Rodney Myrvaagnes > wrote in
:

> On Fri, 24 Dec 2004 22:58:19 GMT, "Edwin Pawlowski" >
> wrote:
>
> >
> >"Rodney Myrvaagnes" > wrote in message
> >> All my conclusions are based on use over years. Calphalon saute
> >> pans are actually quite heavy and are much thicker than any of
> >> the CI pans. Heat conductivity is different for each metal.
> >>
> >> A thick copper pan would no doubt have better distribution
> >> properties than any of these. It still would not be a substitute
> >> for the CI for some things. It would replace the Calphalon if it
> >> had a lid that sealed well.
> >
> >OK, we agree so far.
> >
> >>
> >> I did not mean that I don't like the CI pans. I actually use them
> >> for more things than the aluminum. None of these is perfect for
> >> everything.
> >
> >But you did surmise that the Griswold would not perform as well.
> >They have such a reputation of quality, I'd be reluctant to make a
> >conclusion based on the weight of the pan. Casting alloys,
> >porosity, wall thickness all come into play. Maybe the Griswold
> >thing is a myth, but until you try it, I'm not accepting your
> >conclusions.
> >
> I have no problem with that. The Griswold I have is the 8 inch, as
> is the rough Wagners that I weighed and just ground. They are not
> enough larger than the burner to make the heat transmission
> differences, if any, evident.
>
> What is immediately evident is that the 11 3/4 inch Wagners has
> noticeable unevenness, and that, heavy as it is, the bottom is
> thinner than the Calphalon saute pan, either size. BTW, the large
> Calphalon is no lightweight either, but it has a second handle on
> the other side.
>
> Between the 8-in pans, the Griswold is more finely finished overall,
> and I could believe, without a way of checking, that the casting is
> more uniform, more bubblefree, etc.
>
> It would matter more in the large size, if true.
>
> One undeniable advantage of the Griswold would be quicker response
> to heat changes, but when that is important the Calphalon has it all
> over either of them.
>
> I don't see enough potential benefit to look for a large Griswold. I
> will continue to use both 8-inch pans and report if I can tell any
> difference in use, but I am not going to undertake ascientific
> double blind experiment.
>
>
>
> Rodney Myrvaagnes NYC
>
> Let's Put the XXX back in Xmas

As far as I Know Cast Iron's slow response to heat change is it's
strongest virtue. It means that there is less likely to be hot spots, and
once a temperature has been reached it doesn't vary much.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl