.insidehook.com/article/f...ng-silver-pans too many idiotic claims on that page. |
Pans
when I upgraded from gas to induction, I was under the impression that all cookware sets that arent labelled as €˜induction-ready are naturally incompatible with induction cooktops. However, some stainless steel and cast iron pans turned out to be just fine for my induction cooktop that I found in this post - https://bestkitchenbuy.com/does-cast...ction-cooktop/
Its just that cast iron pans might scratch the smooth top if not used carefully. Further , there are clever ways like using converter disks to use completely non-induction cookware on induction cooktops. -- For full context, visit https://www.homeownershub.com/uk-diy/pans-3051670-.htm |
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