Cooking For Engineers

[CookNewb]

Hello all! I am using a single electric burner for cooking in a restaurant. I need to keep a pot always heated with water and white vinegar among other ingredients. The white vinegar seems to be reacting with the aluminum pot. Since I need to get a better pot, i will try to get the best possible. Is there a brand of cookware that is considered the best? The pot is (I am guesstimating) about 8 qts.

[Dilbert]

no surprises there - vinegar is an acid compound and it will attack aluminum.

go with stainless steel - since it's apparently only for all day water/liquids heating there is no need for any super duper fifty layers of anything.... cheap comes to mind - with good handles.....

[CookNewb]

I was thinking of buying something to start a "collection". I guess its not really necessary. Although I was looking at the Atlantis line of Demeyere cookware and its very, very nice.

[Dilbert]

.........not necessary
well, what is "necessary" is really your own decision <g>

the Demeyere stuff sure looks good - I have no personal experience with that line. I have owned / used a number of the dual / tri / nth ply brands from bargain basement to high end prices. the laminated stuff seems to suffer from de-lamination at some point in its life. eventually I moved to Bourgeat solid copper with stainless interior. Bourgeat pricing is not _that_ far off what I saw for Demeyere but copper does not remain so pretty without a huge amount of pot shining effort. regardless, I have zero comma zilch regrets at investing in solid copper - it is indeed the bestest it getest.

[Howard]

Stainless steel'll do ya, and for that application I doubt you'd need any special feature to even out the temperature distribution. Most good cookware does have something like that (core or disc), so in the end you'd probably end up with that.

[GaryProtein]