Cast iron vs cast aluminum
norar_il
2 years ago
last modified: 2 years ago
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BEST?: Anodized vs. Stainless vs. Tri-ply vs. Cast iron
Comments (14)Ease of cleanup has absolutely no relationship the whether or not the pan will perform the cooking job better. I buy my pans based on how well they cook, not how easy they are to clean. Always buy high quality cookware suited to the task and buy for life. I've found properly seasoned cast iron to be superior for frying, deep frying, hearth cooking, searing meat, cooking cornbread, eggs and a number of other foods. Nothing sears better than cast iron. Cast iron's limitations are few but include reacting with highly acidic foods like tomato bases and lemons and accelerating the oxidative degradation of cooking oils at high temperature. This is remedied by using high quality enameled cast iron. Seasoned cast iron cookware gets better with time, unlike chemical non-stick coatings. For precise temperature control required in sauce making, candy making etc, stainless-lined solid copper cookware such as Falk Culinare is superior. Very few companies produce copper cookware worth buying - Falk is in my opinion the best and their bimetal process is actually used by the other major manufactures of quality copper cookware. Stoneware for baking is wonderful material and should be used more often. Same goes for clay cookery. It is always more important to have a wonderful, healthy meal than it is to save a few extra minutes doing dishes. Sleepyhollow...See MoreWhy no aluminum/copper bottomed cast iron?
Comments (11)Lindac is wrong about pretty much everything. Compared with copper or aluminum, CI is a poor conductor. Heat-wise, it is slow and spotty. Don't know specifically about its mating characteristics with aluminum or copper but strongly suspect it can be mated with other materials as readily as anything else. (they do it with stainless steel, for example) However, since it is first cast with a thickness sufficient to maintain its own integrity -- rather thicker than rolled materials used in other pans -- adding an aluminum or copper bottom would gain nothing in conduction/transmission (actually would lose a little) and little in distribution. Expansion coefficients would be more troublesome to manage than with thinner materials or materials with more closely matched conduction characteristics. It would also become even heavier than it already is....See Morecast iron baseboard vs. cast iron radiators?
Comments (3)They both operate on the same principle--conduct the heat of the water through the cast iron into the air. You're trading aesthetics off. One issue is that you need a fairly long run of baseboard to give the equivalent heating "power" (i.e., amount of heat given off by a unit) to equal one of those decent sized old radiators. A heating guy can do the calcs, but when we did a renovation we mostly reused the old radiators in part because we needed a lot of wall if we wanted to switch to baseboard....See Morecast iron vs. welded steel vs. aluminum/copper
Comments (1)one thing we have done years back in run the pump on a aqua stat, that way when the thermostat turns off the burner, the pump will keep running until the water cools down to where you have it set,like 120 degrees. If you have a real old large boiler it could over heat the space. You can also make sure the thermostat is not set up for too long of cycle. Long cycle can make temp go up and down several degrees, a short cycle can keep it within 1/2 degree. later paulbm...See Morekathyg_in_mi
2 years agoci_lantro
2 years agoci_lantro
2 years agohallngarden
2 years ago
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