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Aluminum exposed on the rims of tri-ply cookware

Well at home my mom mainly cooks from a cast iron wok and 2 stainless steel saucepans. We also have rice cooker with an insert that is aluminum with nonstick coating I believe. Occasionally she also uses a nonstick aluminum pot(well I'm not sure it is aluminum because the outer surface has this dark speckled coating that is not smooth or shiny-pretty sure it isn't porcelain enamel simply based on the texture).
Away from home I used to own a small nonstick saucepan(also made of that speckled coating on the outside) which was bought from a cheapo store and after I used it a few times the inner surface got scratched, but I finally got rid of it b/c I accidentally burnt it and the flakes would not come off. It was at this point that I started looking into cookware; prior to this I had never given a second thought to what was cooking out of. I also wasn't aware of the Teflon controversy. But right now I'm using a cheapo stainless steel saucepan(disk bottom) of my roommate's that I think takes forever to boil water.

I think Miss Priss, you hit the right note about accepting the uncertainty of life. Sometimes I find it impossible to make a decision because there are too many sources of contradictory information. In these cases being a little ignorant would save me a lot of time and stress.

Feb 06, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

I would like to thank everyone for their opinions(the sarcasm included). Thanks to you I now feel confident enough to purchase a pan. Over and over people have pointed out the non-issue that my question brings up. I am not fully reassured(maybe 98.9% assured) because nothing in the world is definite, but am definitely more informed and comfortable when selecting pans.

@mikie and sunshine842
In my defense:
From my experience in a high school physics class I don't remember there being much relation of the textbook material to real life. For example, we were only expected to know of the elements, their atomic number, mass number, etc etc. Nothing like, so what materials make up a bridge or computer or stove? Not to mention, we were only told information and read information from a textbook(with a few overly specific examples that I couldn't relate to). The best way to learn I think, is to witness with your own eyes and deduce the truth.

That's why I'm going ahead with buying something and trying it out for myself- this was one of the first comments posted I believe...funny.

Feb 03, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

I am worried that it would take away mass from the pan(like erosion) and affect its function and lifespan.

Feb 02, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

are you saying that on the rims of tri-ply pots, the little bit of aluminum exposed is actualy coated with aluminum oxide?

Feb 02, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Would you say that anodized aluminum heats up faster than the tri-ply?
And noneof the two that you mentioned seem to have that flared lip I now want, based on the pictures from the web.

Edit: Actually I know the cuisinart multiclad unlimited saucepan with anodized exterior has the flared lip and that is also one I have been looking into.

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Ok after reading these posts I am mostly reassured about aluminum but I don't think I'll truly be at ease until I use it with own hands and see how it behaves...

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

I read the reviews which say it scratches easily. So basically I'm worried about the durability of something not SS. Even though I also read somewhere that anodized aluminum is harder than SS, I haven't used it so I'm not sure...plus SS is nice and shiny whereas the anodized aluminum looks like it would feel like a blackboard(screech). But the anodized aluminum would conduct better, no?

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Seems like most people are telling me that my question was stupid, but I posted it because I couldn't find any other mention of it on the web. It's a detail that I thought warranted at least a little consideration.

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Wow, the d5 2 qt saucier seems to be my ideal pan however now that I'm truly considering purchasing it I find myself frozen by sticker shock. I don't think I've ever spent that much for a single item except for my laptop, tuition). Since I already have a relatively small loan I don't know how to justify buying this...(Some that I've thought of are: This will compensate for not attending my high school prom(which was about the same price), I will not spend on clothing/eating out/going out for x number of years,etc etc). Also if I do end up buying it, I will be bringing it home during the breaks and will be questioned and reprimanded by my mother.

When I added the pan to my cart and checked out there was a message: available to ship May 15, 2012. So I could maybe hold off on buying one now until I build tolerance to the high price? Hehehe...

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Actually I was in my school dining hall the other day and I happened to notice that the serveware was All-Clad tri-ply lasagna pans. I checked out the rims and you could see that the aluminum layer was damaged(pretty minimal but there nonetheless) while the stainless steel edges were a bit damaged but less so than the aluminum.

Feb 01, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Is it possible for stainless steel to become so scratched that the middle layer would be exposed?

Jan 30, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

I just skimmed through this right now but I will take time to read it later.

Jan 30, 2012
Curiousiti in Cookware

Aluminum exposed on the rims of tri-ply cookware

Hi everyone. I am a college student in NY who wants to buy some saucepans for daily use. Even though I'm not a phenomenal cook in any way I want to buy some durable cookware that will carry me long after my school days. Mainly I'll be boiling oatmeal in the morning, making noodles for lunch, and boiling veggies. I may have inclinations to experiment out of my normal methods.

I think I've just about looked at every brand available to me in the US, at least on the internet. Brands such as:
Cuisinart, Calphalon, All-Clad, those expensive brands at the department stores
Commercial cookware from restaurant(Vollrath, Johnson Rose, Sitram(if it can be considered as it?))

Basically I've narrowed it down to stainless steel, either tri-ply or disk, with a metal lid(I don't liked how the glass lids get dirty and fogged up). So now I'm considering Cuisinart Multiclad and Tramontina tri-ply. Yes I really want to try this tri-ply and see if it actually is more efficient and 'even cooking' as people have said.

I'm on the brink of taking the plunge for a Tramontina 1.5 qt saucepan, which I've read is good for it's price and will let me test it out without shelling out too much money. Unfortunately I am worried about the rims of tri-ply cookware which I believe expose the layer of aluminum. I am a frequent pourer and I don't want the aluminum to get in contact with my food, or to rust, chemically change in anyway. I know some like the Multiclad have flared rims, but the question of chemical change still stands. Also I will be handwashing and I don't want aluminum to stick from the sponge and 'infect' the rest of my utensils.

So my question is, should I be worried about any of this?
And also, do you have any recommendations in cookware for someone of my predicament? I don't have a SET price per se, because I am willing to pay for something that will last me for my life and it is JUST a saucepan after all so I assume even the most expensive saucepans won't be too over the top. I will take care of the pans insofar as using wooden utensils and soft sponges, even refraining from acidic foods(not that I eat them much) but I definitely am not going to 'polish copper' or anything of the sort(even the copper All-clad has exposed copper...which could get into food I presume even with the flared lip).

More preferences: I really like the shape of a saucier and I imagine it'd be easy to mix in it, but I'm ok with the cylindrical pan. If disk bottom pan serves well, I will probably get that, although I liked the clean lines of a tri-ply.

Hehe, I hope I didn't put too much information; I just wanted to provide enough information so I could get specific, to the point answers. Thank you very much for reading. And please don't hesitate to knock some sense into me if you think I'm getting too crazy over this

Jan 30, 2012
Curiousiti in Cookware