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2. An Obsessive's Guide to Copper Pots - AOL

   www.aol.com/obsessives-guide-copper-pots...

   Where, how, and why to buy new and vintage copper pots. Plus, where to send them if they need re-tinning or just a good polish. Skip to main content. Sign in. Mail. 24/7 Help. For premium support ...

3. The Essential Copper Pots and Pans for a Well-Appointed ... - AOL

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   From the best sets to nonstick models handmade in Italy, here are 10 of the best copper cookware items. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290 ...

4. The 9 best kitchen sheet pans, according to bakers and chefs

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   The best sheet pans are based on size, material and design. We rounded up aluminum, nonstick and carbon steel options from popular retailers. ... We explore the pros and cons of each material ...

5. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Copper of various thicknesses is often clad on its interior surface only, leaving the more attractive copper exposed on the outside of the pan (see Copper above). Some cookware use a dual-clad process, with a thin stainless layer on the cooking surface, a thick core of aluminum to provide structure and improved heat diffusion, and a foil layer ...

6. Copper in heat exchangers - Wikipedia

   en.wikipedia.org/wiki/Copper_in_heat_exchangers

   Copper and copper-nickel alloys have a high natural resistance to biofouling relative to alternative materials. Other metals used in heat exchangers, such as steel, titanium and aluminum, foul readily. Protection against biofouling, particularly in marine structures, can be accomplished over long periods of time with copper metals.

7. Induction cooking - Wikipedia

   en.wikipedia.org/wiki/Induction_cooking

   Stainless steel pans are compatible if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the bottom of the pan, it is compatible. Non-ferrous cookware is compatible with "all-metal" cookers. Aluminum and copper are desirable in cookware, since they conduct heat better.