This makes them good for some tasks, such as baking, but not great for cooktop use, and terrible for high heat searing. In fact, they are considered insulators rather than conductors of heat. Glass and enamel have extremely poor heat conductivity. Without an aluminum core, stainless steel would be pretty much unusable for cookware.Ĭast iron and carbon steel-very similar metals-both have poor heat conductivity ratings because they heat slowly and unevenly. This is why stainless is clad to aluminum and/or copper in clad stainless steel cookware: to improve the heat conductivity. Stainless steel has poor heat conductivity, meaning it heats slowly and unevenly. Aluminum is probably the most common cookware metal, used in nonstick, clad stainless steel, and even bare aluminum pans, as well as sheet pans and bakeware. It heats about half as quickly as copper, but better than most other pan materials. Heat conductivity is primarily a function of the type of metal the pan is made from.Ĭopper has the highest heat conductivity of any cookware material (excluding silver, which is too expensive for cookware, though it does exist), which means it heats quickly and evenly and responds to changes in temperature quickly.Īluminum has the second-highest heat conductivity rating. It is an important concept in cookware, the sole purpose of which is to heat your food efficiently.
Heat conductivity, or thermal conductivity, is a measure of how fast and how evenly a pan heats. The physics of cooking are complex, but we break them down into the two most important factors: 1) heat conductivity, and 2) heat capacity (also called "heat retention"). We start with the basics, so you understand why we recommend the pan we do.
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