Information on Cookware Please!! :)

[ChefEmie]

I LOVE using the melting ice-cube in my cookware as an example of how to defrost meats and such, but as a scientist (biochemist, NOT physics:yuck:!) I would love to know WHY the heck the ice cube melts so darn fast!! I have explained that it is the way the pan is shaped and the metals its made from, but I do not feel confident in my explanation. Does anyone REALLY know why!? and second... How are you all explaining the phenomenon? Thanks for any helpful info!

 

[raebates]

I tell people it's because the metals we use distribute heat (and, therefore, cold) evenly. The metal draws the cold from the ice cube and distributes that throughout the pan, which is why after just a moment or two the sides of the pan are as cold as the spot where the ice cube is melting. That may not be as scientific as you're looking for, but it's what I say.

 

[NooraK]

It has to do with metal being a better conductor of heat than glass or plastic. The same reason why a stainless steel shaker gets cold faster than our plastic one. And that's exactly how I explain it: "Aluminum is one of the best conductors of heat. Copper's better, but it's REALLY expensive. Our Executive cookware is made with aluminum, and the Stainless Steel has an aluminum core. It's thicker on the bottom and thinner along the sides so the heat (or in this case cold) moves quickly all the way up the sides of the pan. With a saute pan it doesn't make as much of a difference, but it really does wonders when you're boiling water."I might elaborate more in the spiel if I'm not using the cookware in the demo. If I am, I would sprinkle tidbits throughout the demo.