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Aluminum base for heat dissipation? Hard-anodized 45 u process?? Dammit I'm buying cookware not a computer! Need advice.

Eug

Eug

Lifer
OK, somebody help me wade through these terms.

I was looking for copper bottomed cookware, but it looks like I'm going to have to settle for the MUCH cheaper aluminum bottomed stuff. Anybody know anything about this stuff? I feel like I'm buying an Alpha heatsink or something. 😛

CAD$1000 set
CAD$500 set

What about other brands besides Lagostina? The stuff seems kinda of expensive.

EDIT: The link for the $500 set is time sensitive so now it's expired. So here is the info on that one. (The link for the other one is still good.)

---------------

5-ply means each piece has 5 layers. The body of each piece has a non-porous stainless steel interior, a thick heat-radiating carbon steel core with a highly polished stainless steel exterior. The base has a super thick layer of aluminum and a stainless steel protector plate. This technology provides even heat distribution for even cooking.

This set also features tempered glass lids for see-through convenience allowing you to monitor the cooking process without interrupting the energy buildup. Each piece is dishwasher safe with a lifetime warranty.

 
Are you a gourmet cook? If you're not, the features described will be little to no use for you. I used copper bottomed cookware for years and it was much cheaper than what you're showing. You should be able to get good deals this time of year at major department stores. There's a decent-sized mall outside Buffalo that might be good to check if the Toronto stores don't have good prices.

Michael
 
No, I'm not a gourmet cook at all and I've haven't cooked much recently, but I want to get back into it. I have used some copper bottom pans before and liked the way the heat was so damn even all over the pan. I also splurged and ordered a gas stove for my new place (moving in Jan. 31).

Looking at the copper stuff now is scary. It seems all the mid-price stuff is aluminum and most of the copper is in the ultra high-end stuff. :|

I guess I'll look around some more, but what difference would hard anodization etc. make?

 
I bought a copper bottom set at Macy's a few years ago for $150. My wife's a good cook and she liked the even temperatures, but she didn't like the delay the copper built in. We're on electric now, but I had a gas stove the last few places I lived and her pots (aluminum) were higher quality and reacted very past to tweaks in the temperature.

Michael
 
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