Any cooks on here?

[VicParticipant @vic]

What do we think of this. Yes, I know there are other options. I’m currently using stainless steel. Just wondered if this might be worth trying. Looks like similar construction to what I’ve already got but with a textured, anodised Titanium surface.

https://fromourplace.co.uk/collections/titanium-cookware

[John HaineParticipant @johnhaine32865]

According to https://www.engineeringtoolbox.com/thermal-conductivity-metals-d_858.html

it has about a tenth of the thermal conductivity of aluminiun and a 20th of that of copper.  Unless it is remarkably non-stick it would seem to be purely fashion.

[Frank GorseParticipant @frankgorse]

Stainless steel is also a poor conductor but the better quality s/s pans have copper laminated into their bases. We have several stainless pans that are at least 40 years old,in daily use and as good as new whilst ones made of aluminium,glass,enamelware and goodness knows what else were thrown out long ago.

I’d love to know how long their ‘non-stick’ frying pans last though. I’ve had several that were excellent to begin with but useless after a year or two. The only one that’s lasted is an omelette pan,probably because it’s not subjected to as high temperatures as frying

[Bo’sunParticipant @bosun58570]

I’m with Frank.  Also have Stainless Steel pans with Copper bases.  Again, around 40 years old.  Prestige  “French Provincial” if memory serves.  Still going strong, not overly non-stick, but OK.  The only intervention has been to refinish the wooden handles periodically.

Agree with John, they’re probably a fashion fad/designer cookware.

[Nigel Graham 2Participant @nigelgraham2]

Seems a better reason for not using stainless-steel instead of copper in miniature boilers, than mere bureaucratic fear! (Silicon-bronze of appropriate grade may be better.)

Oh, fashion is responsible for all sorts of stuff and nonsense! Write a pseudo-scientific ad, pay some “celebrity” to read a load of waffle praising it, bung on a silly price, stack it in a so-called “high-end” shop…. and watch the sales climb.

 

More seriously though is a widespread fear of using aluminium for cooking-vessels, by long-term aluminium poisoning implicated in diseases including Alzheimer’s. That probably depends on what is habitually cooked, how the pan is cleaned, and I have not seen any definite information either way.

[roy entwistleParticipant @royentwistle24699]

I have two cast iron frying pans bought in Caernafon before  the war still in use.The main point is that you do not wash them, just wipe them after use

Roy

[cedric 1Participant @cedric]

[larry phelan 1Participant @larryphelan1]

No wonder I,m gone stupid in my old age !

It must be something to do with all those Aluminium pots and pans that me Mudder used to feed me from !

That,s the way most of us was brung up.

Still, I suppose at 87, it can,t have done that much harm .

Must admit though, those copper pans do look nice.

[JAParticipant @ja]

Other than conductivity stainless must be the choice. It is robust, long lasting and can be cleaned easily. Once it is polished it is almost non-stick. I talk from experience having bought too many non-stick and aluminium pans. I think copper and titanium have better uses.

JA

[VicParticipant @vic]

[FulmenParticipant @fulmen]

My experience is that non-stick aluminum is great for low temperatures like eggs and pancakes. I have a “ceramic” aluminum pan that’s 30 years old that still look like new. OK, so I don’t cook much but still. Stainless works great for meat, as long as you just use it for meat it’s basically self cleaning. At least my pan is.

[JAParticipant @ja]

Silver would be a good material: Clean, polishes well, very good conductor and has anti-bug properties. A silver frying pan WOULD be something to boast about. One down side, silver can be attacked by sulphur (eggs).

JA

ps. I don’t eat fried eggs.

[FulmenParticipant @fulmen]

Just plate it in platinum and sell it to billionaires with more money than sense.

[Andy StopfordParticipant @andystopford50521]

[FulmenParticipant @fulmen]

Nickel isn’t half bad, actually. It’s thermal conductivity is 90W/mK which is 3 times that of stainless. Aluminium is usually listed at 237, but that only applies to pure metal. Most aluminum alloys (which you will need in a solid pan) are in the 80-120-range. Copper and silver are of course in a league of their own at more than 400. But again, that only applies to pure metals. For instance brass isn’t any better than aluminum alloys.

I suspect the nickel pans might be best suited for meat, just like stainless. And not because of the thermal conductivity but because of surface chemistry.

[VersabossParticipant @versaboss]

Maybe I’m wrong here, but I think what they call Titanium here is in reality Titanium nitride (TiN), the stuff on our yellow turning/milling inserts. In a pan it would have the same non-stick effect as on the inserts.

I believe it is not expensive to coat materials, be it tools or pans, with this stuff.
But I would not be surprised if someone proves the contrary.

Regards,
Hans

 

[FulmenParticipant @fulmen]

[John HaineParticipant @johnhaine32865]

[howardbParticipant @howardb]

[VicParticipant @vic]

[VicParticipant @vic]

[Charles LamontParticipant @charleslamont71117]

I have a vague idea from somewhere that having a low thermal conductivity lining on a high conductivity core makes for more even heating.

[howardbParticipant @howardb]

Traditionally, the best non-stick coating on a cast iron or steel pan is the burnt-on coating of countless past meals cooked in that pan, don’t scrub them out, just wash with water and mild detergent and wipe them out with kitchen paper and a little veg oil to stop rusting.

I’ve got a steel wok – Ken Hom – remember him? Must be 40 years old.

I use it a lot for cooking chinese-style food and curries, food doesn’t stick in a seasoned steel wok.

I also have a teflon coated aluminium wok which I use for lower temperature cooking of veggies for chinese and curries

[VicParticipant @vic]

I’ve just seen this on one of the reviews. I use mostly butter for frying these days so it might not work for me?

[FulmenParticipant @fulmen]

@Charles: I’m not seeing any obvious logic for that.

High thermal conductivity should provide more uniform heating per volume, which isn’t really relevant to anything but the thickness of the pan. We usually care more about the weight, but unfortunately I can’t seem to find any tables of “weight specific thermal conductivity”.

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