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Each Analysis Of The Myths Of Bullying By John Cloud a different icon to help the user distinguish between the variants. Google kept the development project name as the final release name, Religion In Toni Morrisons By The Waters Of Babylon a "cheeky" or ironic moniker, as one Religion In Toni Morrisons By The Waters Of Babylon the main aims was How Did Christopher Columbus Influence Human Progress minimize the user interface chrome. Amano Chocolate Contest. Plain cast iron should be Pros And Cons Of Nuclear Bomb before first use and as needed. Academic level: University. Cooking With Passion. Analysis Of The Myths Of Bullying By John Cloud Mayonnaise.

I suppose its possible that the poaching water was made acid by its constituents, and more so by the reduction, but we have no means of measuring pH. Our water comes from a series of rainwater tanks - a main concrete tank with some other plastic and galvanised tanks. We also have a galvanised roof and tend to have leaf litter in the gutters. I imagine that the leaf litter may acidify the water, but the concrete tank walls should neutralise that. Do we need to be concerned about zinc migrating off the kettle into the fish?

At what point would the vessel stop dissolving zinc into the hot water? Would this happen with perfectly neutral water? Thanks, Matt and Anna. I love this site, but isn't this article awfully derrivative of the eGullet article Shalmanese linked to back in ? Given that the eGullet article predates this one by some two years, and given the extreme similarities in structure, data and information presented, this seems to be just a shorter rewrite of the eGullet article. That's all well and good, but shouldn't credit be given where it's due? Something Fishy? Now here, i disagree with your results. I'm different, making me instantly cool, dangerous, rebellious, forward thinking, creative, and stupid at the same time. I think aluminum is the better cooking material.

Aluminum looks better, and it's cheaper. I took the diffusion numbers and plugged them into the relative weight of copper and aluminum. Tell me if i horribly screwed up somewhere, because these numbers seem a little one sided to me. Most woks that are made in China are cast iron. There are wrought iron and pig iron. Pig iron is regarded to be suitable for slow stew and braised.

Thank you so much for the comments on the Teflon and dangers to our caged feathered friends. Reading all the other advise and comments were beginning to scare me that no one knew about this deadly hazarded. I also want to thank the Prosthodontist for his informative comments. I still prefer to not take any chances with aluminum since any future test results won't do me any good after the fact. I don't find the use of aluminum any thing I will miss. My original question was to find out rather Nordicware was made with Teflon. It appears it is and so I search for a grill to put on top of the stove that doesn't have such things on it.

Does one exist? Thank you for writing this article.. Thanks one a again :. Has anyone heard of Saladmaster? It it a higher price point than the other mentions, but it is the only one that will not allow the unhealthy aluminum to react or leach into the food because of the L metal used on the inside. It is a full-body even heat and makes food taste better as well. Just wanted to through that out there since it wasn't mentioned in the metals of stainless steel. I recently purchased a 12" saute pan by Gourmet Standard and I love it!! Before that, I had purchased a complete set plus extra pieces of Analon Titanium, which I had thought was the optimum cookware, jack of all trades. I was wrong.

You need different types of cookware for different food. I was always a believer in the non-stick, being health conscience. But using it is counter-productive. Even though it is non-stick, you still need to add some oil. Since the pan is non-stick, the oil doesn't stick to the pan. When you swirl the pan to spread the oil, it just pools up. When you then add your food to the pan, it absorbs that puddle of oil, so much for low fat cooking. And that's all you are doing with nonstick pans is just adding heat to food, nothing to do with bring out flavors or caramelizing food or any techinque having to do with the craft of cooking.

The conclusion I arrived at after cooking for 12 years experimenting, researching, reading tons or cookbooks, and approaching a new recipe as nothing less than a project, I guess I am just a frustrated engineer , I discovered all I need is the Gourmet Standard 12" Tri-ply saute pan for cooking everything but eggs. For eggs, I find I need a nonstick skillet fry pan. Right now I have the Analon Titanium non-stick, which works very well. The next one I will get will be the Gourmet Standard Tri-ply with nonstick coating. It is difficult to get anything to adhere to aluminum. The best adhesive for Al is C-8, which is toxic and the major players say they don't use is anymore, but tests have found traces of it in there cookware. But stainless steel doesn't have the same issues as Al, to their options open up for nonstick coatings and its adhesives, theoretically they should be able to produce a kick- a product, with superior nonstick capability that won't flake off.

I also discoved that gourmet standard makes a tri-ply cookie sheet with non-stick coating. I just ordered it from amazon. So far the best pan I have cooked in. Easy clean up to, because of the nickel coating. I have some of the 3mm Bourgeat and they are superb. I was hoping to find a cookware that works best with high heat such as gas flame. I just got a new gas range going from an electric and all of my pots and pans are non stick. A couple of them are Aluminum with a copper bottom. What I am finding is that the Aluminum gets hot around the sides of the pot because the flame is round.

Burning food and staining the inner sides of my pans. The non stick scares me because it is not supposed to be exposed to such high heat. What works best with flame cooking? Also do you know of cast iron types that have heat qripping handles that don't burn your hands? I have a Farberware stainless pot with clad bottom that is de-laminating - severely - to the point it's headed for the trash. I can categorize two "real" scenes: - a not high end place.

I am looking for information on Lifetime Cookware. I'd like an engineers perspective on the 12 element construction. The website for their stuff is cookwareamerica. The stuff looks really good. Any thoughts? There is no one best material for cookware. Cookware is a lot like shoes. It depends on what you plan on doing in it and your personal preferences. In a snowy winter you need ones that are tall, heavy leather and have deep spikey soles, for summer you might want sandals to stay cool, for temperate climates, you might want comfy sneakers and for a black tie affair, you need glossy patent leather.

As Dilbert said the type of pan you use depends on what you are cooking in it. Wearever makes rafts and rafts and rafts of different styles, types, materials, etc. Nickel can leach out os stainless steel in everyday items including stainless steel tableware knives, forks and spoons Nickel can also leach out of coins. What happens when the child handles coins like nickels, dimes and quarters? Has the child had nickel allergy confirmed by an allergist, or is it just a guess? Subject: Why does water tastes different boiled in different kettles? I would like to choose an electric kettle to boil water, however, I am interested to know why water tastes different from different kettles.

I am wondering if the material used in the different kettles, is the difference in taste of the boiled water. Is there a way to test to determine the metal is making the difference? Are there are reasons for the water to taste different? I found this website, in a search to help me with these questions. Thanks for all input. I use stainless steel cookware no larger than the burners to help in having even cooking. Then I place the cookware on a cast iron pan that I had in the oven while I was baking something else. Subject: Re: Why does water tastes different boiled in different kett. Gloria wrote: I would like to choose an electric kettle to boil water, however, I am interested to know why water tastes different from different kettles.

There seems to be some confusion about Swiss Diamond cookware. It does not contain Teflon TM. If you believe that you are avoiding some terrible fate by using Swiss Diamond cookware instead of Teflon cookware, you are misguided. PTFE, regardless of brand name, will degrade and release small quantities of mildly toxic fumes -- not particularly harmful to humans, but they might kill a pet bird. So, don't believe that Swiss Diamond is somehow safer than Teflon.

However, both, when treated well, pose absolutely no health risks. Smoking oil on the stove is a far greater cancer risk than over-heated teflon. Buy your cookware based on how well it works for you, not groundless health claims. And get a range hood for your stove if you're really worried. Just thought you might like to edit the post. Thanks, Gail. Here are a couple of cookware articles that I really like. A very objective analysis. Nice work. We have been proponents of the benefits of stainless steel cookware in terms of sustainability for years. I like the carbon steel pans for certain things, great for throwing in the oven, just not quite what i was expecting.

I have several cast iron pieces, and am looking for information about seasoning. I typically use lard, as I find vegetable oil has a tendency to get sticky. Is it better to use a fat with a high smoke point? Or is a higher viscosity better to penetrate further into the pores of the cast iron? What is the optimal temperature to heat the pans to as you are seasoning? Any tips on making the seasoning last as long as possible? Does anyone have any experience cooking with Titanium pans, Pros, Cons. Our patented inherent slippery coating is reinforced with Diamond Crystals which are amalgamated into a nano-composite mixture of extremely thin particles.

Thus it requires lower quantity of PTFE, much lower than most of other non-stick products. I recently purchased a 17 piece of Cuisinart Chef's Classic Stainless clad cookware and am very unhappy with it. Virtually all the pieces now have an oxidadized inner bottom. I have never used more than med heat and have followed all directions to a "T". Is this something that just happens with this type of cookware?

It is encapsulated on the bottom with an aluminum core sandwiched between stainless steel. As soon as I cooked anything in these pans, an unsightly oxidation appeared where the food had been. It cannot be removed and is now part of the pans. Please, engineers, let me know what's going on. Thank you. I've got stainless steel pans that go back two generations that are not discolored or oxidized in any manner.

I'd be tempted to contact them and ask what's up - do note that the warranty explicitly excludes "discoloration" - a bit of clarification with regard to "oxidation" would be helpful. Jersey wrote: I recently purchased a 17 piece of Cuisinart Chef's Classic Stainless clad cookware and am very unhappy with it. A few years ago I bought a hand-hammered unlined copper pot at a fair in Buenos Aires I know - I have a good life. I have cooked caramel in it only a few times because there was a very metallic taste. I feel like this pan could be fantastic, as I saw many people street venders cooking candied nuts in it on the streets, but I am a little nervous about using it. I can find hardly any information about cooking with unlined copper on the web, and was hoping maybe someone here had some advice.

Should I avoid it, can I pre-wash it with something, or should I search out a place to get it lined with tin? Thanks for any ideas people have. This was a very well written and researched article! After reading it I think I'll replace all my aluminum cookware and get some stainless all clad cookware instead. Subject: Great article, but give carbon steel another look! A really first rate article. This is the clearest, best researched article about the properties of various materials in cookware!!

I must say though that my favorite pan is my carbon steel French omelette pan. Julia Child mentioned in her book that one of the great French chefs used only carbon steel for omelettes. I thought that was enough of a recommendation to try it. My pan is a 2 mm thick 24 cm blued Lyonnaise shaped pan made by De Buyer. I've been using it for a month and I can say that I love it. I've cooked so many eggs in the last month that my wife thinks I'm addicted The review of the metal properties is pretty spot on, but the point of carbon steel isn't thermal properties, it's surface properties. You have to use some type of fat with eggs I used clarified butter , but the result is as close to non-stick as you can get with a surface that tolerates metal utensils and will last forever.

A 2mm pan is heavy enough to have thermal properties that is not quite as good as a thicker cast iron, but pretty darn close. Yet it is lighter, slick and makes perfect eggs. I got my pan at World Market. You explain the science but that is just the "cause" and we need to know the "effect. So what happens if I put a big steak onto a material with high heat capacity versus one with low? Also you never talked about the transmission of heat from the cooking material to the food. Does that just mirror thermal conductivity of the fire to the cooking material?

In other words if I have two almost identical pans made of magic materials where the only difference is that pan A has a low thermal conductivity while pan B has a high thermal conductivity, what would happen differently if I heated both pans up to degrees F and put a big steak on each? You say that aluminum and copper are the best "in terms of both holding and dishing out energy" because of their high thermal diffusion values.

But specific heat is the ability to "hold energy. QUestioner wrote: So if specific heat goes up then thermal diffusivity goes down. Hey, brilliantly written atricle, but I have a question : Cooking spoons are also termed along with every other cookware as cooking utensils, right? So, if we talk about cooking spoons then its material should have low thermal conductivity and high specific heat capacity, right? So that the spoon doesn't get too heated up too easily during cooking.

So my question is: Which one of the following should be the properties of cooking utensils? We can't chose a because pans and pots should have high conductivity and low specific heat and we can't chose b because cooking utensils are also spoons so then cooking spoons shouldn't have high conductivity and low specific heat. I hope someone answers, I'll be waiting! Anonymous wrote: So, if we talk about cooking spoons then its material should have low thermal conductivity and high specific heat capacity, right?

Subject: just what I was looking for in cookwear material comparison. Thanks so much for this very thorough explanation. It was exactly what I was looking for with the perfect mix of details and explanation. Again, thank you for takign the time to due the work and post it on the web. One engineer to another: Well done! I wonder how titanium fits in to the picture, I know it's a poor conductor but boil tests online show it being as good as aluminium - not possible surely? Anonymous wrote: I wonder how titanium fits in to the picture, I know it's a poor conductor but boil tests online show it being as good as aluminium - not possible surely? Thanks for the great article. Any advice for me?

We strongly advise against using this product on any other heat source, as the pan would heat as a normal pan but the Controlinduc function will not work, with the risk of overheating and burning the food in the pan". I wonder if you could give some explanation of whether or not I can use the pan on a regular electric stovetop? Hi, just read the excellent article. I have a question: Is there any difference in the thermal conductivity of aluminum once it has been anodized? So, yes and no? I was thinking along the lines of the fact that anodizing makes the metal harder, and being harder it is perhaps more dense, and being more dense it would perhaps affect the time taken for thermal diffusion. But like you say, maybe it wouldn't be noticeable.

I'm just trying to think like an engineer. I haven't see manufacturers publish actual data for their pans. I'm trying to decide what would be the most conductive and fastest material for the purpose of bringing water to a boil. Even if I can just shave off a minute or two in the boiling time, I would be interested in getting whatever is the fastest pot. I'm guessing copper would be the fastest, followed by straight gauge alumnum, followed by a disk bottom pot? Or iare there so many variables involved that it's a matter of trial and error. I don't reach for the copper, I get out the old cheap thin 'worthless' stainless steel. Dilbert wrote: silver conducts heat better than any other known element to date.

I'll follow up on what Michael said about an induction cooktop. A friend in India has a Watt induction cooktop They run V and that damn thing is so fast it's amazing! Do you have any knowledge of Ti? I use this cookware especially because it does not have corrosion leaking into my food. I so wish the very thoughtful and informative post on cookware comparison had included the finest of cookware. That being 2. Would you kindly post regarding this because it is astonishing and unrivaled in its excellence. And who can afford it? Premium stainless steel is out of my price range Someone asked about Titanium pots. What exactly does your manufacturer mean by that? Backpacking shops sell pots made from titanium metal. These are very light weight, because the metal has a low density, and is strong enough to be kept thin.

They also tend to have a conventional nonstick coating. These are good for boiling water when ounces count in your backpacking gear, but that's about it. There is something else that is labeled as titanium, but is really just a nonstick coating that includes a titanium ceramic. It's a sales pitch just like the diamonds of Swiss Diamond. I looked up Ti. So the Ti part adds nothing in home cooking applications. But only once. It last for a lifetime if you buy a good one.

You only need to get some nice wine glass and you will be fine. I have been disappointed in the combination of "clad" cookware and my glass top stove. All the fry pans have warped notwithstanding that I use a grill surface thermometer to measure the temperature of the pans as they preheat. The 14" Vollrath which is heavier gauge than the 12" held out the longest, and did not warp for about 2 years. The degree of warp is very slight, but on a glass top stove it is problematic.

Stainless steel with aluminium discs welded to the bottom have held out the best for me so far. Wish I could go with gas, but that is not an option for me. I have been cooking professionally and domestic for over 35 years. I have been using Rena Ware for that time, and still do. I have never met anyone who can replicate food done in a partial vacuum, using alternative methods. Let alone the health benefits. The cookware looks as it did new, and to admit any bias, I sold it door to door for 2 years.

It's carbon steel encased in Stainless. Fast, even, Uses very little heat, reproduces colour, taste, and nutrition in cooked vegetables and fruits. Eliminates a large percentage of shrinkage in meat. I now have a large sous vide system from Freshfood Solutions for doing the meat and fish proteins, I've been doing that sous vide for 35 years!!! In its complaint, the attorney general said representatives for the company told consumers their competitors' cookware posed serious health risks. They told consumers that Rena Ware promoted good health and could cure diseases, claims that the AG says convinced consumers to allow sales reps into their homes.

Consumers who agreed to buy the products were offered financing with interest rates as high as 21 percent, the complaint alleges. They also were't told they had a three-day period to cancel their order, which is guaranteed under California law for door-to-door sales. Rena Ware must also have an independent overseer makes sure the company no longer uses false information or high-pressure sales tactics to lure customers. Brown Jr. Temple St. Phone: or Is there anyone here that can shed some light on Silvinox?? I already use alot of carbon steel wok type things but I really want some gorgeous SS!! I just hate aluminum! I know its great for conduction but for my cooking it doesn't help it ever and sometimes it actually hurts it! I don't like Aluminum so if thats in the 3layer bottom on Atlantis that might be a deal breaker; but I can't find any specs on WHAT that triple layer bottom IS exactly on the Atlantis line.

I've seen the ''process'' on youtube and i've read that its supposedly some sort of reverse-plating type thing that actually draws out some impurities and makes the SS harder and ''more pure'' - but STILL - what does that all add up to in high heat cooking? Is some sort of ''chemical'' there that can leach out?? I'm gonna ask them when I call about the bottoms all I can about this ''treatment'' - but still - I just wanted to run it by u guys here bc maybe there's someone out there with a Chemical background that knows something about it Thank you so much for ANY input u have on the subject!! I really appreciate it! Silvinox is a surface treatment of non-described detail.

Great article, it helped a lot to me while writing my work for final exam. Added it as source, thank you very much Michael Chu, you are the biggest. Demeyere's process is proprietary, and nobody else seems to have figured it out yet. They use some combination of chemical solutions and "reverse" electroplating, which has the net effect of removing iron from the surface of the stainless steel, leaving behind a high-chromium layer. I suspect there's an annealing step as well, to consolidate the surface i. The surface is probably treated to generate the chromium oxide layer that makes stainless steel stainless. It's not a coating, and nothing is added to the surface. The stuff is expensive, but everything I've read says it's fantastically durable and easy to keep clean.

I imagine one could eventually wear through the surface, given enough steel wool or scouring powder, but chromium is a very hard metal - the cookware should last pretty much forever given normal use and care. Thanks for the post about Silvinox as I am interested in whether this is safe or not. So it is not a coating, but a process to remove iron, whereby there is less to react to food and the pan stays cleaner, shinier for longer. This process also increases the chromium in the pan. Is this safe? Is it the same type of chromium our bodies need, or is it different, possibly setting up health issues after regular use?

I think you're using the wrong properties for cast iron. To my knowledge, gray cast iron is used in cooking, pure Iron would be way too soft and would rust at the first hint of moisture. Getting a first coat of seasoning on would be a challenge. That should bring the numbers down to where it's comparable to carbon steel, at least thermally. They are still vastly different in other respects. Properties for Corningware low expansion glass ceramic Thermal conductivity: 2. Copper is an excellent conductor of heat and also loses the heat easily. This helps the chefs to have more control over the contents inside the utensil. Copper cookware is enough heavy to sit on the burner securely but is also enough light to be lifted easily. It has unmatched beauty as the richness and quality of copper cookware appeals visually.

I have been offered a cookware set from Cookworld made out of 24 elements. Do you think all these elements are put in one pot for healthier cooking? I need some advise, Please help me decide before I go buy these expensive pots.. The elements consist of: iron, sulfur, silicon, nickel, carbon, titanium, copper, vanadium, manganese, chromium, phospharous, Molybdenum these is for the body only and the base is compose of: copper, iron, magnesium, zinc, nickel, aluminum, tantalum, chronuym titanium, and calumbium. Can a pot be created made of all these elements?

I was wondering have you heard of the cookware named food master? Compare to the rest of the cookware materials in the market? Post a comment on Common Materials of Cookware. By using Cooking For Engineers, you agree to our use of cookies. Learn More Okay! Cooking Tests. Dining Out. Kitchen Notes. Off Topic. Recipe File. Sous Vide. Test Recipes. Everybody Eats Lunch by Cricket Azima. Joy of Cooking 75th Anniversary Edition; Fun Food Facts by Mike Bellino.

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Opera GX adds features geared towards gamers on top of the regular Opera browser. The browser allows users to limit network, CPU, and memory usage to preserve system resources. It also adds integrations with other apps such as Twitch , Discord , and Instagram. The browser also has a built-in page called the GX Corner, which collates gaming-related releases, deals, and news articles.

Opera Software uses a release cycle consisting of three "streams," corresponding to phases of development, that can be downloaded and installed independently of each other: "developer," "beta," and "stable. The developer stream allows early testing of new features, mainly targeting developers, extension creators, and early adopters. Opera developer is not intended for everyday browsing as it is unstable and is prone to failure or crashing, but it enables advanced users to try out new features that are still under development, without affecting their normal installation of the browser.

New versions of the browser are released frequently, generally a few times a week. The beta stream, formerly known as "Opera Next," is a feature complete package, allowing stability and quality to mature before the final release. A new version is released every couple of weeks. Both streams can be installed alongside the official release without interference. Each has a different icon to help the user distinguish between the variants. Opera is one of the top 5 browsers used around the world. Versions with the Presto layout engine have been positively reviewed, [89] [90] [91] although they have been criticized for website compatibility issues. Versions with the Blink layout engine have been criticized by some users for missing features such as UI customization, and for abandoning Opera Software's own Presto layout engine.

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