Posted by Gerard on March 09, 1998 at 10:25:30:
In Reply to: Copper vs. Aluminum? posted by Ralph on March 09, 1998 at 01:18:49:
Copper , conducts heat faster but needs tin lining which is fragile.
Also quite heavy. Too heavy for continuous saute work.
Alum ..cheap and can be quite thick before getting heavy.
I prefer it over copper. Best for big stock pots and saucepans.
For professional candy making on a candy stove copper is the metal of choice.
All the hotels I worked in we used alum in the kitchen then transfered dishes to copper skillets for service at tableside.
Kinda phoney baloney but the guys in the kitchen knew what worked fastest in a commercial kitchen. (I was pastry chef).
Fancy non sticks and anodised alums ? , load of crock.
Pepin can kiss my grits.
Gerard