Cleaning Anodized Aluminum Cookware?
Q: What's the best way to clean anodized aluminum cookware? You know, that gray-looking stuff, like Caphalon. I've got All-Clad cookware in the LTD series, which is stainless steel on the inside (which I've already learned to clean effectively), but the anodized aluminum outsides are starting to look a little too well-used.
A: Tin is a good conductor and has a low specific heat capacity. A tin lining will make the most responsive pan, by far, and will be ideal on an even heat source. But do you see my theory that a more insulating layer might not be such a bad thing? The high specific heat of steel will lower the responsiveness of the pan, so that's bad, but the steel will hinder the passage of a fierce heat source (not sauce) directly into the contents. It will encourage the dissipation of the heat evenly around the outer surface of the pan. I wanted views on this theory, without regard for durability. Durability will, however, influence my actual choice. I don't want to be worrying when I am beating the devil out of an olive oil sauce.
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