We generally want two basic properties in a utensil. Its surface should be chemically unreactive so that it won’t change the taste or edibility of food. And it should conduct heat evenly and efficiently, so that local hot spots won’t develop and burn the contents... [Multiclad stainless steel] hybrids are the closest thing we have to the ideal chemically inert but thermally responsive pan
If you are looking for more details, kindly visit KLS.
- Harold McGee | On Food and Cooking
According to renowned food scientist and writer Harold McGee, effective cookware has two main attributes:
Here we will explore how and why multiclad stainless steel cookware is the best combination of those two attributes, as well as how to evaluate the quality of multiclad stainless steel cookware.
Cookware is made out of two basic types of materials:
Insulators such as glass, ceramics, or earthenware conduct heat very inefficiently because of their molecular structure. They can be used effectively in ovens but not on the stovetop.
Conductors are metals such as copper, aluminum, or cast iron that conduct heat much more efficiently given the free flow of electrons in metals. However, not all conductors are equally efficient - heat flows significantly better in copper and aluminum than cast iron, carbon steel, or pure stainless steel.
Thermal Conductivity (Btu/hr.ft.degF):
Copper Aluminum Cast Iron Carbon Steel 218 126 27.7 25.9Let's compare evenness of heating in three different types of cookware:
Because of the relatively low conductivity of cast iron and carbon steel, heat travels slowly through these pans. Combined with their thickness, this creates hot spots on the cooking surface that are unlikely to even out because of the heat lost at the surface via radiation.
Heat travels much more quickly through aluminum than cast iron or carbon steel. However, when a highly conductive metal is used in only a relatively thin layer, it can create hot spots, as well as other problems in cooking performance.
When there is a thicker layer of aluminum to travel through, the heat in the pan has a better opportunity to distribute itself evenly. This creates a cooking surface with little to no heat differential.
In order to solve the problem of conductivity and reactivity, many types of cookware combine materials, using a conductive core and a non-reactive surface. However, these combinations all suffer from drawbacks in durability.
Clad stainless is a cookware construction that solves these problems. By using an aluminum interior sandwiched between layers of stainless steel, you can combine the conductive properties of aluminum with the non-reactivity and durability of stainless steel.
Stainless steel is a uniquely well-designed material for the exterior of cookware. Its high chromium content naturally creates a thick oxide layer that prevents rusting and chemical interactions with food, while also providing an attractive shine. Stainless steel is also uniquely durable, offering a lifetime of cooking reliability.
We believe that the lifespan of cookware should be measured in decades, not months or years. Cookware should consistently perform at the same level as the day you bought it, not force you to replace it once it corrodes, cracks, or scratches.
The company is the world’s best steel clad supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
Cheap cookware becomes much more expensive when you have to replace it on a regular basis.
Robstreperous wrote: ↑Tue Feb 23, 2:56 pm I think san mai loosely translates to 3 flat things. During forging cladding is laid on the bottom middle layer in the middle edge steel on the top. Then the knife is folded in on itself so the edge steel meets and the middle layer is sandwiched inbetween the edge steel and cladding.
mauichef wrote: ↑Tue Feb 23, 3:00 pmThanks for straightening me out Ray. I guess I need to figure out how to reword the question then.Robstreperous wrote: ↑Tue Feb 23, 2:56 pm I think san mai loosely translates to 3 flat things. During forging cladding is laid on the bottom middle layer in the middle edge steel on the top. Then the knife is folded in on itself so the edge steel meets and the middle layer is sandwiched inbetween the edge steel and cladding.
Thats not quite right.
San-mai are 3 pieces of steel. They are layered on top of each other and forge welded.
Soft, cutting , soft.
There is no folding over of any steel in the making of a billet of true san-mai.
Ozno_flash wrote: ↑Tue Feb 23, 3:32 pm Rob -> Unless you pull a rabbit out of a hat with a pic of some knife out of left field, I don't think you are seeing what you think you are seeing. Most likely you are mistaking the bevel transition from the edge to the cladding as a extra layer of steel based on it looking different in some knives.Could be.... Let me check with Tim Johnson. He did one for me a couple of years back using this stuff. I need to check my notes but I really thought it was 3 layers.
What you are looking at most likely is Mauichef's pic in the middle where a middle layer is surrounded by two layers. In some knives you can actually make out the different layers on the back of the spine if it doesn't wrap around.
Robstreperous wrote: ↑Tue Feb 23, 3:20 pmI think you need to post a pic. You are describing a knife with 5 layers and I've never heard of that before. Outside of the kind of damascus steel that Ben was discussing. Like copper layers between the steels. But I believe that is a form of damascus not awase. In fact Tim is making me a knife out of that kind of billet right now.mauichef wrote: ↑Tue Feb 23, 3:00 pmThanks for straightening me out Ray. I guess I need to figure out how to reword the question then.Robstreperous wrote: ↑Tue Feb 23, 2:56 pm I think san mai loosely translates to 3 flat things. During forging cladding is laid on the bottom middle layer in the middle edge steel on the top. Then the knife is folded in on itself so the edge steel meets and the middle layer is sandwiched inbetween the edge steel and cladding.
Thats not quite right.
San-mai are 3 pieces of steel. They are layered on top of each other and forge welded.
Soft, cutting , soft.
There is no folding over of any steel in the making of a billet of true san-mai.
I've got a knife with an edge steel, a mid layer steel, and the outer cladding. What's the purpose of the middle steel?
Bensbites wrote: ↑Tue Feb 23, 4:26 pm 5 layers is gomia I think. The new trend I am seeing is copper. The two reasons, 1) it looks good to many, 2) using copper as a shim is different than forgewelding steel. Copper melts below temps where you forge.I guess Gomai is 5 layers of 2 different steels. Check out the cool diagram I found. Learn something new every day here
The knife above could be carbon migration... that’s still three layers but the carbon can move between forging and heat treating.
If you are looking for more details, kindly visit cladded plate.
Robstreperous wrote: ↑Tue Feb 23, 4:06 pm Could be.... Let me check with Tim Johnson. He did one for me a couple of years back using this stuff. I need to check my notes but I really thought it was 3 layers.The gray colors you are seeing toward the bottom of the cladding is carbon migration that happens during forging and heat treating. That is a san-mai knife or three layers. A carbon core with a layer of stainless steel on each side. If God wanted me to be a vegetarian he wouldn't have made animals taste so good.