On Mon 11 Apr 2005 05:27:32a, Wayne Boatwright wrote in rec.food.cooking:

> 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.

Oops, sorry, I misread cookwear for cooktop.

Advantages listed still stand. Can't think of any real disadvantages other
than maintaining appearance from spatters, etc. They will show easily.

--
Wayne Boatwright *¿*
____________________________________________

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