Aluminum vs. Aluminized Steel: Anyone feel like one or the other is better for bakeware?
765809
I have had sheet pans made of both, but recently decided I don't like aluminized steel. It rusts! I'll stick to aluminum from now on.
135156
Nope, it's aluminized (a layer of shiny aluminum) over steel. http://en.wikipedia.org/wiki/Aluminized_steel
1004317
I can't give a definitive answer, but as a machinist, I'd have to agree with Thomas E. Ruddick on his guess that aluminum is easier to machine, ie drilling & tapping holes for screws to attach to assembly.
586689
I did a search on Google and this is what I found:The heavy-gauge aluminized-steel used in this professional-grade pan retains heat beautifully and bakes consistently all the way up the sides, so it's perfect for baking delicious homemade breads or meatloaf. Precise folding technology is the key to the pan's strength: steel is folded over at the ends, tripling the corner thickness and reinforcing the rim. A wire rod is curled inside for extra strength and warp-resistance. Choose 1-lb. or 1 1/2-lb. pan.I can tell you that the pan is sturdy and it's never warped when I've used it to broil meat. I hope this helps. I did a search on Google and this is what I found:The heavy-gauge aluminized-steel used in this professional-grade pan retains heat beautifully and bakes consistently all the way up the sides, so it's perfect for baking delicious homemade breads or meatloaf. Precise folding technology is the key to the pan's strength: steel is folded over at the ends, tripling the corner thickness and reinforcing the rim. A wire rod is curled inside for extra strength and warp-resistance. Choose 1-lb. or 1 1/2-lb. pan.I can tell you that the pan is sturdy and it's never warped when I've used it... » Read More I did a search on Google and this is what I found:The heavy-gauge aluminized-steel used in this professional-grade pan retains heat beautifully and bakes consistently all the way up the sides, so it's perfect for baking delicious homemade breads or meatloaf. Precise folding technology is the key to the pan's strength: steel is folded over at the ends, tripling the corner thickness and reinforcing the rim. A wire rod is curled inside for extra strength and warp-resistance. Choose 1-lb. or 1 1/2-lb. pan.I can tell you that the pan is sturdy and it's never warped when I've used it to broil meat. I hope this helps. « Show Less
923684
I really don't have the answer to that. Hope not because love the product. Remember your aluminium pans probably do have toxins and how long have we been baking directly on those.
135737
I believe the aluminum layer is the inside core in the bottom of the both pans. There is nothing but stainless steel touching your food.
1346494
That's correct: Aluminum pans will not work with induction cook tops. A tri-ply steel pan with an aluminum core will heat up on an induction top, but I'm not familiar enough with the physics of induction cooking to know whether it will heat up with any performance advantage over conventional steel pans. My guess is that the difference wouldn't be noticeable enough to warrant going with an aluminum core, but I could be wrong. Your best bet with an induction top would be to get cast-iron, season it really well, and use that.
493344
For me, I prefer stainless sitting on glass instead of the glass on glass effect because it feels too fragile. As for the benefits of the stainless vs. glass, I feel like heat retention and cleanup are where it keeps me satisfied. Plus I much prefer the aesthetic of steel/glass in my kitchen. Hope this helps!
2062703
I'm not sure I can answer that question. It looks like it's a coated metal and it's heavier than aluminum would be. It works very well. It gives the bread a nice crust.
1409915
Dishwasher detergent is very hard on aluminum. I like my cookware to look "well cared for" so I don't put any of my aluminum bakeware in the dishwasher for that reason. My husband put an aluminum egg slicer in the dishwasher and it came out pitted, discolored, with a white residue and ugly. I replaced it with stainless steel to prevent that from happening again. :) I agree with Vicki L. Tormaschy above.
2198635
I don't see that there's a difference - I suspect the tulip reference is related to the handles. I have been using these for some time and find that they are the best (of many) aluminum pans I've used, both in terms of non- stick and uniform cooking. Only caveat is that they are not suited to very high heat applications (like blackening meats) - best to stick to cast iron for that.
173193
Just found this link. Great info and I'm confident that Airbake pans are safe and pfoa free. My opinion only. Good luck! I wish I had found this link earlier when I was researching cast aluminum bakeware. http://www.environmentalhealth.ca/greatchefs.htmAlso, photos of product (at least on my phone) are a little misleading because the pans look dark but in real life, they are the bright shiny aluminum.
199791
I suspect it is aluminum. I don't use it for baking so it was not that critical for me. I like the one I got though.
690719
Yes, i prefer it ,its natural it doesnt take a lot if cleaning just scrape ,wipe and go if u clean it right away ,food is cooked faster and more evenly cooked ,plus i personally dont know how safe the glaze on it is when its cooked or baked ....probably safer than most including plastic...but why take a chance ...it could also be for those who dont think the unglazed is safe because u cant put in dishwasher with out ruining the seasoned pan just like an iron skillett...it s just better all the way around and i have used them for over 6 tears and no one has ever gotten sick from it
600390
Generally speaking, aluminum is more light weight and better thermal conductance than stainless.Asian woman is not big enough to handle a big stainless cooker with single hand.I see that most of stainless pressure cooker used in Japan is double hand and no single hand cooker.But stainless is more tough than aluminum and could be OK with electrical kitchen system....
571778
The better question is: Is aluminum better than stainless steel. Lindy is stainless steel with an aluminum plate sealed in the bottom between stainless steel. It is less likely to warp (which my aluminum one did). I also find using virgin coconut oil is great - no oil slick on the pan that cannot be washed off.
2075266
you cant solder aluminium steel should be easy you need to tin the surface first which means using some bakers fluid it is very causic so dont get on your skindepending on the are to solder it needs to be very hot