Originally posted by zang
[B]Protection from what? Aluminum and aluminum core cookware is aimed at the consumer market because it doesn't tarnish, it heats up quickly and it's lightweight. It is however, something you will rarely ever see a professional chef use on a cooktop. Anyone fresh out of culinary school will tell you that. I dare you to find me a professional chef who does use solid aluminum pans.
My oh my, you don't know much about cooking, do you?
Only the cheapest aluminum cookware is plain finish. Better quality mdels are anodized. Most high quality models, such as the All-Clad I have has a SS outer shell, a sandwitch of aluminum Aluminum, and an interior made up of SS again. Food acid, esp at high temps corrods aluminum, which is not considered to be healthy.http://184.108.40.206/
Viking, Kitchenaid, etc, all have similar models.
The All-Clad is the most popular line of cookware in restaurants.
Copper is used on the most expensive models, but has not been shown to be better. Look to the reviews of pro level cookware in Cook's Illustrated, Fine Cooking, and elseware.
Please don't make things up. People here know too much.
If something conducts temperature change well, it works both directions. If it heats up fast, it will cool down fast. Aluminum doesn't break these rules of thermodynamics. It will not have the same kind of uniform temperature the way that Iron, Steel, Copper or other metals have.
And "uniformly heated" is debatable. It's much harder to get an accurate uniform heating of an aluminum pan. Aluminum does not retain heat as well as other metals; that's why it's used in heatsinks and the scourge of professional chefs.
It's used because of the reasons I already gave.
I did not say it was an insulator.
Yes, I know, Jeff said it. I mentioned it in that post because we were talking about that subject.