All-clad advise needed.

I don't know anything specific to All-Clad but here are general
materials differences between copper and aluminum:
- Copper conducts heat better so the bottom of the copper pan may have
a more even temperature than with aluminum
- Copper is more dense than aluminum - a copper core pan of same size
as with aluminum pan will weigh more
- Copper is more valuable than aluminum - not a factor for you, but
still good to know

that's what comes to mind for me - and one more thing, I don't think
either will work for induction cooking/heating. see <http://
en.wikipedia.org/wiki/Induction_cooker>

dan said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

assume I'm looking at used pans, so the price is not the issue.

dan said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

assume I'm looking at used pans, so the price is not the issue.

I have two All-Clad skillets, one is alum. core, the other is copper
core. When I'm cooking I can't tell the difference.

Big difference between the price of the two. The copper was bought new
at Williams-Sonoma at nearly twice the price. I wouldn't trade either
for the world, but given the price difference, I can't really say the
copper is that much better.

For what it's worth, I live in an apartment, so I didn't choose the
stove; it's electric. I prefer gas. Maybe with better heat control,
things would be different....

dan said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

both conduct heat great. Alum radiates and disipates heat faster than
copper. What this means is, a large alum pan on small burner will
actually lose heat at the edges of the pan, whereas the copper pan will
hold the heat clear out to the edges and longer.

nb

I GOT 1 "ONE" IRON FRIPAN AND NO MATTER WHAT I FRY UP' I CAINT TELL NO
DIFFERENCE. SO IT DONT MATTER. GLAD TO HELP A NEYHBOR.

FATTY

"dan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

assume I'm looking at used pans, so the price is not the issue.

Quoted message said:

dan said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

I had one SS/aluminium core pan, very expensive German make, and
after only a couple of years use the bottom buckled badly, probably
expansion stress after I poured some cold tap water in the hot pan. It
was useless as it wouldn't sit flat on the stove any more.

My other pans, are all SS with copper bottoms, ("Prestige Lifetime
"😉, a joy to cook with, and still perfect after 25 years daily use. The
layers have stood up to any amount of heat stress with no problem.

Janet

faTjack said:

I GOT 1 "ONE" IRON FRIPAN AND NO MATTER WHAT I FRY UP' I CAINT TELL NO
DIFFERENCE. SO IT DONT MATTER. GLAD TO HELP A NEYHBOR.

Clarify for me, Jack. Is that an I-ron frypan, or an ahrn one?

Road kill cooks so fast anyway, as it's so well aged and tenderized by
the time you get it, you know, that it doesn't matter much if you've got
ply or clad.

<it's even better if it's run over twice!>

Oh pshaw, on Tue 09 Oct 2007 08:30:24p, Pennyaline meant to say...

Quoted message said:

faTjack said:

I GOT 1 "ONE" IRON FRIPAN AND NO MATTER WHAT I FRY UP' I CAINT TELL NO
DIFFERENCE. SO IT DONT MATTER. GLAD TO HELP A NEYHBOR.

Clarify for me, Jack. Is that an I-ron frypan, or an ahrn one?

Road kill cooks so fast anyway, as it's so well aged and tenderized by
the time you get it, you know, that it doesn't matter much if you've got
ply or clad.

<it's even better if it's run over twice!>

Tenderized!

--
Wayne Boatwright
__________________________________________________

All dogs go to heaven. Cats watch them leave.

dan said:

Can anyone tell me if there is much of a difference between the
stainless w/Aluminum core vs. the copper core?

assume I'm looking at used pans, so the price is not the issue.

Copper's claim to fame is its speed. It gets hotter faster and
responds to increased or decreased flame faster. You may like this
for a skillet or saute pan used on a gas stove. But you don't say
whether you're looking at a frypan or a saucepan. I wouldn't think
there is a need for that speed in a saucepan, so I'd go with the
aluminum there. I have a very old (but still in great shape)
stainless steel skillet with a copper bottom. Nothing else is
anywhere near as responsive. I use it for nearly everything that
doesn't require the wok. But guests cooking in my kitchen usually
can't deal with it, even after specific warning. -aem

MISS PENNYALINE,

THANK YOU FOR YOURE QUESTION??
THE I-RON ONE '1" IS WHAT WAS MOSTLY USED BACK IN CHICKEN GIZZARD. NOW
MOMMA HAILED FROM RABBIT HASH AND RABBIT HASH IS IN KENTUCKY. MOMMA FRYED
EVERYTHING AND IN A BLACK I=RON KETTEL,. CHICKEN GIZZARD IS IN KENTUCKY,,.
CANT DO NOTHING MUCH WITH A CHECKEN GIZZARD BUT FRYIT.

NEVER TR;YED ROAD KILLS. WE DID COOK UP A LOT OF POSSEM KILLED AND OFF THE
FRONT PORCH. IT IS OKAY TO FRYA POSSEM BUT THEY MAKE A BETTER STEW. I AM
CONSIDERIN POSTIN UP HOW TO STEW A POSSEM AND MY FAMOUS POSSEM STEW SECRETS.

JAK OR FATTY IS OK

"Pennyaline" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

faTjack said:

I GOT 1 "ONE" IRON FRIPAN AND NO MATTER WHAT I FRY UP' I CAINT TELL NO
DIFFERENCE. SO IT DONT MATTER. GLAD TO HELP A NEYHBOR.

Clarify for me, Jack. Is that an I-ron frypan, or an ahrn one?

Road kill cooks so fast anyway, as it's so well aged and tenderized by the
time you get it, you know, that it doesn't matter much if you've got ply
or clad.

<it's even better if it's run over twice!>