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US $128.00
Professional chefs: Does copper-bottom cookware pair better with a stainless or aluminum cooking surface?
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.
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Episode 900 Copper Bottom Cookware
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