We just received a Gourmet Standard triply-ply (copper bottom, aluminum core, stainless surface) set. I've read that aluminum is the better surface because it's curable. Is that true? And if so, is that worth considering? We're hoping this is a set we can grow with as cooks. If aluminum is the better choice...Thanks!
The only aluminum cooking surfaces are ANODIZED aluminum, which means the aluminum has had a chemical bath, making it stroner than steel. Calphalon One is an example of this. Stainless cooking surfaces are usually preferred by chefs because a) it is nonreactive with acidic foods like tomato sauce b) nonporous and fairly easy to clean and c) stainless surfaces are lighter than the black anodized aluminum, making it easier to see the fond developing in the bottom of the pan. The pan you received is of the highest quality and the kind used by top chefs all over the world. If you want a curable pan, get a couple cast iron pieces. They are super cheap and perfect heat conductors. A well stocked kitchen has stainless, cast iron, and non stick pieces. The right tool for each job.
Hi, Copper is similar to aluminum in that it heats fast and even. Aluminum is very soft compared to stainless. Stainless has a reputation for being very hardy, sturdy and stain resistant. The aluminum cookware will get a stained bottom that contacts the burner and yes it is somewhat curable but not enough to make a difference. It will only affect the sticking of food more than taste. The short answer is that aluminum will cook better but not look as good as the stainless 10 years from now. If that is an issue go with the stainless.
I have to confess, I've never heard of an aluminum or stainless steel cooking surface. Every burner I've ever seen is good old fashioned iron. Granted, I'm not sure what the surface of induction stoves is made of, but it ain't metal and I've never seen a professional use one of those anyway. If you mean the surface of the pan, I strongly prefer stainless steel because it's easier to clean and doesn't pit like aluminum. If you cook anything acidic (like tomato sauce) you'll slowly dissolve your aluminum pans and they'll look like crap. Then again, I'm not a professional cook. I'd suggest checking with a merchant who sells that type of pan; they should have better technical information. Happy cooking!
The common used grades of stainless steel actually have poor heat conduction properties. SS is easy to clean and doesn't rust, but it takes longer to heat up and cool down. (Cast iron or carbon steel is much better.) That is one reason why your Gourmet Standard has an aluminum core, and Farberware has an aluminum base clad to its stainless steel interior and sides. Aluminum is a very good conductor of heat - comparable to solid copper - which is one reason why it is used to make beverage cans and large commercial cooking pots and pans. It's also lightweight and easy to extrude. The link between aluminum and Alzheimer's disease is a theory --- not yet proven. And irrelevant to your question concerning a cooking surface (not cooking utensil.)
Now I have finally stopped drooling!!! Just make sure that you have a pan where the aluminum doesn't touch the food and you will be fine!! It sounds like you have one of the best pots money can buy!! Copper and aluminum are the better conductors of heat but the steal is the best cooking surface. I have used pots like that one but I never can afford one 8(
