On Mon 11 Apr 2005 05:09:41a, Andy wrote in rec.food.cooking:

> Advantages and disadvantages please.

Stainless, Durable, Non-Reactive

Poor Heat Conductor (if used alone)

Most good SS cookware today is combined in layers (at least on the bottom)
with copper and/or aluminum or other alloys which provide good and even heat
conductivity.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974