Revere Cookware ?'s
Q: Hello, could someone help explain to me the differences between Revere Cookware with the copper bottom and the aluminum disk. Is the new disk cookware much better in heat distribution or is there really no difference. Any knowledge or experience would be greatly appreciated. Thank you in advance.
A: Well, sort of. The copper bottom distributes heat much better than stainless steel, but only if it is thick enough. A lot of manufacturers basically "paint" (in effect) a thin layer of aluminum on cheap stainless pots, and these bottoms don't do a damn thing. RevereWare has, I believe, a thick enough coating that it does distribute heat across the bottom. The aluminum cladding at the base does the same thing, but since aluminum doesn't look as pretty as new copper, nobody bothers to "paint" it on to fool people. Again, though, the main issue is whether the cladding is thick enough to do the job; in RevereWare, I think it is. The fears of getting aluminum in your food are most likely baseless for cookware in general (although you should never store food in aluminum foil, because LOTS of it dissolves into the food - you can tell by the holes in the foil!), and for the stainless cookware with aluminum clad bottoms there is *NO* possibility of aluminum in the food, since the food never comes near the aluminum!!! I have both kinds of cookware, because they were the best I could afford at the time - Caldor puts them on sale regularly, so by timing it right you can get a lot of decent cookware for very little money. I bought both copper and aluminum clad, since I have a kosher home, and need to have two sets of cookware (meat and dairy.) I have never noticed the slightest difference in performance between the two. The aluminum bottom is easier to keep looking "new" than the copper, if you like to display the pot bottoms. Whatever you do, however, stay away from the RevereWare stainless pans that are *not* clad with aluminum or copper - stainless is a terrible heat conductor.
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