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2. Steel and tin cans - Wikipedia

   en.wikipedia.org/wiki/Steel_and_tin_cans

   The can saw very little change since then, although better technology brought 20% reduction in the use of steel, and 50% - in the use of tin [7] (the modern cans are 99.5% steel). [9] Canned food in tin cans was already quite popular in various countries when technological advancements in the 1920s lowered the cost of the cans even further.

3. Revere Ware - Wikipedia

   en.wikipedia.org/wiki/Revere_Ware

   The line focuses primarily on consumer cookware such as (but not limited to) skillets, sauce pans, stock pots, and tea kettles. Initially Revere Ware was the culmination of various innovative techniques developed during the 1930s, the most popular being construction of stainless steel with rivetlessly attached bakelite handles, copper-clad ...

4. Induction cooking - Wikipedia

   en.wikipedia.org/wiki/Induction_cooking

   Aluminum's high thermal conductivity makes the temperature more uniform across the pan. Stainless frying pans with an aluminum base do not have the same temperature at their sides as an aluminum sided pan. Cast iron frying pans work well with induction cooking surfaces, although the material is not as good a thermal conductor as aluminum.

5. C&C 37/40 - Wikipedia

   en.wikipedia.org/wiki/C&C_37/40

   The C&C 37/40 is a Canadian 12.05 metres (39.5 ft) LOA fibreglass monohull sailing yacht, designed in 1988 by Robert W. Ball [5] of Cuthbertson & Cassian (C&C Designs) as a replacement for the earlier C&C 37 dating from 1981.